Grilled Rack of Veal with Spinich Ravioli, Wild Mushrooms, Asparagus and Roasted Garlic Cream Sauce-- Chef Rob Campbell/Ciao's
12 ea. Spinich Ravioli 2 oz. sliced shallots 1 lb. sliced wild mushrooms 1 bunch asparagus 1 Tbl. chopped fresh thyme 1 oz. dry sherry 4 oz. chicken broth 4 oz. pureed roasted garlic 8 oz. heavy cream
Cook ravioli in salted boiling water until floating for 3 minutes and then cool in ice water. Blanch asparagus in boiling water for 1 minute and then cool in water. Cut into bite size pieces In a hot saute' pan with a small amount of oil cook shallots until soft. Add mushrooms and cook until soft. Add thyme and sherry and cook until almost dry. Add remainder of ingredients and simmer until thick.