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GraniteBay_ClubLife Newsletter - Q3 2021 (3)

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#clublife 7 Ricotta & Spinach Ravioli from Chef Roderick Williams Ingredients - 8 Egg Yolks - 2 Whole Eggs - 1 Tbsp Champagne Vinegar - 1 Tbsp Extra Virgin Olive Oil - ? Cup Water - ½ Tsp Salt - 4 ½ Cups All Purpose Flour Directions 1. Mix all dry ingredients in Mixer. 2. While pulsing, gradually add mixed wet ingredients until mixture can hold together. 3. Take out of mixer and put on counter. Fold over and over until dough "Blisters". 4. Wrap in plastic wrap and store in refrigerator for up to a week. Puree desired flavors in with egg/water solution: Saffron - Herbs - Spinach - Lemon Zest - Tomato - etc. Pasta Recipe Ingredients - 1 Fennel - Julienne - 2 Onion - Julienne - 1 Bag of Spinach - 1 Cup Ricotta Cheese - ½ Cup Parmesan - 1 Tsp Lemon Zest (puree) - 1 Tbsp Fresh Basil (chopped) Directions 1. Sauté fennel and onion to caramelize, let cool & chop. 2. Place spinach in a hotel pan in a hot oven or steamer, until wilted. Squeeze all excess water out of spinach and chop. 3. Once the first two steps are completed mix all ingredients together and season. Spinach & Ricotta Filling Ingredients - 1 Tbsp Salted Butter - 1 - 2 Tsp Garlic (chopped) - 1 Tsp Sage (chopped) - 10 Cherry Tomatoes Cut in Half Sage and Cherry Tomato Brown Butter Sauce Directions 1. Heat butter until it starts to foam. Once it foams, remove from heat and add garlic and sage. Swirl around cooking ingredients. 2. Toss in tomatoes and add raviolis and serve.

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