Kent Rathbun
Abacus / Jasper's / Hickory
Mushroom Ravioli with Truffle Cream + Crispy Prosciutto Ham
-2 tsp olive oil
-2 tsp whole butter
-1 tbsp shallots (peeled & minced)
-1 tsp garlic cloves (peeled & minced)
-1 cup heavy cream
- 1/2 cup half & half
- 1/2 cup Pecorino Romano Cheese (grated)
-2 tsp cracked black pepper
-1 tsp Kosher salt
-2 tsp truffle oil
For the Ravioli
-12oz mushroom ravioli
-1 tbsp Kosher salt
-1 tbsp olive oil
For the Prosciutto Ham
-6 slices of proscuitto ham sliced very thin
To Plate the Pasta
-2 tbsp sweet basil leaves chiffonade
For the Sauce
1) In a medium sized sauce pot, melt olive oil and butter together
2) Add shallots and garlic and saute until translucent
3) Once translucent, add heavy cream and half & half and bring to boil.
4) Once cream comes to a boil, add cheese and lower heat and allow cheese to melt. Season with cracked pepper and salt.
5) Transfer sauce to a blender and blend smooth.
6) Transfer blended sauce to a clean container. Add truffle oil and hold warm.
For the Ravioli
1) In a sauce pot, add about 2 quarts of water and bring to boil.
2) Add ravioli, kosher salt, and olive oil and continue to cook.
3) Once cooked, strain and cool under cold water.
4) Once cool, set aside.
For the Prosciutto Ham
1) In a 350 degree deep fat fryer, cook proscuitto slices until very crisp.
2) Transfer ham to a paper towel and allow extra grease to drain.
To Plate the Ravioli
1) In a large saute pan, add cooked Ravioli, saute together and bring to a boil.
2) Add sweet basil and serve
3) Garnish with crispy ham.
Kent's favorite band to work to:
Halsey
