PORTABELLA MUSHROOM RAVIOLI
HACCP rules:
Prep Time:
Yield
1
Shelf Life
- 7 eachmushroom ravioliPORTABELLA MUSHROOM RAVIOLI
- 4 flozSauce – AlfredorecipePORTABELLA MUSHROOM RAVIOLI
- 1 1/2 ozMushrooms, Mix – RoastedrecipePORTABELLA MUSHROOM RAVIOLI
- 1/8 tspS&P MixrecipePORTABELLA MUSHROOM RAVIOLI
- 1/2 ozPetite Tomatoes – RoastedrecipePORTABELLA MUSHROOM RAVIOLI
- 1/2 tbspgrated parmesanPORTABELLA MUSHROOM RAVIOLI
- 8 piecesfresh basilleavestorn3/4″ pieces
- 1
Cook ravioli in boiling salted water until just cooked through and they begin to float, about 3-4 minutes.
- 2
Gently heat Alfredo and Mushrooms in a saute pan over medium heat until they come to a simmer, about 2 minutes. Season with S&P.
- 3
Drain ravioli well and add to the pan.
- 4
Add Tomatoes. Gently toss to coat the ravioli evenly with the sauce.
- 5
Continue cooking to heat through, ensuring that the sauce does not over-reduce. Taste and adjust seasoning as needed.
- 6
Using a rubber spatula, transfer immediately to a warm bowl, pulling all the sauce from the pan into the bowl.
- 7
Garnish with parmesan and torn basil evenly distributed over the pasta.
CATERING MINI | x4 recipe
CATERING LARGE | x5 recipe
Description
1
Serving Size
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