Deer Park Ravioli Page 1

Deer Park Ravioli page 1

AlfredoSauce

3 tablespoons butter 8 fluid ounces heavy whipping cream salt to taste 1 pinch ground nutmeg 1/4 cup grated Parmesan cheese 1/4 cup grated Romano cheese 1 egg yolk (optional) 2 tablespoons grated Parmesan cheese

Melt butter or margarine in a saucepan over medium heat. Add heavy cream, stirring constantly. Stir in salt, nutmeg, grated Parmesan cheese, and grated Romano cheese. Stir constantly until melted, mix in egg yolk. Simmer over medium low heat for 3 to 5 minutes. Garnish with additional grated Parmesan cheese, if desired.

Variations:

Pink alfredo sauce, add ½ cup tomato sauce,

Alfredo verde (green) add 2T pesto sauce

Garlic alfredo Sauce, sauté 1 T minced garlic with the butter

Brandy Sauce

4 tablespoons butter, softened

1/2 Cup sugar

1 egg, beaten

1 Ounce brandy or more to taste

Cream butter and sugar together; blend in the beaten egg. Put mixture in top of a double boiler over gently boiling water and stir until thickened. Remove from heat and stir in whiskey, Bourbon, or brandy. Spoon warm sauce and serve.

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Calvados Sauce with Chunky Apples

2 T Apple Chunks 1 T Butter 2 oz. Calvados (Apple Brandy) 6 oz. Heavy Cream Pinch of nutmeg

Sauté the apple chunks in butter until golden, add the Calvados to the apple chunks and reduce, add heavy cream and reduce, add a pinch of nutmeg.

Caprese Sauce

1 1/2 lbs fresh, ripe tomatoes, coarsely chopped 8 oz fresh mozzarella cheese cut into 1/2 inch cubes 4 T extra virgin olive oil1 t red wine vinegar 1/2 cup fresh basil leaves, washed, dried and shredded Salt and freshly ground black pepper 1 - 2 cloves garlic (optional), chopped fine a bit of hot pepper-pepperoncini (optional)

Using a wooden spoon, mix the mozzarella, tomatoes, oil and vinegar (optional garlic and/or hot pepper) in a deep bowl. Season to taste with salt and freshly ground black pepper. Cover with a clean dishcloth and let it sit at room temperature for an hour or so. Add the basil and toss well. Cook the Ravioli Drain the Ravioli and return to the warm pasta pot. Pour on the tomato mixture and toss.

Creole style sauce with Slivered garlic

3 Garlic Cloves, sliced 1 T Olive Oil 1 Small Onion 1 each Red pepper & Green peppers 2 Cups of Tomato strips or plum tomatoes chopped 1/4 C of Tasso Ham sliced and chopped 2 T grated cheese Salt and pepper

Start by sautéing garlic, onion, red & green peppers with in in Olive oil till golden brown. Then add the Tasso and mix, lower heat and add tomatoes and cook for 5 minutes. Then add the fresh basil, season with salt and pepper. Toss cheese right before serving

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Crumbled Bacon & Mushroom Sauce

2 oz. Bacon 1 T Shallots 2 oz. Mushrooms sliced 3 oz. Chicken stock 3 oz. Heavy cream Salt and Pepper

Fry the bacon strips, then remove from the frying pan and set aside (keep the oil in the pan), Sauté the shallots and mushrooms over medium heat until golden. Remove the shallots and mushrooms from the pan and set aside. Add the chicken broth to the pan and stir the pan drippings loose. Once the broth has slightly reduced, add the heavy cream to the pan, stir and let heat up. Add the shallots and the mushrooms back to the pan, continue to stir until sauce reduces and thickens. Add salt and pepper to taste. Pour sauce over the ravioli and top with the bacon crumbles.

Filletto di pomodoro with slivered garlic & basil

3 Garlic Cloves 1 T Olive Oil 2 T Fresh Basil 2 Cups of Tomato strips or Tomatoes chopped ¼ Cup of Prosciutto sliced and chopped 2 T grated Parmesan Salt and Pepper

Start by sautéing garlic with Olive oil till golden brown. Then add the Proscuitto and mix, lower heat and add tomatoes and cook for 5 minutes. Then add the fresh basil, season with salt and pepper. Toss cheese right before serving.

