Farmers' Market Challenge Recipes :: Davey, Sales & Yvonne, Pastry Chef
Ricotta-Spinach Ravioli on Kale with Homemade Tomato Sauce
- 2 tbsp. Olive Oil
- 4 cloves Garlic, minced
- 6 Roma Tomatoes, diced
- 10 leaves Basil, chiffonade
- 2 packs Pasteria Lucchese Ricotta-Spinach Ravioli
- 1 tbsp. Butter
- 2 cloves Garlic, minced
- 2 bunches Kale
- 4 large Sesame Breadsticks
Tomato Sauce: Heat olive oil in sauce pan over medium heat until shimmering. Add garlic to the pan and allow to simmer until fragrant. Add tomates and basil. Stir occasionally until tomatoes have cooked down. Season with salt and pepper.
Kale: In a large sauté pan over medium-low heat, add butter. When hot, add garlic and cook until fragrant -- 3 minutes or so. Add kale, stir to coat in butter and garlic. Turn heat to low, place lid on pan and cook until kale is wilted. As it nears completion, Finish Ravioli.
Ravioli: Bring salted water to a rolling boil in a large pan. Hold until sauce and kale are near done. Add ravioli and stir once. Cook for 3-4 minutes until done. Drain.
Assemblage: Place kale on plate like a nest. Center ravioli on kale. Top with sauce, garnish with a whole basil leaf. Serve with a sesame breadstick.
Mushroom Ravioli with Simple Sauce
- 8 Roma Tomatoes
- 3 tbsp. Extra Virgin Olive Oil
- 2 cloves Garlic
- Pinch Red Chile Pepper Flakes
- 5 Large Basil Leaves, chiffonade
- 12 oz. Mushroom Ravioli
Prepare Sauce: Stem the tomatoes. Cut each in half the short way. Use your fingers to remove the seeds. Cut the tomatoes into quarters. Heat the EVOO in a large sauté pan over medium heat. Add the garlic and chile flakes. As the garlic becomes opaque, add the tomatoes. Cook over high heat until the tomatoes begin to thicken. You can use a wooden spoon to help them along. Add the basil. The sauce will come together. Put the sauce through a food mill to remove the skins. Season to taste
Pasta: Bring a large pot of water to a boil. Cook for 3 minutes or until al dente. Toss the ravioli with sauce and drizzle with a little EVOO.