I just LOVE Season’s 52 Restaurant…the food is aways fresh, healthy, and of course, seasonal. Last month Bob took me there for my birthday and I had this wonderful appetizer, goat cheese ravioli….YUM!!!! Last week I had a dinner party and thought that would be the perfect first course for my party. So I searched the internet and found a couple of copycat recipes…then the fun began…making it my own. I was very surprised that the ravioli is actually made with egg roll wrappers, thus making it very very easy for any home cook to prepare.
First off, know that this probably isn’t something you would make during the week after working all day, but for a fun Saturday or Sunday cooking experience, it really is very easy, just a little time consuming.
Preparing the filling is what you will do first. One thing I LOVE about this ravioli is you can make them up way in advance and they will be fine in the refrigerator until ready to use. You will need 1 11 or 12 ounce log of goat cheese, mozzarella, ricotta, parmesan, one egg, white pepper, fresh basil and whatever other shredded cheese you would like (I also used some shredded provolone. Place all of the ingredients in the bowl of a food processor and process until smooth and creamy.
On a clean work surface, place 1 egg roll wrapper and brush with an egg wash (1 egg plus 1 teaspoon water).
In center of wrapper, place one scoop of cheese mixture and lay another egg roll wrapper over cheese. Press and seal the edges, pushing out all the air pockets.Using a knife or a ravioli cutter, trim ravioli. If desired, place a small bowl over ravioli and trace bowl for a perfect circle.
To prepare the sauce, in a large sauté pan add 1 tablespoon extra virgin olive oil and 1 tablespoon butter, cook over medium heat until butter is melted. Add 1-2 small shallots or ½ onion, finely chopped, garlic and white pepper. (I had a package of baby portobello mushrooms in the frig, so I thinly sliced them and added them with the shallots and garlic). Cook until shallots are soft, about 3-5 minutes. Deglaze pan with white wine (of drinkable quality) and simmer until wine has reduced by half. Add tomatoes, chicken stock, and a couple sprigs of fresh thyme, simmer 10 minutes.
At this point you can either turn off the heat until ready to prepare the raviolis or cook them (yes it really is that easy…you know the saying, “less is best”)! When ready to cook the ravioli, remove from the frig, bring sauce up to a boil, place 2-3 ravioli in sauce (depending on your pan) and poach 1 minute. Remove ravioli with a slotted spoon and place in bowl or plate. Repeat until all ravioli’s are cooked. Ladle remaining sauce over ravioli. Top with a drop of lemon infused olive oil (not necessary but very yummy) and top with freshly grated cheese.
Season’s 52 Sonoma Goat Cheese Ravioli Copycat
Yield: 8-9 Servings
Prep time: 30 minutes
Cook time: 10 minutes
1 one pound package egg roll wraps
11 or 12 ounce log of goat cheese
4 ounces ricotta cheese
¼ cup shredded mozzarella
¼ cup shredded provolone
1 tablespoon parmesan cheese
1/2 teaspoon white pepper
¼ cup fresh basil, chopped
Egg wash (1 egg slightly beaten with 1 teaspoon of water)
1 tablespoon extra virgin olive oil
1 tablespoon butter
1 shallot, sliced thinly
1 glove garlic, minced
¼ teaspoon white pepper
½ cup dry white wine, of drinkable quality
1 14.5 ounce cans petite diced tomatoes
3 cups chicken stock
few springs of fresh thyme
¼ cup fresh spinach, cut into thin strips
Parmesan cheese, for garnish
Lemon oil, for a gourmet touch
In the bowl of a food processor, add cheese, egg, pepper and basil, process until combined.
Place one egg roll wrappers on work area, brush with egg wash. Place 2 heaping tablespoons cheese filling in center of each roll. Lay another egg roll wrap over cheese. Press and seal the edges, pushing out all air pockets. Trim ravioli with a round cutter and place on a baking sheet. Repeat until until filling is all used (should make 8 or 9). Place raviolis in refrigerator until ready to cook.
In a 5 quart stock pot over medium heat, add butter and oil, cook until butter is melted. Add shallots, garlic, and white pepper. Cook until shallots are soft, about 3-5 minutes.
Add wine and simmer until wine has reduced in half. Add tomatoes and chicken stock. Simmer 5 minutes. Keep sauce over medium low heat until ready to cook ravioli.
To cook ravioli:
Place ravioli on slotted spoon and into the simmering stock to poach for one minute. Remove from stock, place in bowl. Continue cooking remaining ravioli. Add spinach to stock, simmer 1-2 minutes (remove thyme sprigs). Ladle sauce over ravioli, sprinkle with grated cheese and a drop of lemon oil.
The cookbook is so close to being available, so I thought I would send out a little tease, and this goes to my friend Ann! Enjoy!!!!
Baked Olives & Grilled Bread
1 ½ cups cherry or grape tomatoes, halved
1 cup Kalamata olives
1 cup Manzanilla olives
2 cloves garlic, minced
½ finely sliced shallot
1 teaspoon Spice Islands® Parsley
½ teaspoon Spice Islands® Oregano
1 Spice Islands® Bay Leaf
¼ cup Mazola® Extra Virgin Olive Oil
Zest of 1 lemon
Preheat oven to 400°F. Combine tomatoes, olives, garlic, onion, 1 tablespoon fresh parsley, oregano, bay leaf and olive oil in a medium size ovenproof dish. Bake 15 minutes, or until tomatoes begin to caramelize.