Garlic Sherry Cream Sauce

1 Clove Peeled Garlic, crushed and chopped 4-5 Pieces Sun Dried Tomato. Juilienned 1- 1/2 T Butter 1-Cup Heavy cream ½ Cup Sherry wine 1 t Fresh chopped Parsley Salt and Pepper Parmesan cheese

Place garlic and butter in sauté pan over medium heat until golden brown. Deglaze w/ sherry, add sun dried tomatoes, cream, cook until slightly thick. Add salt and pepper to taste. Add parsley and pinch of partmesan cheese just before serving over the ravioli. (Circle Pizzeria- Paul D. Keller)

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Granola Crusted Foie Gras with Caramelized Fennel & Granny Smiths

4 oz Artisan Foie Gras "B" 2 oz unsalted butter 1 fennel bulb stem & trim 1 Granny Smith apple core, peel, slice ½ cup granola salt and pepper -- to taste

After cleaning fennel reserve some of the leaves. Slice fennel into 1/4 inch slices and saute' them with Granny Smith apple in 1 ounce butter on medium heat until they are nicely caramelized and tender. ( you may add a dash of lemon to heighten flavor if you wish.) Take granola and pulse in a food processor until bread crumb consistency. Slice 4 each 2 ounce medallions from a cleaned lobe of foie gras and coat in granola mixture. Saute' in remaining butter on medium heat until golden on both sides and warmed through. Do not cook too long as foie gras is mostly fat and will render out. Add fennel leaves to remaining foie fat in pan and reserve. Place mound of fennel mixture on plate, top with cooked ravioli and then top ravioli with crusted foie gras. Spoon foie rendering with fennel herb over top.

Hazelnut Cream Sauce

1 T Butter 2 oz. Frangelica Liquor 1 T hazelnuts, chopped 4 oz. Heavy Cream Salt and Pepper

Sauté the butter, Frangelica and hazelnuts to toast. Then add the heavy cream and reduce by half, use salt and pepper if necessary.

Lemon Caper Sauce

2 t capers, drained and rinsed 4 T Butter 1 small clove garlic, finely minced 2 tablespoons lemon juice 1 teaspoon lemon zest

If capers are large, then chop. Melt butter, add garlic, lemon juice, zest and capers. Simmer over low heat for 30 seconds. Stir in parsley. Remove from heat

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Lemon Cream Sauce

1 oz. Butter 1 t Shallots, minced 10 oz. Heavy cream 2 T Lemon Juice, preferably fresh Salt and pepper 1 t Chives Fresh Basil

Start by sautéing shallots with butter till transparent. Add Heavy cream and let reduce by half. Add the lemon juice, salt and pepper. Good way to serve, wilted spinach on plate, then add the Ravioli and top with sauce and chives and serve. Add Chiffonade of fresh Basil.

Lime & Chipotle Sour Cream Dip mix and serve chilled

4 Cups Sour Cream Juice of 8 Limes 3T Chipotle Base or Pureed Chipotle in adobo sauce Salt and Pepper

Lobster Cream sauce

1 Part Thickened Lobster Stock or Shrimp Stock 1 PartAlfredo or Béchamel sauce Sherry Wine Pecorino Romano cheese Sliced Mozzarella Salt and Pepper to taste

Cook the Thickened Stock, Alfredo and Sherry together to incorporate flavors. Place a little sauce in bottom of sizzle plate, add the Seafood Cannelloni and top with more sauce. Cook in oven for 10 minutes from frozen. Take out of oven and top with little more sauce, grated Pecorino Romano and sliced Mozzarella. Cook till cheese is melted and slide of plate onto serving dish, garnish with fresh chives.

Madeira Cream Sauce 1 tsp Shallots ½ tsp butter 4 oz. Madeira wine 2 cups heavy cream Salt and pepper Toasted Pignoli Saute the shallots with butter and add the wine. Reduce by half and add the heavy cream, again reduce by half. Season with salt and pepper. Use pignoli nuts for garnish.

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Mushrooms Aigre- Doux Bitter Sweet Mushroom Sauce

4 large shiitake mushrooms, quartered 2 large portabella mushrooms,diced in 1" pieces 8 medium domestic mushrooms, quartered 2 ounces olive or walnut oil 3 large shallots, sliced in rings 1/4 cup sherry 1 cup demi glace (roasted poultry or veal) 1 ounce cider vinegar 1 ounce white wine vinegar 1 ounce sugar (white or brown) 1 sprig rosemary or thyme Salt and pepper -- to taste

Saute' shallots and mushrooms in oil until slightly browned. Add sugar and saute' until slightly carmelized, flambe' with sherry, add vinegars, demi-glace and herb sprig, bring to a boil. Remove from heat, season. (John Paul Khoury, CCC)

Pancetta and Balsamic Cream sauce

2 oz. Pancetta, chopped 1 t Garlic, minced 1 t Basil, fresh ½ t Balsamic Vinegar, White 12 oz. Heavy cream Salt and pepper

Start by rendering the pancetta in sauté pan. Then drainoff the excess fat, add the garlic and cook till starts to turn starts to turn brown. Add the vinegar and heavy cream, let reduce till thick and add fresh basil, salt and pepper. Add grated cheese if desired. (Stephen J. Moir CEC)

