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Serves Four to Six
Herb filling
1 1/2 tsp. olive oil
1/2 cup finely diced onions
1 sprig rosemary
1 sprig thyme
1 clove garlic, finely chopped
1/2 lb. Swiss chard, leaves only (2 cups)
1 1/3 lb. arugula, leaves only (4 cups)
1/2 lb. spinach, leaves only (2 cups)
1/2 bunch watercress, rinsed, dried and chopped
3 Tbsp. chopped chives
3 Tbsp. chopped chervil
3 sprigs chopped dilly
3 sprigs tarragon, leaves only, finely chopped
3 Tbsp. mascarpone
2 Tbsp. ricotta
3 Tbsp. finely grated Parmesan cheese
pinch of ground nutmeg
1 egg, beaten
pasta dough
1 Tbsp. finely grated Parmesan
1 Tbsp. unsalted butter
1 cup fresh chanterelles
Pasta Dough
3 cups all purpose flour
2 1/3 cups semolina
16 large egg yolks
1-3 whole large eggs
1/2 Tbsp. olive oil
1 egg, beaten
1/2 Tsp. water
Tomato coulis
1 Tbsp. olive oil
1/2 cup onions, finely chopped
3 cloves garlic, finely chopped
1 bay leaf
1 sprig fresh thyme
one 14-oz. can plum tomatoes, drained and squeezed,
excess juice reserved
3 lbs. ripe tomatoes, halved, seeded and finely
chopped
pinch of sugar
4 sprigs basil
1 Tbsp. finely grated Parmesan cheese
1 cup fresh chanterelles
1 Tbsp. unsalted butter
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Herb Ravioli with Chanterelles, Tomato Coulis
Recipe By: chef
Rob Feenie
About The Recipe
All natural and packed with flavor, these ravioli were inspired
by a dish that I had at Daniel Boulud's restaurant in New York.
These ravioli are time consuming to make. They are best fresh,
if you have the time, but they can be made in advance and frozen
in resealable bags.
Make The Ravioli Dough
(you will need to use about a quater of the recipe, the remaining
dough can be placed in the freezer) Place the flour, semolina
and a pinch of salt in bowl of heavy duty mixer. On slow speed,
incorperate egg yolks one at a time, with a dough hook, followed
by one whole egg. Test by squeezing the mixture in your hand.
If it stays together, stop adding whole eggs. Add oil. Knead
a small portion. It should form a doughthat is not too wet or
sticky. If the mixture is too wet add more flour. Gently kneed
the dough on a floured surface and form into two three inch
thick cylinders. Cut each into four equal portions, wrap in
plastic and allow to rest for one hour before using.
To Prepare Herb-filled ravioli
In a small saucepan, heat the oil over medium heat and sweat
the onions, rosemary, thyme, and garlic uncovered. Do not allow
to color. Cool.
Wash and dry the chard, arugula and spinach. In a large pot
of salted boiling water, blanch the greens in separate batches.
Shock in ice water to stop cooking. Drain and press any remaining
water out of the leaves.
In a food processor, blend the cooked leaves with the cooled
onion mixture. Add the watercress, chives, chervil, dill, and
tarragon, and blend until smooth. Stir in cheeses, nutmeg, salt
and freshly ground black pepper.
Tomato Coulis
Heat the oil in a large pot over medium heat. Add the onions,
garlic, bay leaf and thyme; sweat for 5-7 minutes until soft
and translucent. Add the canned and fresh tomatoes and season
with sugar, salt and freshly ground white pepper. Mix well,
reduce heat to low, add basil and cook for 30-40 minutes until
soft. Remove from heat and discard the herbs. Transfer to a
blender or food processor and puree until smooth. Strain through
fine mesh sieve into a clean pot. If coulis is too thick, add
some of the reserved tomato juice. Keep warm until needed.
To Assemble
Before serving, bring a large pot of salted water to a boil
with one teaspoon of olive oil. Boil ravioli for 2-3 minutes.
Drain well. Season with salt and freshly ground white pepper.
Melt butter in a large non stick frying pan over a medium-high
heat. Quickly sauté the chanterelles and season.
Warm the tomato coulis over a medium heat and stir in a little
olive oil. Season with salt and freshly ground white pepper.
To Serve
Divide the chanterelles among four large bowls. Place ravioli
on top of the chanterelles. Drizzle the coulis around the ravioli.
Wine
A Beaujolais or a light simple red.
Recipe from Rob Feenie's cookbook Lumiere. Click
here to read its review.
Photographed by John Sherlock
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