Lunch Ravioli Italia Recipe
Cheese Ravioli, Marinara, Pesto Cream and Alfredo Sauce.
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Ingredients
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Ravioli
Marinara Sauce
Pesto Cream Sauce
Alfredo Sauce
Method
Ravioli Preparation
- 1
Cook the Ravioli
Bring a large pot of salted water to a boil. Add the cheese ravioli and cook according to package instructions, typically 4-5 minutes, until they float to the top. Drain and set aside.
Marinara Sauce Preparation
- 2
Prepare the Marinara Sauce
In a saucepan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in the canned crushed tomatoes and add dried oregano, salt, and black pepper. Simmer for 15-20 minutes. Stir in fresh basil just before serving.
Pesto Cream Sauce Preparation
- 3
Make the Pesto Cream Sauce
In a bowl, combine pesto sauce and heavy cream. Mix well and stir in grated Parmesan cheese. Heat the mixture in a small saucepan over low heat until warmed through, about 5 minutes. Do not boil.
Alfredo Sauce Preparation
- 4
Prepare the Alfredo Sauce
In a saucepan, melt the butter over medium heat. Add minced garlic and sauté for 1 minute. Pour in heavy cream and bring to a simmer. Gradually whisk in grated Parmesan cheese until melted and smooth. Season with salt and black pepper to taste, simmering for an additional 3-5 minutes.
Assembly
- 5
Assemble the Dish
On a large plate, place a serving of cheese ravioli. Top with a generous ladle of marinara sauce, followed by a drizzle of pesto cream sauce and Alfredo sauce. Garnish with additional basil if desired.