Pignoli and Roasted Garlic Cream Sauce

4 Garlic cloves, sliced 1 t Olive oil 2 Cups Heavy Cream 2 T Grated Parmesan Salt and Pepper Toasted pignoli nuts

Start by sautéing garlic with olive oil until golden brown. Add heavy cream, reduce by half. Add grated parmesan, season with salt and pepper. Add toasted pignoli nuts just before serving

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Proscuitto and Peas in Pink cream sauce

1 ea. Onion, minced 8 oz. Proscuitto, diced 2 oz. Butter 1-1/2 C Marinara 1 C Heavy cream 6 oz. Peas 2 T Grated Pecorino Romano 3 T Fresh Basil Salt and Pepper

Heat the onion, Proscuitto and butter till onions are transparent. Then add the Marinara and heavy cream, reduce by third. Then add peas, cheese and basil, let simmer 2 minutes. Finish with salt and pepper. (Stephen J. Moir CEC)

Roasted Garlic and Herb Tomato sauce

4 ea. Cloves garlic, sliced 3 oz. Olive Oil 16 oz. Plum Tomatoes, canned & large dice 1t Fresh Oregano 1t Fresh Basil 1/2t Fresh Thyme Salt and pepper

Start by sautéing the sliced garlic in oil till golden brown, and then add the diced tomatoes with its juices. Sauté on medium heat, for 7 minutes, and then add the herbs, salt and pepper. Cook for 3 minutes on medium heat and then serve with Ravioli. Finish with a drizzle of Extra Virgin Olive Oil. (Stephen J. Moir CEC)

Roasted Garlic Butter sauce

12 cloves of Roasted garlic 3 T Fresh Basil 6 oz. Butter 2 oz. White wine 4 oz. Chicken stock 3 T Pecorino Romano cheese Salt and Pepper

Place the garlic in sauté pan and add the white wine and chicken stock. Reduce by half, then add the butter and turn to medium heat, finish with fresh basil, salt and pepper. You can sauté Shrimp, Scallops or Rock Shrimp and then use the sauce above.

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Roasted red pepper sauce

12 oz. Roasted red peppers, sliced 3 ea. Garlic cloves 2 oz. Olive oil 3 oz. Fresh spinach 12 oz. Heavy Cream 3 T Asiago cheese Salt and pepper

Start by slicing garlic and add in sauté pan with the olive oil. Cook till it starts to turn brown, and then add the heavy cream. Reduce by half and add the red peppers, spinach, cheese and Season with salt and pepper. (Stephen J. Moir CEC)

Roasted Wild Mushroom Sauce

6 oz. Shiitake Mushrooms, sliced 6 oz. Portobello Mushrooms, sliced 6 oz. Oyster Mushrooms, sliced 2 oz. Olive oil 2 T Chives 12 oz. Heavy cream 3 T Pecorino Romano cheese Salt and Pepper

Clean the mushrooms, and place in roasting pan. Drizzle with olive oil and top with salt and pepper. Roast in 375-degree oven for 15 minutes and drain. Then place in sauté pan with the heavy cream and reduce by1/3rd. Add some salt and pepper to taste add grated cheese, finish with the chives and serve with the Ravioli.

Saffron Cream Sauce

½ t Butter ½ t Shallots, minced Pinch Saffron 3 oz. White wine 12 oz.Heavy cream Salt and pepper Chives

Start by sautéing shallots with butter till transparent. Add the saffron and sauté for 10 seconds. Then add the white wine and reduce by half. Add the heavy cream and let reduce by half. Add the salt and pepper to taste. (Stephen J. Moir CEC

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Saffron Mascarpone Cream Sauce

2 large shallots finely chopped 1 Garlic Clove finely chopped 4 Tbsp Olive Oil 1 pinch Saffron filaments 8oz Dry white wine 1lb Mascarpone cheese 1 handful torn fresh basil leaves Salt & Pepper

Heat oil in frying pan, add shallots and garlic and stir for 2-3 minutes or until light golden brown. Add the Saffron and then half of the wine. Add the mascarpone cheese and stir to blend. Simmer gently for a few minutes. Now add the remaining wine and add salt and pepper to taste.

Create a small pool of the sauce on the serving dish- a few tablespoons should do it. Now arrange the ravioli in a ring on the serving dish on top of the sauce. Spoon additional sauce over each ravioli and then garnish the center of the ravioli ring with the torn fresh basil

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Sage Cream Sauce

1T Butter 2 Leaves Sage 1T Chestnuts, chopped 4 oz. Heavy cream salt and pepper

Sauté butter, sage and chestnuts in medium pan. Then add the heavy cream and reduce by half, finish with salt and pepper to taste.

