@dontgobaconmyheart_: This sauce is so luxuriously delicious yet really simple to make! Hope you get to try it 😄 Just 5 DAYS until my upcoming book ‘Comfy’ is released! Be sure to pre-order your copy at a discounted price through the link in my profile 📕 🙌 Chris x RAVIOLI IN A GARLIC CREAM SAUCE | Serves 3-4 INGREDIENTS 500g/1lb Ravioli (chicken/mushroom/butternut all work well) 300ml/1 1/4 cups Double/Heavy Cream, at room temp 80ml/1/3 cup Chicken Stock 80ml/1/3 cup Dry White Wine 30g/1/3 cup freshly grated Parmesan, plus more to serve 2.5 tbsp Butter, preferably unsalted 1 small bulb of Garlic 1 heaped tbsp finely diced Parsley, plus extra to serve 1/8-1/4 tsp Ground Nutmeg Salt & Pepper, to taste Olive Oil METHOD 1️⃣Slice the tip off the garlic bulb to expose all the cloves. Drizzle with oil then wrap in foil & place in the oven at 180C/356F for 45-60mins, or until knife tender, golden brown & caramelized. Don’t be tempted to whack up the temp, low & slow is the aim of the game. Leave for a few mins to cool, then peel away the outer layers & squeeze out as much as you can. Sprinkle over a pinch of salt then mash with a fork to smooth out any lumps. 2️⃣Melt butter in a large pan over medium heat. It will begin to foam, just keep gently stirring until the butter starts turning from a lemony yellow to a light brown. After a few more mins the butter will turn a deeper brown colour & will release a nutty aroma. This is when your butter is properly browned. If at any point the nutty aroma smells more like burning, then simply reduce the heat. *For speedy option just simply melt butter*
3️⃣Add roasted garlic to pan & stir to combine with the butter for 30 seconds. Pour in wine & simmer for 2-3mins to reduce by at least half (important or the sauce will be too sour). Pour in chicken stock and cream, then add parsley, nutmeg and a pinch of s&p. Simmer for 5 or so mins until the sauce starts to thicken, then mix in parmesan. The sauce should be fairly thick by this point.
4️⃣Cook ravioli in salted boiling water according to packet instruction. Use a slotted spoon to add the cooked ravioli to the sauce and stir to combine. The excess water will loosen up the sauce.

Chris Collins

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Region: GB

Saturday 21 October 2023 14:56:53 GMT