Cannellini Beans Ravioli Gratinated in Chilli Tomato Cream

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1

Large Onion , julienned

1/2 cup

Salted Butter

1 tsp

Garlic Paste

2 Tbsp

Tomato Paste

1 1/2 cups

Heavy Cream

1 2/3 cups

Cannellini White Kidney Beans , cooked

4

Ravioli , cooked

2 Tbsp

Extra-Virgin Olive Oil

to taste

Kosher Salt

to taste

Sriracha

to taste

Freshly Grated Parmigiano-Reggiano

Cooking Instructions

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Step 1

Start by sautéing Onion (1) in Salted Butter (1/2 cup) until translucent.

Step 2

Add Garlic Paste (1 tsp) , sauté for 1 minute.

Step 3

Add Tomato Paste (2 Tbsp) , sauté another minute.

Step 4

Add Heavy Cream (1 1/2 cups) , Kosher Salt (to taste) and Sriracha (to taste) .

Step 5

Simmer until sauce has nape texture.

Step 6

Add the Cannellini White Kidney Beans (1 2/3 cups) .

Step 7

Simmer another minute, check and adjust seasonings.

Step 8

Cut Ravioli (4) into thick slices. Spread the sliced ravioli slices atop the beans and top with Parmigiano-Reggiano (to taste) .

Step 9

Drizzle with Extra-Virgin Olive Oil (2 Tbsp) , gratinate in an oven for 20 minutes until golden brown at 350 degrees F (180 degrees C).