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Festive Ravioli Wreath

12/21/2020

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This is such a yummy take on serving pasta and it makes a really festive appy!
First, choose your favourite flavour of fresh store-bought ravioli. Next, add a simple panko crust, and finish it all off with a homemade (or store-bought) marinara dipping sauce for a great crunchy bite!
Then, decorate!  I made a wreath, but you could really make any festive shape you wish!
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Ingredients & Tools

For the ravioli: 
  • 1 pack fresh ravioli (any flavour)
  • 8 cups boiling water & 2 tbsp kosher salt
  • 1 ½ - 2 cups Japanese-Style panko bread crumbs
  • 2 - 3 large eggs
  • ½ cup All-Purpose Flour
  • 2 tsp italian seasoning, divided
  • salt & pepper to taste

For the sauce: 
  • 1 jar passata tomato sauce
  • 2 cloves fresh garlic, minced
  • 1 tbsp dried italian seasoning
  • ½ tsp dried red chili flakes
  • 1 bunch fresh basil
Tools to have ready: 
  • Cutting board & sharp knife
  • 3 medium shallow bowls for breading station
  • large stock pot to boil pasta & colander to drain
  • medium saucepan
  • Cookie sheet with parchment paper
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Directions

For the ravioli: ​
1. Boil the ravioli on high, in small batches for 2 - 3 minutes per piece or until the pasta just starts to puff up and float to the top of the pot. Remove and place in a single layer on a cookie sheet lined with a paper towel to drain and let cool slightly. 
​

2. Prepare your breading station in 3 medium shallow bowls.
  • ​Bowl 1: ½ cup All-purpose Flour + 1 tsp italian seasoning + salt & pepper to taste.
  • Bowl 2: 3 large eggs, that have been gently whisked together
  • Bowl 3: Panko Bread Crumbs + 1 tsp italian seasoning + salt & pepper to taste​

Do you know the best month to bread in? 
It's FEB! 
Think: Flour, Eggs, Breading 
as your order for the bowls!

3. To bread, carefully take each piece of Ravioli and dip it into the flour, then into the egg, and then finally into the bread crumbs. Place on a single layer on a Stone or a metal pan covered with Parchment Paper. Repeat for each Ravioli. 
​
​4. 
Bake at 375°F until golden brown.
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For the sauce:
In a small saucepan, over medium heat, combine olive oil, garlic and  (optional) chili flakes.  Sizzle until you can just smell the garlic. Add 1 cup of Longos Organics Passata Sauce. Stir in italian seasoning and then turn down the heat to medium low, and simmer while the pasta is cooking.

Then, serve it up!

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Make Your Own Charcu-TREE Board This Winter!

12/12/2020

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​Create the most festive cheese & meat board together that’s perfect to impress guests, or drop off as a lovely treat for someone you love. And, don't think only tree, using this same concept you can build something like a festive wreath or even make this in the same of a dreidel! 

Ingredients: 
  • Veggies or Fruit: 
    Recommendation - choose 2 to 3: Sliced english cucumber, baby carrots, celery, cherry tomato, green or red seedless grapes, clementines, etc.

  • ​Selection of Cheese: 
    Recommendation - choose 2 - 3: one soft cheese such as camembert or brie, one hard cheese such an aged cheddar, and one milder cheese such as Iberico or swiss


  • ​Selection of Cure Meats: 
    Recommendation - choose 2 - 3: such as prosciutto, salami, kielbasa, or even cold cuts
    ​
  • 1 Spread: such as Red Pepper Jelly

  • 1 bunch fresh herbs: such as fresh rosemary, thyme, or flat leaf parsley
    ​

  • Choice of crackers or french stick to serve alongside​
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Tools to have ready: 
  • Large single colour serving platter (it’s important for this to be a single colour so you can easily see the tree stand out). 
  • small cutting board & knife
  • small ramekin for jelly
  • cheese knives & small serving tongs
To make: 

  • On a large single colour or natural board, start at the bottom of the tree. Create a stump, and then work your way up from there creating each row to be slightly shorter than the one below layer in herbs, cheeses, alternating similar colours. Serve with crackers!
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