Balsamic Ravioli with Parmesan Sauce
Here's a balsamic ravioli with parmesan sauce that's simple but incredibly delicious. I tried it in Milan and I am recreating it for you.
Equipment
- 1 medium pot
- 1 large pan
- 1 silicone spoon
Ingredients
- 250 gr ravioli I am using sausage and friarielli ravioli. Friarielli are a local name for turnip tops, the same ones you find in our store. The original recipe used meat ravioli.
- 200 ml cooking cream I am using dairy free but you can use regular.
- 40 ml milk I am using dairy free but you can use regular.
- salt and pepper
- nutmeg
- 40 gr grated parmesan
- 2 parmesan cheese slices These are packed. I am using Parmareggio Fettine. If you can't find them, you can simply use 20 gr more parmesan.
- 1 tbsp Belmorso Extra Virgin Olive Oil
- 1 cloves garlic
- PGI Platinum Balsamic Vinegar of Modena
- optional: micro greens for garnishing
Instructions
- Pour the tablespoon EVOO in your large pan. Peel the garlic clove, wash it and cut in half, add it to the pan, and turn the heat on. Let the oil aromatize for a few minutes, at medium heat.
- Then pour the cooking cream and season with salt, pepper, and a pinch of nutmeg.
- Leave the cooking cream to warm up for 5 minutes.
- Then add the cheese slices, broken into small pieces. Use your silicone spoon to help them melt by mixing from time to time.
- Once those have melted, add the grated parmesan. Don't add it all, though. Leave about 10 gr for topping, and add the rest into two parts. After adding each part you want to mix well so the parmesan incorporates in the parmesan sauce. Repeat with the rest.
- Boil the water for your ravioli and salt it generously.
- Now, add the milk into 2 or 3 parts, and mix after each until it incorporates. The aim is to increase the amount of sauce but also make it more liquid. If your cooking cream is liquid (mine was creamy), then skip the milk.
- You can take your parmesan sauce off the stove.
- Add the ravioli to cook. Don't overcook them or they will break when you mix them into the sauce. Once they start floating and they are about to start losing their puffiness, they are done.
- Use a pasta ladle and transfer the ravioli into the pan with the parmesan sauce. Mix gently, and serve.
- Top the ravioli with the remaining parmesan cheese.
- Drizzle with Platinum Balsamic Vinegar of Modena.
- Optional: garnish with your favourite microgreens.
Notes
This makes a small portion of pasta, as fresh pasta tends to weigh more. If you'd like a larger portion, the sauce is enough for 1.5 packs of ravioli.