ingredients

2 sachets of 300 g ravioli Basil "To pan" (Saint John)
2 cucumbers
20 leaves of basil
10 cl of olive oil
2 tomatoes
1 clove of garlic
10 black olives coarsely chopped
Salt pepper

Steps

Step 1

In a blender bowl, mix the cucumber that you have peeled and seeded with the basil and garlic clove.

2nd step

Salt, pepper and gradually add olive oil.

Step 3

Dip the tomatoes for 1 minute in boiling water and cool them under cold water to peel them. Detail them in small dice after removing the seeds.

Step 4

Brown the ravioli for 5 minutes over medium heat in a non-stick pan.

Step 5

In large verrines, pour the gazpacho and on top place the diced tomatoes, the chopped black olives and finally the crispy basil ravioli.