Preparing a gourmet first course for this Christmas will be very easy if you start with good ravioli, like these Ravioli Oro Rosso with Parmigiano Reggiano and quince mustard by Giovanni Rana.
They are immediately striking for their chromatic contrast and later on for their delicious combination of taste Sweet of quinces and the savory of the most famous cheese in the world!
Ruining their initial moment of fame in the mouth is unfortunately a mistake that awaits us around the corner, which is why it is necessary to choose the right seasoning to make the most of them and not cover either the parmesan version or the mustard version.
How to season ravioli
To enhance the unique filling of these ravioli, I therefore chose two elements which, while keeping the flavor of the filling intact, managed to give an extra touch to the dish: mushrooms And nuts. These ingredients will be able to add a further contrast in the mouth, especially perceptible between mustard and walnuts, but will be very delicate on the palate. And then walnuts go great with parmesan! Just think of the infinite number of existing pestos with walnuts and parmesan or all the mature cheeses in which walnuts are “embedded”.
But let’s get to the recipe for making the sauce for these ravioli.
The perfect sauce
I’ll leave, come on mushrooms cleaned and cut evenly, I brown them in a pan with garlic, oil and salt for 15-20 minutes until they are well cooked. At this point I put them in a cup with some walnuts and boiling water (where the ravioli will be cooked). We blend everything: when the cream is ready we set it aside while still hot. We will need it when plating!
I can then put them to cook Ravioli Oro Rosso with Parmigiano Reggiano and quince mustard by Giovanni Rana in lightly salted water: it will take 3 minutes. In the meantime, put a little oil in the pan and flavor it with a clove of garlic. We drain the ravioli in here and sauté them for about thirty seconds before plating them.
We are now ready to serve them with our mushroom and walnut cream and other chopped walnut kernels
Let us know if you will make this dish again and what you think! In the meantime, I greet you, I wish you happy holidays and I’ll see you for the next recipe… hello friends of MoltoFood!