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Saturday, May 16, 2009

Ravioli Caprese

This is the recipe for the ravioli caprese. I love making homemade ravioli. Dave and I actually have a tradition every Christmas. I think this year, we will actually try to make these.

Dough:

2 1/2 cups all-purpose flour, plus more for dusting
1 cup very hot water

Filling:

3/4 cup whole milk ricotta
1 egg
1/2 cup finely shredded store-bought rotisserie chicken
1/4 cup grated Parmesan
2 tablespoons finely chopped fresh basil leaves
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Sauce:

3 tablespoons extra-virgin olive oil
3 tablespoons chopped fresh basil leaves
2 teaspoons grated lemon zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine. To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap. Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.
Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli. Pour the olive oil over the cooked ravioli. Add the basil, lemon zest, salt, and pepper. Gently toss to coat and serve immediately.

Chicken Scallopine with Saffron Cream Sauce

A friend of mine made this for me and it was fantastic! It was very light and was excellent with the ravioli caprese that she served with it.

2 tablespoons olive oil
1 pound chicken cutlets (scallopine)
2 shallots, sliced
1 clove garlic, minced
1/2 cup white wine
1 1/2 cups chicken broth
1/4 teaspoon saffron threads
1/2 cup heavy cream
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons chopped fresh flat-leaf parsley

Warm the olive oil in a large skillet over high heat. Season the chicken cutlets with salt and pepper. Cook the chicken until golden and cooked through, about 2 to 3 minutes per side. Transfer the chicken to serving plate and tent with foil to keep warm. Turn the heat to medium, add the shallot and the garlic and cook until tender, about 2 minutes. Deglaze the pan with the white wine. Using a wooden spoon, scrape all the brown bits from the bottom of the pan. Cook until the wine is almost evaporated. Add the chicken broth and saffron threads bring to a simmer and reduce for 10 minutes. Add the cream, salt, and pepper. Stir to combine and simmer for 1 minute to blend the flavors. Pour the sauce over the chicken. Sprinkle with parsley and serve immediately.

Pork Chops with Scalloped Potatoes

This is Dave's recipe. Periodically I actually let him into the kitchen ;O). He secretly loves to cook, but he also knows how much I enjoy it too....

5 – 6 Large Russet Potatoes
2 cups of flour
1 stick of butter or margarine, unsalted
1 tsp parsley
1 large onion diced
salt and pepper
1 bunch of small scallions
1 ½ cups of milk, 2% or 1%
1 tsp chives
4 – 6 pork chops, boneless (less fat)

Peel and slice the potatoes. Grease a shallow baking dish with either butter or Pam. Sprinkle light coating of flour on the bottom of the baking dish. Layer the baking dish with potatoes. Sprinkle top of the potatoes with flour, onions, scallions, pats of butter, salt and pepper, chives and parsley, and pour about a ¼ of milk over the potato layer. Arrange 3 of the pork chops so they are not overlapping. This completes first layer. Add additional layers as desired. The final layer should be potatoes. Cover with Aluminum foil and bake at 350 for an hour. Remove foil and brown for about 15 minutes or until liquid is evaporated.