Ravioli are a type of pasta comprising a filling enveloped in thin pasta dough. Usually served in broth or with a sauce, they originated as a traditional food in Italian cuisine. Ricotta is a type of Italian cheese. Stuffing of ravioli can vary. Here we use ravioli stuffed with spinach & ricotta cheese.
Ingredients for 10 portions
| Qty | Unit | Description |
|---|---|---|
| 1.000 | Kg | Ravioli – spinach ricotta |
| 0.200 | Kg | Asparagus |
| 0.050 | Litre | Olive oil |
| 0.050 | Kg | Butter |
| 0.050 | Kg | Garlic chopped |
| 0.200 | Kg | Mushroom sliced |
| 0.500 | Litre | Cream |
| 0.010 | Kg | Porcini |
| 0.010 | Kg | Parsley fresh |
| 0.010 | Kg | Black pepper |
| 0.03 | Kg | Parmesan cheese |
Method:
- Blanch asparagus and keep aside. Blanch pasta, drain sprinkle olive oil and keep aside
- In a skillet add butter, garlic & mushroom. Saute till mushrooms are soft.
- Add cream and porcini mushroom and bring to boil.
- Add cooked ravioli and season with chopped fresh parsley.
- Check for salt and pepper – add to taste. Switch off once the pasta is sticky and well coated.
- Transfer to serving dish, sprinkle parmesan cheese and place asparagus on top.