Cheese Ravioli with Basil Cream Sauce Recipe - Martin Bros. Distributing

Martin Bros. Recipes

Cheese Ravioli with Basil Cream Sauce

Keywords: Pastas & Starches

Added: April 03, 2017

6 oz Ajinomoto Windsor Bernardi® Square Cheese Ravioli (941230), cooked

2 oz Roland Pomace Olive Oil (620390)

2-3 oz Monterey Thick Sliced Mushrooms (360940)

2 each Farmland Gold Medal Single Slice Apple Cider Bacon – 18/22 (914040), cooked, cut

2 oz Wholesale Cauliflower (360362), chopped

1 oz Bix Spinach (361170)

4 oz Anchor Chef’s Heavy Cream (929770)

1/4 tsp Custom Culinary Master’s Touch® Roasted Garlic Flavor Concentrate (500041)

1/2 cup Wholesale Cherry Tomatoes (362125), halved

2-3 each Bix Basil (391000), leaves, chiffonade

1 oz Shredded Parmesan Cheese

1. In a large sauté pan over medium heat, heat olive oil. Add mushrooms, bacon, cauliflower and spinach. Continue to cook for another minute. Add ravioli, cream and garlic flavor concentrate. Add tomatoes and basil. Continue to cook until heated. 3. Plate, finishing with parmesan cheese. 4. Serve with garlic bread and a tossed salad.


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