Smoked salmon ravioli with roasted onion, fennel cream

1 Servings

Ingredients

Quantity Ingredient
2 cups Ricotta Cheese
16 ounces Sliced Smoked Salmon; (Preferably Kendall Brook brand)
¼ cup Sliced Scallions
⅛ cup Julienne Sun-Dried Tomatoes
⅛ cup Extra-Virgin Olive Oil
1 tablespoon Chopped Garlic
12 3x3 Fresh Pasta Sheets
1 cup Coarse Corn Meal
2 Eggs beaten CREAM
4 mediums Size yellow onions; preferable vidalias
1 tablespoon Canola Oil
2 cups Diced Fennel; (tops and bulb)
6 Black Peppercorns
2 Fresh Bay Leaves
2 Cloves
½ teaspoon Rushed Chili Flakes
2 Cloves Whole Smashed Garlic
¼ cup Whole Toasted Fennel Seeds
2 cups White Wine
2 quarts Heavy Cream
24 Ripe; Roma, (plum) Tomatoes
Extra Virgin Olive Oil
Salt & Pepper
Parchment Paper
1 cup Pitted Calamata Olives
½ ounce Chopped Anchovies Filets
1 ounce Large Capers
½ cup Chopped Flat Leaf Parsley
1 ounce Chopped Garlic
2 cups Diced Oven Dried Tomatoes
2 cups Extra Virgin Olive Oil
2 Lemons; (Zest of)

Directions

RAVIOLI FILLING

RAVIOLI

ROASTED ONION AND FENNEL

OVEN-DRIED TOMATO TAPENADE

OVEN DRIED TOMATOES

TAPENADE

Entire Title: Smoked Salmon Ravioli with Roasted Onion, Fennel Cream and Oven Dried Tomato Tapenade

Ravioli Filling: Drain ricotta, free from any liquid. Cut smoked salmon in 1" cubes. Combine all ingredients and mix well. Season with salt and pepper. Set aside.

Ravioli: Method: On a clean, flat surface, lay out pasta sheets and fill one side with 3 oz. of the salmon filling. Brush the edges of the pasta with a small amount of the beaten eggs to seal the pasta. Place the 2nd pasta sheet on top of the filled one, and press down firm on the edges.

Place on a flat surfaced pan, lined with parchment paper, and sprinkle corn meal down on the paper. This prevents ravioli from sticking to surface.

Place ravioli in the cooler to chill before blanching. (1 hr.) Roasted Onion and Fennel Cream: Roast 4 medium size yellow onions, preferable vidalias or Louisiana Sweet Onions whole in a 400 degree oven until lightly caramelized. Set aside and let cool, then dice 1".

In a medium sauce pot, combine the diced roasted onions, fennel, canola oil and all above ingredients and cook over medium heat for about 1 minute. Add the white wine, and reduce by half, then add heavy whipping cream. Simmer until reduced by ⅓. Strain through a fine mesh chinois and season with salt and pepper.

Oven-Dried Tomato Tapenade

Oven Dried Tomatoes: On a flat surfaced pan, lined with parchment paper, brush with olive oil, cut tomatoes lengthwise in half. Lightly squeeze the seeds out of each half, being careful not to remove the inside tomato pulp.

Place tomato halves on the oiled sheet pan (outside down, inside up) and drizzle with olive oil, salt and pepper. Roast in a 200 degree oven for about 2 hours or until tomatoes have condensed, and are deep red in color.

Let cool.

Tapenade: In a food processor, combine all the ingredients together and process until mixture forms into a spreadable consistency.

Presentation: Mirror plate with roasted onion fennel. Blanch the ravioli, toss to coat with fennel cream. Place ravioli in the center of the plate and top with oven dried tomato tapenade. Garnish with fennel sprig and lemon zest.

Source: Bacco website, Restaurant owned and operated by Ralph Brennan Posted to recipelu-digest Volume 01 Number 504 by jecraig@... on Jan 12, 98

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