3924. BEEF RAVIOLI with BACON BUTTER SAUCE

Serving size: 4


5 oz. thickly sliced bacon, chopped into 1 inch pieces

4 tablespoons unsalted butter

1 tablespoon of fresh sage, finely chopped

17 oz. of beef ravioli
Kosher Salt

Pepper, preferably freshly ground

Olive Oil

2 tablespoons Shaved Parmesan

1 tablespoon Parsley

Add 6 quarts of water, about 2 Tbs. of salt, and 2 Tbs. of olive oil to a pot.


Bring the pot of water to a boil.


While the water is heating up, sauté the bacon in a medium-size pan over medium heat.
 Tip: This recipe works best if the bacon is not crispy!


Add the butter to the pan and let it melt until it begins to foam.


Add the sage leaves to the pan and lower the heat to the lowest setting.
 Tip: use low heat when cooking with butter because it cooks quickly and can burn.


When the pot of water is boiling, lower the heat until the water is just simmering.
 Tip: Unlike other pastas, ravioli should never be cooked in boiling water.


Add the beef ravioli to the simmering water and cook for five minutes.
 Tip: The ravioli is ready when it begins to float and the pasta has turned a light beige color. It is best to try it to see if it is ready.


Drain the ravioli and add them to the pan with the bacon and butter sauce.


Coat the ravioli with the sauce and sprinkle with some salt and pepper, to taste.


Add 1 tablespoon of parmesan.


Serve the ravioli and top each plate with the left over parmesan and parsley. This can be modified to taste.


bacon recipe source: Michelle Loret de Mola, Northwestern University, Spoon University, March 31, 2012

3483. CHICKEN and BACON-STUFFED RAVIOLI in BECHAMEL SAUCE

Ravioli dough
2 cups flour, plus extra for handling and rolling
1 teaspoon salt
1 egg
1/2 cup milk

Ravioli filling
1/2 lb boneless, skinless chicken breast, cut into strips
1 clove garlic, minced
4 slices of bacon
1/4 cup sherry wine (or chicken broth)
4 bay leaves
1/4 teaspoon thyme
1/4 teaspoon parsley
2 tablespoons bread crumbs
2 tablespoons grated parmesan cheese, divided
Salt and pepper, to taste
1 egg
1/4 cup heavy cream
1 tablespoons olive oil

Sauce
2 1/2 tablespoons butter
4 tablespoons all-purpose flour
4 cups milk
2 teaspoons salt
1/2 teaspoon nutmeg

Make the filling. Over medium-high heat, fry the bacon until it is crispy. Drain on papertowels and set aside. In the same skillet, add the chicken and brown it. Add the garlic and sherry. Season with bay leaves, thyme, parsley, salt, pepper and breadcrumbs, stirring and cooking until the chicken is cooked through. Remove bay leaves. Pulse together all ingredients (including the bacon) in a food processor including the drippings. Add egg, cream, parmesan and olive oil. Pulse again. Chill before filling the ravioli.

Make the ravioli dough. Combine all dough ingredients, flour, salt, egg and milk. Knead dough over lightly floured surface. Roll out dough to 1/8-inch thickness. Using a glass, cut circles out of the dough.

Assemble the ravioli. Place about 1 tbsp of filling in the middle of a circle and wet the edges of the dough with water. Place another circle on top and push down edges together. Seal with tines of a fork. Repeat until there are no circles remaining. Cover and refrigerate until ready to cook.

Make the sauce. Melt butter in a medium pan over medium-low heat. Add flour, stirring until smooth. Cook over medium heating until it turns a light golden sandy color, about 5 minutes. Meanwhile, heat milk in a separate pan until it is just about to boil. Add the hot milk to the butter mixture 1 cup at a time, whisking continuously until very smooth. Bring to a boil. Cook 10 minutes, sitrring constantly. Season with salt and nutmeg. Remove from heat and set aside until ready to use.

While the sauce is cooking, boil water in a dutch oven. Place ravioli in boiling water and cook for about 4 minutes, stirring gently to avoid breaking. Remove ravioli with a slotted spoon.

