Ravioli in a Garlic Cream Sauce
Here I’ll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
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Garlic Cream Sauce for Ravioli
Here I'll show you how to spruce up a packet of store bought ravioli with this dreamy, creamy garlic sauce! Chris x
Garlic Cream Sauce for Ravioli | Serves 3-4
FULL RECIPE POST:
INGREDIENTS
1lb / 500g Ravioli (see notes)
1 1/4 cups / 300ml Heavy/Double Cream, at room temp
1/3 cup / 80ml Chicken Stock
1/3 cup / 80ml Dry White Wine
1/3 cup / 30g freshly grated Parmesan, plus more to serve
2.5 tbsp Butter, preferably unsalted
1 small bulb of Garlic
1 heaped tbsp finely diced Fresh Parsley, plus extra to serve
1/8 - 1/4 tsp Ground Nutmeg
Salt & Black Pepper, to taste
Olive Oil, as needed
METHOD
Roast Garlic: Slice the tip off the garlic bulb to expose all the cloves. Drizzle with olive oil then wrap in foil and place in the oven at 180C/356F for 45-60mins, or until knife tender, golden brown and caramelized. Don't be tempted to whack up the temp, low and slow is the aim of the game. Leave for a few minutes to cool down, then peel away the outer layers. Squeeze out as much as you can, making sure the outer peel doesn't mix in. Sprinkle over a pinch of salt then mash with a fork to smooth out any lumpy parts.
Brown Butter (optional step - see notes): Melt 2.5 tbsp butter into a large pan over medium heat. It will begin to foam, just keep gently stirring until the butter starts turning from a lemony yellow to a light brown. After a few more mins the butter will turn a deeper brown colour and will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simply reduce the heat. For speedy option just simply melt butter.
Sauce: Add roasted garlic to pan and stir to combine with the butter for 30 seconds. Pour in wine and simmer for 2-3mins to reduce by at least half (important or the sauce will be too sour). Pour in chicken stock and cream, then add parsley, nutmeg and a pinch of salt & pepper. Simmer for 5 or so mins until the sauce starts to thicken, then mix in parmesan. The sauce should be fairly thick by this point.
Ravioli: Cook ravioli in salted boiling water according to packet instruction. Use a slotted spoon to add the cooked ravioli to the sauce and stir to combine. The excess water will loosen up the sauce.
Serve: Plate up with extra parmesan/parsley (optional)
As always, for full nutrition, guidance and recipe notes head to the full blog post:
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How to make Ravioli - Chef Pasquale
Need a Ravioli Tray?
Today I will show you how to make Ravioli with ricotta and a meat stuffing. In this video I will show you how to make your own pasta dough and ricotta and meat mix.
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Easy Ravioli Sauce
This easy ravioli sauce is so easy to make with refrigerated or frozen ravioli. It has a thick and flavorful cream sauce with a hint of tomato flavor, simple seasonings, and fresh or canned diced tomatoes.
Recipe:
Lobster Ravioli
Lobster Ravioli
INGREDIENTS
FOR THE SAUCE:
1 tbsp extra virgin olive oil
2 tbsp salted butter
2 cloves garlic, minced
a pinch of saffron
3/4 cup white wine
14.5 oz vegetable broth
1 cup heavy cream
2 tbsp sun-dried tomatoes
Salt
Pepper
FOR THE RAVIOLI:
3/4 lb cooked lobster meat
3 tbsp salted butter
4 cloves garlic, minced
1/2 tsp kosher salt
1/4 cup white wine
1/4 cup finely chopped chives
egg white
For ravioli dough
2 cups flour
1 tsp salt
3 eggs
2 egg yolks
2 tbsp olive oil
Filling: Chop the lobster meat. Over medium heat, melt the butter. Add the lobster, garlic and salt and stir to combine. Next, add the wine and cook, stirring, until it has reduced by half. Remove from heat, add chopped chives.
Assemble: Place one wrapper onto your cutting board, transfer about 1 tbsp. of the lobster filling onto middle of the wrapper. Using your fingers, wet the edges of the dough and cover with another wrapper. Press edges with a fork. Continue until all of your ravioli are formed.
Over medium heat, heat the oil and butter. Once the butter is melted, add the garlic. Gently saute until fragrant, 1-2 minutes. Add the wine, vegetable stock and saffron and bring to a boil. Once boiling add half of your ravioli to the broth. Cook for about 6-8 minutes, transfer to a bowl and repeat with the second half of the ravioli.
Add heavy cream, sun-dried tomatoes to the sauce and cook until it get sauce consistency. Add ravioli and cook few more minutes. Serve with the sauce immediately.
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