Finished Products

And for dessert! These. Were. So. Good. The Chef/teacher was unhappy with the way they turned out. Apparently if we'd had time to freeze them overnight, they would had held up better in the boiling water. Some of the filling leaked out. I don't think anyone else noticed. If you ever have a chance to eat fresh chocolate ravioli, TAKE IT.
The seafood ravioli with vodka sauce. This is the first vodka sauce I've ever liked. Making it from scratch makes a huge difference. The ones from the jar usually taste too much like.. vodka.
Sauce:
2T olive oil
2 cloves garlic, minced
1/2c onion minced
1/2t red pepper flakes
3T tomato paste
1/2c vodka
1/2c tomato sauce
1 15oz can tomatoes
1/2c heavy cream
1/4c basil chopped
salt pepper sugar to taste

The pumpkin ravioli was very sweet. No wonder.. it had Amaretti cookies in it (my mom's
favorite)!!
Pumpkin Filling:
1 can packed pumpkin (not pie filling)
2T maple syrup
1/4c crushed amaretti cookies
1/2t nutmeg
1/2c Gruyere
1/4c cream cheese
1 egg
salt & pepper
Sauce:
1c butter (ohmygod)
3T fresh sage chopped
2T dry white wine
salt & pepper
toasted pine nuts to garnish
Now here is the one I made. As you can see, the raviolis take up most of the plate, they were very large, and RICH, meant for an appetizer. The sauce was so easy and so good. There was only 3 ingredients! Butter, Cream, and Gorgonzola!!! ahhh!!!!!!
The Hazelnut Filling:
2c Hazelnuts, roasted and peeled
4oz gorgonzola
3lg cloves garlic minced
8oz mascarpone or cream cheese
1/4c parmesan
2T Romano
3T heavy cream
salt & pepper


**All of these Ravioli Filling & Sauce Recipes are by Sahar Arafat-Ray**
whom instructed my class Oct 23, 2010