Breaded Portabella Mushroom Ravioli with Kale Pesto
Similar to the concept of pesto and possibly the route of the modern day recipes, 'moretum' was a paste consumed by ancient Romans that consisted of ground cheese, garlic and herbs.
20 breaded portabella
1 lb fresh kale
1 tsp anchovy paste
½ cup extra virgin olive oil
¼ cup Parmigiano Reggiano
1/6 cup Pecorino Sardo
2 Tbsp almonds, peeled and toasted
1 garlic clove (minced)
TT salt and pepper
1 pinch sugar
Quick blanch kale then shock in with ice. Squeeze water out. In food processor puree olive oil, anchovy paste, garlic, almonds, Parmigiano and Pecorino. Add kale and continue to puree, then season with salt and pepper. Fry portabella mushroom and cheese ravioli to a golden brown then plate accordingly with sauces and additional shaved Parmigiano Reggiano.
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