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Herb Ravioli
with Chanterelles, Tomato Coulis
recipe fileappetizersherb ravioli
Herb Ravioli with Chanterelles, Tomato Coulis
Serves Four to Six

Herb filling
1 1/2 tsp. olive oil
1/2 cup finely diced onions
1 sprig rosemary
1 sprig thyme
1 clove garlic, finely chopped
1/2 lb. Swiss chard, leaves only (2 cups)
1 1/3 lb. arugula, leaves only (4 cups)
1/2 lb. spinach, leaves only (2 cups)
1/2 bunch watercress, rinsed, dried and chopped
3 Tbsp. chopped chives
3 Tbsp. chopped chervil
3 sprigs chopped dilly
3 sprigs tarragon, leaves only, finely chopped
3 Tbsp. mascarpone
2 Tbsp. ricotta
3 Tbsp. finely grated Parmesan cheese
pinch of ground nutmeg
1 egg, beaten
pasta dough
1 Tbsp. finely grated Parmesan
1 Tbsp. unsalted butter
1 cup fresh chanterelles

Pasta Dough
3 cups all purpose flour
2 1/3 cups semolina
16 large egg yolks
1-3 whole large eggs
1/2 Tbsp. olive oil
1 egg, beaten
1/2 Tsp. water

Tomato coulis
1 Tbsp. olive oil
1/2 cup onions, finely chopped
3 cloves garlic, finely chopped
1 bay leaf
1 sprig fresh thyme
one 14-oz. can plum tomatoes, drained and squeezed, excess juice reserved
3 lbs. ripe tomatoes, halved, seeded and finely chopped
pinch of sugar
4 sprigs basil
1 Tbsp. finely grated Parmesan cheese
1 cup fresh chanterelles
1 Tbsp. unsalted butter
photo by john sherlock

Herb Ravioli with Chanterelles, Tomato Coulis
Recipe By: chef Rob Feenie

About The Recipe
All natural and packed with flavor, these ravioli were inspired by a dish that I had at Daniel Boulud's restaurant in New York.

These ravioli are time consuming to make. They are best fresh, if you have the time, but they can be made in advance and frozen in resealable bags.

Make The Ravioli Dough
(you will need to use about a quater of the recipe, the remaining dough can be placed in the freezer) Place the flour, semolina and a pinch of salt in bowl of heavy duty mixer. On slow speed, incorperate egg yolks one at a time, with a dough hook, followed by one whole egg. Test by squeezing the mixture in your hand. If it stays together, stop adding whole eggs. Add oil. Knead a small portion. It should form a doughthat is not too wet or sticky. If the mixture is too wet add more flour. Gently kneed the dough on a floured surface and form into two three inch thick cylinders. Cut each into four equal portions, wrap in plastic and allow to rest for one hour before using.

To Prepare Herb-filled ravioli
In a small saucepan, heat the oil over medium heat and sweat the onions, rosemary, thyme, and garlic uncovered. Do not allow to color. Cool.

Wash and dry the chard, arugula and spinach. In a large pot of salted boiling water, blanch the greens in separate batches. Shock in ice water to stop cooking. Drain and press any remaining water out of the leaves.

In a food processor, blend the cooked leaves with the cooled onion mixture. Add the watercress, chives, chervil, dill, and tarragon, and blend until smooth. Stir in cheeses, nutmeg, salt and freshly ground black pepper.

Tomato Coulis
Heat the oil in a large pot over medium heat. Add the onions, garlic, bay leaf and thyme; sweat for 5-7 minutes until soft and translucent. Add the canned and fresh tomatoes and season with sugar, salt and freshly ground white pepper. Mix well, reduce heat to low, add basil and cook for 30-40 minutes until soft. Remove from heat and discard the herbs. Transfer to a blender or food processor and puree until smooth. Strain through fine mesh sieve into a clean pot. If coulis is too thick, add some of the reserved tomato juice. Keep warm until needed.

To Assemble
Before serving, bring a large pot of salted water to a boil with one teaspoon of olive oil. Boil ravioli for 2-3 minutes. Drain well. Season with salt and freshly ground white pepper.

Melt butter in a large non stick frying pan over a medium-high heat. Quickly sauté the chanterelles and season.

Warm the tomato coulis over a medium heat and stir in a little olive oil. Season with salt and freshly ground white pepper.

To Serve
Divide the chanterelles among four large bowls. Place ravioli on top of the chanterelles. Drizzle the coulis around the ravioli.

A Beaujolais or a light simple red.

Recipe from Rob Feenie's cookbook Lumiere. Click here to read its review.
Photographed by John Sherlock

Copyright © 2008