Cheese Ravioli

Back

Ingredients:

  Dough

1 extra large egg, beaten

2 oz. semolina flour

2 oz. A.P. flour

Pinch of salt

1 teaspoon water, if needed

  Cheese Filling

1 cup ricotta or goat cheese

1 cup grated mozzarella

1/4 cup grated parmesan

Thyme

Salt

Preparation:

Whisk eggs well with a fork.  Gradually add the semolina, flour, and salt until a thick dough forms which can no longer be stirred with a fork.  If dough looks dry, add up to 1teaspoon of water.  Flour your hands and work surface and continue to knead until dough is well mixed.  Cover with plastic wrap and let rest at room temperature for 30 minutes.

Mix the cheese filling ingredients together.  Set aside.

Set up pasta attachment on KitchenAid mixer.  After dough rests, split into two parts and run each half of dough through setting 1 on pasta attachment 25 times, folding it in thirds each time.  Next, run pasta one time each on settings 2, 3, 4, 5, and 6.

Place one strip of dough on ravioli maker.  Fill each section with 1 teaspoon cheese filling.  Dampen edge with water and place second strip on top.  Run heavy rolling pin over top of ravioli until sections separate.  Continue until all pasta is used.  Ravioli can be frozen at this point. 

Cook ravioli in boiling and salted water until al dente.  Serve with a Milanese or marinara sauce.

Chicken Ballotine

Back

Ingredients:
Filling
3/4 cup long grain rice
1 medium carrot, finely chopped
1/2 cup water
2 Tbs. olive oil
1 small onion, finely chopped
1 small celery stalk, finely chopped
2 small cloves garlic, grated
Pinch of red pepper flakes
1/2 cup sun dried tomatoes
2 oz. smoked mozzarella, shredded
1/4 cup chopped basil
Salt & pepper
1/3 cup bread crumbs

Chicken
1 chicken (3 lbs.), boned
2 oz. Prociutto, thinly sliced
3 oz. smoked mozzarella, thinly sliced
1/4 cup olive oil
Chicken Stock as needed

Sauce
2 Tbs. shallots, finely chopped
2 Tbs. white wine
2 Tbs. lemon juice or white wine vinegar
1/4 cup cream
4 oz. unsalted butter, cold, cut into pieces
Fine sea salt
Fresh black pepper
1/2 box basil (2 cups)

Preparation:
Bring a large pot of water to a full, rolling boil.  Add rice and cook al dente, pasta style.  Drain, rinse with cool water, dry.  Place water, and carrots in a 14 inch skillet.  Bring to a boil and continue cooking until carrots are tender and water has evaporated.  Lower heat to medium; add oil, onions and celery.  Stir in garlic and pepper flakes.  Cook until fragrant.  Remove from heat and cool before stirring into rice, along with sun dried tomatoes, shredded mozzarella, basil, salt and pepper to taste, and bread crumbs.  Set filling aside.

Adjust rack to middle of oven and heat to 350 degrees F.  Season inside of chicken with pepper and line with prosciutto and smoked mozzarella.  Stuff with rice and tie closed.

Heat a large Dutch oven on high heat for 2 minutes. Add oil and brown chicken breast side down first, about 1 minute then about 2 minutes second side.  Turn chicken breast side up.  Pour in enough chicken broth to come half way up the chicken thighs.  Place uncovered in hot oven.  Cook, basting occasionally, until internal temperature reads 170 degrees.  Remove from oven and let rest in stock for 5 minutes before transferring to a cutting board, then let rest at least 10 minutes more before slicing and serving with basil sauce.

Make buerre blanc sauce.  Blanch, shock, and drain basil leaves.  Combine all ingredients in blender and puree.  Season with salt and pepper to taste.

Variation:
Substitute a cornish game hen for the chicken and reduce filling amount.

History:
Recipe comes from Chef Tech Cooking School.