Recipe Ravioli with Castaño Garlic Cream and Avocado
We just love Pasta!
And you?
The Castaño Garlic cream on these Ravioli is just addictive 
and the hint of fresh Avocado in this dish will truly surprise you!
Method
Peel and finely chop the Castaño Garlic cloves.
Wash the Red Pepper, and cut it into stripes, and then into small dice.
Chop the Walnuts with a knife.
Slice the Avocado in half, remove the pit, and separate the flesh from the skin using a spoon. Then finely laminate it.
Cook the Ravioli in boiling Salty Water in a pot on medium-high heat for approximately 5 minutes, then drain the pasta.
Meanwhile, put a dab of Oil in another pot on medium heat. Sauté the Garlic and Red Pepper for a few minutes, until the Pepper softens.
Add the Walnuts and the Tomato Paste and sauté for 5 more minutes.
Pour the Cream, season and wait for the sauce to thicken. Then incorporate the Ravioli.
DISH PRESENTATION:
Present the Ravioli with its sauce, in the centre of a plate. Garnish with a few fresh Basil leaves and a few pieces of Avocado.
TIPS FROM THE CHEF_Miguel Ángel Mateos:
- If you prefer a creamier and thinner sauce, you can blend the sautéed ingredients with an electric blender before adding the Cream and Walnuts.
- The Avocado’s texture and flavour contrasts with that of the rest of the ingredients, adding freshness and giving the dish a different touch.