"Recipes from the Chef's Kitchen"

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Stratford College
7777 Leesburg Pike
Falls Church, Va. 22043
703-821-8570

Armand Ferraro-Chef Instructor


Armand Ferraro and Lindsey Gustin


Turkey and Chestnut Ravioli
with a Honey Gastric

The Stuffing (filling for Ravioli)...
Ingredients:
1)   12 oz. Turkey
2)   3 oz. Onion
3)   1 oz. Butter
4)   1 tbs. Sage
5)   pinch ground Thyme
6)   1 tsp. Black Pepper
7)   2 tsp. Salt
8)   2 oz. Goat Cheese
9)   4 oz. Turkey - diced
10) 1/3 cup Chestnuts - diced

Procedure:
1)   Dice cooked turkey and reserve four ounces.
2)   Sweat onions and sage in a pan with butter.
3)   Put onions...sage...eggs...goat cheese...chestnuts...
       and the 8 ounces of turkey in a food processor.
       Pulse it until smooth.
4)   Then add the reserved turkey and mix in filling.
3)   Add seasoning and taste.

The Sauce...
Ingredients:
1)   2 oz. Onion
2)   1 oz. Butter
3)   3 oz. Honey
4)   3 oz. Sherry Vinegar
5)   3 oz. Port
6)   1 Orange - segmented
7)   3 cups Turkey Gravy
8)   1/2 dozen sage leaves.

Preparation:
1)   Saute onion, then add sage and honey.
2)   Deglaze with vinegar and port wine.
3)   Add butter and orange segments.
4)   Add turkey gravy and simmer until thick.

The Butternut Pasta Dough...
Ingredients:
1)   3 cups Flour
2)   1 tsp. Salt
3)   2 Eggs and 1 Yolk
4)   4 oz. cooked Butternut Squash

Preparation:
1)   Add all ingredients to food processor.
2)   Mix until dough comes together.
3)   Add more flour if necessary.
4)   Knead dough 2 minutes with the food
       processor.

The Final Preparation...
1)   Put the dough through a pasta machine until
       thin.
2)   Place the now thin dough on a ravioli maker.
3)   Put 1/2 tsp. of the filling on each ravioli.
4)   Put egg wash on the dough.
5)   Put another layer of thin dough on top.
6)   Press down to make the individual raviolis.
7)   Put the individual raviolis in boiling water
       for 2 minutes.
8)   Place the raviolis on a plate a pour sauce on top.