Tom Colicchio and Padma Lakshmi: Free-form "Ravioli"

Tom and Padma make Free-form "Ravioli" with Asparagus, Ramps and Morels at the 2008 Classic in Aspen

Tom and Padma make Free-form "Ravioli" with Asparagus, Ramps and Morels at the 2008 Classic in Aspen

Read the transcript of this video
[MUSIC] I've never done this one before, it's actually in my first book, "Think Like a Chef" and what I'd like to do is sort of start with a basic recipe and work out from there. So, we start by making a beurre fondue. It seemed like a lot of butter. It's butter and water. You can use chicken stock as well. And then we do is Okay. Yeah. Morels, and I want to just stew them right in the butter sauce. Now make sure these are cleaned really well. Morels usually are gritty so sometimes you need to wash them off a little bit. Now, You can serve this just as they are in mushrooms but we're gonna make a spring vegetable [UNKNOWN]. So what we've done is we've blanched some asparagus and again any sort of spring vegetable works. We have some asparagus the tips were [UNKNOWN]. Peas we have some peas right here. I usually make this with ramps the [UNKNOWN] of ramps have leaks. Leaks again have been cooked all the way through. But they're still nice and green, we're going to add that. And we have some garlic shoots, we're just going to cut these a little bit, cut the tips off of these guys. And we have also a few [INAUDIBLE] here that I'm going to cut up as well. [BLANK_AUDIO] We just like to simmer. It's gonna simmer for about five minutes, until the mushrooms are cooked. All the flavor for the mushrooms is gonna end up in the butter sauce. Now, once we have this done, again, we can serve it just as it is. It's a nice little, you can see it, nice little vegetable ragu. Once we have this made, what can we do with it? Anybody? Over fish, over pasta. Two great answers, exactly what we're going to do. So what we're doing is we have our pasta sheets, ok? [UNKNOWN] like this, you roll them and go through like this, you make you pasta sheets, we'll square them off, and Cook the sheet. Now it's fresh pasta, so it's gonna take about two minutes to cook. In the meantime, we're heating up our ricotta, okay. Free-form ravioli. So we're gonna heat this up first, and then a little bit of- There's no butter in that, right? No, no, no, no. Just want a little bit of Parmigiano- You missed the pan. [LAUGH] Yeah. Well, you're gonna clean up later, aren't you? [LAUGH] Oh! Yes, sweetheart, I am. OK. A little bit of salt and pepper. And a little bit of olive oil. Ricotta, parmesan, salt, pepper and olive oil. Now, once that's all together and a little warm, move it off to the side. Pasta is cooked. Take it out of the water. Just kinda drain it a little bit. Take some of our filling, and we're gonna put it right in the center for the pasta sheet. Oh, you're actually making ravioli. Wow. I'm actually making a ravioli but it's a free form ravioli so what we do is take it and fold it. And how does it stick? It doesn't, that's it. That's the free form ravioli. So it goes in the dish It's really neat, because you don't have to sit there and spend a lot of time stuffing ravioli. Now, you can serve this directly, sorta as is. Taking some of the sauce, some of the mushrooms, and everything right over the top. That's beautiful. You can actually cook. [LAUGH] Well, you know. Thank you. [APPLAUSE] Look how fancy that is. [LAUGH] [APPLAUSE]
Sponsored Stories
Tom Colicchio and Padma Lakshmi: Free-form


Advertisement