A famous and traditional Italian entrée or Anti Pasto. It is believed the salad was created as symbol of the Italian flag, with the red, green and white elements layered in turn on the plate.
10 Portabella mushroom ravioli appetizer
10-15 mozzarella pearls
10 grape tomotoes
2 tbs. Butter
2 Cloves garlic, crushed
1 tbs. Fresh Parsley, chopped
Fresh Basil, shredded to garnish
¼ Cup balsamic glaze
Boil Ravioli until 160° is reached and set to the side to cool. Combine butter, garlic and parsley in a small sauce pan and cook on medium heat until butter has melted and garlic is fragrant. Brush ravioli with garlic butter on both sides. With a skewer combine fresh mozzarella pearls and grape tomato with the ravioli. Top with basil and balsamic glaze. Salt and pepper to taste.
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