Saturday, January 25, 2014

Goat Cheese Folded Crepe Ravioli with Date and Parsnip Sauce

1 cup flour (I use gluten free flour)
1 cup water
3 eggs
1/8 tsp salt
1.  Whisk all ingredients in bowl.
2.  Ladle approx. 1/4 cup into center of non stick pan, tilting to thin out batter to form a thin crespelle.
3.  Layer each crespelle onto individual pieces of wax paper.

Goat Cheese Filling:
3/4 cup goat cheese, pre seasoned
1/4 cup ricotta cheese
1/8 tsp salt
1/8 tsp pepper
1.  Mix all ingredients in bowl.

Date and Parsnip Sauce:
2 thick slices pancetta
1 parsnip, peeled and chopped fine
1/4 cups leeks, chopped
6 dates
1 garlic clove
2 Tbs butter
2 Tbs flour
1/4 cup red wine
2 cups chicken broth
2 spigs rosemary,
1/4 cup parsley, fresh (plus extra for garnish)
lemon zest, from 1 lemon
1.  Saute pancetta, removed from pan, Chop.
2.  Add parsnips, leeks, dates, garlic and butter to sauté pan.  Cook until soft.
3.  Add flour, stir.
4.  Add wine to deglaze pan, stir.
5.  Add one cup of broth.  Stir to incorporate.  Add to blender to puree.  Add back to sauté pan.
6.  Add additional cup of broth, stir.
7.  Add rosemary, parsley and lemon zest.  Stir and simmer.

Caramelized Onion:
1 large red onion, sliced
1 Tbs brown sugar
2 Tbs butter
1/8 tsp salt
1/4 cup balsamic vinegar
1.  On medium heat in medium size skillet add onion, sugar, butter and salt. Cook until firm. 
2.  Add vinegar, cook until caramelized.

To assemble Crespelle:
1.  Preheat oven to 350 degrees
2.  Add approx. 1 cup sauce to bottom of baking dish
3.  Add approx. 1 tsp cheese filling to center of creselle.  Fold ends then tuck under opposite ends, creating a ravioli shape.  Place folded side down into baking dish.
4.  Repeat steps for additional creselle.
5.  Bake for 20 mins. 
6.  Top with additional sauce. Serve with caramelized onion and chopped pancetta on top.  Garnish with parsley

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