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CARGO BAR 3 MUSHROOM RAVIOLI

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CARGO BAR 3 MUSHROOM RAVIOLI

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Ingredients

100 grams mushroom ravioli
50 grams baby spinach
40 grams caramelized onion
40 grams button mushrooms
6 cherry tomatoes
100 millilitres pouring cream
10 grams peeled garlic
20 grams shaved grana padano
100 millilitres White Wine
30 millilitres Vegetable Oil
White Wine Cream Sauce
500 millilitres White Wine
1 litre pouring cream
100 grams peeled garlic
  • Medium

Ingredients

  • White Wine Cream Sauce

Directions

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Sauce

  1. In a sauce pan on a low heat gently fry the chopped garlic but do not allow to brown as this will taste bitter.
  2. Add the white wine to the pan and reduce by half. Pour in the cream and simmer for 5mins.

Dish

  1. In a heavy bottomed frying pan start to sauté on a medium heat the button mushrooms
  2. Once the mushrooms have a golden colour add the cherry tomatoes, garlic and spinach
  3. Once the cherry tomatoes start to blister and break apart and the spinach has wilted you can deglaze the pan with 118ml of the white wine and cream sauce.
  4. Allow to reduce slightly so it will just coat the ravioli when added.
  5. Once the sauce has the correct consistency season to taste with salt and white pepper.
  6. In the blanche pot place the ravioli into the basket and submerse in the seasoned water for 3mins, once this is done drain well and add to the sauce.
  7. Toss all of the ingredients in the pan and place into a large salad bowl.
  8. Garnish with the shaved Grana Padano

 

David Penistone

David Penistone moved to Australia in 2007 following a stint as Head Chef at The Reindeer Gastro Pub in Nottingham, England. He worked for a year at Café Bondi before joining The Keystone Group in 2008 as Head Chef for Cargo Bar/Lounge.

David has drawn on his experience of British gastro pubs to influence the changing menu, creating pub classics with a touch of flair and creating a menu that now focuses on gourmet burgers, fresh seafood dishes, ribs and steaks.

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