Goat Cheese Ravioli, Ramp Essence, Green Garlic, Fiddleheads and Basil Oil
(Amway Grand Plaza)


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Ingredients

10 - 2 ounce Goat cheese filling portions
1/2 cup Egg wash
2 lbs Pasta dough
3 cups Cornmeal
Filling
18 Shallots (minced)
9 cloves Garlic (minced)
6 lbs Goat cheese
2 lbs Marscapone cheese
1 cup Panko breadcrumbs
1/4 cup Basil (chopped)
Olive oil
Garnish
1 tbs Green garlic
3 Fiddle head ferns (blanched)
1 tsp Basil oil

Instructions

For Ravioli:
Lay several cutting boards on a prep table side-by-side. Roll out pasta dough until it is 1/16" thick. Cut dough into 4.5" diameter circles. Brush half the circles lightly with egg wash. Place a portion of cheese filling in center of each pasta circle and cover with pasta circle. Press down to push out air. Form with round cutter – 3 3/8" to create the dome. Cut ravioli with 4 3/8" cutter to create the ravioli portion. Place on sheet pan lined with parchment and dusted with cornmeal. Wrap tight with plastic wrap. Label, count, and date.

For Filling:
Sweat shallots until soft. Add garlic cook until soft. Cool. Combine all ingredients and mix in mixer with paddle until combine. Season with salt and pepper.

To Assemble:
In a boiling water bath seasoned with salt, drop the raviolis in a pot for six to seven minutes. While the raviolis are cooking, in a stainless saute pan on medium heat add a small amount of butter and foam. Add the green garlic and lightly saute in the foamed butter, add the fiddle heads and cook for around 2 minutes. Season with salt and pepper. When the fiddle heads and garlic are done, deglaze the pan with the ramp essence, taste and adjust seasoning. When the raviolis are done strain off the water and place into a stainless steel bowl, add a small amount of extra virgin olive oil, fresh shaved chervil and chives and lightly season with salt and pepper. Place the raviolis into the bowl, place the green garlic and fiddleheads around the plate and gently pour the ramp essence over the top. Drizzle lightly with Basil oil and serve.
 
 
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