Ravioli

Ingredients

• Spinach Filling:
• Reduction of...
• Butter, garlic, shallots, seasonings,
• wine reduction, end w/cream,
• mix in blanched spinach, parmesan.
• Cheese Filling:
• Ricotta, parmesan, egg yolk,
• chopped parsley, nutmeg, s/wp
• Duxelles Filling:
• Finely chopped mushrooms (squeeze
• out moisture in towel). Saute with
• minced shallot & garlic until dry;
• season w/ s/p & nutmeg, moisten
• w/ cream if desired.
• Sun Dried Tomato Filling:
• Sun dried tomatoes, garlic, shallots,
• mushrooms,saute and
• reduce with ww, add parmesan
• & toasted, chopped pinenuts
• at end to taste.

Method

• 1. Place sheet of pasta on worktable. With melon scooper place small balls of filling on sheet leaving enough room to cut around once another sheet is placed over the top.
• 2. Place circle of egg white wash around each filling scoop.
• 3. With one person holding pasta sheet to be placed on top, the other person carefully
• presses the top sheet over fillings, pressing lightly around fillings to seal.
• 4. Cut out raviolis and hold under plastic wrap until ready to cook.

Notes

• SERVINGS: 1
• SOURCE: Chef Klaus Loos