Ravioli with Mushrooms in a Sundried Tomato Cream Sauce

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
25 4-ounce portions

This pasta is filled with endless colors and freshness. Featuring sun-dried tomatoes and fresh mushrooms, this dish is filled with flavor until the last bite.

Ingredients

2 1/2 lb. cheese ravioli
1/4 cup canola salad oil
1 1/2 lb. mushrooms
2 tsp. kosher salt
4 oz. julienned sun-dried tomatoes
1/4 cup balsamic vinegar
8 oz. tomato fillets
3 1/2 cups light cream
1/2 cup fresh basil
1/3 cup Parmesan

Steps

  1. Spray 2-inch hotel pans with food release and pan up ravioli.
  2. To make sauce: Saute mushrooms in oil until golden brown. Add salt and sun-dried tomatoes.
  3. Deglaze pan with balsamic vinegar. Add tomato fillets and reduce slightly.
  4. Temper in cream, and hold hot until service.
  5. Steam ravioli until internal temperature is 165°F, for 7 to 10 minutes.
  6. Mix in two 8-ounce ladles of mushroom sauce and garnish with basil and Parmesan cheese.

Recipe by University of Connecticut

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