Mi Ravioli Es Tu Ravioli
Cooked dinner @ Jorge’s again. I wish I took some pictures. No worries tho, that just means more Flash time! This time, Anna was gracious enough to accompany me @ Whole Foods in Lincoln Park and be my sous chef. Grocery shopping has always been an anticipated ‘event’ for me and I was happy to go with someone who didn’t mind zig zagging and back tracking all over the store (I just get too excited). Man, I haven’t done that in a while. It was so nice to see fresh everything readily available, instead of looking at aisle after aisle of imprisoned canned produce. The freshness comes @ a premium of course… but it’s well worth it. Here’s what we made:
Lump Crab Meat Ravioli with a Light Lemon White Wine Cream Sauce & Smoked Salmon Ravioli with Sun-Dried Tomato and Rocket (Arugula) Compote
I won’t get too detailed, but the ravioli is really simple to make. We bought the lump crab meat and smoked salmon came in ‘freshly packaged today’ containers. When we got home, we separated the crab and salmon into individual bowls and added garlic paste and ricotta cheese to each container. Then, we started the assembly of the ravioli (I did crab; Anna the salmon) by placing a quarter sized amount of the mixture on a single potsticker wrapper. We then used a simple egg wash to surround the filling and topped it with another dumpling wrapper. The egg wash acts as a ‘glue’ between layers and keep the insides… umm… inside. We also made sure that there were no air bubbles between the layers so the ravioli wouldn’t explode when boiled.
When finished with the prep, you can either cook them right away (which we did) or freeze them for later use (I wouldn’t recommend more than 1 month). Just drop them in some boiling water and when they float, they’re done! Add some of your favorite sauce, take your bread out of the oven and eat eat eat.
Anna also had some pesto (basil) laying around, so I served that with some extra crab ravioli that I sauteed in a little bit of olive oil until they turned golden brown. It would make for an easy impromptu appetizer for sure since you can freeze them and deep fry / saute them right out of the Ziplock bag.
I think I had too much wine, but I made it home safely in one piece.
It was delicious. The company AND the food. 
~Spec
