Saturday, December 18, 2010

Spinach Ravioli, Basil Cream Sauce, Chanterelle Gremolata

Handmade ravioli stuffed with baby spinach, hazelnuts, shallots and garlic, served with a creamy basil infused cream sauce and a crispy gremolata of chanterelle mushrooms, fresh parsley and breadcrumbs. Garnished with fresh basil and toasted hazelnuts.

Spinach Ravioli

2 tbl extra virgin olive oil
1 shallot, minced
3 garlic cloves, minced
5 oz baby spinach
1 tsp salt
1/2 tsp pepper
1/8 tsp ground nutmeg
1/4 cup panko breadcrumbs
1/4 cup vegan mozzarella cheese
4 tbl chopped, toasted hazelnuts, divided
4 large basil leaves, chiffonade
30 wonton wrappers

In a saute pan, heat the oil and saute the shallots over medium heat until soft and translucent. Add the garlic and cook until they start to toast. Add all of the spinach and toss to help it cook down. Season with salt, pepper and nutmeg. Cook until the spinach has completely cooked down and then remove from the heat.
In a medium sized bowl, combine the spinach mixture with the breadcrumbs, cheese and 3 tbl of hazelnuts. Stir to combine throughly.
Lay 15 wonton wrappers down. Moisten the edges of each wrapper with water and spoon some of the mixture in the center of each ravioli. Top with another wrapper and moisten again to secure the seal.
Bring a pot of salted water to a boil and cook the ravioli in batches, 3 minutes each or until the pasta has cooked through. Serve with basil cream sauce and garnish with remaining toasted hazelnuts and chopped fresh basil.

Basil Cream

2 cups unsweetened almond milk
1/2 cup packed basil leaves, whole
2 tbl earth balance vegan butter
3 tbl ap flour
1/2 tsp salt
1/4 tsp pepper

Bring the almond milk just to a boil. Remove from heat, add the basil leaves and cover with seran wrap. Let steep for 10 minutes then remove and discard the basil leaves.
In a small bowl, melt the butter and whisk the flour in, to a paste. Bring the almond milk back to a simmer and add the roux. Whisk until smooth and thick. Season with salt and pepper plus more if mecessary.

Chanterelle Gremolata

1 tbl earth balance vegan butter
2 tbl extra virgin olive oil
1 1/2 cups chopped chanterelles
1/2 tsp salt
1/2 cup panko breadcrumbs
2 tbl minced fresh parsley

In a large saute pan, melt tge butter and oil together. Add the chopped chanterelles and saute over medium high heat until the edges are slightly crispy, 5-7 minutes. Add the salt and breadcrumbs and cook until the breadcrumbs are toasted and golden brown. Remove from the heat and stir in the parsley. Taste and adjust seasonings.

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