Giada's Weekend Getaways - Paradise Capri

Ravioli Alla Caprese 1 1/4 cups water, for pasta dough 2 pounds all-purpose flour 2 pounds ricotta 5 ounces Parmesan 2 whole eggs 2 ounces marjoram leaves* 2 cloves garlic, chopped 1 tablespoon olive oil 14 ounces canned peeled tomatoes 3 tablespoons chopped basil leaves 1-ounce butter For the pasta dough: In a small saucepan, bring water to a boil. Create a pile of flour and make a well in the center. Pour boiling water into the well. Using a fork, gradually combine the flour and water, proceeding to knead for about 5 minutes. Let dough rest while preparing stuffing. In a medium sized mixing bowl, combine the ricotta, Parmesan, eggs, and marjoram. Using a rolling pin, roll out the pasta dough until very thin. Cut in half, yielding 2 large pieces of pasta dough. Set 1 piece of rolled pasta to the side. Place the ravioli filling throughout the sheet, each piece of ravioli should measure one inch apart. Cover with reserved pasta dough, press edges together with a fork, and cut each ravioli. In a large saucepan, bring salted water to a boil. Add ravioli and cook (ravioli will float when done). For the sauce: In a medium saucepan, saute garlic in olive oil until golden brown. Add the tomatoes and cook for 20 minutes. Once cooked, add the basil, butter and salt. Stir until ingredients are combined. *Cook's Note: If fresh marjoram is not available, substitute with fresh oregano. Eggplant Parmigiana 1 eggplant 3 plum tomatoes 1 clove garlic 1 tablespoon olive oil 1 teaspoon capers 1 tablespoon grated Parmesan 4 basil leaves Preheat oven to 300 degrees F. Cut the eggplant in half and scoop out the flesh. Set eggplant halves aside. Cut flesh into bite sized cubes. Chop the tomatoes and slice the garlic. In a large saute pan, heat the oil and add the garlic. When the garlic is golden brown, add the chopped eggplant and saute for 3 minutes. Remove the eggplant and place in a large bowl. To the bowl, add the uncooked tomatoes and capers. Mix until combined. In a baking dish, place the reserved eggplant halves and fill with the eggplant/tomato mixture. Sprinkle with Parmesan. Place baking dish in the oven and cook for 10 minutes. Remove from the oven and garnish with fresh basil. Lemon Profiteroles 1 quart whole milk 6 whole eggs 14 ounces sugar 12 ounces all purpose flour 5 whole lemons, juiced 1 cup heavy cream 12 profiteroles, pre-made 4 tablespoons lemon zest For the lemon curd: In a large saucepan, add the milk, eggs, sugar, flour, and lemon juice. Bring to a boil and reduce to a simmer, stirring constantly. Stir until the consistency of heavy cream and remove from the heat. Set aside to cool. In a small mixing bowl, whip the heavy cream until soft peaks are formed. Once the lemon curd has cooled, divide it into 2 bowls. *Add the whipped cream to 1 of the bowls, gently folding it into the lemon curd mixture. Using a pastry bag (or large plastic bag) inject the profiteroles with the lemon curd. Dip the profiteroles into the lemon curd and cream mixture, which has been set aside, to coat fully. Be sure to coat profiterole on all sides. On a cooling rack, place the profiteroles on it so that the mixture settles. Let rest for 5 minutes. Place profiteroles on a serving plate and garnish with lemon zest. *Cook's note: If mixture is too thick, add cream or milk. The result should be a sauce-like consistency.