Breaded Spinach and Artichoke Ravioli with Asiago – Roasted Garlic Cream
Spinach and artichoke dip has become one of the most popular appetizers in the US and has many variations as far as how it is prepared either hot or cold. Both this dip and our ravioli was inspired by Mediterranean ingredients and adapted to US food styles.
Ingredients
- 24 breaded ravioli
- 1 cup heavy whipping cream
- 1 cup asiago cheese (grated)
- 1 ea garlic bulb
- TT salt and white pepper
- 1 Tbsp butter
Directions
Reduce heavy cream and butter by half then add asiago cheese. Stir until cheese is completely dissolved on low heat. Drizzle olive oil over the garlic bulb and roast at 375°F for 30 minutes. Cut off the garlic bulb top. Squeeze out the roasted garlic and incorporate into the asiago sauce 1 tsp at a time according to your taste. Season with salt and pepper. Fry ravioli until golden brown and serve with asiago sauce.
