20 pieces Costa’s Pasta Pumpkin ravioli
1 ½ tablespoon minced shallots
1 cup hearty greens (arugula, dandelion greens or blanched & shocked collards) cut about 4” long
6 oz white stock (chicken, veal or vegetable)
¼ cup diced Pine Street Market Bacon (about 5 stripes)
¼ cup roasted, diced yellow sweet peppers (or hot if you want a kick)
¼ cup chiffonade opal basil
3 oz chevre
- Pre cook ravioli.
- Render diced bacon in pan, add shallots and sweat. Add roasted yellow peppers, hardy greens, toss to coat with fat. Add ½ stock, simmer gently until reduced by 1/3. Add pre-cooked ravioli and remaining stock. Simmer for three to four minutes. Stir in chevre, finish with chiffonade opal basil.
- Serve immediately.