Pour the Bechamel sauce over the ravioli.


bacon recipe source: Celeste's Cooking Creation (@CookingCreation), July 8, 2010

3254. RAVIOLI with APPLES, BACON and SPINACH

serves four


16 ounces fresh or frozen cheese ravioli 

6 slices bacon 

2 tablespoons olive oil 

2 cloves garlic, thinly sliced 

1 crisp red apple (Braeburn or Gala), quartered and thinly sliced 

1 bunch fresh spinach, thick stems discarded 

Kosher salt and pepper 

1 tablespoon fresh lemon juice 

 

Cook the ravioli according to package directions. Meanwhile, cook the bacon in a skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel–lined plate; break into pieces when cool. Wipe out the skillet; heat the oil over medium heat. Add the garlic; cook, stirring occasionally, until golden brown, 1 to 2 minutes. Add the apple; cook, tossing, for 1 minute. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, tossing, until beginning to wilt, 1 to 2 minutes. Fold in the lemon juice and bacon. Serve over the ravioli.

 

 

bacon recipe source: Woman's Day Kitchen, 300 W 57th Street, 28th Floor, New York, NY 10019

3207. EGG YOLK RAVIOLI (UOVA DA RAVIOLO) with BACON-SAGE SAUCE

makes six servings  


1 cup whole-milk ricotta cheese (8 ounces) 
1/3 cup finely grated Parmesan cheese (about 1 ounce) 
Kosher salt 

Freshly ground black pepper 

4 thick-cut bacon slices, cut crosswise into 1/4-inch pieces 

Flour, for rolling out the pasta dough 

 

1 recipe Fresh Pasta Dough (recipe below) 

6 large eggs 

1 large egg beaten with 2 tablespoons of water, for sealing the ravioli 

4 tablespoons unsalted butter (1/2 stick) 

2 tablespoons finely cut fresh sage-leaf ribbons

 

Special equipment: You will need a pastry brush for this recipe, as well as a 4-1/2- or 5-inch round cutter to cut out the ravioli. If you don’t have a round cutter, you can use a small bowl with the same diameter.
Fresh pasta dough (makes four servings) 

1 1/2 cups all-purpose flour, plus a little for dusting 

Kosher salt

2 large eggs, lightly beaten

 

Sift flour and a pinch of salt into a mound on a dry counter. Make a well in the center of the mound and add the eggs. Using your fingers or a fork, mix the eggs until smooth and uniform, then gradually incorporate the flour. Continue mixing until a smooth paste begins to form, then push flour over paste and work until dough comes together. (If the mixture is too soft, add a little extra flour; if it is too firm, add a little water.) Work dough until it is uniformly moist, then using the heel of your hand, knead for about 10 minutes or until dough is smooth and firm. Shape dough into a ball, cover with plastic wrap, and let rest in a cool, dry place for at least 15 minutes or up to an hour. Proceed to shape the dough as desired.

 

Place the ricotta and Parmesan in a medium bowl, season lightly with salt and pepper, and stir to combine. Transfer to a resealable plastic bag and refrigerate.

 

Place the bacon in a medium frying pan over medium heat and cook, stirring occasionally, until browned and crisp, about 10 to 15 minutes. Using a slotted spoon, transfer the bacon to a paper-towel-lined plate and set aside. Drain off and discard almost all of the bacon fat from the pan, leaving only a thin coating and any browned bits on the bottom of the pan. Reserve the pan.

 

Bring a large pot of heavily salted water to a boil over high heat.

 

Meanwhile, set a hand-cranked pasta machine on the widest setting and lightly flour your work surface. Divide the prepared pasta dough into 2 equal pieces. Cover 1 piece with plastic wrap and set aside. Using your hands, press the other half into a round disk roughly 1/4 inch thick. Pass the dough through the machine’s smooth rollers. (If the dough is a bit sticky, lightly dust it with flour.) 

 

Continue passing the dough through the pasta machine, adjusting to the next narrower setting with each pass, until it is very thin, about 1/16 inch thick, or dial number 8 on most machines. Trim the rounded ends off and discard (you should have at least 36 inches of pasta dough left). 

 

Fold the pasta sheet a couple of times, making sure to generously flour or place plastic wrap between the layers; set aside. Repeat the process with the remaining dough. 

 

Lightly flour a baking sheet and set it aside. Lay both of the pasta sheets flat on a dry, well-floured surface and cut 6 (6-inch-wide) pieces from each sheet (so that you end up with 6-by-6-inch squares). 

