One of my personal favorites and one we will be making in the Ray home for sure. Clients made homemade pasta (ravioli) but you can buy fresh soft dough raviolis at your local grocery store as well. Once the raviolis were made, this one was super simple and didn’t take too much time. We will add the recipe for making your own dough as well, in case you prefer to go that route.
Greg
Ingredients:
Wild Boar Sausage Ravioli
- Olive Oil
- ½ c Roasted Garlic
- 1 14 oz can drained Tomato Diced
- Boar Sausage Ravioli
- 1 c Toasted Pine Nuts
- ½ lb Whole Soft Butter
- 1 c Chiffonade Basil
- 1 c Balsamic Glaze
Method:
Blanch, Shock Ravioli, reserve. In sauté pan, add oil, garlic and tomato. Add ravioli, heat, add pine nuts, add butter and finish with basil. Plate, garnish with balsamic glaze and fresh basil.