Ricotta ravioli with meatless meat crumbles in a preserved lemon and pecorino sauce.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Gardein, Conagra Foodservice, and FOH.
Ravioli
INGREDIENTS
- 500 g. APF
- 500 g. Semolina
- 20 g. Tumeric
- 500 g. Eggs
- 20 g. EVOO
- 20 g. Salt
Ravioli Filling
INGREDIENTS
- 1 cup Ricotta
- 1 cup Gardein crumbles
- Herbs
- Salt
METHOD
- Make the dough.
- Pipe the ricotta mixture and seal. I prefer to freeze before and until cooking.
Pecorino & Preserved Lemon Sauce
INGREDIENTS
- 1 qt. Cream
- 2 cups Pecorino, frated or chopped
- 1 ea. Preserved lemon, chopped
- tt. Salt
METHOD
- Scold cream and blend while slowly adding the cheese.
- To change consistency add more cream, or more cheese. You can also add xanthum gum to thicken and help emulsify.