1 loaf Simply Homemade® Country White Bread, baked
¼ cup Mazola® Extra Virgin Olive Oil
Spice Islands® Sea Salt
Spice Islands® Freshly Ground Black Pepper
Slice bread in 1” slices. Brush Bread with oil, sprinkle salt and pepper over bread. Place oil side down on hot grill or grill pan (place on an angle). Cook several minutes and rotate bread 90°F. Brush top of bread with remaining olive oil and season with salt and pepper. Turn bread over and repeat the cooking process as above.
So, what’s your favorite kind of crust? Answer my poll and you become eligible for a chance to win my new cookbook (winners chosen by random selection). After taking the poll, click on “comments” to fill out your e mail information. All winners will be contacted and nnounced July 30th. THANKS for taking the time!
Original Crust Sample:
Thin Crust Sample:
Stuffed breads are such a BIG hit in the east coast! After moving to the mid south, I started baking my own. My son Rob’s favorite is broccoli and pepperoni stuffed bread. So easy to make, below is the “quick” version made with Simply Homemade® County White Bread Mix (found in the baking aisle of your favorite grocery store).
Follow the direction on the back of the box for making this yummy bread, cover bread with plastic wrap and place in a warm spot until doubled (if you have time), about 1 hour.
Now comes the really fun part, creating your bread…one of my favorite sayings is “you are only limited by your creativity”….this is especially true when stuffing a bread, because you can stuff it with just about anything. But, today I am making “Rob’s favorite”, so I am stuffing my bread with broccoli, pepperoni, shredded mozzarella, grated parmesan cheese and a little sun-dried tomato pesto sauce, just to “kick it up a notch”….oh yeah, and of course, red pepper flakes.
For the broccoli, chopped two bunches of broccoli crowns, place in a micro-wave bowl, add 2 tablespoons water, salt & pepper, I LOVE Tones® Roasted Garlic Sea Salt…
Micro-wave for 5 minutes. Drain and put aside until needed.
On a clean work surface or a silicon roll pad, lightly dusted with flour, place bread dough and pat down or roll dough out to a 14″x8″rectangle. Top dough with pesto sauce (if desired) leaving a 1-inch edge. Top pesto sauce with 1 ½ cups shredded mozzarella, cooked broccoli and ¼ cup chopped pepperoni. Sprinkle 2 tablespoons grated parmesan cheese over pepperoni.
Brush egg wash along outer edge (this helps prevent ingredients from bursting out). Starting with the side closest to you, roll up jelly-roll style; about ½ way, fold in edges and continue rolling to end.
Place bread on a sheet pan or pizza peel dusted with polenta (or corn meal), this will add a wonderful crunch to the bottom of the bread. If time permits, cover and let rise an additional 30 minutes.
Preheat oven to 400°F. For optimal flavor use a pizza stone, preheated for 45 minutes. Brush bread with egg wash and top with toasted sesame seeds, if desired. Make several ¼-inch slices diagonally on top. Slide bread onto pizza stone, or place baking sheet in preheated oven. Bake 20-25 minutes until golden brown. Remove from oven and place on a wire rack to cool.
This is a GREAT appetizer to bring to any party….Buon Appetito!
1 Package Simply Homemade® Country White Bread Mix
Prepare bread mix according to package directions. Cover with plastic wrap and place in a warm spot until doubled, about 1 hour.
On a clean work surface or a silicon roll pad, lightly floured with flour, place bread and pat down or roll out to a 14 x 8 inch rectangle.
Add bread stuffing (see below). Egg wash edges of bread and roll tightly, tucking in the ends before you finish rolling up. Egg wash outside of bread and sprinkle with sesame seeds if desired.
Bake in a preheated 400°F oven on a pizza stone for 20-25 minutes. Remove bread and place on a wire rack to cool before slicing.
2 crowns chopped broccoli (microwave for 5 minutes or until soft) drained
1/4 lb. wafer sliced pepperoni)
1 ½ cups shredded mozzarella cheese
2-3 tablespoons grated parmesan cheese
Red pepper flakes to taste
Optional: ¼ cup tomato pesto sauce
Ham & Tomato Filling
1/2 lb. sliced ham
1/4 to 1/2 lb. Provolone or Italian Cheese Blend
Red pepper flakes to taste
Sun-Dried tomatoes or fresh tomatoes
Love this warmer spring weather we are having here in Memphis. Last night was a perfect night to do a little outdoor grilling. However I was really in the mood for some Italian food. What goes great with any pasta dish???? SHRIMP
How to Grill Shrimp
1 pound large shrimp
2 tablespoons extra virgin olive oil
salt & pepper, to taste
30 6-inch skewers (soaked in water for 30 minutes prior to use)*
Peel and devein the shrimp. In a medium sized mixing bowl, combine shrimp, oil, salt and pepper. Insert skewer through entire body of shrimp (this prevents shrimp from curling up when cooked – see picture above). Preheat grill to high heat, spray grill with cooking spray. Place prepared shrimp on grill and cook 2 minutes on each side, or until shrimp is pink and opaque. Remove from grill, when cooled, remove skewer from shrimp. Place in bowl until needed.
Prepare Tomato Vodka Sauce according to directions. Add shrimp to sauce with the heavy cream. Toss with your favorite cooked pasta.
*Soak package of skewers in a large bowl of water with a small plate on top to hold down the skewers. Remove skewers and place in a zip lock bag in the freezer. Your skewers will be ready for use whenever you need them.