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Ингредиенты
- 2 c. Ricotta Cheese
- 16 ounce Sliced Smoked Salmon, (Preferably Kendall Brook brand)
- 1/4 c. Sliced Scallions
- 1/8 c. Julienne Sun-Dry Tomatoes
- 1/8 c. Extra-Virgin Extra virgin olive oil
- 1 Tbsp. Minced Garlic
- 12 x 3x3 Fresh Pasta Sheets
- 1 c. Coarse Corn Meal
- 2 x Large eggs beaten
- 4 med Size yellow onions, preferable vidalias
- 1 Tbsp. Canola Oil
- 2 c. Diced Fennel, (tops and bulb)
- 6 x Black Peppercorns
- 2 x Fresh Bay Leaves
- 2 x Cloves
- 1/2 tsp Rushed Chili Flakes
- 2 x Cloves Whole Smashed Garlic
- 1/4 c. Whole Toasted Fennel Seeds
- 2 c. White Wine
- 2 quart Heavy Cream
- 24 x Ripe, Roma, (plum) Tomatoes
- Â Â Extra Virgin Extra virgin olive oil
- Â Â Salt & Pepper
- Â Â Parchment Paper
- 1 c. Pitted Calamata Olives
- 1/2 ounce Minced Anchovies Filets
- 1 ounce Large Capers
- 1/2 c. Minced Flat Leaf Parsley
- 1 ounce Minced Garlic
- 2 c. Diced Oven Dry Tomatoes
- 2 c. Extra Virgin Extra virgin olive oil
- 2 x Lemons, (Zest of)
Инструкции
- Entire Title: Smoked Salmon Ravioli with Roasted Onion, Fennel Cream and Oven Dry 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 ounce. of the salmon filling. Brush the edges of the pasta with a small amount of the beaten Large eggs to seal the pasta. Place the 2nd pasta sheet on top of the filled one, and press down hard 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 refrigeratebefore blanching. (1 hr.)
- Roasted Onion and Fennel Cream: Roast 4 medium size yellow onions, preferable vidalias or possibly Louisiana Sweet Onions whole in a 400 degree oven till lightly caramelized. Set aside and let cold, 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 in the white wine, and reduce by half, then add in heavy whipping cream. Simmer till reduced by 1/3. Strain through a fine mesh chinois and season with salt and pepper.
- Oven-Dry Tomato Tapenade
- Oven Dry Tomatoes: On a flat surfaced pan, lined with parchment paper, brush with extra virgin 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 extra virgin olive oil, salt and pepper. Roast in a 200 degree oven for about 2 hrs or possibly till tomatoes have condensed, and are deep red in color.
- Let cold.
- Tapenade: In a food processor, combine all the ingredients together and process till mix 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 dry tomato tapenade. Garnish with fennel sprig and lemon zest.