 

Discard the ends. 

 

Remove the filling from the refrigerator and snip a 1/2-inch hole from one of the bottom corners of the bag. On 6 of the pasta pieces, pipe a ring of filling that measures about 1 1/2 inches in diameter (leave the center empty). Pipe a second ring on top of the first, forming a nest for the egg yolk (be sure to use up all of the filling).

 

Have a 4-1/2- or 5-inch round cutter ready. Crack 1 egg, separate the white from the yolk, and place the white in a medium bowl. Using the egg shell or your fingers, gently place the yolk inside one of the piped rings, being careful not to break the yolk.  Repeat with the remaining 5 eggs and piped rings. Reserve the egg whites for another use.

 

Using a pastry brush, brush the egg-water mixture on the exposed edges of the pasta with the yolk-cheese rings.  Gently cover with the remaining 6 pasta squares by starting at one side of each square and draping the pasta over the filling and egg, being careful not to break the yolk. Push out the air pockets as you go and press tightly around the filling and egg yolk to seal. Center the cutter around the filling and egg yolk on each raviolo and cut away the extra pasta. Using a flat spatula, carefully transfer the ravioli to the floured baking sheet. Discard the trimmings. 

 

Return the reserved frying pan to medium heat. Add the butter and cook until the white milk solids have browned, about 5 minutes.  Add the sage and reserved bacon pieces, season with salt and pepper, and stir to combine.  Remove the pan from the heat and set aside while you cook the ravioli.

 

Gently add 3 of the ravioli to the boiling water and cook until they float and the cheese filling is warmed through, about 2 1/2 to 3 minutes. (Do not overcook.) Remove with a slotted spoon, blotting away excess water underneath the spoon with a paper towel. Place 1 raviolo on each of 3 plates. Gently drop the remaining 3 ravioli into the water. While they cook, spoon half of the sage-bacon sauce over the 3 plated ravioli. Repeat with the 3 remaining ravioli and the remaining half of the sauce. Serve immediately.

 

 

bacon recipe courtesy of: Amy Wisniewski, CHOW.com

2743. RAVIOLI with PEAS and CRISPY BACON

serves four


16-18 oz. cheese ravioli (fresh or frozen)
6 slices bacon
2 cloves garlic, sliced
1 10-oz. package frozen peas
Kosher salt and black pepper
1 oz. ricotta salata, grated (1/4 cup)

Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water and drain the pasta. Meanwhile, cook the bacon in a large skillet over medium heat until crisp, 6 to 8 minutes. Transfer to a paper towel-lined plate. Let cool, then break into pieces. Return the skillet to medium heat, add the garlic, and cook, stirring, until golden brown, 1 to 2 minutes. Add the peas and cook until heated through, 2 to 3 minutes. Add the pasta, the reserved cooking water, 1/2 teaspoon salt, and 1/4 teaspoon pepper and toss. Sprinkle with the bacon and ricotta salata.


bacon recipe courtesy of: Real Simple's Dinner Tonight: Done!—189 Quick and Delicious Recipes, edited by Allie Lewis Clapp and Lygeia Grace, 2011, p. 274

2583. RAVIOLI with SPINACH and BACON

serves four


1 pound ravioli (fresh or frozen)
6 slices bacon
2 tablespoons olive oil
2 cloves garlic, sliced
2 bunches fresh spinach, thick stems removed (about 8 cups)
kosher salt and black pepper
1 tablespoon fresh lemon juice

Cook the ravioli according to the package directions. Drain and divide among bowls. Meanwhile, cook the bacon in a skillet over medium-high heat until crisp, 6 to 8 minutes; transfer to a paper towel–lined plate. Crumble. Wipe out the skillet and heat the oil over medium heat. Add the garlic and cook, stirring occasionally, until golden, 1 to 2 minutes. Add the spinach, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, tossing, until just wilted, 1 to 2 minutes. Stir the bacon and lemon juice into the spinach. Spoon the mixture over the ravioli.


