In a saucepan, shallow fry the shallot with butter until soft, pour in the wine and allow evaporation. Chop the ġbejna and stir into the wine to dissolve, adjust consistency with cream. Season with salt, pepper, beat in butter and chives. Toss cooked ravioli in the fondue. Cut the cherry tomatoes into quarters, place in a bowl and mix together with the chopped garlic, hazelnuts, tomato passata, salt and pepper and extra virgin olive oil. Drizzle the ravioli with the obtained salsa and serve.

Serves 2

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