CHICKEN & PORTABELLO MUSHROOM RAVIOLI

SAUCE RECIPES

Butternut-Squash-Hazelnut-Ravioli-in-Gar

THE CREAMY ITALIAN SAUCE

SERVES 2

INGREDIENTS

  • 1 TBS OLIVE OIL

  • 1 SHALLOT CHOPPED

  • 100ML CREAM

  • 1 TBS TOMATO PUREE

  • 70G BLACK OLIVES CHOPPED

  • 50G PARMESAN CHEESE GRATED

THE METHOD

1. Fry the shallot, olives and oil until golden brown, add in the tomato puree & cream.

2. Stir on low heat then add in the grated parmesan.

 

3. Season with a little salt & ground black pepper. Serve and Enjoy!

OLIVE OIL.png
SHALLOT.png
CREAM.png
TOMATO PUREE.png
OLIVES.png
PARMESAN.png
5db88f3a508f707ab355cde4-5ce05c01.jpg

THE TRADITIONAL GARLIC & CHILLI SAUCE

SERVES 2

INGREDIENTS

  • 25G BUTTER

  • 1 TBS OLIVE OIL

  • ZEST FROM 1 LEMON

  • 50ML WHITE WINE

  • 1 GARLIC CLOVE SLICED

  • 1/2 RED CHILLI DE-SEEDED & CHOPPED

  • 2 TBS PARSLEY CHOPPED

  • 100G SUNDRIED TOMATOES CHOPPED

THE METHOD

1. Fry the garlic in the oil until golden brown. Add in the sundried tomatoes and wine, stir to reduce.

 

2. Add the lemon zest, parsley & butter, stir on low heat.

 

3. Season with a little salt & ground black pepper. Serve and Enjoy!

BUTTER.png
OLIVE OIL.png
LEMON ZEST.png
WINE.png
GARLIC.png
CHILLI.png
PARSLEY.png
SUNDRIED TOMATOES.png
garden-spinach-ricotta-ravioli-75785542

THE MEDITERRANEAN VEGETABLE SAUCE

SERVES 2

INGREDIENTS

  • 2 TBS OLIVE OIL

  • 1 SHALLOT CHOPPED

  • 1 GARLIC CLOVE CHOPPED

  • 200G CHERRY TOMATOES

  • 100 ML TOMATO SAUCE 

  • 1/2 RED CHILLI DE-SEEDED & CHOPPED

  • 6 BASIL LEAVES

  • 100G COURGETTE SLICED

  • 50G PARMESAN CHEESE GRATED

THE METHOD

1. Fry the shallot, garlic, chilli and oil until golden brown, add in the tomatoes & courgette.

2. Stir on low heat then add in the basil & tomato sauce

 

3. Add the parmesan. Season with a little salt & ground black pepper. Serve and Enjoy!

OLIVE OIL.png
SHALLOT.png
GARLIC.png
CHERRY TOMS.png
TOMATO PUREE.png
CHILLI.png
BASIL.png
COURGETTE.png
PARMESAN.png