Seafood Ravioli with Butter and Garlic Cream Sauce

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.