Pumpkin Ravioli In Sherry Cream Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
2 tbsp: butter or margarine,
1 large: onion, chopped
1 clove: garlic, minced
1 1/2 cup: dry sherry,
1 1/2 cup: chicken broth, regular
Directions:
: strength
1 c whipping cream
: Pumpkin Ravioli-- -- see
: recipe
: pn freshly grate
^ In a skillet, combine butter, onion and garlic; stir often over
medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and
broth. Boil on high heat, uncovered until reduced to 2 cups (about 8
mins). ^ Remove from heat and add cream; set aside. ^ Meanwhile, cook
ravioli as directed. Reheat the sherry ~ sauce to a gentle simmer
when ravioli are about 3/4s done.
To serve: use strainer or slotted spoon to drain and transfer ravioli
to plates. Ladle with sauce. Dust with nutmeg. Serve immediately.
[mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989
From: Date:
Source from luhu.jp
1 c whipping cream
: Pumpkin Ravioli-- -- see
: recipe
: pn freshly grate
^ In a skillet, combine butter, onion and garlic; stir often over
medium-high heat until garlic is limp (about 5 mins). ^ Add sherry and
broth. Boil on high heat, uncovered until reduced to 2 cups (about 8
mins). ^ Remove from heat and add cream; set aside. ^ Meanwhile, cook
ravioli as directed. Reheat the sherry ~ sauce to a gentle simmer
when ravioli are about 3/4s done.
To serve: use strainer or slotted spoon to drain and transfer ravioli
to plates. Ladle with sauce. Dust with nutmeg. Serve immediately.
[mcRecipe 22 Sep 96 patH]
Recipe By : Sunset November 1989
From: Date:
Source from luhu.jp