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Boil ravioli in salted
water for 5 - 7 minutes. Drain and plate. Top spinach ravioli with tomato
sauce, mushroom ravioli with brown sauce, and sausage ravioli with maple cream.
Sprinkle with parmesan or romano and garnish with a fresh rosemary sprig.
Sauces: Heat white
sauce over medium heat. Add butter and maple syrup to taste. |