Cannellini Beans Ravioli Gratinated in Chilli Tomato Cream
A variation on a tradition southern German dish. Classic ravioli with Cannellini beans in a tomato cream.
Total Time
45min
0.0
0 Ratings
Author: Chef's Opinion
Servings:
2
Ingredients
•
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
1.
Start by sautéing Onion (1) in Salted Butter (1/2 cup) until translucent.
2.
Add Garlic Paste (1 tsp), sauté for 1 minute.
3.
Add Tomato Paste (2 Tbsp), sauté another minute.
4.
Add Heavy Cream (1 1/2 cups), Kosher Salt (to taste) and Sriracha (to taste).
5.
Simmer until sauce has nape texture.
6.
Add the Cannellini White Kidney Beans (1 2/3 cups).
7.
Simmer another minute, check and adjust seasonings.
8.
Cut Ravioli (4) into thick slices. Spread the sliced ravioli slices atop the beans and top with Parmigiano-Reggiano (to taste).
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).
Author's Notes
Serves 2–4 main course.
Nutrition Per Serving
CALORIES
1449
FAT
120.6 g
PROTEIN
16.4 g
CARBS
73.1 g
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