10 oz. Cucina Fresca Roasted Butternut Ravioli
1/2 c. fresh chopped parsley
5 sage leaves roughly chopped
1 clove fresh garlic (optional)
1/3 c. mayonnaise
Salt + fresh cracked pepper to taste
Blanch herbs in boiling water for 10 seconds; shock in ice water. Strain. Pat herbs dry.
Take lemon and grate 2 tsp. zest in to blender.
Then squeeze juice from the lemon in to blender and add parsley, sage, garlic (optional), mayonnaise, salt, and pepper. Puree.
Deep fry or pan fry ravioli until golden brown.
Serve ravioli bed of mixed greens with side of aioli. A unique fall hors d'oeuvres!