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Butternut Ravioli stuffed

is a recipe from Jamie Oliver, one of my favorite chefs. His dishes are always tasty, colorful, fresh herbs ...

Serves 4:
1 butternut squash or butternut
20 grams of dried porcini
1 red onion, chopped 1
ccaf ground coriander seeds
leaves 2 sprigs rosemary
5 tomatoes chopped dried
100 g basmati rice
100g of pine nuts lightly fried

Soak the mushrooms for 5 minutes in 140 ml of water bouillante.Préchauffez oven to 230 ° C. Cut squash into 2 lengthwise and remove seeds and some of the flesh with a teaspoon (that always a bit difficult to dig). Chop the flesh finely with a knife. Heat a skillet in a tbsp of olive oil, add the flesh of the squash, onion, rosemary, tomatoes and coriander seeds. Cook 4 minutes, stirring often. Add the mushrooms and half of their water. Cook for 2 minutes and season. Add rice and pine nuts.


2 Fill squash halves with the stuffing, pressing well and then rebuild the squash. Rub skin with olive oil then wrap it in aluminum foil. Bake and cook 75 minutes.

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shrimp and coconut ginger sauce

Ingredients:

sauce with coconut milk:

5 ml olive oil 5 g butter


1 French shallot, 1 / 2 c. teaspoon chopped ginger
25 ml dry white wine
100 ml coconut milk unsweetened
100 ml fish stock (or water)
50 ml 35% cream Salt


Ravioli:

20 raw shrimp 26/30
and peeled 1 / 2 c. tablespoon chopped fresh ginger juice
half a lemon 3 egg whites

a good pinch of salt Freshly ground pepper

1 package pasta dumplings round
2 egg whites

sauce with coconut milk:


- In a saucepan, heat the olive oil and butter.
- Sweat the shallots for about 2 minutes.
- Add ginger, stir, and deglaze with white wine and reduce by half.
- Pour the coconut milk, fish stock and cream and bring to a boil.
- Reduce heat to low and simmer 10 to 15 minutes to thicken the sauce.
- Mixer arm mixer, adjust the seasoning, strain or a chinois and keep warm.

Ravioli:

- To provide the stuffing, cut shrimp puree in a food processor bowl or blender.
- Add ginger, lemon juice, egg whites (3), salt and pepper. Mix again.
- Separate pasta ravioli and expand on the work plan.
- Using a small ice cream scoop, place some stuffing in center of each dough (leave about 2 inches clearance around the stuffing).
- Beat the egg whites (2) and brush the edges of each half of dough dumpling.
- Seal, closing pasta shaped halfpipe. Squeeze the edges. (If ravioli are made in advance, avoid them stick or lightly oiled if necessary.)
- In boiling salted water, cook pasta about 3 minutes.

Installation (make sure the ravioli and sauce are hot):

- In bowls, place about 5 dumplings per person.
- Pour the sauce over them.

To see the recipe in video: http://www.recettes-de-chefs.ca/blogs/les_recettes_thierry_baron/archive/2010/12/14/raviolis-de-crevettes-au-gingembre-sauce-au- milk-of-coco.aspx

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Stuffed Shells with Italian Sausage Spicy Dumpling

Ingredients for 4 servings


18
shells 2 tablespoons tablespoons) olive oil 1 onion, chopped

3 cloves garlic, chopped degermed
250 g chopped mushrooms
400 g spicy Italian sausage meat
1 liter of homemade tomato sauce (recipe more below) or a good sauce trade
100 g grated Parmesan
150 g fresh goat cheese 100g mozzarella

3 c. tablespoons pesto
2 tablespoon pine nuts 1 egg


15 basil leaves Sea salt and black pepper to taste Tomato sauce

:

1 kg of ripe tomatoes (Marmande, for example) or alternatively 2 large cans diced tomatoes good
1 carrot, peeled and chopped 1 onion, peeled and

chopped 1 sprig thyme 1 bay leaf

3 cloves garlic, peeled degermed
1 tablespoon tomato paste 3 pieces of sugar

a knob of butter olive oil

salt and pepper

1) Turn your oven to 160 ° (th5 )
2) On the fire in a skillet (or casserole) thick, sweat in olive oil and a 1carotte 1 onion, chopped, then add 1 sprig of thyme, 1 bay leaf, 3 cloves garlic crushed, made gently sweat covered 5 minutes and then add 1 tablespoon of tomato paste.
3) Then pour your kg of ripe tomatoes cut into large pieces, salt and pepper, then add 3 pieces of sugar (to remove the acidity).
4) Then put in oven to bake for 1 hour.
5) Remove the thyme and bay leaf in your tomato sauce, then mix and pass through a sieve or fine strainer. drop a pat of butter on top. Now you can enjoy your tomato sauce.

Preparation


1. Cook shells in a large saucepan of boiling salted water until al dente. Drain, then cool under cold water. Drain again and reserve.

2. Meanwhile, in a preheated large skillet over medium heat, heat the olive oil. Sauté onion and mushrooms until they begin to be colored.

3. Increase heat to high heat, then add the sausage meat and garlic. Cook, stirring and breaking up the meat to crumble, until no longer pink and the juices evaporated.

4. Remove the pan fire. Add the basil, pesto, pine nuts, goat cheese and Parmesan. Add salt and pepper. Mix well. Cool slightly and add beaten egg.

5. Preheat oven to 200 ° C (400 ° F). Cover the bottom of a lasagna with tomato sauce. Stuff the shells of the reserved meat mixture and place in dish. Sprinkle with mozzarella. Bake in center of oven 30 minutes. Broil to brown the cheese, if desired. Serve immediately.

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Creamy Saffron Chamechaude

• 4
• leeks 2 potatoes
• Olive oil 0.1 g. Saffron Chamechaude
• salt water

Sauté your vegetables in olive oil, salt, cover with water, then cook.
Once cooked vegetables, add the saffron.
Brew at least 1 hour.
Skip to blender and reheat and add a little cream.