Ravioli with Gochujang Cream Sauce
Fresh ravioli gets tossed in a quick gochujang cream sauce with parmesan and a squeeze of lime. Then bake it with a little extra cheese until it’s golden and bubbly.
Servings: 4 servings
Equipment
- 1 9x13 baking dish
- 1 deep frying pan
Ingredients
- 400 grams ravioli fresh, cheese or beef filled
- 3 tbsp butter salted
- 1 small shallot finely chopped
- 3 garlic cloves minced
- 3 tbsp gochujang paste
- 1 tbsp tomato paste
- 1½ cups heavy cream 33%
- 1 cup parmesan cheese finely grated
- 3/4 cup mozzarella shredded
- 1 tbsp fresh lime juice
- 1/4 tsp red pepper flakes
- 2 tbsp fresh basil chopped, to garnish
Instructions
- Preheat your oven to 375°F. Lightly spray a deep, 9x13-inch oven-safe baking dish with a neutral cooking oil and set aside.
- Melt the butter in a deep saucepan (deep enough so you can add the ravioli) over medium-low heat. Add the shallot and cook for about 2 minutes, until softened and translucent.
- Add the garlic and red pepper flakes. Cook for an additional minute, until fragrant.
- Stir in the gochujang and tomato paste. Cook, stirring constantly, until the pastes soften and combine with the butter mixture.
- Pour in the heavy cream, whisking until the gochujang and tomato paste are fully incorporated and the sauce is smooth. Allow to simmer for 2-3 minutes, just until the cream begins to slightly thicken.
- Add the Parmesan cheese and lime juice. Continue stirring until the cheese has melted and the sauce has thickened. If after 3-4 minutes of simmering, the sauce hasn't thickened enough, add an additional 3 tbsp of grated parmesan cheese, and mix again.
- Turn off the heat. Add the fresh ravioli and gently stir until evenly coated in the sauce.
- Transfer the ravioli and sauce to the prepared baking dish. Top with mozzarella and cover with foil.
- Bake for 15 minutes or until bubbling and the ravioli is cooked through.Remove the foil for the last 5 minutes, and broil for 1-2 minutes if desired.
- Garnish with fresh basil and enjoy!
Nutrition
Calories: 884kcal | Carbohydrates: 51g | Protein: 31g | Fat: 63g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Trans Fat: 0.3g | Cholesterol: 208mg | Sodium: 1241mg | Potassium: 276mg | Fiber: 3g | Sugar: 8g | Vitamin A: 2103IU | Vitamin C: 6mg | Calcium: 496mg | Iron: 11mg
