Rosa Verde Recipe
Fresh chicken, pork, or veal sautéed in a butter, garlic, pesto & cream sauce with prosciutto, portabella mushrooms, sun-dried tomatoes, red onions, balsamic vinaigrette & topped with mozzarella, served over cheese florentine ravioli
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Cook the Ravioli
In a large pot, bring salted water to a boil. Add the cheese florentine ravioli and cook according to package instructions until al dente. Drain and set aside.
- 2
Sauté the Meat
In a large skillet over medium heat, melt the butter. Add the chicken, pork, or veal, and cook until browned and cooked through, about 6-8 minutes. Remove the meat from the skillet and set aside.
- 3
- 4
Combine Ingredients
Stir in the prosciutto, sun-dried tomatoes, pesto sauce, and heavy cream. Cook for another 4-5 minutes until the sauce is heated through and slightly thickened.
- 5
Finish the Dish
Return the cooked meat to the skillet and drizzle with balsamic vinaigrette. Stir to combine everything and allow to heat for an additional 2 minutes.
- 6
Serve
On a plate, place a serving of the cheese florentine ravioli and top with the chicken, pork, or veal mixture. Sprinkle with shredded mozzarella cheese and serve immediately.
