Ravioloni

icacies. The restaurant with the same name and true Istrian cuisine is in Zagreb, 16. Gundulićeva Street.

The decoration of the restaurant reminds us of an elegant living room transferred to the restaurant from a house in Vodnjan. „All carefully selected ingredients that are on the plate have come directly from gardens, meadows or fields around Vodnjan. It is our image: recipes from old foundations, which we enriched by a pinch of aromatic herbs, lavender flowers… and freshness of modern culinary trends. Your satisfaction will be our true and most precious award”, says the owner Svjetlana Celija.

Veliki ravijoli

Ravioloni

For 4 persons: pasta: 500 g all- purpose flour, 5 eggs; filling: 200 g whey cottage cheese, 15 g tartufata

Make pasta dough, if necessary, add a few drops of water. Roll the dough and cut in 8 x 8 cm squares. Place a bit of filling on each square and fold the square into a triangle.

Boil for 4- 5 minutes and serve on butter cream. Grind fresh black truffle on top of the dish.