Mushroom Ravioli
For the prosciutto ham:
6 slices prosciutto ham, sliced very very thin
To plate the pasta:
2 tablespoons sweet basil leaves, chiffonade
In a medium-sized sauce pot, melt olive oil and butter together. Add shallots and garlic and sauté until translucent. Once shallots and garlic are translucent, add heavy cream and half & half, and bring to a boil. Once cream comes to a boil, add cheese, cracked black pepper and kosher salt and lower heat. Allow cheese to melt and sauce to begin to smooth. Transfer sauce to a blender and blend until smooth. Transfer blended sauce to a clean container and hold warm.
Good Day favorite Chef Kent Rathbun stops by to share a Valentine's Day dinner recipe.
Mushroom Ravioli with Truffle Cream and Crispy Prosciutto Ham
For the truffle cream sauce:
2 teaspoons olive oil
2 teaspoons whole butter
1 tablespoon shallots, peeled and minced
1 teaspoon garlic cloves, peeled and minced
1 cup heavy cream
½ cup half and half
½ cup Pecorino Romano cheese, grated
2 teaspoons cracked black pepper
1 teaspoon kosher salt
For the mushroom ravioli:
12 ounces mushroom ravioli
1 tablespoon kosher salt
1 tablespoon olive oil
In a sauce pot, add approximately two quarts of water and bring to a boil. Add mushroom ravioli, kosher salt and olive oil and continue to cook. Once ravioli are cooked, strain and cool under cold water. Once ravioli are cool, set aside for later use.
In a 350-degree deep fat fryer, cook prosciutto slices until very crisp. Transfer ham to a paper towel and allow excess grease to drain.
In a large sauté pan, add cooked ravioli and sauce together. Bring to a boil. Once ravioli and cream are brought to a boil, transfer to a serving dish and garnish with crispy prosciutto and sweet basil. Serve.