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| Mushroom and Surfing Goat Cheese Ravioli |
| Ingredients:
5 # portabella Mushrooms (sliced)
5 # cremini Mushrooms (sliced)
2 ½ qt Surfing Goat Cheese
1 qt grated parmesan
2 cups chopped parsley
1/3 cup chopped thyme
½ cup chopped garlic
olive oil
egg pasta sheets(homemade)
Method:
· Sauté mushroom in small batches at a time with garlic and herbs
· Using a food processor, process all mushroom small batches at a time
· In large mixing bowl combine all ingredients
· Season heavily
· Set too chill
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Method for ravioli:
· Layout pasta sheet 8x10 inch
· Egg wash surface of sheet
· On the sheet, lay out 3 oz mushroom filling
· Lay another sheet to cover
· Using a Round Cutter (3.5 inch) Cut ravioli into round shape. |
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| PASTA PRIMAVERA W/ BUTTERNUT SQUASH & GOAT CHEESE |
| Chef Juan Gomez from Penne Pasta |
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Ingredients:
¼ Cup Olive oil
1 Cup steam vegetables (any vegetables you want)
¼ Cup Garlic
1 Cup Goat cheese
¼ Cup Sundried Tomatoes
¼ Cup Parmesan Cheese
1 Cup Butternut Squash – roasted until soft
6 0z Whole Grain Penne Pasta
Method:
Cook pasta and set aside
In a pan put olive oil sautéed garlic w/ the steam vegetables once the garlic is brown mix the pasta in the pan with the sun dried tomatoes and the parmesan cheese, salt and pepper to taste, put it in a pasta bowl and sprinkle fresh goat cheese and fresh parsley. |
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| Surfing Goat Dairy Cheese Ravioli with Miso-Mushroom Broth |
| Executive Chef John Zaner from The Ritz-Carlton Kapalua |
Surfing Goat Dairy Cheese Ravioli:
12 ea Gyoza Wrappers
10 oz Surfing Goat Dairy Cheese
1 lb Raw Shrimp, chopped
1 oz Fresh Garlic, minced
1 oz Fresh Basil, chopped
2 oz Sundried Tomatoes, chopped
1 oz Olive Oil
T.T. Salt & Pepper
1 ea Egg Yolk
Sauté Garlic and Shrimp together in Olive Oil. Let cool. Mix remaining items together and chill. Put 1-2 oz of mix in gyoza wrapper and wet with water. Fold over. Boil in salted water for 2-3 minutes. Serve instantly.
Miso-Mushroom Broth:
8 oz Wild Mushrooms
3 oz White Wine
1 oz Chopped Shallots
1 oz Olive Oil
2 oz White Miso
16 oz Chicken or Lobster Broth
2 oz Whole Butter
1 oz Chopped Parsley
1 ea Lemon Juice
T.T. Salt & Pepper
Sauté Shallots in Olive Oil with Mushrooms. Add White Wine and reduce until dry. Add Lobster Broth and reduce by half. Add Miso, Butter, Parsley and Lemon. Season and serve.
Yield: 6
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HOURS:
