Tomato Demi with Winter Mirepoix
Ingredients
#70026 - 2-3 Lilly's Braised Beef Short Rib Ravioli
#66048 - ¼ oz. Mushrooms
#88095 - 1 Carrot, diced
#88105 - 1 Rib of Celery, diced
#88573 - ½ Onion, diced
#88197 - 1 oz. Butternut Squash, diced
#90006 - 3 oz. Demi-glace
#57055 - 2 tbsp. Tomato Sauce
#88222 - 2 Sprigs Fresh Rosemary
Instructions
In a medium sauté pan, sauté onions, carrot, celery, and butternut squash; once tender, add lobster mushrooms. Add demi and tomato sauce; keep on low heat. Boil ravioli for 4 to 5 minutes. Using a slotted spoon, transfer vegetables to plate. Chop 1 sprig of rosemary into remaining sauce in pan. Plate ravioli on top of vegetables and top with remaining sauce; garnish with remaining sprig of rosemary.
Recipe sourced from Lilly's Fresh Pasta