bacon recipe courtesy of: Sara Quessenberry, Real Simple, May 2009

2024. RUSTIC MAINE LOBSTER and BUTTERNUT SQUASH RAVIOLI with TOASTED WALNUTS, SAGE and MAPLE BACON

1 pound of lobster meat, cut into bite sized pieces
1 pound of peeled butternut squash cut into cubes
½ pound of peeled Russet potato cut into cubes
2 leeks cleaned and cut into 1 inch chunks
5 cloves of fresh garlic
2 cups of light cream
1 cup of water
1 teaspoon of ground cumin
1 teaspoon of ground coriander
½ teaspoon of ground cinnamon
salt and pepper to season, approximately 1 ½ teaspoons

1 package of prepared fresh pasta sheets, or 6 squares 10 inches by 10 inches
¾ cup of walnut halves, lightly toasted and seasoned with salt and pepper
1 bunch of fresh sage, roughly chopped
6 slices of good quality bacon
2 tablespoons of maple syrup
8 tablespoons of butter
¼ cup of dry vermouth
1 bunch of chives, minced

In a large, shallow pot combine the butternut, potato, leeks, garlic, cream, water, and spices. Cover the pot and cook over medium heat for 45 minutes or until the squash and potatoes are tender.

When the mixture is cool enough to handle, ladle the solid part of the mixture in batches into a food processor and blend until smooth, adjusting the consistency with the liquid. We want a smooth paste. There might be leftover liquid when you are finished; that’s OK- the liquid content of the squash varies wildly. Make the paste and thin it out as you go with the cooking liquid. Taste for salt and pepper and set aside.

Preheat your oven to 350F degrees.

Drizzle the maple syrup over the bacon and roast the bacon at 350F for 10 to 12 minutes or until the bacon is crispy and fragrant. Cool, roughly chop and set aside.

Boil a large pot of salted water for your pasta sheets.

Melt 2 tablespoon of butter in a medium sized sauté pan, add the lobster, season with salt and pepper, and as the meat becomes fragrant, add the squash puree. Fold the lobster and puree together until the mixture is incorporated and keep it warm.

Melt the other 6 tablespoons of butter in another medium sized sauté pan. When the butter begins to foam, add the walnuts, the sage and the bacon. Off the heat, add the vermouth. The alcohol should burn off at this point. Toss the mixture together, season with salt and pepper, and keep warm.

Cook your pasta sheets, draining each one for excess water. As they are complete, rest each one on a dinner plate. You want to leave some of each sheet resting off the plate; we are going to fold the sheet in half over the filling, creating the ravioli effect.

Carefully spoon 1/6 of the mixture, or approximately 8 ounces, onto each sheet, fold the top over the mixture, and press a small dimple into each ravioli.

Spoon 1/6 of the walnut mixture, or approximately 3 ounces, on top of each one, carefully drizzling some of the pan butter on top of each ravioli

Garnish each one with minced chives.


bacon recipe courtesy of: Chef William Clifford (Lobster Chef of the Year 2010), Portland Harbor Hotel, 468 Fore Street, Portland, Maine 04101

1820. SWISS CHARD, BACON and RICOTTA RAVIOLI with TOMATO SAUCE

serves 2 as a main course


For filling
3 slices bacon
3 cups chopped Swiss chard, stems discarded, leaves washed and chopped (about 1/2 pound)
1/2 teaspoon minced garlic
1/2 cup ricotta cheese
2 tablespoons freshly grated Parmesan cheese
24 wonton wrappers, thawed if frozen
1 cup prepared tomato sauce, heated

Make filling: In a large heavy skillet cook bacon over moderate heat until crisp and with a slotted spatula transfer to a cutting board. Chop bacon fine. Remove all but 1 tablespoon fat from skillet and heat remaining fat over moderately high heat until hot but not smoking. Cook chard and garlic, stirring, until chard is tender, about 2 minutes. Transfer chard mixture to a bowl and cool. To chard mixture add cheeses, 2 tablespoons bacon, and salt and pepper to taste.

Bring a large saucepan of salted water to a gentle boil.

Put a won ton wrapper on a lightly floured surface and mound 1 tablespoon filling in center of wrapper. Brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air. Seal edges well and transfer ravioli to a kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, turning them occasionally to dry slightly. Cook ravioli in water at a gentle boil 6 to 8 minutes, or until they rise to surface and are tender. (Do not let water boil vigorously once ravioli have been added.) With a slotted spoon transfer ravioli as cooked to a kitchen towel to drain.

