Celentano Four Cheese Ravioli with Pesto Cream Sauce and Shaved Celery Salad
Celentano Four Cheese Ravioli with Pesto Cream Sauce and Shaved Celery Salad

Ingredients

  • 1 lb. Celentano Four Cheese ravioli
  • ¾ cup heavy cream
  • ¼ cup water
  • 2 tablespoons butter
  • ¼ cup prepared pesto sauce
  • 1/8 teaspoon garlic powder
  • ¼ teaspoon salt
  • ½ cup parmesan cheese, shredded
  • 1 Roasted Red Pepper, thinly sliced
  • 3 celery stalks, shaved with a mandolin or very thinly sliced, plus 1/4 cup celery leaves
  • 3 Tablespoons Olive Oil
  • Zest of 1 Lemon, plus juice
  • ¼ teaspoon Crushed Red Pepper Flakes

Directions

Bring a large pot of slightly salted water to a boil. Cook ravioli in boiling water for 5-7 minutes, or until done. Drain and set aside.  

Heat heavy cream and water in a small, heavy saucepan over medium heat until hot but not boiling. Add butter, pesto sauce, garlic powder and salt stir to combine. Reduce heat and continue to cook about 5 more minutes over low heat. Stir in ½ cup parmesan cheese until melted.

Combine the cooked ravioli with the sauce and toss to combine in a large sauté pan.

Whisk together oil, lemon juice, crushed red pepper flakes. Add celery and arugula; toss to coat. 

Divide ravioli among serving bowls, along with shaved celery salad, garnish with lemon zest. 


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