Vermont three cheese and spinach ravioli

Team

Executive chef Haven hill barnes

Sous chef…chef gavyn letzelter

Lead cook…trent young

Coach…Steve Vazzano

Team name

Bushi’s Bites!

Homemade spinach and three Vermont cheese ravioli with eggplant picatta, poached quail egg?, fire roasted tomato coulis, shavings of pecorino romano and fresh willoughvale basil

For ravioli

Pasta dough

3 cups all-purpose flour

1 teaspoon salt

4 eggs

2 tablespoons olive oil

1 yolk, for egg wash

Filling

1 cup spinach

1 sweet onion

1 large clove garlic, grated

1/2 cup grated mozzarella

1/4 cup grated parmesan

1/4 cup grated asiago

3/4 cup ricotta cheese

2 large eggs, divided

1 tablespoon dried oregano

Pinch of salt and pepper

Eggplant parmesan

eggplants - 2 medium, peeled and sliced lengthwise making 8 ½ inch (1 cm) ‘steaks’

Italian style bread crumbs - 1 cup

salt and pepper - to taste

egg - 1, beaten

olive oil - 6 – 8 tbsp, butter - 4 tbsp , fresh lemon juice - 1/4 cup

brined capers - 1/4 cup, rinsed

Quail eggs

Fire roasted tomato coulis

12 san Marzano plum tomatoes

1 small onion

2 T minced garlic

1 C. white wine

Salt and pepper

Garnish

Chiffonade of fresh basil

Asiago shavings

Fried baby spinach leaves