Piancone Epicureo® Butternut Squash Ravioli
Piancone Epicureo® Butternut Squash Ravioli
Directions
- Add the quarter cup of sea salt to the gallon of water in stock pot over high heat and bring to a boil. Drop the frozen ravioli into the water and cook until pasta starts to float about 3-4 minutes. Drain the pasta and reserve.
- In a saucepan over medium high heat add olive oil, crushed red chili, and garlic. Cook stirring for 1 minute.
- Add mushrooms to pan and continue to cook for 3-4 minutes to soften mushrooms. Now add tomatoes, salt, and pepper to the pan and cook for another 2-3 minutes stirring.
- Pour in wine and heavy cream then simmer for 3-4 minutes to reduce.
- Whisk in fresh herbs followed by butter.
- Portion ravioli into pasta bowls or entrée plate.
- Ladle the sauce over the pasta followed by a crown of mushrooms and tomatoes then finish with shaved parmesan cheese.
Ingredients
- 1/4 lb. Piancone Epicureo® butternut squash ravioli
- 1 gal. water
- 1/4 cup West Creek® sea salt kosher
- 8 oz. Peak Fresh Produce® Mushroom(s), Shiitake, sliced, stem removed
- 8 oz. Peak Fresh Produce® cremini mushrooms, sliced, stem removed
- 1 ea. Peak Fresh Produce® portabella mushroom, stem removed
- 2 tbsp Roma Garlic, chopped
- 1 tsp Peak Fresh Produce Parsley, minced
- 1 tbsp Peak Fresh Produce® Basil, minced
- 1 tbsp Peak Fresh Produce® Oregano, minced
- 1 tsp Roma® Crushed Red Chili Flakes
- 2 cups Peak Fresh Produce® Tomato(es), Grape, golden and red, cut in half
- 2 tbsp Roma® Oil, Olive
- 1/4 tsp West Creek® sea salt kosher
- 1/2 tsp Roma® Black Pepper, Ground
- 1 1/2 cups Piancone® red cooking wine
- 1/4 cup Nature's Best Dairy® Cream, Heavy
- 5 tbsp Nature's Best Dairy® Butter, Unsalted, cubed
- 1/4 cup Piancone Shaved Parmesan
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
