MY VALENTINE RAVIOLI
Package wonton wrappers (3" x 3")
Parsley Sauce:
1 cup finely chopped fresh parsley
2 tbsp olive oil
1/2 cup grated Parmesan
2 to 3 tsp water
Salt and pepper, to taste
Lobster Filling:
2 130-170 g lobster tails
4 fresh garlic cloves, finely minced
2 tbsp chives, finely diced
2 tsp blue cheese
2 tbsp ricotta cheese
Unsalted butter
Salt and pepper, to taste
Goat Cheese Filling:
140 g package of soft goat cheese
1/2 cup ricotta cheese
4 fresh garlic cloves, finely minced
Pinch of ground nutmeg
Salt and pepper, to taste |
CREATION:
On large baking sheets, arrange 24 to 30 wonton wrappers on
parchment paper. Cover with damp paper towels until ready to use.
This will soften the wrappers.
Parsley Sauce: In a small bowl, stir together
parsley, olive oil, Parmesan and water; season with salt and pepper.
Set aside.Lobster Filling: Boil
lobsters until done, cut meat from shells and dice. In fry pan,
sauté chives for 30 seconds in butter, add garlic, saute 30 seconds
and then add lobster to heat through. Transfer to mixing bowl, add
blue cheese and ricotta cheese and blend thoroughly. Salt and pepper
to taste. Set aside.
Goat Cheese Filling: Sauté garlic until slightly browned.
Transfer to mixing bowl, fold in goat cheese and ricotta. Mash with
fork until smooth. Season with nutmeg, salt and pepper to taste. Set
aside.
Once fillings are prepared, remove damp paper towels from wrappers
and spoon a dollop of filling on to each wrapper. Using pastry
brush, brush water on all sides of wrapper. Fold a corner of each
wrapper over filling to form a triangle. Using a dessert fork, seal
the edges tight. Make sure edges are sealed to avoid ravioli from
falling apart when boiling.
Bring a large pot of salted water to a boil; reduce to simmer. Drop
ravioli into water one at a time. Stir gently to prevent sticking.
Cook until al dente, 3 to 5 minutes. Don’t over cook.
Using a slotted spoon, transfer ravioli to a platter lined with
paper towel. Carefully pat off excess water. Transfer to dry
platter; drizzle with parsley sauce, and serve immediately.
Ravioli can be refrigerated up to one day or freeze on baking sheets
up to one hour and store in freezer bags for up to one month. Makes
24 to 30 ravioli |
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SAUCY BERRIES N' CREAM
INGREDIENTS:
2 tbsp unsalted butter
2 tsp vanilla extract
10 large fresh strawberries, tops removed, cut in half
2 cups fresh blackberries
2 tbsp brown sugar
4 tbsp cherry whiskey
1 tbsp unsalted butter, chilled
Fat free frozen vanilla yogurt
CREATION:
Preheat oven to 400°F
In an oven safe skillet, melt the 2 tbsp of butter in oven. Stir in
vanilla extract. Place strawberries, cut-sides down and blackberries
in skillet. Sprinkle with brown sugar. Bake for 10 minutes or until
strawberries are soft. Remove pan from oven.
With a slotted spoon remove the strawberries and blackberries from
the pan and set aside to cool.
Add cherry whiskey to the skillet and simmer over medium heat until
reduced slightly. Remove from heat and whisk in the chilled butter.
To serve, spoon frozen yogurt into dessert bowls, top with
strawberries and blackberries and drizzle with sauce.
Makes lots for seconds for you and your sweety! |
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