38°F
Sponsored by

PALive! In the Kitchen Blakeslee Inn & Restaurants".

Christina Rodis-Durst, Richard Bernhard chef and executive chef Chris Mullin from the Blakeslee Inn are joining us in the kitchen. They're making their roasted chicken and mushroom ravioli for us.
Christina Rodis-Durst, Richard Bernhard Chef and Executive Chef Chris Mullin from the Blakeslee Inn & Restaurants".   are joining us in the kitchen.  They're making their roasted chicken and mushroom ravioli for us.
The Blakeslee Inn's ROASTED CHICKEN AND MUSHROOM RAVIOLI

ROAST 1LB CHICKEN BREAST AT 350 FOR 10 MIN. LET COOL AND PULL APART
ROAST 8OZ CHOPPED MUSHROOMS AT 350 FOR 10 MIN. LET COOL AND SET ASIDE
SAUCE
  • SAUTE 6OZ CHOPPED CAULIFLOWER UNTIL GOLDEN BROWN.
  • ADD 2 TSP OF WHITE WINE, REDUCE BY HALF AND ADD 2C HEAVY CREAM AND REDUCE BY HALF.
  • SALT & PEPPER TO TASTE
FILLING
  • COMBINE 4 OZ RICOTTA W/ 2 OZ SHREDDED MOZZARELLA, 2TSP BASIL & 2 TSP, CHOPPED PARSLEY.
  • ADD CHICKEN AND MUSHROOMS. 
  • SALT & PEPPER TO TASTE
BEET PASTA (OR REGULAR)
  • STRAIN 3 C ALL PURPOSE FLOUR INTO MIXING BOWL. ADD SALT AND PEPPER, 3 WHOLE EGGS AND 3 EGG YOLKS.
  • MIX UNTIL DOUGH STARTS TO FORM.
  • ADD 1 TSP OLIVE OIL AND CONTINUE KNEADING DOUGH.
  • LET REST 15 MINUTES.
  • ROLL INTO THIN SHEETS AND PLACE SPOONFUL OF FILING 1 INCH APART.
  • BRUSH WITH EGG WHITE IN BETWEEN FILLING AND COVER WITH ANOTHER SHEET OF PASTA DOUGH.
  • CUT RAVIOLI SQUARES IN BETWEEN FILLING AND BLANCHE IN BOILING WATER FOR 2 MINUTES.


 

Page: [[$index + 1]]
comments powered by Disqus