Hot Brown Ravioli

Hot Brown Ravioli
Mark Boughton Photography / styling: Teresa Blackburn
http://pgoarelish2.files.wordpress.com/2013/03/hot-brown-ravioli-horizontal_web.jpg?w=150
  • Yield: 4 servings

Ingredients

Mornay Sauce:
2tablespoons butter
2tablespoons all-purpose flour
1cup whole milk
1/4cup shredded Pecorino Romano cheese
1/8teaspoon salt
Freshly ground black pepper
Ravioli:
1 (12-ounce) package frozen cheese ravioli
1/2cup diced bacon
8ounces roasted turkey breast, diced
Freshly ground black pepper
1/4cup cherry tomatoes, cut into halves
2teaspoons shredded Pecorino Romano cheese
1teaspoon paprika
1tablespoon chopped parsley
4slices grilled baguette

Instructions

  1. To prepare sauce, melt butter in a medium saucepan over medium-low heat. Whisk in flour until combined. Cook about 2 minutes. Whisk in milk. Increase heat to medium and simmer 2 to 3 minutes. Remove from heat and stir in cheese. Add salt and pepper.
  2.  To prepare ravioli, cook according to package directions. Drain.
  3.  Heat a sauté pan. Add bacon and turkey. Cook until bacon is crisp. Add ravioli and cook 1 minute. Add Mornay Sauce and pepper. Fold in tomatoes just before serving.
  4.  Divide ravioli and sauce among 4 serving plates. Sprinkle cheese, paprika and parsley on top sprinkles. Serve immediately with a baguette on the side.

Recipe by Chef Laurent Geroli, The Brown Hotel

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