Divide ravioli between 2 plates and spoon sauce over them. Garnish ravioli with remaining tablespoon bacon.


bacon recipe courtesy of: Gourmet, September 1994

1300. BACON and POTATO RAVIOLI (in WANTON SKINS)

Filling:
2 cups mashed potatoes, without butter and cream
1/4 lb. sliced bacon, cooked until crisp and chopped
2 teaspoon bacon fat
2 tablespoons chopped parsley, or chives, or a combination
1 clove garlic
1 shallot, minced
2 tablespoons unsalted butter
1/4 cup heavy cream
2 tablespoons grated parmesan
coarse salt and freshly ground pepper to taste

Pasta:
40 square wonton skins (or use standard ravioli pasta)
1 egg, beaten

Garnish:
1/2 cup chicken stock, hot
3 tablespoons unsalted butter
1 tablespoon chives, finely chopped

Combine warm mashed potatoes with all of the filling ingredients and chill for 1 hour.

Lay 20 wonton skins on a flat surface and brush them all over with egg. Place a level tablespoon of filling in the center of each skin. Place a fresh skin on top, tamp down the edges with your fingers, sealing them, and press firmly but gently around the filling with the rim of a 2-1/2 inch glass, being careful not to press through the dough. Cut out the ravioli with a 3-inch cutter. Seal the edges well with your fingers, pressing out any air pockets. Cover with plastic wrap and refrigerate until serving time. This can be done 1 day in advance.

Bring a large pot of water to boil, add a tablespoon of salt and simmer the ravioli 6 or 7 minutes. Try to keep the water just at the boiling point; if it boils too rapidly, the ravioli may open and the filling leak out or become diluted with water. Drain the ravioli well and put them in a serving dish.

Boil the stock with the butter and pour over the ravioli. Sprinkle with chopped chives.


courtesy of: Chef Waldy Malouf, Beacon, New York

1157. EGGPLANT RAVIOLI with GEWURZTRAMINER and BACON

serves six


3 Asian eggplants (1 pound), halved lengthwise
1 1/2 teaspoons olive oil, plus more for brushing
Salt
1/2 pound lean bacon—2 ounces cut into 1/2 -inch-thick lardons, 6 ounces thinly sliced
1/2 cup Gewürztraminer
1/2 cup red wine vinegar
1/4 cup chopped basil stems, plus 1/4 cup finely chopped basil
1/4 cup thinly sliced green apple
1 whole clove
1 tablespoon finely chopped mint
24 wonton wrappers
1 large egg white

Light a grill. Score the cut sides of the eggplants in a crosshatch pattern, slicing down to the skin but not through it. Brush the eggplants generously with olive oil and season them with salt. Grill the eggplants over high heat, turning once, until they are charred and soft, about 10 minutes. Transfer the eggplants to a baking sheet and let cool.

In a medium saucepan, cook the bacon lardons over moderate heat, stirring occasionally, until they are browned and crisp, about 7 minutes. Using a slotted spoon, transfer the lardons to paper towels. Discard the fat and wipe out the pan.
In the same saucepan, combine the sliced bacon, wine, vinegar, basil stems, apple and clove and bring to a boil. Reduce the heat to low and simmer for 10 minutes. Strain the sauce into a small saucepan. Stir in the 11/2 teaspoons of olive oil and season the sauce with salt. Keep warm.

Scoop the eggplant flesh into a medium bowl, leaving some of it in small chunks. Stir in the mint and season with salt.

Set out 4 wonton wrappers on a work surface. Moisten the edges with egg white and place a rounded teaspoon of the eggplant filling on each wrapper. Fold the wontons into triangles and press to seal, releasing all of the air. Repeat with the remaining wontons and filling.

