Good morning everyone! It’s Wednesday and that means the weekend is getting closer, I hope everyone is having a great week so far! Starting this Wednesday we are going to start doing a signature recipe of the week, and every week I will pick one recipe as a stand out. This weeks is going to be Toasted Ravioli with Mixed Greens, Grape Tomatoes, Toasted Sunflower Kernels, Goat cheese tossed in a White Balsamic Vinaigrette. This recipe can be used in many ways, as an appetizer, salad, or an entree. It is actuality four recipes for the price of one, The Marinara is my go to sauce it’s very easy to make and can be easily converted to a hearty Meat sauce. The White Balsamic Vinaigrette you can use on almost any salad and the Bread Crumbs I use for this one makes great Chicken Parmesan. When I make most of my dressings, soups, and sauces it usually is for at least 2 liters. That way I have them for at least a week and I’ll start mixing and matching, and you’ll have a few meals form one day of work. Dressings will last about a month (keep refrigerated), I’ll let a sauce go for no more than 4 days and they need to hit the freezer. As far as the bread crumbs go after there is Parmesan cheese is in them keep the extra in the fridge, Do Not save the crumbs you used for the recipe. We do not want any cross contamination. Remember have fun, and keep it simple.
Toasted ravioli with Mixed greens
Four Cheese Ravioli- 9 oz package (store bought)
Bread Crumbs- 2 cups
Blackened seasoning- 2 tablespoons (your favorite will do)
Parmesan Cheese- ¾ cup (grated)
Garlic powder- 2 tablespoons
Salt & Pepper- To taste
Flour- 2 cups (seasoned with salt & pepper)
Egg Wash- 2 cups (4 eggs, 4 tablespoons of milk salt & pepper)
Goat Cheese- ¾ cup crumbled
Sunflower kernels- ¼ cup (toasted, in a pan or the oven) Careful they will toast fast.
1) Set up 3 mixing bowls, in first one start with the flour, in the second the egg wash, and the third one the bread crumbs. The bread crumbs get the blackened seasoning, garlic powder and the Parmesan cheese, and salt & pepper. Mix all three individual bowls thoroughly.
2) Dredge the ravioli in the flour, then the egg wash and finally the bread crumbs. Chill the finished ravioli for at least one hour.
3) Fry the ravioli in either a sauté pan or deep fryer until golden brown. Fry in batches and keep hot in an oven set at 275. If you do not want to fry the ravioli just go ahead and bake until golden brown.
4) Toss the mixed greens in a mixing bowl with the gape tomatoes, toasted sunflower kernels, goat cheese, and white balsamic vinaigrette. Serve on a plate with a ramekin of the marinara sauce in the center, surrounded with the greens, and top the greens with the ravioli. Enjoy!!
Olive Oil- 2 tablespoons
Yellow Onion- 2 cups (medium diced)
Garlic- 2 ½ tablespoons (minced)
Tomatoes- 4- 28 oz cans
Tomato paste- 1- 6 oz can
Basil- 1 cup packed tight (2 packages)
Salt & pepper- to taste
1) Heat oil in a sauce pan; add onions and a pinch of Salt & pepper (this is called layering). Sauté for 2-3 minutes until onions become translucent, add garlic and sauté for another minute, until fragrant.
2) Add tomatoes, and bring to a boil for 1 minute turn down heat and let simmer. Add tomato paste, season with salt & pepper. Let the sauce simmer for at least 45 minutes or for best results 2-3 hours.
3) After your desired simmer time. Turn off the heat and let rest for an hour. Then add the basil and puree. I like my sauces smooth if you don’t, just add the basil and you’re ready to serve.
White Balsamic Vinaigrette
Vegetable Oil- 26 fluid oz
White Balsamic- 6 fluid oz
Dry mustard- 1 teaspoon
Basil- 1 tablespoon (fresh, chopped)
Parsley- 1 tablespoon (fresh, flat, chopped)
Sugar 2 teaspoons
Salt & pepper- to taste
1) In a food processor add the sugar, dry mustard, and white balsamic, pulse to mix.
2) With the food processor running slowly drizzle in the vegetable oil. Then put the dressing into a container. Whisk in the basil, parsley, and salt & pepper. Chill for 2 hours. Ready!