Ingredients
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2.5 lb.Chef’s Line Crème Fraîche
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30 oz.Basil Pesto
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2 TRykoff Sexton Meyer Lemon Juice
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8 lb.Rykoff Sexton Oven Roasted Tomatoes, chopped
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½ cGarlic, chopped
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1.5 cExtra Virgin Olive Oil
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½ cRed Wine Vinegar or Lemon Juice
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1 cFresh Herbs (basil, parsley and chives)
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27 lb.Chef’s Line Basil Pesto Burrata Ravioli
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-Canola Oil, Kosher Salt, White Pepper and Black Pepper
PREPARATION
- Whisk crème fraîche, pesto, lemon juice, salt and white pepper until smooth. Chill.
- Combine tomatoes, garlic, olive oil, vinegar, herbs, salt and pepper. Marinate before service.
- Blanch frozen ravioli 60-90 seconds, shock in ice water, drain and lightly oil.
- Shallow fry ravioli in hot oil until golden brown and crisp on both sides.
- Spread pesto crème fraîche on serving plate.
- Top with crispy ravioli and garnish with garlic herb tomato salad. Serve immediately.
By US Foods® Culinary Team
Yield: 300 appetizer portions