RECIPE INGREDIENTS
Product Name Qty. UOM Cost (per unit) Total Cost
Ricotta Cheese 120 g 0.033 3.960
spinach 100 g 0.011 1.143
Salt (lodized) 2 g 0.002 0.005
Black pepper 2 g 0.044 0.088
Olive Oil (Whole) 5 g 0.011 0.053
ravioli sheet 60 g 0.008 0.462
PESETO SAUCE 50 g 0.072 3.613
ТОМАТО 50 g 0.005 0.231
whipping cream 300 g 0.016 4.800
Parmesan Cheese 30 g 0.042 1.260
Garlic 5 0 0.011 0.055
Plating & Service Notes:
serve hot plate on top of tomato sauce or pesto garnish with sundried tomato, basil and cress.
Recipe Directions:
Boil pasta for 6 – 10 minutes
Put olive oil, garlic in a pan for a few minutes then add the cream, and parmesan. Follow it by the pesto sauce. and after a few minutes add the pasta and stir in carefully. Season with heal and pepper according.
Garnish with Tomato Onion fricassee with fresh basil & parmesan.