Mascarpone Spinach Ravioli with Parmigiano mousse, Parmigiano crisps and chives
INGREDIENTS
- 7 pieces Mascarpone Spinach Ravioli
- 3 oz. Parmigiano Reggiano, grated
- 1.5 oz. milk
- 1.5 oz. cream
- 3 tbsp butter, unsalted
- Chives
- Micro Basil
METHOD
Prepare the Parmigiano Reggiano mousse and the Parmigiano Reggiano crisps. Boil the ravioli for 4 minutes then sauté in a pan with butter for another minute. Place the ravioli on a plate with the prepared mousse. Garnish with crisps, chives and micro basil. Buon Appetito!
INGREDIENTS
Changing servings will update the ingredient list below.
SERVINGS
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- 7 pieces Mascarpone Spinach Ravioli
- 3 oz. Parmigiano Reggiano, grated
- 1.5 oz. milk
- 1.5 oz. cream
- 3 tbsp butter, unsalted
- - Chives
- - Micro Basil
METHOD
Prepare the Parmigiano Reggiano mousse and the Parmigiano Reggiano crisps. Boil the ravioli for 4 minutes then sauté in a pan with butter for another minute. Place the ravioli on a plate with the prepared mousse. Garnish with crisps, chives and micro basil. Buon Appetito!