"Recipes are meant to be shared"...Ann Thibeault

Thursday, April 05, 2018

Antipasto Platter.


I decided to make an Antipasto Platter for dinner one night recently.

 Both Moe and Matt love this meal.
I shopped on the way to work and started grilling when I got home from work.

First I put red, green, yellow and orange peppers on the grill to blacken.

 When they were finished they went into a bag to steam while the eggplant and the zucchini were grilled.

Put together Honeydew melon with prosciutto, drizzled with olive oil and black pepper along with Kalamata olives, Genoa salami, Gorgonzola cheese and grilled garlic bread.

Wednesday, March 21, 2018

Asparagus Ravioli



I made Asparagus Ravioli for dinner tonight. 

This is a recipe I have had for years and is made using wonton skins. 

I adapted the filling tonight by adding Parmesan and ricotta to the mix.


Asparagus Ravioli

=================

Source: Toronto Newspaper

3/4 pound asparagus

1/4 cup butter

1 green onion

1 clove garlic

Salt and Pepper

3 tablespoons finely chopped fresh basil or 1 tbsp dried basil

1/4 cup water

1 tablespoon all purpose flour

10 egg roll wrappers or won ton wrappers
I used 48 wonton wrappers for 24 ravioli.

1/3 cup freshly grated Parmesan cheese


NOTE:  Add 1/2 cup ricotta and 1/2 cup fresh grated Parmesan to

Asparagus filling.

Cut asparagus stalks into 2 inch lengths; reserve tips for

garnish. In large skillet, heat 1 Tbsp of the butter over medium

high heat; add asparagus stalks, garlic and green onion. Sprinkle

with salt and pepper to taste; toss to coat. Stir in half of the

basil and 2 Tbsp of the water; cover and cook for 3 to 5 minutes

or until asparagus is tender. Puree in food processor or blender.

Let cool; cover and refrigerate for at least one hour or up to 24

hours.


Stir together flour and remaining 2 tbsp water to make paste. If

using Egg roll Wrappers cut into 4 squares each or use either

round or square won ton wrappers. Mound teaspoon of asparagus

puree on wrapper and  Brush flour paste around mounds edges.

Position second wrapper on top so that edges are even; press down

around mounds to force out air and seal well all around mounds.

Using sharp cookie cutter or knife, cut around each ravioli to

make a nice edge. Transfer to towel. Repeat with remaining

wrappers and filling, covering ravioli with towel as you work.

(Ravioli can be prepared up to 1 hour before cooking.)


In large kettle of gently boiling water, cook ravioli in batches,

for about 2 minutes or until they rise to top and are tender.

Drain on clean towel and transfer to heated plates. Keep warm in

low oven. In last batch of ravioli cook reserved asparagus tips.


Note:  I cook the asparagus first in the boiling water before

cooking the ravioli.


Meanwhile, melt remaining butter,  stir in remaining basil.

Drizzle butter mixture over ravioli. Sprinkle with Parmesan.

Garnish each plate with asparagus tips and serve immediately.


Note: Cook butter a little longer if you prefer a Brown Butter sauce.


Note:  I like to add the ravioli to the melted butter and basil

to keep warm while I cook the next batch.




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