Four Cheese Ravioli with Alfredo Sauce and Grecian Salad

Name: Four Cheese Ravioli with Alfredo Sauce and Grecian Salad
Yield: 2 servings
Cuisine: American
Ingredients: 250 g (about 12 pieces) Four cheese ravioli; 2 tbsp Butter; 2 cloves Garlic (minced); 1 cup Heavy whipping cream; 1/2 cup, plus extra for topping Parmesan cheese (grated); 40 g Prosciutto (chopped); 2 tbsp, plus extra for topping Fresh basil (chopped); 2 cups, chopped Iceberg lettuce; 1 medium, diced Tomato; 1/2 , diced Cucumber; 1/4 , diced Red onion; 2 tbsp, sliced Pepperoncini; 2 tbsp Green peas; 2 tbsp, crumbled Feta cheese; 2 tbsp Burg’r & Barrel dressing

Kendall Sampson @kendallsampson

made this with chef marlee and chef kennon

Kendall Sampson @kendallsampson

made this with chef marlee and chef kennon

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Ingredients

2 servings

250 g(about 12 pieces) Four cheese ravioli
2 tbspButter
2 clovesGarlic (minced)
1 cupHeavy whipping cream
1/2cup, plus extra for topping Parmesan cheese (grated)
40 gProsciutto (chopped)
2tbsp, plus extra for topping Fresh basil (chopped)
2cups, chopped Iceberg lettuce
1medium, diced Tomato
1/2, diced Cucumber
1/4, diced Red onion
2tbsp, sliced Pepperoncini
2 tbspGreen peas
2tbsp, crumbled Feta cheese
2 tbspBurg’r & Barrel dressing

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Steps

1

Cook ravioli according to package instructions; drain and set aside.
2

In a pan, melt butter and sauté garlic until fragrant.
3

Add prosciutto and cook for 1 minute.
4

Pour in heavy cream, bring to a simmer, then add parmesan and basil. Stir until smooth.
5

Add cooked ravioli to the sauce, toss gently to coat.
6

Serve ravioli topped with extra parmesan and basil.
7

For the salad, arrange lettuce, tomato, cucumber, onion, pepperoncini, peas, and feta in a bowl.
8

Drizzle with Burg’r & Barrel dressing just before serving.