Bring a large pot of salted water to a boil. Add the ravioli and cook until tender, about 2 minutes. Using a slotted spoon, transfer the ravioli to 4 shallow bowls. Drizzle the dressing on top. Garnish with the crisp bacon and chopped basil and serve.


courtesy of: Jean-Georges Vongerichten, "How to Cook with Wine: A Master Class," Food & Wine, October 2007

1123. POTATO, LEEK and BACON RAVIOLI

3/4 pound Yukon gold potatoes (3 small potatoes are best)
3 tablespoons extra-virgin olive oil
3/4 cup bacon, cut crosswise in 1/4-inch strips (about 5 ounces)
1 1/2 cups finely chopped leeks, washed and drained (2 medium leeks)
1/8 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmigiano-Reggiano or Grana Padano, for the filling
Fresh pasta dough
Small Shrimp and Scallion Sauce, recipe follows
1/3 cup chopped fresh Italian parsley leaves
2 tablespoons soft butter
1 cup grated Parmigiano-Reggiano or Grana Padano

Preparing the Filling: Cook the whole, unpeeled potatoes in a pot of unsalted water to cover at a steady boil for 20 minutes or longer until just cooked through. Don't let them crack or get mushy on the outside. Let them cool briefly, then peel and slice them into rounds, 1/4-inch thick.

Heat the oil and the bacon pieces in a skillet over medium heat, stirring occasionally, for 3 or 4 minutes until the bacon is sizzling and has rendered much of its fat. Stir in the leeks and cook another 3 minutes or so until they're wilted and sizzling. Spread the potato slices in the pan, season with salt and pepper and toss with the bacon and leeks.

Cook for 8 minutes or more over medium-high heat, breaking up the potatoes into chunks. Spread and press the filling flat in the pan and let caramelize for a couple of minutes. Turn the pieces, press and fry, then repeat. When the filling is thoroughly cooked and has started to color, scrape it into a mixing bowl. Cool briefly then crush the potatoes some more with a fork (I like to have little chunks left); add 1/2 cup Parmesan and salt and pepper, to taste.

Filling the Ravioli: Roll out fresh pasta dough. For each ravioli, scoop up a heaping tablespoon of potato filling, shape it round and set in place. Cover and cut ravioli.

Bring a large pot of salted water to boil. If you are using dry pasta, start cooking the pasta 5 minutes before you start the sauce; if you are using fresh, start the sauce and then put on the pasta to cook at the same time

When the pasta is done al dente, scoop it up and drop into the shrimp pan. Toss briefly, sprinkle on the parsley, and toss again. Remove from the heat and drop 2 tablespoons butter on top of the pasta and toss in. Serve right away sprinkled with Parmesan.


Small Shrimp and Scallion Sauce:

yields sauce for 1 pound pasta

1/2 cup extra-virgin olive oil
1/2 cup sliced garlic (7 or 8 fat garlic cloves)
About 12 whole Tuscan-style pepperoncini in vinegar, drained, seeded and thinly sliced (about 1/4 cup)
1 pound (about 2 dozen) small shrimp, washed, peeled and deveined
1/2 teaspoon salt
1/2 cup thinly sliced scallions
2 tablespoons soft butter
Hot water from the pasta cooking pot

Pour the olive oil into the big skillet, scatter the garlic slices in and set over medium-high heat. Cook for 1 minute, until the garlic is sizzling. Scatter the slices of pepperoncini in a hot spot; cook for 1 minute; shake the pan now and then. Push the garlic and peppers to the side, turn the heat to high. Drop the shrimp in the center of the skillet and spread them so they're not crowded. Sprinkle on the salt and let them sizzle for 1/2 minute. Flip the shrimp over, giving the skillet a good toss or stirring and turning them; and cook another 1/2 minute or so, until the flesh is just turning opaque. Scatter the scallions into the skillet; toss and stir in with the shrimp, for 20 to 30 seconds, just until they are sizzling. Stir in butter 2 tablespoons of butter and cook until it is melted and starts to simmer, 10 to 20 seconds. Ladle in 2 cups of boiling pasta water. Stir up everything in the skillet and let the sauce boil for only a moment. If the pasta is ready to add turn down the heat to very low. If the pasta is not ready, remove the skillet from the heat immediately; set it back over low heat when you do add the pasta.


courtesy of: Lidia Bastianich, "Wholly Macaroni," Emeril Live

838. CHEDDAR RAVIOLI with CABBAGE and BACON

Ravioli:
2 strips bacon
olive oil
fleur de sel
8 (4 by 4-inch) sheets pasta
1 egg white
4 ounces cheddar
1 teaspoon dried juniper berries, finely chopped
2 leaves cabbage

