effort

Shrimp And Ricotta Ravioli With Pangrattato

Shrimp And Ricotta Ravioli With Pangrattato

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Preparing  your own ravioli might be a bit work-intensive, but if one put’s a little effort and love to the process, it’s well worth the trouble. The actual prep is not so bad, what takes the most time is the clean-up (at least for me, since my counter space is tiny and the flour usually goes everywhere where it is not supposed to).
But as I said, the delicious result makes up for the extra bit of time and effort 🙂
Also, if you frequently prep your own ravioli and/or vareniki,  it will be wise to invest a few dollars in a  ravioli mold/press/cutter,  which will cut down considerably on the time and mess it takes to prepare good-looking ravioli or vareniki. I have a bunch of them, and they always come in handy.
As for the filling, a general rule is usually not to combine cheese and seafood, but in this case, the ricotta goes perfectly with the shrimp (that’s why in cooking, the word “usually” is vital). We “usually” do things this way or that way, but………..
For my personal taste, a complicated or dominating sauce would take away from the delicate taste of the ravioli, so the richness of the butter and the crispness of the crumbs is all this dish needs to shine brightly.
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Bon Appétit !   Life is Good !
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Click here for more  Ravioli  on  ChefsOpinion
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Click here for more  Pierogi/Vareniki  on  ChefsOpinion
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Pasta Dough :
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Ingredients :
2 1cups A/P flour
3 -4 eggs (depending on size)
Kosher salt to taste
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Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
8 oz peeled, tailless cooked small shrimp
1 tbsp fresh grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt and cayenne pepper to taste
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Method :
Coarsely chop the shrimp, add all other ingredients, mix well
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Shrimp Butter :
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Ingredients :
8 oz peeled, tailless cooked small shrimp
4 oz whole butter
1 tblsp chopped Italian parsley
garlic paste to taste
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Method :
Saute shrimp in butter until heated, remove from heat, add parsley, season with garlic paste, kosher salt and cayenne pepper to taste.
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Shrimp And Ricotta Ravioli With Pangrattato


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Shrimp And Ricotta Ravioli With Pangrattato


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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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This  is a typical meal as I prepare it at least twice a week lately – lot’s of veggies and fruits, some protein and as little starch and refined sugar as possible. It is all in the balance, so some days a small amount of sugar and starch versus some days with none of it……
It  took me a bit to get used to it, but trying to live a healthier (and hopefully longer) life takes some effort 🙂
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Bon Appetit !   Life is Good !
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Pork Medaillons Teriyaki With Rainbow-Carrots In Honeybutter

Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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Pork Medaillons Teriyaki With Rainbow-Carrots In Honeybutter

Pork Medallions Teriyaki With Rainbow-Carrots In Honeybutter

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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” Passion “

While i was teaching at le cordon bleu for seven years, I usually started the first day with this question: What brought you here ? 99% of the students answer was : Passion !!! My second question was always : What do you consider to be “Passion” ? I got all kind of answers, usually none of which I found convincing. I then explained to my students that my definition of “Passion” is the willingness to take sacrifices for what you are passionate about. That usually prevented a large part of the students to ever mention “Passion” in connection with being in the kitchen again.
Herein lies the problem for the lack of success of many cooks.
Just going through the motions will prevent you from ever being a good chef.

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