| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Dairy |
|
Shelf life, Shelf3 |
1 |
servings |
INGREDIENTS
| 4 |
oz |
Fresh basil |
| 1 |
oz |
Garlic cloves |
| 1 |
oz |
Pine nuts |
| 2 |
oz |
Olive oil |
| 1 |
ts |
Butter |
| 2 |
ts |
Crushed crushed garlic |
| 1 |
ts |
Diced white onions |
| 2 |
c |
Heavy cream |
| 4 |
oz |
Parmesan cheese |
| 16 |
|
Wild mushroom raviolis |
| 16 |
|
Sun dried tomato raviolis |
| 16 |
|
Southwestern raviolis |
| 2 |
qt |
Water |
| 4 |
tb |
Salt |
| 4 |
tb |
Olive oil |
| 4 |
tb |
Shredded parmesan cheese |
INSTRUCTIONS
PRESTO
ALFREDO SAUCE
RAVIOLI
Presto:
Combine all ingredients in a Cuisinart. Puree until rough-even mixture.
Reserve (can be made and kept under refrigeration for up to 2 months if
covered with oil).
Alfredo Sauce:
In medium sauce pan melt butter, add garlic and onions. When onions are
soft add heavy cream. Bring to slow boil stirring constantly. Reduce cream
by half over low heat. When reduced add cheese. Hold warm until raviolis
are cooked.
Raviolis:
In large pot bring water to boil. Add salt and 2 tablespoons oil. Add
raviolis. Cook until raviolis are aldente (firm to teeth). Drain in
colander. In medium sauce pan heat remaining olive oil. Add pesto. When hot
add raviolis. Toss.
Place alfredo sauce on plate. Add raviolis (4 each flavor per plate).
Garnish with shredded parmesan cheese.
Serves 4. Enjoy!
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