Unique Pasta Salad
Team: Holland
Host School: Encore Holland After School Program
Age Group: Middle School
Ingredients
Pasta
3c flour
4 eggs
water
Filling
2 # Ricotta
1# Smoked Gouda
1/2c Onions diced and sauteed
1/4c Garlic minced and sauteed
1/3c Fresh herbs
1 egg
salt and pepper
Plate
2oz Mix greens (bitter/spicey)
1/4c Radish Sprouts
1/4c carrot
1/4c red beet
1/4c gold beet
1/4c onion juliene
Ravioli
Sauce
Garnish
Sauce
1/2c onions diced
2 T garlic minced
1/4c balsamic vin
1/4c cider vin
1/2c maple syrup
2c mixed berries
3/4c cream
1/2# butter
salt and pepper
Preparation Instructions
In food processor mix flour and eggs for pasta. Mix untill looks like small peebles. While machine is running add water slowly untill dough forms a ball. Knead for 1 minute adjusting dough if need be. Cover with wrap and let sit for 10 minutes.
Saute all diced onions and garllic. Mix half of mixture with rest of ingredients for filling.
Roll pasta dough out to desired thickness. Cut ravioli shapes, fill with filling, eggwash edges and seal ravioli with no filling compromising the seal..
Put carrots and beets through vegetable cutter and store in cold water seperatly.
Put rest of onions and garlic back on the stove. Add vinagers and maple syrup. Bring to a simmer and add berries and cream. Simmer for 1 minute and take off the heat.
Drop ravioli in simmering hot water for 3 minutes.
Finish sauce by whisking in butter and season.
Assemble greens andvegetables on the plate, add raviolis and top with sauce and garnish.
Bon Appetit!