Veal and Portabella Ravioli with Roasted Garlic Cream Sauce & Crispy Shallots
To simplify this recipe, start with Louisa's Alfredo Sauce (#40472) and add the roasted garlic. Because the sauce is thick, stretch with heavy cream and season with your own blend of spices.
24 Veal & Portabella Ravioli
2 heads roasted garlic
6 tablespoons butter
2 tablespoon flour
2 ½ cup heavy cream
2½ cup Parmesan cheese
1 teaspoon fresh ground black pepper
salt to taste
1 shallot, thinly sliced
green onions, sliced, for garnish
Roast two garlic bulbs. Remove cloves and mash with a fork, then set aside. In a medium saucepan over medium heat, add butter and melt. Whisk in flour, cook for 1 minute until hot and bubbly. Slowly pour in cream, whisking continually. Gradually add in garlic and bring to a boil. Whisk in pepper and cheese and reduce heat to a simmer. In a small saucepan, sauté sliced shallots in olive oil until lightly browned. Boiling a pot of water and cook ravioli according to directions. Add ravioli to saucepan until evenly coated. Transfer to plate and top with shallots and garnish with green onions. Serve immediately. Continue to whisk until sauce has thickened, 2 to 3 minutes. Taste for seasoning.
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