Crab and Basil Ravioli
Homemade ravioli stuffed with crab and basil coated with panko bread crumbs served with a roasted corn remoulade

FOR THE REMOULADE 1/4 cup    roasted corn
1/4 cup    Capers fried
1/4 cup    diced red onions
1/4 cup    Gerkins small dice
1 tbsp      tabasco sauce
1tsp         cayenne pepper ground
1tsp         Paprika
2cups      Mayonnaise (Helmsman)
1tbsp       lemon juice
1tbsp       red wine vinegar
MIX ALL Ingredients TOGETHER
6 crab and basil ravioli (pasta people)
2 cups of panko bread crumbs
2 eggs whole
1 cup flour
1 tbsp chopped parsley 

Blanch the raviolis in boiling water until they rise to the top or cooked. Toss them with olive oil and them cool until warm, then dust lightly with all purpose flour the dredge in egg wash, then in the panko bread crumbs with the parsley then into the frier until golden brown, place the remoulade into a ramekin or in the middle of the plate then the ravioli around it. 

Homemade Stuffed Rigatoni
Homemade rigatoni stuffed with fresh ricotta cheese topped with a slice of fresh mozzarella and smothered in a plum tomato basil sauce 

1lb   stuffed cheese rigatoni (pasta People)
12oz Marinara homemade
4 slices  mozzarella
4oz shredded parmigiano reggiano
1 pinch of parsley 

METHOD:

Blanch the stuffed rigatoni in boiling water until they rise or done. toss with marinara in a sauté pan and add 2oz of the shredded cheese, once tossed place 4 slices of the cheese on top and then the parsley and the other 2oz of cheese. place under the salamander or bake in the oven until the  cheese get a beautiful golden color. serving into a pasta bowl.                                                                                                 


Pan Toasted Cavatelli
 With shaved Prosciutto, gulf shrimp, and Cipollini onions, saffron tomato broth.

1 Tbsp. Butter
2 Tbsp. Blended Olive Oil
8 oz. Cavatelli Blanched
½ C. Cipollini Onions (roasted)
¼ Tsp. Chopped Fresh Rosemary
¼ C. English Peas (blanched)
1 Tbsp. Truffle Oil
1 Tbsp. Grated Parmesan Cheese
Salt and Pepper
2-3 Slices Parma Prosciutto
4 Pcs. 16/20 Tiger Shrimp seared and finished wit butter, shallots, and parsley

¾ C. Saffron Tomato Broth 

PROCEDURE:

  1. Heat oil in sauté pan over high heat and raise temperature to approach smoking point. Right before smoking point add butter and remove pan from heat.
  2. Add Cavatelli and return pasta to high heat.
  3. Pan toast pasta in butter and oil tossing to toast evenly.
  4. Season with salt and pepper, fresh rosemary.
  5. Add your Cipollini onions and fresh peas.
  6. Re-season pasta, pull off flame and toss in truffle oil and parmesan cheese.
  7. Line a large pasta bowl with saffron tomato broth and place pan-toasted cavatelli in center.
  8. Top with shaved Prosciutto and seared shrimp.

Saffron Tomato Broth:
2 Tbsp. Olive oil
3 Cloves. Whole garlic (sliced)
1 C. Chardonnay
1 Tsp. Red saffron threads
2 Qts. Tomato Juice
¼ C. Chopped fresh basil 

PROCEDURE:

  1. Using a 3 qt. sauce toast garlic in olive oil, then deglaze pot with white wine and add saffron.
  2. Reduce wine and saffron by half and then add tomato juice.
  3. Bring to a boil and reduce heat to simmer for 45 minutes.
  4. Season with salt, pepper, and finish with fresh basil. Let basil steep in tomato broth for 5 minutes.
  5. Strain and ready for use.