| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 2 |
c |
Ricotta Cheese |
| 16 |
oz |
Sliced Smoked Salmon; (Preferably Kendall Brook brand) |
| 1/4 |
c |
Sliced Scallions |
| 1/8 |
c |
Julienne Sun-Dried Tomatoes |
| 1/8 |
c |
Extra-Virgin Olive Oil |
| 1 |
tb |
Chopped Garlic |
| 12 |
|
3×3 Fresh Pasta Sheets |
| 1 |
c |
Coarse Corn Meal |
| 2 |
|
Eggs beaten CREAM |
| 4 |
md |
Size yellow onions; preferable vidalias |
| 1 |
tb |
Canola Oil |
| 2 |
c |
Diced Fennel; (tops and bulb) |
| 6 |
|
Black Peppercorns |
| 2 |
|
Fresh Bay Leaves |
| 2 |
|
Cloves |
| 1/2 |
ts |
Rushed Chili Flakes |
| 2 |
|
Cloves Whole Smashed Garlic |
| 1/4 |
c |
Whole Toasted Fennel Seeds |
| 2 |
c |
White Wine |
| 2 |
qt |
Heavy Cream |
| 24 |
|
Ripe; Roma, (plum) Tomatoes |
|
|
Extra Virgin Olive Oil |
|
|
Salt & Pepper |
|
|
Parchment Paper |
| 1 |
c |
Pitted Calamata Olives |
| 1/2 |
oz |
Chopped Anchovies Filets |
| 1 |
oz |
Large Capers |
| 1/2 |
c |
Chopped Flat Leaf Parsley |
| 1 |
oz |
Chopped Garlic |
| 2 |
c |
Diced Oven Dried Tomatoes |
| 2 |
c |
Extra Virgin Olive Oil |
| 2 |
|
Lemons; (Zest of) |
INSTRUCTIONS
RAVIOLI FILLING
RAVIOLI
ROASTED ONION AND FENNEL
OVEN-DRIED TOMATO TAPENADE
OVEN DRIED TOMATOES
TAPENADE
Entire Title: 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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