Make your own free website on Tripod.com


 

 
 

 
 
 
 Ravioli Trio with Leek Coulis
 Acadian Rigatoni






Ravioli Trio with Leek Coulis
from chef Richard Nigro - Juniper Restaurant in Ottawa

 Beet Ravioli:

1 cup ricotta
1/2 cup parmesan
1/2 cup beets, cooked & pureed
1/2 cup toasted bread crumbs
salt and pepper to taste

Pumpkin Ravioli:

1 cup pumpkin puree
1/4 cup parmesan
1/2 cup ricotta
1/2 cup toasted bread crumbs
1/4 tsp each cinnamon,
nutmeg, cloves
1 Tbsp sage, minced
salt and pepper to taste

Spinach Ravioli:

2 lbs spinach,
blanched, refreshed in ice water, well drained & pureed
1 cup ricotta
1/4 cup parmesan
2 Tbsp. currants
2 Tbsp. pine nuts, toasted
salt & pepper to taste

 Leek Coulis:

4 cups leeks, finely
chopped
1/4 lb. butter
1 cup white wine
1/4 cup sage, minced
1/4 cup cream
salt and pepper to taste
 

Method

Ravioli: (can be purchased in sheets at pasta shots)
Cut ravioli into pieces (3" by 6" or larger). Place filling on ravioli, dampen pasta around filling with water or egg white and fold
over. Press down with fork on all sides. Make sure there are no air pockets. Place ravioli in large, wide pot of boiling water.
When ravioli rise to surface, they're cooked.

Coulis:
Sweat the leeks until very soft and sweet (at least 1 hour). Add the wine and raise the heat to evaporate - reduce to one cup.
Add sage and cream, and adjust seasoning. 



Acadian Rigatoni

 1 tablespoon cooking oil
 1 pound hot Italian sausage, or andouille
 1 onion, chopped
 2 ribs celery, chopped
 1 green bell pepper, chopped
 2 garlic cloves, chopped
 1 1/2 cups canned crushed tomatoes in thick puree, one 16 ounce can
 1 1/4 teaspoons salt
 1/2 teaspoon fresh ground black pepper
 3/4 pound rigatoni
 

 Method

 In a large frying pan, heat the oil over moderate heat. Add the sausage and cook, stirring, for 3 minutes. Stir in the onion, celery, green pepper, and garlic. Cover the pan and cook over moderately low heat, stirring occasionally, until the vegetables are soft, about 10 minutes. Add the tomatoes, salt, and black pepper. Cover
and simmer for 15 minutes longer. In a large pot of boiling, salted water, cook the rigatoni until just done, about 14 minutes. Drain and toss the pasta with the
 sauce.