1 pkg frozen cheese ravioli
20 oz cottage cheese
2 eggs
10 oz frozen spinach
2 cup mozzarella cheese; shredded
1/2 cup parmesan cheese; grated
1 teaspoon italian seasoning or pizza seasoning
1 spaghetti sauce with meat
Prepare your favorite spaghetti sauce with meat. Mix together the cottage
cheese, seasoning, eggs, Parmesan cheese, spinach and 1 cup mozzarella
cheese. In a large rectangular baking dish,layer sauce, half the ravioli,
half the cheese mixture, another layer of sauce, the other half of the
ravioli, the rest of the cheese mixture and end with a layer of sauce. Bake
at 300 degrees for approximately 30 minutes. Place remaining mozzarella
cheese on top and return to oven until cheese is melted.
Recipe by: Pamela Morrisson
Agnolotti Ignudi Al Mascarpone (Meat Balls In Mascarpone Cheese)
----MEAT BALLS----
4 oz prosciutto; in one piece
4 oz pancetta; in one piece
2 italian sausages without fennel seed
4 tablespoon unsalted butter
4 extra-large eggs
3/4 cup bread crumbs, unseasoned
5 tablespoon parmesan cheese; grated
1 salt & black pepper to taste
----TO COOK MEAT BALLS----
4 quart chicken broth
----SAUCE----
8 tablespoon unsalted butter
1/2 lb mascarpone
1/2 cup heavy cream
1 salt & black pepper to taste
1 pinch freshly grated nutmeg
----TO SERVE----
8 tablespoon parmesan cheese; grated
Cut the prosciutto and pancetta into small pieces and remove the casing
from the sausages. Using a meat grinder, grind together the prosciutto,
pancetta, and sausages. Place the ground meat in a crockery or glass bowl,
add the butter and eggs, and mix very well with a wooden spoon until the
butter is completely incorporated. Add the bread crumbs and Parmesan, and
season with salt and pepper. Cover the bowl and refrigerate for at least 1
hour before using.
When ready, bring the broth to a boil in a large pot over medium heat.
Meanwhile, place a large skillet with the butter over low heat. When the
broth reaches a boil, start shaping the meat mixture into tiny meat balls;
a heaping tablespoon of mixture will be enough to prepare several. Make
sure the meat balls are solid with no holes inside. Drop the balls into the
boiling broth a few at a time, and as they rise to the top, tansfer them
with a slotted spoon to the skillet containing the butter. When all the
meat balls are cooked and in the skillet, add the mascarpone and heavy
cream. Mix very well and simmer for 1 or 2 minutes, or until the mascarpone
is completely dissolved. Season with salt, pepper, and nutmeg. Mix very
well, then transfer to a warmed serving platter. Serve immediately, with
some Parmesan on the side.
From "Bugialli on Pasta" by Giuliano Bugialli
Yabby Ravioli With Wild Lime And Shiitake
----RAVIOLI----
30 yabbies; (5 portions)
100 gm leeks; julienne cut
1/2 wine glass of vermouth
1 salt and pepper
60 wonton skins
1 egg white
----LEMON MYRTLE CREAM SAUCE----
50 gm onion fine diced
1 butter
70 ml seafood stock
150 ml rhine riesling
1 liter cream
1 1/2 teaspoon ground lemon myrtle
----GARNISH----
15 small shiitake mushrooms
30 small wild limes
1 butter
1/2 teasponn sugar
1 a pinch of salt
Prep. time 60 minutes
What Australians call crayfish (or crawfish, if you're from the South).
They have some unique ones in Oz. The West Australian Marron is probably
the most unique. It is black and very meaty. It is delicious, it has bigger
claws, smaller tail section. Only the shell is black, the meat is pure
white.
This recipe was developed by Gerhard Rist from the Hotel Nikko Bali. He is
now featuring an Australian menu in Bali as part of his international
offerings.
Drop the live yabbies into a large volume of boiling water to quickly kill
them. Drain and transfer to iced water to chill totally. Remove the flesh
from the tail and discard the alimentary canal. Saut‚ the julienne leek in
a little butter, add the yabby tails and Vermouth. Toss frequently until
all the liquid has evaporated and flavoured the yabbies which should be
half cooked at this stage. Remove yabbies and leeks and set aside to cool.
Place one yabby tail and a little of the leek onto a wonton wrapper. Brush
the wrapper around the yabby with egg white and set another wonton skin on
top of the yabby squeezing out any gaps. Using a round cutter, cut out a
circle keeping the yabby in the centre or alternatively, leave square. Put
aside under a damp tea towel until ready to cook.
Lemon myrtle cream sauce: Saut‚ the onion in a little butter until soft.
Add the stock and wine and reduce until nearly dry. Add the cream and
reduce by half. Strain through a fine strainer, return to the pan and
season to taste. Remove from heat, add the lemon myrtle and whisk in a
little cold butter before serving.
Garnish: Saut‚ the whole mushrooms and 6 small limes in a little butter.
Add the sugar,salt and the remainder of the limes towards the end.
To finish the dish, drop the ravioli into boiling salted water for 1 1/2 to
2 minutes until the wonton skin edges are al dent‚. Drain and set in a ring
on a plate. Pile saut‚ed mushrooms and limes in the centre of the ring and
dress with the cream sauce. Top with a sprig of fresh herb.
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