Page 131 - NEA NEWHERE FLIPBOOK

PREPARATION AND COOKING: SKILLS
Cream cheese and asparagus ravioli
Classic carbonara
Salmon and squid ink ravioli
with vegetable pearls
Squid ink pasta served with seasonal greens
Pasta Bruschetta
Chicken Lemon and Thyme Ravioli
Prawn Ravioli
Vegetarian Bolognese
Pesto ravioli
with balsamic reduction and parmesan cheese Deep fried ravioli
with a a red onion and mint salad Textures of tomato
Chicken Chow Mein
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Sous vide duck breast with chow mein honey and soy glaze
Noodles Fruit de Mer
Tagliatelle Provencalé