LUXE RAVIOLI
Asparagus & Hazelnut Burrata Cheese Ravioli Yield: 4 servings Black Pepper-Infused Olive Oil 1 tablespoon Sysco Imperial black peppercorns ¾ cup Arrezzio Imperial olive oil 1 Sysco Imperial McCormick bay leaf 1 Imperial Fresh rosemary sprig Parmesan-Hazelnut Crisps ½ cup chopped hazelnuts ½ cup Arrezzio Imperial shredded Parmesan cheese For Serving 28 Arrezzio Imperial Luxe Ravioli (Burrata Cheese)
2 1 4 1
cups 1-inch pieces Imperial Fresh asparagus cup halved Imperial Fresh grape tomatoes teaspoons sherry vinegar teaspoon Sysco Imperial freshly ground black pepper
Black Pepper-Infused Olive Oil: Toast peppercorns in a sauté pan over mediumhigh heat until fragrant, about 3 minutes. Cool slightly; toss with remaining ingredients and refrigerate in an airtight container up to 2 weeks. Makes about ¾ cup. Parmesan-Hazelnut Crisps: Toss all ingredients in a bowl; spread on a parchment
or silpat-lined sheet tray and bake at 350°F until golden brown and crispy, about 10 minutes, rotating tray once. Break into coarse pieces; store in an airtight container up to 3 days. Makes about 1 cup. For serving, prepare a portion of ravioli as label directs; drain. Heat a portion of Black Pepper-Infused Olive Oil in a sauté pan over medium heat until shimmering. Add a portion of asparagus and tomatoes; cook until lightly charred, about 3 minutes, stirring once. Add ravioli and cook until just starting to brown, about 2 minutes, turning once; deglaze pan with vinegar. Serve ravioli sprinkled with a portion of ParmesanHazelnut Crisps and pepper.
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