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"Hearts" of Ravioli




Source of Recipe


Trump International Sonesta Beach Resort


Recipe Introduction


Yields 4 servings


List of Ingredients




Ravioli Hearts
2 pre-made egg pasta sheets*, red or pink if available (8 1/2 X 16)
2 whole eggs
1/2 cup Ricotta Cheese
1/4 cup Fontina Cheese, shredded
1/4 cup Mozzarella, shredded
1/8 tsp. nutmeg
kosher salt and pepper to taste
2 Tb. Milk
3 1/2 inch Heart Cutter

Recipe



On a clean surface lay out one pasta sheet. Whisk one egg with 2 Tb. milk for egg wash and brush the pasta sheet. Mix ricotta, fontina, mozzarella and nutmeg together and season to taste with salt and pepper. Using a tablespoon scoop a Tb. of the cheese mixture across the length of the pasta sheet every 4 inches apart and about 1 inch from the top of the sheet. Do the same down the width of the pasta sheet, you should have approximate rows of 5 by 3 once you fill the whole sheet evenly. Next brush one side of the second pasta sheet and lay it down over the lumps of cheese mixture with the egg side down. Gently press pasta sheet around each mound of cheese trying to remove any air pockets. Next place heart cutter evenly over each cheese mound and cut out the heart raviolis. After cutting them, crimp the edges to seal completely. Place on a parchment lined plate or pan in the freezer for service.

"Passionate" Tomato Consomme
Passionate because this must be done the day before and not rushed. In a food processor, puree 10 ripe tomatoes, 4 cloves garlic and 1 shallot. Line a china cap type colander with cheese cloth or large coffee filters and place over a large bowl. Pour puree tomato mixture into the strainer and cover the whole thing with plastic, do not press the tomato mixture. Let tomato broth sit in refrigerator overnight, this will extract the natural tomato water out into a slightly tinted clear flavorful liquid. Next day, remove water and add ½ cup white wine and bring to a boil and season with salt and pepper. Keep hot for service.

Braised "Love Rocket"
Take one head of fresh baby arugula and 5-6 medium sized basil leaves. Heat a saute pan with a tablespoon of good olive oil and quickly wilt arugula and basil together. Keep warm for service.

To Serve
Bring a pot of heavily salted water to a boil and quickly cook heart raviolis for 2 minutes just until tender. In a large pasta bowl or deep soup bowl arrange a small mound of arugula, ladle 4 oz. tomato consomme into it. Remove heart raviolis with a slotted spoon and place 2 in each bowl. Freshly shaved parmesan and cracked black pepper can also garnish the plate if desired.