Baked ravioli with prosciutto and asparagus

March 2, 2009 4:47:00 PM PST
Traditional Tuscan dinner that's ready in under 20 minutes and costs less than $20.

Recipes:

Insalata di Carciofi e Endivia
Baby Artichokes, Belgium Endive Cramini Mushrooms

  • 4 baby Artichokes, clean and sliced
  • 1 each Belgium Endive, cut by the length
  • 3 each Cramini mushrooms, thinly sliced
  • 2 tablespoon of Olive Oil
  • 2 teaspoon of Lemon Juice
  • 1 teaspoon of Dijon Mustard
  • Pinch of Salt & Black Pepper
Ravioli al Forno
Baked Ravioli with Prosciutto and Asparagus
  • Meat or cheese ravioli, 4oz per person
  • 1 Cup of Prosciutto, thinly sliced in small stripes
  • 1 Cup of Large Asparagus, thinly sliced
  • 1 Cup of Green Peas
  • 2 tablespoons of chopped Shallots
  • 1 tablespoon of sliced Sage
  • 3 tablespoons of Olive oil
  • 1 cup of heavy cream
  • ½ cup of shaved dry Mozzarella Cheese
  • 1 tablespoon of grated Parmesan Cheese
  • 2 tablespoons of white wine
  • 1 teaspoon of Roux, flour butter mix
  1. Poor the Olive Oil In a large sautéed pan, bring to Oil to medium heat.

  2. Place the chopped shallots in the pan, cook theme until golden brown, add the Asparagus and Peas, roast theme for couple of minutes, poor the white wine and let it evaporate. Poor the Heavy Cream, bring to light boil, place the Prosciutto and Sage in the cream sauce, let it boil for couple of minute and remove from the fire.

  3. In the same time, in a medium large pot bring water to boil, add little salt, cooked the Ravioli for about 4 minutes.

  4. Once the Ravioli are cooked, strain theme from the water and place theme in Cream sauce, cook theme at medium heat, add a teaspoon of roux (flour/butter mix) and grated Mozzarella cheese. Bring to boil for couple minutes.

  5. Poor the Ravioli with the sauce in two small baking dishes, sprinkle the grated Parmesan cheese on top.

  6. Bake the Ravioli for 5 minutes in a pre heated oven at 400 degrees, once the Parmesan cheese will have a nice golden brown color, served with a under plate and some extra cheese if you like.
For a look at Brio Ristorante's menu and wine list:
Website: http://www.ristorantebrio.com
Reservations: (650) 348-6615

Exclusive Cooking Tours
Fabio Flagiello, the chef/owner of Brio Ristorante in Burlingame, CA. is going home to Tuscany, Italy and he is taking several dozen of his friends with him on exclusive cooking tours traveling to the beautiful Villa de' Michelangioli in Valdichiana. Two of the tours are set for June 20-27, 2009 and September 12-19, 2009. A third cooking tour is being planned for cross-country bike enthusiasts who will not only learn to cook but peddle under the Tuscan sun. (Fabio is an accomplished triathlete who has ridden thousands of miles in his career.)

Before Brio, Fabio has worked at the famed Danieli Hotel in Venice, Italy, the Pastavino Restaurante in Paris, France and Fabio Restaurante in Venice Beach, California. Last year, he was recognized by the Michelin Guide as a Top 50 Gourmand.

Cost is 3950 Euro per person.

Each week will comprehend:
Cooking Classes
Visit to local Markets and Local Winery
Dining at local Restaurant
Beach day and Gala dinner at Mariva resort, Riva degli Etruschi
Lodging at Villa Michelangioli for 7 nights
Breakfast, lunch and dinner schedule at the villa
Full use of the Villa
Pick up and drop off at Florence airport
All transportation for the week

For more information and to make reservations, contact:
Fabio Flagiello
(650) 348-6615
Email: flagichef1@gmail.com


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