Personal Chef Brad Valley showed us today some delicious recipes. Eggplant and Ricotta Ravioli is the featured dish. He also makes some Creamy Polenta as well!
Eggplant and Ricotta Ravioli
INGREDIENTS:1/2 white onion, minced3 teaspoon garlic ( add more if you love garlic)1/4 cup extra-virgin olive oil, or more asneeded1 medium eggplant2 cups ricotta cheese1 teaspoon cayenne pepper (omit if too spicy)salt and pepper to taste (start with about 1/8 teaspooneach)1 (16 ounce) package wonton wrappers1 egg, beaten1 cup chopped fresh basil1 tablespoon balsamic vinegar1 tablespoon water
DIRECTIONS:Slice eggplant into 1/4 inch slices and brush with olive oil. Salt and pepper and place in oven under broiler untilbrown turn and repeat. (Keep an eye on your eggplant it will brown fast when it??s almost done) remove fromoven and set aside to cool. In a saut pan with 1 tablespoon olive oil saut onion until translucent. fine chopbasil. In a bowl add onion, garlic, ricotta cheese, cayenne pepper, salt and pepper, basil and balsamic vinegar.Dice cooked eggplant in to about 1/4 inch cubes and add to bowl with other ingredients and mix will. Beat egg in asmall bowl with 1 tablespoon of water.Place about 1/4 teaspoon of mix in wonton wrapper, using your finger lightly brush half the wonton wrapper withegg wash. Fold wrapper over making sure all the air is out and seal well. Place ravioli on a cookie sheet lined withparchment or wax paper. Repeat until desired about of ravioli are made. 6 to 10 ravioli per person. Ravioli may be frozen and used at a later date.
Boil a pot of water and ravioli to water and cook until ravioli float. (cook in batches. You don??t want to add tomany at one time or ravioli with stick to together)Using your own sauce or a jarred sauce top ravioli and serve.
Creamy PolentaIngredients: 1/2 cup yellow corn meal2 cups heavy whipping cream2 tablespoons butter 1/4 cup parmesan cheesesalt and pepper to taste, start with about 1/4teaspoon1 tablespoon Italian seasoning1 teaspoon garlic powder1 Tablespoon Old bay seasoning
Directions:Using a heavy gage 2 quart sauce pan placed over medium heat. Add cream, butter, salt, pepper, garlicand Italian seasoning. Bring mix to a simmer. When cream mix reaches a simmer whisk in corn mealadd parmesan cheese. Mix well making sure there are no lumps. Remove from heat and cover for 5 minutes.
Serve immediately.Use this as a side or add shrimp and sea scallops for an appetizer.
Ingredients for appetizer:Salt and pepper to tast3 sea scallops 1/4 cup dry white wineShrimp (depending on size 1 to 2 per serving)
1 Teaspoon Old Bay seasoning1 tablespoons butter1 tablespoon olive oilHeat olive oil in a saut pan. Salt and pepper scallops, Add sea scallops and sear on one side. About 2 minutesdepending on heat. Turn scallops over and add raw shrimp. Flip shrimp and continue cooking until shrimp is fullycooked. (About 1 min on each side) remove scallops and shrimp. Deglaze pan with white wine. And butter, OldBay and reduce on medium heat by half. Add cream polenta to a plate or martini glass. Top with half a scallopand shrimp. Drizzle pan sauce on top and serve. (Only use about 1 teaspoon of pan sauce per serving of appetizer)