Chèvre Ravioli with Sage and Butter
Chèvre Ravioli with Sage and Butter is an elegant and impressive dish. It is a classic and considered extremely fine. Everyone who loves chèvre will go bonkers for this.
Makes 28 – 30, 5 cm. ravioli. 6 people as an appetizer, 3 persons as a main course.
Read more ›
Here I have served this sauce with ricotta cheese filled Ravioli which makes the dish very rich. Gorgonzola Sauce is also great on Fettuccine or classically with Potato Gnocchi.
Serves 4 as and appetizer or 2 as a main course.
You can double and triple this recipe,
Read more ›
A favorite of mine, you can make the sauce and hour or so before without the shrimp and then heat the sauce and throw the shrimp in 4 or 5 minutes before the pasta is ready so that everything comes off the stove at the same time.
A great recipe that can be arranged hours before your guests come. Great as an appetizer, brunch, or a dinner main course. Once your prep is done the whole thing takes about 15 minutes to cook. Everything can be done several hours before you need them if you cover and refrigerate everything. You can do the same with a salad and that leaves you plenty of time for other things.