Ravioli in rosemary garlic cream

Name: Ravioli in rosemary garlic cream
Prep time: 1 h 10 min
Cook time: 1 h 30 min
Total time: 2 h 40 min
Yield: Serves 4
Cuisine: Italy
Ingredients: 1 egg, lightly beaten; freshly grated Parmesan, to serve; 500 ml (16 fl oz) thick (double) cream; sprig of fresh rosemary, cut into 3 cm (1¼ inch) pieces; 2 eggs, lightly beaten; 8 cloves garlic, peeled; 100 g (3¼ oz) mushroom caps, finely chopped; juice of ¼ lemon; 20 ml (¾ fl oz) olive oil; 20 g (¾ oz) unsalted butter; ½ carrot, finely diced; 200 g (6½ oz) plain flour; 1 French shallot, finely chopped; 500 ml (16 fl oz) chicken stock; pinch of salt; 1 small zucchini (courgette), with the spongy centre scraped out, finely diced; 2 tablespoons thick (double) cream

Preparation info

Serves
4

Difficulty
Medium
Ready in
3 hr

Appears in

Pasta

By Le Cordon Bleu

Published 1998

About

It is not until you cut the ravioli that you discover the colourful mixture of vegetables hidden within the thin pasta casing. The delicious garlic sauce perfectly complements the vegetable filling in flavour and texture.

Ingredients

Pasta

200 g (6½ oz) plain flour
pinch of salt

Europe
Italy
Main course
Mediterranean
Pasta

Method

To make the pasta, follow the method in the Chef’s techniques, dividing the dough into two pieces before passing through the pasta machine. Pass the pieces through the thinnest setting on the machine to make two long strips.
To make the vegetable filling, melt the butter over low heat in a medium pan and cook the shallot for