Truffled saikyo miso sauce, wild arugula, organic quinoa maple ginger granola
7 PCS shiitake mizuna ravioli
3 FLOZ truffled saikyo miso sauce
10 GRS wild baby arugula
10 GRS organic quinoa maple ginger granola
1 TBLSP white truffle oil
FILLING:
1 LBS mizuna – blanched
1 LBS baby spinach – blanched
750 GRS diced white onions
2 LBS shiitake mushrooms – fine chopped
3 TBLSP garlic – minced
2 PKG mitsuba – chopped
2 BCH shiso – chopped
750 GRS whey ricotta cheese
2 TBLSP kosher salt
1 TSP fresh cracked black pepper
2 FLOZ extra virgin olive oil
METHOD:
Prepare an ice bath for after blanching the mizuna and baby spinach, then remove from ice bath and squeeze out as much liquid as you can and then ruff chop and place in a mixing bowl
Add the chopped shiso and mitsuba into the mixing bowl and set aside
In a pre heated sautee pan pour the olive oil in and then the onions, garlic, and shiitake mushrooms and cook down till all the moisture has evaporated leaving you with a product called duxelle
Remove from the pan at cool down in an ice bath, once cold add the rest of the ingredients in the mixing bowl, season accordingly and mix thoroughly ensuring that all ingredients are evenly distributed to get an even mixture
PASTA DOUGH:
600 GRS semolina flour
6 PCS whole eggs
15 ML extra virgin olive oil
15 GRS kosher salt
METHOD:
In a large mixing bowl combine all dry ingredients and mix thoroughly making sure that the salt is evenly spread out, then make a well in the middle
In a separate mixing bowl beat the eggs thoroughly and the pour into the well of the dry ingredients and mix with your hands pulling from the outside of the well towards the middle
Work until you are able to form a ball with the pasta dough, then dust your clean counter top with semolina flour and knead the pasta dough until you get a smooth dough
Once you have reached the desired consistency place back in the bowl then seran wrap and rest for at least 20-30 mins.
Then roll it out starting with a rolling pin, give it a fold every time you roll out the dough to start
Then if equipped set your pasta roller to the largest setting and pass through a couple times with each pass folding it in half, then work the setting’s down making the dough thinner and thinner each time till you get the desired thickness
Dust the ravioli mold with semolina flour to prevent the pasta sheet from sticking lay the mold and gently press down with your finger where the filling will sit
Place the filling in the dimples you just made making sure that you do not put too much filling then lightly brush the outsides with an egg wash to ensure that a proper seal is reached
With the rolling pin start rolling from the middle out creating a seal and forming the individual ravioli’s, remove the excess pasta dough and flip the mold over giving it a light tap to pop out the ravioli
TRUFFLED SAIKYO MISO SAUCE:
1 C saikyo miso marinade
15 GRS chopped black Himalayan truffles
¼ LBS unsalted butter
1 TBLSP white truffle oil
METHOD:
In a sauce pot burn the unsalted butter till golden brown then take of the heat and whisk in the saikyo miso marinade and chopped truffles, stir until all the brown butter has been emulsified with the miso
Once consistence has been achieved finish with the truffle oil and stir again until oil has been emulsified with the sauce
SAIKYO MISO MARINADE
500grs saikyo miso
120ml mirin
240ml sake
4 ml tamari soy
30gr sugar
METHOD:
Combine mirin and sake in a sauce pot and bring to a boil to burn off the alcohol content
Add soy and sugar, mix well until sugar has fully dissolved
Add miso paste and mix thoroughly until there are no lumps and the mixture is smooth and cool down accordingly
ORGANIC QUINOA MAPLE GINGER GRANOLA
15 GRS honey
25 ML maple syrup
2 GRS ginger powder
3 GRS coarse ground black pepper
2 GRS kosher salt
100 GRS organic petite pumpkin seeds
100 GRS organic slivered almonds
100 GRS organic flax seed plus pumpkin seed granola mix
100 GRS organic hemp plus granola mix
100 GRS popped organic quinoa
100 GRS organic rolled oats
METHOD:
In a mixing bowl combine honey, maple syrup, spices, and mix thoroughly
Roast pumpkin seeds and slivered almonds till golden brown
In a preheated sauce pot pop the quinoa on med heat, just like roasting sesame seeds
Combine all ingredients together and mix until all ingredients are coated, then bake at 160°F for 10 mins or until crisp and crunchy
Cool down on the rack and store accordingly in an air tight container
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