Chef Don's Kitchen Recipe File  
RECIPE NAME: Ravioli alla Giardiniera Original Date:


1 portion



Cheese filled ravioli, par-cooked 8-10 pieces    
Olive oil 2 TBSP    
Garlic, chopped coarsely 1 TBSP    
Seasonal vegetables, diced ¼"* 1 cup    
Basil chiffonade 1 tsp    
Salt Mix As needed    
Black Pepper As needed    
Tomato Sauce 1 cup    
Heavy Cream ½ cup    
Parmigiano Reggiano, grated 1 TBSP    
Parmigiano Reggiano, shaved 1 TBSP, loose packed    
Chives, fresh chopped 1 TBSP    
Water to cook ravioli As needed    

In a medium sized, heavy bottom, sautee’ pan heat the olive oil and cook the garlic with the salt and pepper until the garlic starts to get golden brown. Add the vegetables and cook stirring frequently until the vegetables start to become translucent. Add the tomato sauce, cream and basil and simmer until the sauce becomes thick. Reheat the ravioli in boiling water and toss with the sauce and the grated parmesan. Spoon into a pasta bowl and mound shaved cheese in the center and sprinkle the entire top of the pasta with freshly snipped chives. Serve