Parsley Ravioli Brochettes Saint Jean recipe07-12-2017
Red Kuri Squash and Girolle mushroom and Parsley Ravioli Brochettes
a Saint Jean recipe
– 1 packet of Saint Jean fresh Girolle mushroom and parsley ravioli
– 1/2 red kuri squash (or butternut squash)
– 50g pine nuts
– 85g parsley
– 1 garlic clove
– 20g Pecorino or parmesan
– 100ml olive oil
Wash and drain the parsley. Remove the stalks and transfer the leaves into the bowl of an electric mixer. Peel the garlic.
Add the garlic, pine nuts and pecorino to the mixer bowl. Mix until you have a smooth consistency and then set aside.
Gradually pour in the olive oil and mix again.
Meanwhile chop the squash into cubes, place on a greaseproof tray with a drizzle of olive oil and bake in the oven for 15 mins at 200°. Remove and leave to cool.
Cook the mushroom ravioli following the instructions on the packet. Once cooked, drain and plunge immediately in a pan of cold water.
Make up the brochettes alternating ravioli with the squash. Serve with parsley pesto.
Bon appétit !