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Wild Mushroom Ravioli with Asiago & Carrot Puree

Wild Mushroom Ravioli with Asiago & Carrot Puree


  • 7 ounces VILLA FRIZZONI® ravioli mushroom hexagon wavy frozen (#13964)
  • 24 ounces carrot jumbo fresh carton (#70626)
  • 3 ounces VILLA FRIZZONI® cheese Asiago shredded bag, refrigerated (#76786)
  • 1 1/2 ounces oil olive extra virgin (#09387)
  • 1 ounce garlic whole peeled reclosable bag 100-130 count/pound fresh (#V5377)


  1. Peel the carrots and cut into 1/2-inch pieces.
  2. Heat the oil in a pan and roast the garlic when brown. Discard the oil.
  3. Place the carrots in the same pan. Fill with 4 cups chicken broth. Cook until tender.
  4. In a food processor, puree the garlic and carrot puree, all the while intermittingly adding the cheese.
  5. The puree should be the consistency of a thick batter. Now season with salt and pepper.
  6. In large pot of boiling water cook the ravioli after adding salt.
  7. To plate, lay the ravioli over the Teardrop of the carrot puree and garnish with aromatics.

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