Fresh Spinach and Ricotta Ravioli, served with Roma tomatoes and Caper White Wine Jus

From Gourmet Fine Catering

Ingredients:
1.5 pounds fresh Spinach and Ricotta Ravioli

Sauce recipe:
Ingredients:
¼ cup extra virgin olive oil
1 tablespoon fresh chopped garlic
1 cup white wine
½ cup chicken broth
½ teaspoon cracked black pepper
¼ teaspoon sea salt
3 diced Roma tomatoes
1 tablespoon finely chopped fresh basil
1 oz butter
1 tablespoon flour

Garnish:
Ingredients:
¼ cup grated Asiago cheese
1 tablespoon finely chopped fresh basil

METHOD:

Sauce: add olive oil to sauce pan on medium/high heat, then add garlic, black pepper and salt. Sauté garlic until golden brown. Then add fresh tomatoes and basil, heat for 1 minute. Next, add white wine and heat for an additional 3 minutes. Then add chicken stock, butter and sprinkle flour over the sauce. Reduce heat and simmer for five minutes, slowly stirring constantly. Sauce is done at this point, so reduce heat to low and hold.

Pasta: Boil water with one tablespoon of olive oil. Once water is rolling, add pasta and cook for 4 minutes. Strain pasta and rinse with warm water. Drain off water; then place pasta in a bowl and lightly toss pasta in olive oil to prevent sticking.

Presentation: Place individual raviolis on plate; then spoon hot sauce on raviolis. Garnish with grated Asiago cheese and fresh basil. Toasted pine nuts can be added for a little extra flair!

Bon Appetit!! - Recipe serves 4 people