The Ravioli Store: Recipes

Caviar Ravioli

Ingredients for Filling:

1/2 lb. Ricotta Cheese

.1 lb. Sour Cream

.5 lb. Mullet Caviar

.05 lb. Salmon Roe

Salt & Pepper to taste

Directions for Filling:

Food process Salmon Caviar until all of the eggs are broken and it becomes a consistent liquid. Remove mixture from the food processor and put in a bowl. Add Ricotta, Crème Fraiche and Mullet Caviar. Refrigerate. Mix thoroughly and drain the Ricotta and Crème Fraiche extra liquid before mixing. If you cannot find caviar call Paramount Caviar at: 800.992.2842.

Ingredients for Pasta Dough

Squid Ink

2 cups Durum/Semolina Flour

2 Eggs

1 tbsp. Squid Ink

Lobster Roe

2 cups Durum/Semolina Flour

2 Eggs

1 tbsp. Lobster Roe

Both squid and lobster roe can be added in liquid form. The shelf life of frozen will be upwards of a month. If you have leftover it can be dried — take lobster roe and lay in on a non-stick pan. Place in an oven and let bake at low heat until it becomes a dry powder, approximately 5 minutes. Then let it cool and add to dough. Follow dough recipe and add whether the Lobster Roe or the Squid Ink depending on the type of dough you are preparing.

See the Pasta Dough by Hand recipe for directions on making pasta for the recipe above.

Caviar Sauce with Glacier Vodka (4 portions)

Ingredients

1 cup	Shallots
1 cup + 2 tbsp.	Glacier Vodka
1/2 cup	White Wine
1 cup	Sliced Mushrooms
1/4 cup	White Wine Vinegar
1 cup	Heavy Cream
2 tbsp	Crème Fraiche
2/4 lb.	Sweet Butter (Cold cut into cubes)
1/4 oz	Each: Ossetra Caviar, Salmon Caviar, American Caviar, Flying Fish Roe

Directions:

Place shallots, mushrooms, white wine, white wine vinegar and 1 cup Glacier Vodka in a 1 quart sauce pan.
Place on high heat and reduce to a syrup — about 1/4 cup
Add heavy cream and reduce by half.
Whisk in cold butter slowly.
Strain in to a sauce container.
Whisk in crème fraiche.
Add 2 tbsp. Glacier Vodka.
Gently fold in caviar.
Season with salt & pepper.