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Ravioli Di Bello

Chef Josh LaQuet, from Brio, makes Ravioli Di Bello.

Ravioli di Bello

6 cooked porto mushroom ravioli

3 Tbsp butter, unsalted

2 (2 oz) crimini mushrooms, sliced

2 oz chicken stock

1 oz heavy cream

½ Tbsp vinegar champagne

¼ tsp, chopped thyme

2 oz grape tomatoes halved

1 pinch salt & pepper mix

½ Tbsp grated reggiano

1 pinch chopped parsley

PREP INSTRUCTIONS

Heat ravioli in boiling water.

In a warm saute pan, add 2 ea #60 scoops butter. Cook until brown.

Add mushrooms and sear.

Add chicken stock, heavy cream, champagne vinegar and thyme.

Bring to a simmer.

Add tomatoes, heat through.

Season with salt and pepper.

Add 1 ea #60 scoop butter, stir to incorporate.

Drain ravioli and add to pan.

Cook ravioli in pan with sauce to proper consistency.

Place on a large round plate.

Garnish with Reggiano and parlsey.

 

 

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