Tag: pine nuts

Posted on in Recipes

Pumpkin Ravioli with Frangelico Liqueur Sauce and Pine Nuts

Ingredients – Serves 3

ravioli2

  • 2 dozens Ravioli (we used pumpkin Ravioli but you can choose your own flavour)
  • 5 button Mushrooms
  • 225g oyster Mushrooms
  • 50g Pine nuts
  • 2 Garlic cloves
  • 3 Shallots
  • 100ml Double Cream
  • 200ml Frangelico
  • Salt & Pepper
  • Sunflower oil

Equipment

  • Medium pot
  • Non-stick frying pan
  • Large serving spoon
  • Shallow baking tray
  • Colander

Method

  1. Turn the grill on.
  2. Prepare a pot of water, add some oil and salt to it and bring it to the boil.

  3. Start heating up a frying pan on a medium-high heat. Add some oil.
  4. Start peeling and slicing shallots, garlic and mushrooms. Add all to the frying pan and give a gentle stir. Leave until are softened.
  5. Add ravioli to the boiling water. Read package instructions for cooking time but you should know they are ready when ravioli rise to the surface of the water.
  6. Add Frangelico to the mushroom pan and let it reduce by 3/4. Once reduced add the cream. Give a gentle stir.

     

  7. Place the pine nuts on a shallow baking tray and place under grill for a few minutes.
  8. Drain ravioli and leave on the side until sauce and pine nuts are ready.
  9. Season the sauce with some salt and pepper and you can now start plating.
  10. Garnish with pine nuts.ravioli8
Posted on in Recipes

Ravioli with Frangelico Liqueur Cream Sauce

In this super easy and tasty ravioli recipe we are going to saute the shallot, garlic and mushrooms and deglaze the frying pan with the frangelico liqueur. This liqueur has a hazelnut flavour which gives the sauce that unique nutty flavour, it’s really worth to try!

Ingredients for Ravioli with Frangelico Liqueur Cream Sauce- Serves 2

  • 18 Ravioli (we used chicken and chorizo Ravioli but you can choose your own flavour)
  • 100g button Mushrooms, sliced
  • 100g oyster Mushrooms, sliced
  • 2 Garlic cloves, peeled and chopped
  • 2 Shallots, peeled and chopped
  • 200ml Double Cream
  • 100ml Frangelico liqueur
  • 30g Pine nuts
  • Salt & Pepper
  • Oil

Equipment

  • Medium pot
  • Non-stick frying pan
  • Large serving spoon
  • Shallow baking tray
  • Colander

Method

  1. Prepare a pot of hot water, add some oil and salt and bring it to the boil.
  2. Add ravioli and cook according to package instructions or until they all float to the surface of the water.
  3. Heat a frying pan and add some oil. Add sliced mushrooms, shallots and garlic.
  4. Cook ravioli then turn grill and frying pan on and add some oil.
  5. Slice the mushrooms then cook the shallots, garlic and mushrooms in the hot pan.
  6. Add Frangelico liqueur and reduce by 3/4.
  7. Drain ravioli, leave in colander and add some oil so they do not stick.
  8. Add cream to the pan and bring to the boil.
  9. In the meantime toast pine nuts for about 5 minutes under the grill.
  10. Add ravioli to the sauce, mix together and serve.
  11. Garnish with the toasted pine nuts on top.