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| Chef Don's Kitchen
Recipe File |
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| RECIPE NAME: |
Ravioli alla Giardiniera |
Original Date: |
| DIRECTORY: |
Pastas |
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| Sensitivity: |
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Ingredients |
1 portion |
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Specs |
| Cheese filled ravioli,
par-cooked |
8-10 pieces |
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| Olive oil |
2 TBSP |
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| Garlic, chopped coarsely |
1 TBSP |
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| Seasonal vegetables, diced ¼"* |
1 cup |
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| Basil chiffonade |
1 tsp |
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| Salt Mix |
As needed |
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| Black Pepper |
As needed |
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| Tomato Sauce |
1 cup |
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| Heavy Cream |
½ cup |
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| Parmigiano Reggiano, grated |
1 TBSP |
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| Parmigiano Reggiano, shaved |
1 TBSP, loose packed |
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| Chives, fresh chopped |
1 TBSP |
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| Water to cook ravioli |
As needed |
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Directions:
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
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