Sage and Shittake Butter Sauce

3 T Butter 2 Leaves Sage, fresh 4 oz. Shiitake mushrooms 1 T Scallions, minced 3 oz. Chicken stock

Salt and Pepper Sauté 1 T of the butter with the sage in medium pan. Add the mushrooms and 1T Butter and stock to the sauté pan; reduce by half. Finish with salt, pepper, scallions and remaining butter.(Stephen J. Moir)

Salsa Cruda

1 T minced garlic 4 large tomatoes 2 bunches, chopped cilantro 2 Large Onions 2-3 Chopped Jalapeno peppers ½ t dried oregano Salt and pepper

This can be made by hand chopping or pureeing the ingredients to provide different style sauces. Use this with hot Ravioli and warm sauce in sauté pan. Can be served with addition of Sour cream and Chipotle peppers pureed together to drizzle over the dish. ( Stephen J. Moir CEC)

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Sauvignon Blanc Cream Sauce

1/2 cup Sauvignon blanc, reduce by half add:1 cup chicken stock, reduce by ¼ add:1 Tbl. Roux, return to a boil .Then remove from heat and whisk in: 2 Tbl. unsalted butter (preferably Pulgra)

Season with salt & white pepper & top with with chopped chives & crushed red peppers (John Paul Khoury CCC)

Smokey Demi-Glace "Meuniere" (Classic brown butter sauce)

1 ounce roasted demi-glace de poulet or de veau 2 ounces unsalted butter 1 tablespoon smoked bacon drippings 2 ounces dry white wine Salt and pepper -- to taste 1 tablespoon fines herb -- minced 1 dash lemon juice

In a sauté' pan or sauteuse heat the unsalted butter with the bacon drippings until foamy and starting to brown, deglaze with white wine, burn off alcohol and swirl in demi-glace, season and finish with a drop or two of lemon juice. (John Paul Khoury CCC)

Spiced Apple Syrup

1 cup applesauce 1 cup apple jelly 1/2 teaspoon cinnamon dash salt dash cloves, optional In a small saucepan, combine all ingredients. Cook and stir until jelly melts and syrup is hot. Makes 2 cups of syrup. Spicy Broth 2 Garlic cloves, 2T Olive Oil, 6 ea. Black peppercorns- whole,16oz. Vegetable Stock (Or Chicken) 1T Cilantro chopped, salt and pepper

Start by heating the first olive oil in sauté pan and add the sliced garlic. Cook the garlic till golden brown. Add the peppercorns, for 5 seconds, then deglaze pan with the vegetable stock, reduce by half. Strain this to remove the peppercorns, add the cilantro, season with salt and pepper then serve with the Ravioli and garnish with a drizzle of the extra virgin olive oil.

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Vanilla Marshmallow Sauce

18 marshmallows 1/2 cup heavy cream 1/2 teaspoon vanilla

Heat marshmallows and cream in top of double boiler over boiling water, folding and stirring until marshmallows are almost melted. Add vanilla and continue cooking and stirring until completely melted And well blended with cream. Serve hot, sauce will thicken as it cools

Vermouth Cream Sauce

1 t Butter ½ t Garlic, minced ½ t Shallots, minced 2 oz. Sweet Vermouth 12 oz. Heavy cream ½ t Chives, minced 1 ea. Portobello mushrooms, grilled and sliced (Gills removed) Salt and pepper

Start by sautéing garlic and shallots with butter. Add Vermouth and Heavy cream and let reduce by half. Add salt and pepper. (Stephen J. MoirCEC)

Vodka Cream sauce

1 ea. Onion, minced 2 oz. Butter 1 tsp. Crushed red pepper 6 oz. Vodka 12 oz. Heavy cream 4 oz. Marinara or stewed tomatoes 2 oz. Basil, fresh and chopped 2 oz. Pecorino Romano cheese Salt and pepper

Heat onion with butter till transparent. Then add the crushed red pepper and vodka, cook off the alcohol. Add the heavy cream and marinara, reduce by half. Then add the cheese and basil, season to taste.

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Whiskey Sauce

4 tablespoons butter, softened 1/2 cup sugar 1 egg, beaten 1 ounce whiskey, Bourbon, or brandy, or a little more

Yellow Pepper Coulis

2T Garlic, minced 1T Olive oil 3 Yellow Peppers, roasted 16oz. Chicken Stock Salt and Pepper

Start by adding the garlic and oil in sauté pan ad cook. hen add the chicken stock and yellow peppers, let reduce by 1/3 rd. Puree this and strain, season with salt and pepper. Serve this with fried basil leaves and sliced Roma tomatoes.

Visit our website at www.deerparkravioli.com 467 Brook Ave. Suite E, Deer Park, NY 11729 Call (631) 667-4644, Toll free (888) 667-7113, Fax (631) 667-356