These are Spinach and Cheese Raviolis and I pickled them and what you want to do is pickled them and when you think they’re getting ready usually they’ll float to the top and get sort of like billowy. Run it under cold water and try one because pasta is when its real hot you may taste it. It means, “Oh okay, this is fine.” But, when it cools down the molecules so way out and it can be too hard. So the best way to see if your pasta is cooked is actually run it under cold water no matter what type of pasta is.
And if you pre-boil all your pasta, it doesn’t matter if you do it yesterday or this morning. If you’ve got a big dinner party that’s one last step you are going to have to do, one last thing you have to clean up and you’ll look right and you know it’s done.
What I usually do is boil them, rinse them, cool them off, put them in a zip lock and they tend to stick a little bit in the zip lock, just run them on cold water. They slide right apart. Absolutely no problem and that way you have the best control on your products and you are not going to over cooked it or under cook it and you’ll get most satisfactory dish out of it.
You can make your own raviolis if you want. One product I’ve used for that especially whenever I am doing lighter affair is use one wonton skins. Wonton skins are just part lot of the typing gram or disease that—it’s a great stuff though. A lot of us work thin and that’s just whole cream and I am going to add some garlic to that.
These are reconstituted sun dried tomatoes. I’ve got both the ones are held in oil and the dry ones that you just add water to. They’re both good and the nice thing about sun dried tomatoes is they allow them to stay at the vine longer because they only have to move almost across the street to the rocks where they drive them out. So that way we actually have a more mature flavor of a tomato and it taste like a tomato either one whether you used the dried ones or the ones in all or you can use both. Generally, it’s a really good product.
And I’ll add a little garlic here. I’ll show you guys another bread trick. Whole cream is probably I think the best sauce maker for pasta. I mean you just can’t beat it. This is a trick to me. I don’t have a toaster at home and so I always do my bread on a skillet. And you could use two products. I have used butter or actually I also like a mayonnaise. And mayonnaise also makes wonderful real cheese sandwiches. It’s a lot easier to spread than butter if you are using like soft bread.
It can be salted or unsalted really. It really doesn’t matter much and my sauce gets a little thick and all you need to do is you can add some of your tomato regular water milk and that loses back there because I can pretty much assure you that when I put the pasta in. The glutinous on the pasta is going to suck that juice right out.
We want a little bit runny by the time we put our pasta in. So we put the spam on cheese right on it. You can put some Italian cheese and anything else you like as well. It’s just that it really comes out really nice and crispy and since I tend to burn things in the oven maybe I can keep my eye on it.
First, the peas, in Russia so I am using frozen peas, it’s one of the few vegetables we use that are frozen because it’s a good product and as always you don’t cook them too long. They keep their color and they keep their flavor.
They defrost so fast, it doesn’t matter. It’s not going to matter if you use them frozen or not. I’m looking for some white pepper but I am going to use black pepper in this that go with our olives. And these are pitted up calmato olives. Generally, I mean, if people are going to have to spit out something I generally say take it out whether there’s a bone or pit.
It’s one thing that with a bowl of probably let it sit there with the pits in it. So now, everybody and so it comes out and I just flip it over the inside for a second. We’ll turn off the pan that will heat up in the inside of the bread and I put on our raviolis now. These are pretty big so if it’s your main entrée, you serve anything else. You don’t need a heck a lot of them too.
You see what we’re doing in culinary school we practices toast per peas of toast and I’ll get your wrist out for flipping. Now this is a gravlax and gravlax is a cured salmon. The regular recipe is two ounces of sugar, two ounces of salt. You cover the salmon. You put it in fridge. You let it marinate for a day and then you do it one more time you let it go for another 24 hours.
And usually we put some type of press on it maybe often we take in culinary school a piece of wood and wrap it in foil and then put a couple of cans on it. Some of the food and that pushes little extra pressure and gets the extra juice out of the salmon. And for a dish this size, if you’re doing appetizer, appetizer maybe to an entrée maybe three. And I actually like to put the salmon on fresh.
You are going to cook it in the second you do and the nice thing about gravlax is it’s not cooked. It’s cooked chemically speaking but not through heat. And a little bit of Parmesan cheese and a little pepper and there you go, nice, easy ravioli dish.
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