Stuffed Ravioli With Pesto

Directions Print

1. Add heavy cream and pesto sauce (bring to a light boil, stir sauce and lower heat to a simmer), add salt & pepper to taste and allow to reduce. Add the sauteed slice portabella mushrooms.
2. Add frozen ravioli to salted boiling water (cook until ravioli is floating). Drain and gently toss with walnut baby portabella sauce.
3. To serve, Plate and finish with a sprinkle of Parmigiano Reggiano cheese, topped with sauteed portabella mushrooms, a touch of chopped fresh tomatoes and fresh basil.