martedì 19 marzo 2013

Parma Ham Ravioli with a white wine cream sauce and carrots

Bring the salted water to a boil. While thats starting to boil start your sauce. Chop 1 shallot and the carrots and saute with a little bit of butter, season with salt and pepper, then add the white wine and let evaporate, add the heavy cream, nut meg, some parmesan cheese and a bay leaf and whisk till its nice and creamy, adjust with salt and pepper if needed. Cook the Ravioli it will take around 4/5 minutes, dont overcook the ravioli, they may open and all the filling could come out. Drain and add the ravioli to the sauce, with a bit of the cooking water, saute and serve when its all combined. ENJOY

Nessun commento:

Posta un commento