Ricotta and wild garlic ravioli, creamy basil sauce
These asparagus ravioli with a delicious Parmigiano cream broth - a perfect celebration of spring.
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Ingredients
Portions:
4
250 g
ricotta and wild garlic ravioli
For the creamy basil sauce:
100 ml
35% cream
50 ml
vegetable broth
30 g
Parmigiano reggiano, grated
1 tbsp
huile d'olive casa
10 g
fresh basil, chopped
30 ml
white wine
1 tsp
maize starch
1 piece
bay leaf
salt, to taste
pepper, to taste
Preparation
Prep time:
15 min
Cook time:
20 min
Total:
35 min
- Bring a large pot of water to a boil. Add a pinch of salt.
- In a separate saucepan, heat 1 tbsp huile d'olive casa over medium heat. Add 50 ml of vegetable broth, 30 ml white wine, and 1 bay leaf. Simmer for 5 minutes.
- Stir in 100 ml cream and 1 tsp maize starch. Cook for another 3 minutes, stirring continuously until slightly thickened.
- Remove the bay leaf, lower the heat, and add 30 g grated Parmigiano reggiano and 10 g fresh basil. Stir until the cheese is melted. Season with salt and pepper to taste.
- Add 250 g ricotta and wild garlic ravioli to the boiling water. Cook according to package instructions until al dente. Drain.
- Serve the ravioli in a shallow bowl and pour the creamy basil sauce over the top. Garnish with additional fresh basil if desired.