Ravioli with Sauce Vierge

We all have our favourite ravioli, whether it's filled with pumpkin or spinach and ricotta. This recipe works whatever your favourite ravioli is.


Serves 2

16 pieces of your favourite ravioli
2 tomatoes
1 shallot
1 garlic clove
2 tablespoons capers
small bunches each of basil, flat leaf parsley and chervil
75g rocket
60ml olive oil
salt and pepper
1 tablespoon red wine vinegar

Bring a pot of salted water to the boil. Finely chop the tomatoes, shallot and garlic.

Place the olive oil in a small pot and stir through 1 tablespoon red wine vinegar. Add the tomatoes, 2 tablespoons capers, shallot and garlic and heat gently (do not let the ingredients fry!).

Cook the ravioli gently for 3 to 4 minutes or until al dente. Finely chop the herbs. Drain the pasta.

Divide the pasta between 2 plates. Stir the herbs through the sauce and season with salt and pepper. Spoon the sauce over the ravioli. Dress the rocket with a drizzle of olive oil, salt and pepper. Place on top of the ravioli and serve at once.


voor 2 personen

16 stukjes van je favorite ravioli
2 tomaten
1 sjalotje
1 teen knoflook
2 eetlepels kappertjes
klein bosje elk basilicum, platte peterselie en kervel
75g rucola
60 ml olijfolie
zout en peper
1 eetlepel rode wijn azijn

Breng een pan water met zout aan de kook. Snijd de tomaten, sjalot en knoflook fijn.

Doe de olijfolie in een pannetje en meng de azijn er doorheen. Voeg de tomaten, kappertjes, sjalot en knoflook toe en warm lichtjes op (niet laten koken!).

Kook de ravioli in 3 tot 4 minuten gaar. Hak de kruiden fijn. Giet de pasta af.

Verdeel de pasta over 2 borden. Meng de kruiden door de saus, maak op smaak met zout en peper en lepel over de ravioli. Maak de rucola aan met olijfolie, zout en peper. Leg bovenop de ravioli en serveer.

Bilder & de Clercq's new recipes week 32

As you may know by now, we are the chefs behind Amsterdam hotspot, Bilder & de Clercq. Every week we develop 3 new recipes for the stores and we'll be keeping you updated with the week's newest recipes. This weeks new recipes are:

Sundried tomato ravioliMeatballs w:purslane mashChicken w:swiss chard

Ravioli with ricotta, mint and peas

16 pea, mint and ricotta ravioli
125 g ricotta
1 lemon
200 g fresh or frozen peas
1 container pea cress or 50 g rocket
grated Parmesan, to finish

Bring a pot of salted water to the boil.

Place the ricotta in a bowl. Grate the zest from half the lemon over the ricotta. Mix together along with 1 tablespoon olive oil and season with salt and pepper.

Place the ravioli and peas in the pot of boiling water and cook gently for about 2-3 minutes. Drain off the ravioli and peas and return to the pot.

Mix the ravioli and peas gently together with 1 tablespoon olive oil, salt and pepper. Divide between 2 plates. Spoon the lemon-ricotta on top. Finish with the pea cress or rocket, a drizzle of olive oil and a grating of Parmesan.

We, the Amsterdam Flavours chefs, hope you enjoy this recipe as much as we do. If you have any questions on how to prepare it or just want to send us your feedback, you can reach us here Contact Amsterdam Flavours