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IngredientsEdit

Directions Edit

  1. In a large pot, bring to the boil 3lt of water with salt and olive oil.
  2. When boiling, poach the ravioli until al dente
  3. Finely chop the Onion and garlic, then in a saucepan, heat a little butter and sauté.
  4. Deglaze with white wine, reduce slightly and then add cream and bush tomato chutney.
  5. Reduce until slightly thickened.
  6. Place the cooked pasta into a chafing dish, toss the sauce and add a little Parmesan cheese.
  7. Garnish with the akudjura.
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