Name of the Dish: Ravioli Emmental and Spinach with Basil Pesto, Mushrooms and Yellow Cherry Tomatoes.
Number of Servings: 2 people
250 gr Ravioli Emmental and Spinach
5-6 Yellow Cherry Tomatoes
75 gr Basil Pesto
1 clove of garlic
2 tbsp of salted butter
30g Grated Parmigiano
Step 1: Prepare all the tools and ingredients. Slice mushrooms and leave 4-5 thin slices on the side (to be used later for garnishing). Cut cherry tomatoes in half.
Step 2: Boil water in the pot and add salt as needed.
Step 3: Warm butter and a clove of garlic in the pan, medium heat. Do not peel garlic, gently crush it with the side of a knife. This will protect it from burning.
Step 4: When the garlic is golden, bring to high heat, add previously sliced mushrooms (except the ones for garnishing) and chopped cherry tomatoes. Let cook for about 5 minutes, stirring as necessary, and add some salt as needed. Remove garlic.
Step 5: Cook the ravioli in the boiling water 1 minutes less than what is indicated on the packaging. Remove from the pot and let cook the last minute in the pan with the sauce, adding the basil pesto as well. If necessary, add a little bit of water from the pot to blend everything together.
Step 6: Remove from heat, add some grated parmigiano and mix till blended.
Step 7: Garnish with the thin sliced mushrooms you put aside, and add more grated parmigiano if you like.
Step 8: Enjoy!
You can use any type of ravioli, I would also recommend simple ravioli with ricotta.
Why don’t you try home-made pesto with fresh basil? It is very fun and easy to make.
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