Ravioli in rosemary garlic cream

Preparation info
  • Serves


    • Difficulty


    • Ready in

      3 hr

Appears in
Pasta: Le Cordon Bleu Home Collection

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.



  • 200 g ( oz) plain flour
  • pinch of salt


  1. 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.
  2. To make the vegetable filling, melt the butter over low heat in a medium pan and cook the shallot for