Mushroom Ravioli with Vegan Hazel cream

Course: first

Difficulty: easy

Serves: 4

Time: 10′ prep + 20′ cooking

INGREDIENTS
350 gr Mushroom Ravioli
1 oz. raw hazelnuts
2 tbsp. butter
1 shallot, minced
2 oz. Vegan Hazel
1/2 cup heavy cream
1 tbsp chestnut honey
1-2 oz. grated Parmigiano
Salt
Curly parsley

DIRECTIONS

Step 1

Fill a saucepan with water and bring to the boil. Salt the water and pour the ravioli in. Cooking time is variable according to the packaging and pasta brand. Toast hazelnuts in a pan to bring out oils and aromas, then remove them from it. Set aside some hazelnuts for the final touch; powder the remaining hazelnuts.

Step 2

Melt butter in pan; add shallots and a pinch of salt then cook until tender. After pour in the Vegan Hazel cream liqueur and add the hazelnut powder. Reduce the liqueur-butter mixture by 1/2 to 3/4, until syrupy.

Step 3

Add heavy cream and reduce by half, then swirl in honey. Add grated Parmigiano, salt, and pepper to taste. Spoon sauce over ravioli; garnish with remaining whole toasted hazelnuts and curly parsley.

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