Yield: Serves 10
Ingredients 1 portion

Product Specs
Mushroom Ravioli, large and boiled al dente 2 each 3 Lbs cooked
Butter 0.170 Lbs
Flour 0.170 Lbs
Milk, Hot 0.2 gallons
Chicken Stock, hot 0.400 quarts
Cream Heavy 0.200 quarts
White Wine 0.100 quart
Garlic, minced 0.1,5 ozs
Olive Oil
Garlic, minced 0.2 ozs
Tomatoes, diced 0.6 Lbs
Mushrooms, sliced 0.6 Lbs
Parmesan Cheese, Grated 0.2 Lbs
Basil Sprigs 1 each 10 each


Garlic Bread
Parmesan Cheese


  1. Melt butter in pan, add flour and mix well cook out for 4 minutes, DO NOT brown
  2. Add hot milk and mix in well ensuring it is smooth.
  3. Add chicken stock and mix in well again ensuring it is smooth, add the cream bring to the boil and SLOWLY COOK out for 30 minutes
  4. Add the white wine and continue to slowly cook for 5 minutes. Strain through a fine sieve
  5. Saute the garlic in olive oil, add the tomatoes and sauté for 5 minutes, add the mushrooms and sauté until cooked
  6. Place the ravioli in simmering water for 10 seconds and sauté in a little olive oil
  7. Place some sauce on the bottom of the plate,
  8. Place the sautéed mushrooms and tomatoes down the center the same as in the photograph.
  9. Sprinkle a little grated Parmesan cheese on top. Garnish with basil leaf sprig
  10. Serve with sidings of Garlic bread and Parmesan cheese

Note: During the service period DO NOT toss a lot of pasta off at one time. Only toss a little at a time but at very regular intervals as the pasta will over cook easily on the line


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