INGREDIENTS:8 broccoli ravioli 1 oz. garlic oil 1 oz. sun-dried tomatoes, julienned 5 basil leaves 2 oz. marsala wine 6 oz. tomato sauce 3/4oz. Gorgonzola/Stella cheese 1 pinch Kosher salt ½ oz. sweet butter 1 parsley sprigDIRECTIONS:Place ravioli in pasta cooker for approximately two minutes. While ravioli is cooking, heat garlic oil in a saute pan and add sun-dried tomatoes. Deglaze with marsala wine and reduce by half. Add tomato sauce and basil, and finish with butter. Place cooked ...
Register to view this article
Why Register for FREE?
Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick.