Raviolli with Parmesan Vanilla Broth
Yield: 1 portion		Shelf Life:
Ingredients	Quantity:	Unit:
Ravioli, Frozen or Fresh	5	pieces
Green Beans, Cut into 1" Pieces	5	ea
Baby Beet, Cooked and Quartered	1	ea
Salt, Kosher	TT
Black Pepper	TT
Olive Oil	1	T
Parmesan Vanilla Broth*	0.5	C
Butter, Unsalted	1	T
Method of Preparation:
In large sauce pan fill with water and bring to a boil for ravioli. In a saute pan over medium heat
add olive oil. Place green beans into pan and cook for 1 min. Add baby beets and cook
another minute. Deglaze pan with parmesan vanilla broth and cook until reduced by half.
While sauce reduces follow suggested cooking times on ravioli and add to boiling water and cook.
Once ravioli is done using a slotted spoon add to saute pan. When sauce is reduced by half
add butter and remove from heat. Gently stir until butter is dissolved. Season to taste and
serve immediately.

Prepared for Your Day by Executive Chef Aaron Deal at

Tristan Restaurant

55 South Broad Street

Charleston, SC