John Myers
Goat Cheese Ravioli in Cream with Pesto Sauce
The perfect goat cheese ravioli in cream with pesto sauce recipe with a picture and simple step-by-step instructions.
- 2 pck Ravioli with goat cheese feel
- 200 ml Cream 30% fat
- 200 ml Sun-Dried tomatoes
- 1 Pickled pepper
- 1 Pepper salt chilli powder
- 1 Herbs de Provence
- 1 Italian herbs
- 1 Pesto green
- 0,5 Freshly cooked garlic clove
- 0,5 Echalot
- The ravioli as on the pack. Boil and drain. Put some oil in a pan and fry the onion and garlic clove in it until glassy, add the cream, season and reduce the sauce a little. As a spice I have some pepper, salt, chilli powder, Herbs de Provence and from I put some Italian herbs in the freezer and put the tomatoes in the sauce. Put the raviolis on a plate, cover each with a piece of tomato and put the sauce on top, place three ravioli in the middle of the plate and garnish with a strip of the pickled peppers, then add a few dumplings of the pesto and serve with a baguette. Bon appetit
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