Piancone Epicureo® Butternut Squash Ravioli

Directions

  1. 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.
  2. In a saucepan over medium high heat add olive oil, crushed red chili, and garlic. Cook stirring for 1 minute.
  3. 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.
  4. Pour in wine and heavy cream then simmer for 3-4 minutes to reduce.
  5. Whisk in fresh herbs followed by butter.
  6. Portion ravioli into pasta bowls or entrée plate.
  7. 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