CHICKEN & PORTABELLO MUSHROOM RAVIOLI
SAUCE RECIPES
THE CREAMY ITALIAN SAUCE
SERVES 2
INGREDIENTS
-
1 TBS OLIVE OIL
-
1 SHALLOT CHOPPED
-
100ML CREAM
-
1 TBS TOMATO PUREE
-
70G BLACK OLIVES CHOPPED
-
50G PARMESAN CHEESE GRATED
THE METHOD
1. Fry the shallot, olives and oil until golden brown, add in the tomato puree & cream.
2. Stir on low heat then add in the grated parmesan.
3. Season with a little salt & ground black pepper. Serve and Enjoy!
THE TRADITIONAL GARLIC & CHILLI SAUCE
SERVES 2
INGREDIENTS
-
25G BUTTER
-
1 TBS OLIVE OIL
-
ZEST FROM 1 LEMON
-
50ML WHITE WINE
-
1 GARLIC CLOVE SLICED
-
1/2 RED CHILLI DE-SEEDED & CHOPPED
-
2 TBS PARSLEY CHOPPED
-
100G SUNDRIED TOMATOES CHOPPED
THE METHOD
1. Fry the garlic in the oil until golden brown. Add in the sundried tomatoes and wine, stir to reduce.
2. Add the lemon zest, parsley & butter, stir on low heat.
3. Season with a little salt & ground black pepper. Serve and Enjoy!
THE MEDITERRANEAN VEGETABLE SAUCE
SERVES 2
INGREDIENTS
-
2 TBS OLIVE OIL
-
1 SHALLOT CHOPPED
-
1 GARLIC CLOVE CHOPPED
-
200G CHERRY TOMATOES
-
100 ML TOMATO SAUCE
-
1/2 RED CHILLI DE-SEEDED & CHOPPED
-
6 BASIL LEAVES
-
100G COURGETTE SLICED
-
50G PARMESAN CHEESE GRATED
THE METHOD
1. Fry the shallot, garlic, chilli and oil until golden brown, add in the tomatoes & courgette.
2. Stir on low heat then add in the basil & tomato sauce
3. Add the parmesan. Season with a little salt & ground black pepper. Serve and Enjoy!
