INGREDIENTS

INSTRUCTIONS

EntireRecipe: Smoked Salmon Ravioli with Roasted Onion, Fennel Cream
and Oven Dried Tomato Tapenade  Ravioli Filling: Drain ricotta, free
from any liquid. Cut smoked  salmon in 1" cubes. Combine all
ingredients and mix well. Season with  salt and pepper. Set aside.
Ravioli: Method: On a clean, flat surface, lay out pasta sheets and
fill one side with 3 oz. of the salmon filling. Brush the edges of  the
pasta with a small amount of the beaten eggs to seal the pasta.  Place
the 2nd pasta sheet on top of the filled one, and press down  firm on
the edges. Place on a flat surfaced pan, lined with parchment  paper,
and sprinkle corn meal down on the paper. This prevents  ravioli from
sticking to surface. Place ravioli in the cooler to  chill before
blanching. (1 hr.)  Roasted Onion and Fennel Cream: Roast 4 medium size
yellow onions,  preferable vidalias or Louisiana Sweet Onions whole in
a 400 degree  oven until lightly caramelized. Set aside and let cool,
then dice 1".  In a medium sauce pot, combine the diced roasted onions,
fennel,  canola oil and all above ingredients and cook over medium heat
for  about 1 minute. Add the white wine, and reduce by half, then add
heavy whipping cream. Simmer until reduced by 1/3. Strain through a
fine mesh chinois and season with salt and pepper.  Oven-Dried Tomato
Tapenade  Oven Dried Tomatoes: On a flat surfaced pan, lined with
parchment  paper, brush with olive oil, cut tomatoes lengthwise in
half. Lightly  squeeze the seeds out of each half, being careful not to
remove the  inside tomato pulp. Place tomato halves on the oiled sheet
pan  (outside down, inside up) and drizzle with olive oil, salt and
pepper. Roast in a 200 degree oven for about 2 hours or until  tomatoes
have condensed, and are deep red in color. Let cool.  Tapenade: In a
food processor, combine all the ingredients together  and process until
mixture forms into a spreadable consistency.  Presentation: Mirror
plate with roasted onion fennel. Blanch the  ravioli, toss to coat with
fennel cream. Place ravioli in the center  of the plate and top with
oven dried tomato tapenade. Garnish with  fennel sprig and lemon zest.
Source: Bacco website, Restaurant owned and operated by Ralph Brennan
Posted to recipelu-digest Volume 01 Number 504 by jecraig@lan-inc.com
on Jan 12, 98

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“Times change, God doesn’t.”

Nutrition (calculated from recipe ingredients)
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Calories: 7015
Calories From Fat: 4692
Total Fat: 534.6g
Cholesterol: 2169.2mg
Sodium: 11507.6mg
Potassium: 7204.2mg
Carbohydrates: 297.3g
Fiber: 97.4g
Sugar: 13.1g
Protein: 223.2g