Sausage & Rapini Ravioli with Mustard Demi and Crispy Parsnips
Try this upscale dish on any menu. SKU # 43325
Ingredients
- 5 Sausage & Broccolini Ravioli 43325
- Rapini
- Garlic
- Parsnip
- Rosemary, Thyme
- Extra Virgin Olive Oil
- Butter
Mustard Demi Cream Sauce
- 1 Cup Demi-Glace
- 2 TBSP Dijon Mustard
- 1 TBSP Whole Grain Mustard
- 1/2 Cup Heavy Cream
- 1 TBSP Unsalted Butter
- Salt & Pepper
- 1 TSP Fresh Tyme Leaves
- 1 Small Shallot finely chopped
Instructions
- Prepare the Demi-Glace
- Sauté the shallots in butter in a medium saucepan over medium heat
- Add demi-glace and bring to a gentle simmer
- Whisk in the Dijon mustard and whole grain mustard until well combined
- Slowly pour in heavy cream, whisking continuously until the sauce is smooth and well blended.
- Add the fresh thyme leaves and season with salt and pepper. Be cautious with the salt as the demi-glace can be quite salty.
- Add Pasta to boiling salted water for 3-4 minutes.
- Remove from water and oil lightly and place on plate.
- Spoon sauce over Pasta. Sautés rapini in butter and garlic and add to the plate.
- Peel long strips of parsnip and deep fry for 1.1.5 minutes. Toss with salt and stand on top of Ravioli.
- Garnish the plate with fresh thyme and rosemary.
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