Making:

While boiling water in a saucepan, prepare a Sicilian pesto using cherry tomatoes, 10 almonds, a little parsley and celery.

Blend and add the oil slowly to mix. Season with a pinch of salt and a sprinkling of pepper.

After having cooked the ricotta and mozzarella ravioli in boiling water, sauté them in a pan with melted butter.

After putting the butter in the pan, let it melt a little; after 1 minute add the ravioli and stir with a ladle to create a little cream, then add part of the pesto.

Add a little cooking water, mix everything together and arrange the ravioli on a plate (recommended portion: 6 ravioli per plate).

Season with a few broken almonds, a sprinkling of pepper, basil and a drizzle of oil.