Rouge et Noir Bavarian Raviolis
This light spinach ravioli is top dressed with portabella mushrooms and Schlosskranz-Herz to give a hearty, healthy pasta.
- 1 - 5oz. wheel of Rouge et Noir Schlosskranz Herz
- 1 - Small 2lb. bag of frozen (or fresh) spinach filled raviolis
- 1 - Whole portabella mushroom
- 1 -Tablespoon extra virgin olive oil
Slice portabella mushroom to 1/8” thickness and sauté over medium heat in extra virgin olive oil. Remove Schlosskranz Herz from the refrigerator and dice into small chunks. Cook ravioli per instructions and drain.
Prepare serving plates as follows; Evenly place the raviolis onto 6 serving dishes, top dress with sautéed portabella mushrooms, and crown the ravioli and mushrooms with diced Schlosskranz Herz.
Place the 6 plates in warming oven. Serve as required with your multi-course meal.
Finished weight is approximately 2½ lbs. Serves 6-8 people as a dinner course.