To relish ravioli…

To relish ravioli…
those puffy pillows filled with piquant delights.
Savory or sweet.  So versatile. For all seasons.
A classic favorite, and now spruced for springtime freshness.
The Menu Shoppe has it covered…fresh “finds” + some savory ready made options from a to-the-industry purveyor.
Since Springtime is a time of newness and freshness, whether a time to enhance and polish menu covers– readied to premiere seasonal and holiday fare.
Consider the Menu Shoppe’s handsome product portfolio to  coordinate menu needs. Whether it be formal menus or specialty menus.  Conventional or custom-sized. Upscale dining. Gastropub. Bistro or bakery. Hotel or private club. Polished wine lists or dazzling LED Boards.
A favorite are the Faux Cowhide Menu Covers. Like burnished worn leather, soft to the touch.  Elegant or rustic savvy. Menu sheets are secured beneath classic photo-album style pockets at each  corner. These case-made menus are a tremendous value available in a wide selection of colors, sizes and configurations.
The Menu Shoppe  also ensures quick delivery–especially of
in-stock inventory.  Anticipate delivery within a day or three—
no longer than a week or so–or for custom embossed orders.
Enjoy this new spring season and your kitchen’s offerings.
Celebrating perhaps ravioli amid springtime configurations.
Green Pea Ravioli in Lemon Broth
For filling:
1 cup thawed baby peas
1 small shallot, finely chopped
1 1/2 teaspoons olive oil
3 tablespoons freshly grated parmesan
3 tablespoons fine fresh bread crumbs
18 won ton wrappers
1 qt chicken broth
1 garlic clove, smashed
1 teaspoon freshly grated lemon zest
Trim with fresh chervil or parsley
Make filling:
Force peas through the fine disk of a food mill into a bowl to remove skins.
Cook shallot in oil in a small skillet over moderately low heat, stirring occasionally, until softened. Remove from heat and stir into pea purée with cheese and crumbs. Season filling with salt and pepper.
Fill the ravioli:
Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers covered with plastic wrap, and mound a level teaspoon of filling in center. Lightly dampen edges of wrapper with a fingertip dipped in water and fold over to form a triangle, pressing down around filling to force air out and pressing edges together firmly to seal. Moisten 1 end of long side of triangle and fold opposite end over, creating a little hat shape, then pinch ends together to seal. Transfer to a dry kitchen towel and make 17 more ravioli in same manner.
Cook ravioli:
Combine broth, garlic, zest, and salt and pepper to taste in a saucepan and bring to a simmer. Cook ravioli in a large pot of boiling salted water until al dente, 2 to 3 minutes, then drain.
Divide ravioli among soup plates (3 each) and ladle broth over them, discarding garlic.
Beet Ravioli with Poppy Seed Butter
2 large red or golden beets (about 14 ounces) *Fresh is best
1/2 cup fresh whole-milk ricotta cheese
2 tablespoons dried breadcrumbs
1 1/4 pounds Fresh Egg Pasta
1/2 cup (1 stick) butter
1 tablespoon poppy seeds
Freshly grated Parmesan cheese
Preheat oven to 400°F. Wrap beets individually in foil–place on baking sheet. Roast until tender when pierced with knife, about 1 hour. Open foil carefully (steam will escape). Cool. Peel beets–finely grate into medium bowl. Add ricotta cheese and season to taste with salt and pepper. Stir in breadcrumbs.
Roll Fresh Egg Pasta dough into sheets according to recipe. Place 1 dough sheet on work surface. Using 3-inch round biscuit cutter, cut sheet into 7 rounds. Transfer rounds to lightly floured baking sheet; cover with plastic wrap. Repeat with remaining dough for total of 56 rounds. Sprinkle 2 smooth kitchen towels with flour. Place 8 pasta rounds on work surface, keeping remaining dough covered with plastic. Place small bowl of water next to work surface. Spoon 1 teaspoon beet filling onto half of each round. Dip fingertip into water and dampen edge of 1 round. Fold dough over filling, pushing out as much air as possible and pressing edges firmly to seal. Transfer to prepared towels. Repeat with remaining rounds. (Can be prepared 1 week ahead. Transfer to rimmed baking sheet and place in freezer until frozen solid, about 6 hours. Transfer ravioli to resealable plastic bags.) Melt butter in large skillet over medium heat and stir in poppy seeds–keep warm. Working in batches, cook ravioli in large pot of boiling salted water until cooked through, stirring often, about 2 minutes. Using slotted spoon, transfer to skillet with melted butter–toss to coat. Divide ravioli among 8 plates–sprinkle with Parmesan.
Ravioli is also a sweet dessert treat
Fried Sweet Cheese Ravioli with Honey
4 cups coarsely grated whole-milk mozzarella cheese
15-ounce container whole-milk or part-skim ricotta cheese
1 cup grated pecorino Sardo or pecorino Romano cheese
4 teaspoons grated lemon peel
4 cups bread flour
1/2 teaspoon salt
4 large eggs, beaten to blend
1/4 cup (1/2 stick) unsalted butter, cut into 1/2-inch pieces, room temperature
1/2 cup plus 2 tablespoons room-temperature water
Corn oil or olive oil (for frying)
Honey to drizzle
Mix all cheeses and lemon peel in large bowl–set cheese mixture aside.
Lightly flour 2 baking sheets. Mix bread flour and salt in another large bowl–mix in beaten eggs. Using fingertips, rub in butter a few pieces at a time until well blended. Add 1/2 cup water– stir to blend, adding more water by tablespoonfuls if dough is dry. Knead in bowl until dough comes together. Turn dough out onto floured surface–knead until smooth and elastic, about 10 minutes. Divide dough into 4 pieces. Roll out 1 dough piece on lightly floured surface to scant 1/8-inch thickness. Using 3 1/2-inch-diameter cookie cutter or biscuit cutter and using sharp knife as aid, cut out rounds. Repeat with remaining dough pieces. Transfer half of dough rounds to prepared baking sheets. Place 2 level tablespoons cheese mixture in center of each dough round on baking sheets. Brush edges of dough rounds lightly with water. Cover with remaining dough rounds, pressing firmly on edges to adhere and seal. Preheat oven to 300°F. Pour enough oil into heavy large pot to reach depth of 2 inches. Heat oil to 350°F. Add 3 to 4 ravioli at a time to hot oil in pot and deep-fry until golden, turning once, about 4 minutes. Transfer to paper towels to drain. Place ravioli on baking sheets and keep warm in oven while frying remaining ravioli. (Can be prepared 1 day ahead. Cool–cover and refrigerate. Place on baking sheets and rewarm in 350°F oven until heated through and cheese melts, about 10 minutes.) Place ravioli on platter. Drizzle with honey and serve hot.
…and for the ready-made gourmet…
A few savory options–served warm or chilled.
All from Marx Foods marxfoods.com  A consumer and to-the-trade purveyor of fine meats, poultry, cheeses, pasta, produce. Also featuring am exquisite menu of truffles and truffle products.
Filled with crabmeat & steamed lobster is folded into a crab mousse then piped into a striped round ravioli with squid ink, egg, and red pepper pasta.
A coarse lobster mixture is folded into a sherry infused mousse. The finished filling is enveloped in ravioli sheets made from of black squid ink pasta and plain egg pasta.
If it’s on the menu…
the Menu Shoppe has it covered.
America’s leading source for restaurant menu covers
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