RECIPE:
Ravioli di Bello
6 Portobello Mushroom Ravioli
3 Tbsp Butter, unsalted
2 oz Crimini Mushrooms
2 oz Chicken Stock
1 oz Heavy Cream
½ Tbsp Vinegar Champagne
¼ tsp, Thyme, chopped
2 oz Grape Tomatoes
1 pinch salt & Pepper
½ Tbsp. Reggiano
1 pinch Parsley, chopped
PREP INSTRUCTIONS
Heat ravioli in boiling water.
In a warm saute pan, add 2 ea #60 scoops butter. Cook until brown.
Add mushrooms and sear.
Add chicken stock, heavy cream, champagne vinegar and thyme.
Bring to a simmer.
Add tomatoes, heat through.
Season with salt and pepper.
Add 1 ea #60 scoop butter, stir to incorporate.
Drain ravioli and add to pan.
Cook ravioli in pan with sauce to proper consistency.
Place on a large round plate.
Garnish with Reggiano and parlsey
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