truffle mushroom ravioli
- ingredients
Ingredients | Amount | Unit |
|---|---|---|
Mushroom Ravioli | 7 | ea |
Truffle Oil | 0.5 | oz |
Black Pepper | 0.25 | oz |
Garlic Spread | 1.5 | oz |
Minced Garlic | .5 | oz (wt) |
Diced onion | 0.25 | oz |
White cooking wine | 1 | oz (wt) |
Alfredo sauce (tavolini) | 5 | oz |
Mushroom (sliced) | 1 | oz |
Mushroom (Quartered fried) | 2 | oz |
Shaved Parmesan | 0.5 | oz |
Parsley (Chopped) | 0.15 | oz |
Garlic Toast | 1/2 | piece |
Olive Oil | 0.5 | oz |
- Recipe Instructions:
- Plate: Blue storm bowl + white side plate
- Tools: Sauté pan, tong, Bain Marie, fryer basket, squeeze bottle, ladle & knife
-
Training Video: https://youtube.com/shorts/
Pv9bZf3aElg?si= EJ5QzQJIcw4iA2BY - Important Notes: Do not overboil, ravioli pockets, to avoid losing texture and filling from the center.
- Procedure
Wash/sanitize hands. Thoroughly clean/sanitize food utensils, equipment & work surfaces.
- 1. In a sauté pan over medium heat, add garlic spread, diced white onions, minced garlic, and sliced mushrooms. Sauté for 30 seconds until aromatic.
-
2. Deglaze the pan with white cooking wine and allow the alcohol to cook off briefly.
3. Add alfredo sauce to the pan. Stir well with a rubber spatula to combine all ingredients.
4. Cook for 2 minutes, simmer the sauce once it begins bubbling, and continue cooking until the internal temperature reaches 165°F (74°C).
5. Meanwhile, place pre-portioned ravioli into the bain marie for 1 minute to heat through. Remove the ravioli into a mixing bowl, sprinkle with a pinch of black pepper, add a small drizzle of truffle oil (0.5oz), and toss gently to coat.
6. Using half a filoncini bun, spread garlic spread onto the open side. Place buttered side down onto the flat top and toast for 3-4 minutes or until golden brown. Remove and cut diagonally at a sharp 45-degree angle to create pointed cuts.
7. Deep fry a portion of quartered mushrooms for 2 minutes or until soft to the core. Shake off any excess oil after frying.
8. Using a rubber spatula, transfer the sauce mixture into a serving bowl, spreading evenly from the center.
9. Place seven ravioli pieces, pillow side up, creating a flower with one in the middle.
10. Garnish the pasta with fried mushrooms, shaved parmesan, fresh parsley, and a drizzle of truffle oil for flavor and presentation.
11. Serve immediately with the garlic toast on the side, ensuring the rim of the plate is clean.
- Allergy Information
- TBD