| Ingredient | ULF # | Portion |
|---|---|---|
| Louisa Lobster Shrimp Scallop Ravioli | 762028 | 5 ea. |
| Belgioioso Shredded Parmesan Cheese | 209233 | 1 oz. |
| ProAct Fresh Chopped Parsley | 129388 | 1 pinch |
| Garlic Butter Cream Sauce | Ingredients Below | 3 oz. |
| Grassland Butter | 215004 | 1/3 cup |
| Baron Spices Minced Garlic Spice | 290852 | 2 tsp. |
| International Food Hotel & Restaurant Flour | 345010 | 1 Tbsp. |
| Land O’ Lakes Whole Milk | 149295 | 1 cup |
In a small sauce pan, melt the butter over medium heat. Don’t let it sizzle or burn. Once it begins to melt, take it off the heat and swirl the pan to allow the butter to continue to melt. Once fully melted, add the garlic and cook for about a minute stirring. Add the flour and stir for one minute to cook off any raw flour taste. Slowly, add about 1/4 of the milk, whisking constantly. Add the rest of the milk whisking constantly, season with a pinch of oregano, basil and parsley along with salt and pepper to taste. Keep warm until service, yields about 10 ounces of sauce.
Poach Ravioli in boiling water per the manufacturers recommendation. Arrange on serving plate and sauce with Butter Garlic Cream Sauce. Garnish with 1 ounce of shredded Parmesan Cheese and a pinch of fresh chopped parsley. Serve immediately.
