Garlic Ravioli With Parsley Garlic Sauce
Serves: 2
Luisa Champlin
1 January 1970
Based on User reviews:
56
Spice
47
Sweetness
51
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
60 g
Olive Oil60 g
White Wine450 g
Chicken Stock60 g
Lemon Juice230 g
Ricotta230 g
Heavy Cream8 sprigs
ParsleyDirections:
1
Preheat oven to 400 degrees F
2
Place all the garlic cloves on a piece of aluminum foil and drizzle with olive oil
3
Wrap the garlic in foil and bake in the oven for 45 minutes
4
Remove the garlic from the oven, and when cool enough to handle, squeeze the roasted garlic from the skins
5
To make the ravioli, place the white wine, chicken stock, lemon juice, fennel, red onions, and carrots in a medium pan, add salt, and simmer for 10 minutes
6
Add the artichokes, cover the pot, and simmer until the artichokes are tender
7
Once the artichokes are tender, remove the pot from heat and let the mixture cool
8
Remove all of the vegetables and mix with the ricotta in a large bowl
9
Spread out the pasta sheets onto a working surface
10
Using a tablespoon, spoon the vegetable mixture onto the pasta leaving approximately 2-inches between each ravioli
11
Top the ravioli with another layer of pasta, and using a 4-inch cookie cutter, cut out the shapes, and seal each ravioli
12
In a large pot with boiling water, cook the raviolis for approximately 6 minutes
13
To make the sauce, place the garlic and chicken stock in a pan and simmer until garlic is soft
14
Add the cream and reduce to a thick sauce consistency
15
Add the parsley to the sauce and place in a blender until sauce is smooth
16
In a hot skillet, sear each fillet for approximately 1 minute on each side
17
Season with salt and pepper
18
To serve, place the raviolis on the center of the plate
19
Top the ravioli with the seared bass and drizzle the parsley garlic sauce around the plate