Amateur chefs and local restaurant chefs will team up next week for the “Men Who Cook” event in support of Crisis Services. Jeff Pirrone joined Lauren in the kitchen to prepare his recipe for the big event, Mushroom and Spinach Ravioli in a Fresh Tomato White Wine Sauce! You can check out Jeff’s recipe below. Theresa Vallone, Chair of the Men Who Cook Steering Committee, was also in studio to tell us more about the Event.
If you’re interested in attending, Men Who Cook will be happening on Tuesday, October 7th from 6-9pm at the Golden Ballroom at Statler City. For tickets and more information visit www.crisisservices.org
Mushroom & Spinach Ravioli in a Fresh Tomato White Wine Sauce
– 1 1/2 cup of white flour
– 1/2 cup of semolina flour
– 1/2 teaspoon of salt
– 2 eggs
-Mix flour and 1/2 tsp salt in large bowl; make well in center.
-Beat oil and eggs until well blended; pour into well. Stir with fork, gradually bringing flour mixture into center, until dough forms a ball. If dough is too dry, mix in up to 2 Tbsp water. Knead on lightly floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes.
-Cover, let rest 5 minutes. Run dough through pasta roller until the desired thickness is reached.
– 1 quart of sliced mushrooms
– 1/2 cup of diced red onion
– 2 tablespoons of minced garlic
– 2 tablespoons of tarragon
– 1/4 cup of Parmesan cheese
– 1 cup of Mascarpone cheese
– 2 eggs
-Sauté mushrooms, onion, garlic and tarragon until soft. Transfer ingredients into blender and blend well.
-Add eggs, parmesan and mascarpone and mix well. Place filling in pastry bag and refrigerate.
– 1 red onion, diced
– 2 tablespoons of garlic
– 1 cup of sliced mushrooms
– 2 cups of fresh tomatoes
– 1/2 cup of white wine
-Sauté onion, garlic and mushrooms until soft. Add tomatoes and cook for 5 minutes. Add wine and reduce for 7 minutes. Add salt & pepper to taste.