Beef Sauce:
1/2 cup beef stock
1 tablespoon olive oil
Cracked pepper

Preheat oven to 450 degrees F. Mold the strips of bacon into a circular disk shape, then bake until crisp, about 15 minutes. Bring a large pot of water to a boil and season with olive oil and fleur de sel. Brush 1 side of the pasta sheets with egg white. Cut out 1-inch squares of cheese and place in the center of the pasta sheet. Sprinkle juniper berry and black pepper on top. Seal the pasta with another sheet and press the edges together firmly. Use a 3-inch diameter circular cookie cutter to remove edges of the pasta to make the ravioli shape. Cook the raviolis for 5 minutes in boiling water and drain. Using a small pot, add the beef stock and season with olive oil and pepper. Bring to a boil. Create a cylinder shape using 1 cabbage leaf. Finely chop the other cabbage leaf and place in the center of the cabbage cylinder. To plate, place 2 raviolis on 1 side, and the cabbage on the other side. Wedge a disk of bacon in the cabbage. Garnish with beef sauce.

Coriander Sauce:
1 teaspoon coriander seeds
1 teaspoon paprika
2 tablespoons lemon juice

Combine all ingredients.


courtesy of: Chef Laurent Sturbois Hyatt, Paris, France / Follow That Food, Episode FLFTF-150F, Fine Living

837. MUSHROOM BACON RAVIOLI

makes 4 servings


1/2 cup button mushrooms, thinly sliced
1/2 cup crimini mushrooms, thinly sliced
2 cloves garlic, minced
2 tablespoons oil
1/4 cup bacon bits
1-1/2 cups all-purpose flour
1 teaspoon salt
1 egg, beaten
1 egg yolk, beaten
1 tablespoon olive oil
1/3 cup water

Heat olive oil in a skillet over medium-high heat and sauté garlic until tender. Stir in the mushrooms and cook until most of the liquid has evaporated. Add the bacon bits and allow mixture to cool. Sift together flour and salt in a bowl. Mix together eggs and oil and mix into the flour with your hands. Add water bit by bit as necessary to form into a satiny ball of dough. Quarter the dough and place one piece on a lightly floured surface. Roll dough thin enough that you can see the table through it or can see through it when held up to the light. Repeat with a second piece of dough. Place a teaspoon of prepared mushroom filling about an inch from the upper edges of one of the rectangles. Continue spooning mushroom filling as if the rectangle were divided in a grid and you were placing the mixture in the middle of each square. Layer the other piece of dough over top. Seal the top edges togehttp://www.blogger.com/img/gl.link.gifther and work your way down, sealing around the mushroom mixture to form pockets. Cut into squares to form ravioli and repeat with the remaining ingredients. Boil ravioli in salted water for 6-8 minutes to serve.


courtesy of: Ken Sloan, Montreal, Quebec, Canada / A Food Year

836. FIVE-SPICE DUCK with BUTTERNUT SQUASH RAVIOLI with BACON and BROCCOLI RABE

makes 4 servings

Duck
2 cups plum wine*
2 5-pound ducks, thawed if frozen
1 1/2 tablespoons Chinese five-spice powder**
1 1/4 teaspoons salt
1/2 teaspoon ground black pepper
1/2 teaspoon (scant) ground ginger
1 tablespoon olive oil

Ravioli
9 ounces butternut squash or mushroom ravioli
8 ounces smoked bacon, chopped
1 large sweet onion (such as Vidalia or Maui), thinly sliced
2 tablespoons (1/4 stick) butter
1 large bunch broccoli rabe (rapini), thick stems trimmed, tops coarsely chopped

For duck:
Boil plum wine in heavy medium saucepan until syrupy and reduced to generous 1/3 cup, about 16 minutes. (Can be made 1 day ahead. Let stand at room temperature. Rewarm over low heat before using.)

Using heavy large knife, cut each duck lengthwise in half. Cut away backbone. Cut off leg-thigh pieces, then cut off breast pieces; trim excess fat. Remove bones from breast pieces. Transfer leg-thigh pieces and breast pieces to platter (reserve remaining duck trimmings for another use).

Preheat oven to 375°F. Mix Chinese five-spice powder, salt, ground black pepper, and ground ginger in small bowl. Rub spice mixture all over duck pieces. Heat olive oil in heavy large ovenproof skillet over medium-high heat. Add leg-thigh pieces and cook until deep brown, about 4 minutes per side. Cover skillet and roast duck in oven until cooked through, about 45 minutes. Transfer duck to plate; cover with foil to keep warm.

