Published : Friday, 11 Feb 2011, 10:39 AM EST
(WTNH) - Chef Debra Queen has the perfect Valentine's Day menu.
“Naked Heart Shaped Ravioli”
Served on a Warm Bed of the Sweetest, Juiciest Orange Cherry Tomatoes with Lacinato Kale
Northern Italian Cherry Tomato Sauce: Serves 4-6 people,
1 ½ Pints of ripe grape or cherry tomatoes
4 cloves of Garlic
Bunch of Fresh Basil (Chiffonade) or 1 tsp dried basil
Reserve 1 nice basil leaf for garnish if available
A few sprigs of fresh dill or oregano chopped lightly
Pinch Crushed Red Pepper Flakes
3 Tbls. Fresh Chopped Flat Leaf Parsley
Sea Salt & Fresh Cracked Peppercorns (TT)
A Good EVOO
2 TBLS of Butter: (To season and toss ravioli’s in so they won’t stick together.)
4-6 Ounces of fresh grated Parmigiano Reggiano Cheese
Grate the Parmesan.
Ravioli’s of Choice: Handmade or store bought. Use Ravioli of your choice.
Here is my recipe for ravioli.
Pasta with Eggs: Use wooden board or table to roll out (warm surface, not marble). Ingredients: 2 ¾ cups H2o, 3 (very fresh) eggs and 1 tsp salt. Use Farnia Bianca, Tipo or Semolina Flour. *Some cooks add 1 TBLS. EVOO to the mix if desired.
A. Mound the flour on clean, wooden, work surface. Make a large deep well in center with hands. Keep sides high!
B. Crack eggs into well, add salt, mix with fork and gradually incorporate the flour from the sides trying not to break the well…
C. After mixed together, dip fingers into flour and work ingredients together until you form a rough sticky dough. Scrape up any dough that sticks to the surface with a knife and add to the batch, moisten with a drop or two of water if it gets dry. Or sprinkle with more flour if it’s too moist. Work quickly and efficiently. Forming into a ball as you knead the mess together.
D. Press the dough into a rough ball and knead it until it is fully kneaded , smooth and elastic.
E. Wrap in plastic wrap and let set for 30 minutes or so until ready to roll through your roller.
F. Can be rolled through an electric machine, a crank type or with a floured rolling pin into long strips. Cut to desired width leaving room to fold dough over the top of each mound.
G. Place a large teaspoon or tablespoon of filling into the center of each section leaving an inch on all sides for pressing together. Brush the edges with egg wash or water to stick together. Cut accordingly after letting stand for several minutes, They can be pinched off with a fork or use a cutter.
H. Toss in a little semolina flour to keep them from sticking together.
I. Boil in well salted ample amount of boiling water for 4-5 minutes or longer for large rounds.
J. Always layer in a single file so edges don’t adhere to one another, they love to do that!
Makes 80-96 pasta pieces. Serve with your favorite sauce, salad and bread!
Cooking your raviolis: Bring Large Pot of Water to a Boil, Add 1 TBls. Kosher Salt to season pasta, Drop pasta in, boil 5-7 minutes, drain and toss with 2 Tbls. Butter to melt and keep pasta separated. Now, put 2 Tbls. EVOO in large frying pan add garlic slices and saute until light golden brown, add the tomatoes, bring to boil, lower heat, simmer for 1-2 minutes with basil and parsley, Add Vinegar and season with Salt & Pepper.
Pour Tomato Sauce into your Bowl. Quickly place the precooked ravioli’s on high heat for 1 minute while stirring from the bottom very quickly with a rubber spatula (may need to add a couple drops of H2o to moisten and separate). toss in the Pesto, layer over the tomato sauce and top with Parmesan Cheese, finish with parsley and basil, top with a nice big basil leaf, serve with salad and enjoy!
Lacinato Kale with Tiny White Cannelini Beans
Open White beans, drain, rinse well, reserve. Wash and trim Lacinato Kale, chop into bite sized pieces and steam, Drain & toss with Roasted or Saute’ed Garlic, EVOO, Cannelini Beans, Salt, Crushed Red Pepper Flakes and serve immediately with fresh cracked peppercorns.
Fine Field Greens Salad with Acacia Orange Honey and Orange Balsamic Dressing with Mint & Orange Supremes
Fresh Orange Juice from 1 lemon
Supremes cut from 1 large orange
1 tsp Dijon
1 TBLS Acacia Honey
2 Tbls. Light Olive Oil
1 tsp fine chopped Shallots
½ tsp fine chopped Garlic
Several heads of mint leaves, crushed or chopped
1 tsp fresh chopped Parsley
Pinch of each Kosher Salt
Fresh Cracked Pepper
Shake it well with vim & vigor; an old jam jar works well.
Use any salad greens you like. Can top with nuts, Olives, peppadews, artichoke hearts, avocado, goat cheese, cranberries, croutons, pears and sunflower seeds and the list goes on. What ever you like on your salad, put it on!