Ingredients
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100 grams mushroom ravioli
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50 grams baby spinach
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40 grams caramelized onion
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40 grams button mushrooms
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6 cherry tomatoes
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100 millilitres pouring cream
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10 grams peeled garlic
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20 grams shaved grana padano
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100 millilitres White Wine
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30 millilitres Vegetable Oil
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White Wine Cream Sauce
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500 millilitres White Wine
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1 litre pouring cream
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100 grams peeled garlic
Directions
Sauce
- In a sauce pan on a low heat gently fry the chopped garlic but do not allow to brown as this will taste bitter.
- Add the white wine to the pan and reduce by half. Pour in the cream and simmer for 5mins.
Dish
- In a heavy bottomed frying pan start to sauté on a medium heat the button mushrooms
- Once the mushrooms have a golden colour add the cherry tomatoes, garlic and spinach
- Once the cherry tomatoes start to blister and break apart and the spinach has wilted you can deglaze the pan with 118ml of the white wine and cream sauce.
- Allow to reduce slightly so it will just coat the ravioli when added.
- Once the sauce has the correct consistency season to taste with salt and white pepper.
- In the blanche pot place the ravioli into the basket and submerse in the seasoned water for 3mins, once this is done drain well and add to the sauce.
- Toss all of the ingredients in the pan and place into a large salad bowl.
- Garnish with the shaved Grana Padano
