Red, White, and Bleu Ravioli
Team: After Bern
Host School: Milton High School
Age Group: High School
Ingredients
Whole White Wheat flour 2 cups
Vermont Brie 1 cup
Bleu cheese 1/2 cup
Cabot Cheddar 1/2 cup
Mascarpone 1 cup
Cabot butter 1/2 pound
roasted garlic- 1 clove
thyme- pinch
sage- pinch
beet 1
apple 2 whole
onion 1/2 cup
cold hollow cider 1/2 cup
balsamic vinegar 1/4 cup
vermont maple syrup 1/2 cup
Preparation Instructions
Cook beets and blend into puree
Pasta:
slowly fold wet ingredients (eggs, beet puree) into flour and knead until firm
Let sit for 10 mins
roll out dough in pasta machine until desired thickness
Press squares with ravioli cutter, lightly brush with egg wash
Filling:
Mix cheeses, onion, thyme and sage in a bowl until smooth.
scoop small amount into middle of ravioli and seal with fork
Sauce:
combine cider, vinegar, and maple syrup on medium heat until reaches a thick consistency
Bring saucepan of water to a boil. Add ravioli until pasta floats to top.
While cooking, melt butter in a saucepan until reaches a soft brown color. when pasta is finished, lightly toss in butter, drizzle reduction and top with carmelized apples.