Heat same skillet over medium-high heat. Add duck breasts to skillet; cook to desired doneness, about 10 minutes per side for medium.

Meanwhile, prepare ravioli:
Cook ravioli in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain. Cook bacon in heavy large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to paper towels. Discard all but 2 tablespoons drippings in skillet. Add onion to skillet; sauté until tender and golden, about 12 minutes. Add butter, then broccoli rabe and sauté just until broccoli rabe begins to wilt. Add ravioli; stir until heated through. Stir in bacon. Season with salt and pepper. Divide ravioli mixture among 4 plates. Arrange duck leg-thigh pieces atop ravioli. Thinly slice duck breasts and fan out alongside. Drizzle with reduced plum wine syrup and serve.

*Plum wine is available at Asian markets, liquor stores, and in the liquor section of some supermarkets.

**Chinese five-spice powder is a spice blend that usually contains ground anise, cinnamon, star anise, cloves, and ginger; available in the spice section of most supermarkets.


courtesy of: Bon Appétit, September 2004

213. APPLE-CABBAGE RAVIOLI with BACON and THYME BROTH

makes 6 Servings


Ravioli Dough:
2 cups all-purpose flour
1/2 cup cornstarch
1/2 teaspoon salt
1/4 cup water
2 large eggs
2 tablespoons vegetable oil

Apple-Cabbage Filling:
2 tablespoons butter
1 cup finely chopped onion
2 cups finely chopped green cabbage
1/2 cup water
1/4 teaspoon salt
1 Golden Delicious Apple, peeled, cored, and grated
1/2 cup ricotta cheese
1 large egg white, beaten

Bacon and Thyme Broth:
4 ounces thick-cut bacon coarsely chopped
2-1/2 cups water
1 large cube chicken bouillon
2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
1-1/2 tablespoons cornstarch dissolved in 1 tablespoon cold water

Prepare ravioli dough: In a large bowl combine flour, cornstarch and salt. In measuring cup, beat together water, eggs and oil. Pout egg mixture into flour mixture and beat until dough forms. This can also be done in a food processor. Divide dough into quarters, wrap in plastic and let rest while preparing filling.

To prepare apple-cabbage filling, heat butter in large skillet. Add onion and sauté until golden. Add cabbage, water, salt and pepper to onion mixture; cover and simmer 10 minutes, stirring occasionally, Add apple to mixture, cover, and cook 7 to 8 minutes or until apple softens. Remove filling mixture from heat, stir in ricotta and set aside until cool enough to handle.

To make ravioli, line two baking sheets with clean cloths; dust cloths generously with flour. On lightly floured surface, roll out one quarter ravioli dough to a thin (1/16 inch) 9-inch square. Brush square with egg white and cut square into thirds, creating nine 3-inch squares. Place 2 teaspoons apple-cabbage filling in center of each square. Fold top corner of each square over filling to meet opposite bottom corner, creating a triangle. Pinch seam sides of triangle to seal completely. With knife or pastry wheel, trim edges slightly. Place ravioli on cloth-covered baking sheet. Repeat rolling, cutting, and filling with remaining dough. Dust tops of ravioli with flour, and refrigerate, uncovered, at least 1 hour. (To freeze ravioli, arrange in a single layer on floured sheet and place in freezer until frozen; store in sealed plastic bags for up to 3 weeks. If cooking from frozen, increase cooking time 2 to 3 minutes.

Just before serving, prepare bacon and thyme broth; In deep skillet, cook bacon until crisp. Remove bacon and set aside. Drain fat from skillet, add water and bring to boil. Stir in bouillon cube in thyme, reduce heat and simmer 5 minutes. Stirring, add cornstarch mixture to bouillon mixture. Bring to boil and stir constantly until mixture thickens,. Remove from heat and add reserved bacon; set broth aside while ravioli cooks. In large pot, bring 3 quarts water to boiling; add ravioli an cook 5 to 7 minutes or until tender. Drain, divide among serving bowls or deep plates and ladle bacon and thyme broth over all. Garnish with fresh thyme sprigs, if desired, and serve.


courtesy of: Washington State Apple Commission, 2900 Euclid Avenue, P.O. Box 18, Wenatchee, WA 98807-0018, 509-663-9600