We've hosted our recipe contest for 11 years, and continue to be humbled every year by the innovative submissions that we receive. We don't envy the judges. They taste and savor, ring their hands, dither and debate - which recipe should be designated the winner. After much thoughtful consideration, they narrow the choice down to one, and leave the others behind. But not this year.
We've requested and been given permission to print three recipes (one each in the months of April, May and June) that caused such a delicious dilemma for the judges. Should one of them have been the top-rated recipe in this year's contest? The judges' decision remains firm and unchanged. See for yourself whether you think the judges were right or wrong. The decision is yours to make. Whatever your thoughts, we know that you'll find yourself in complete agreement that these 3 months display extraordinary recipes.
This third recipe in the 3-part series was submitted by Keyondra Bryant as part of a class project. Her instructor writes that she "is almost done with completing her culinary education from Culinard, The Culinary Institute of Virginia College. She has plans on doing her externship for Virginia College through Disney in Orlando, FL. After Disney, she wants to travel and continue learning about all different cultures."
We wish Keyondra every success as she travels and cooks her way around the world!
Keyondra's pasta is a celebration of flavors!
Keyondra Bryant's Spinach & Shiitake Mushroom Goat Cheese Ravioli
Spinach Pasta
4 eggs
1/2 cup fresh spinach, cooked, pureed, and well drained
1 1/2 ounces extra virgin olive oil
3/4 teaspoon kosher salt
10 1/2 ounces bread flour or semolina flour
- Place the eggs, spinach, oil and salt in a large mixing bowl. Using a whisk, combine the ingredients.
- Add one-third of the flour and stir until the mixture begins to form a soft dough.
- Gradually add more flour until the dough is dry and cannot absorb any more flour.
- Remove the dough from the bowl, wrap it with plastic wrap and set it aside at room temperature for 20 to 30 minutes.
- After the dough has rested, roll into flat sheets by hand or with a pasta machine. Work with a small portion at a time, keep the remaining dough covered to prevent it from drying.
- While the dough is still pliable, take a medium size circular cookie cutter or the rim of a glass and dip into flour to prevent it from sticking to the dough.
- Cut circles in the dough making sure to keep the cuts close together, so that you will have enough dough left over to repeat the process.
Filling
2 tablespoons extra virgin olive oil
1/2 cup finely diced green bell pepper
3 cups shiitake mushrooms, stems removed and chopped
1 tablespoon dried oregano
1/2 teaspoon dried basil
1 tablespoon dried oregano
2 tablespoons lemon zest
10 1/2 ounces goat cheese, room temperature
1 tablespoon kosher salt
Handful fresh parsley, chopped
- Heat a skillet on medium heat, add olive oil and peppers. Sauté for 2 to 3 minutes until slightly tender. Then, add mushrooms, dry herbs and lemon zest. Sauté until the mushrooms caramelize and become tender. Remove from heat, let it cool.
- In a large bowl, combine goat cheese and the cooled mushroom mixture together. Using the salt, season to taste. Then, add chopped parsley and mix.
- Fill a medium size pot with water. Bring water to a boil.
- Using a medium size spoon, spoon the filling in the middle of the ravioli dough. Do not fill all of the ravioli dough. Take the other half of the dough and place it on top of the filled dough. Lightly press around the sides of the dough to seal the ravioli. Then, take a fork and dip it into flour, then press the fork around the ravioli to make ridges and to seal the ravioli.
- Drop ravioli into boiling water. When ravioli is done it will float to the top, then remove from boiling water. Set aside.
Sauce
1 tablespoon vegetable or canola oil
1/2 cup small diced yellow onions
1/2 cup small diced red bell pepper
1 cup shiitake mushrooms, stems removed and sliced
2 cups white wine, your choice
1/4 cup heavy cream
Fresh parsley, finely chopped
- Over medium to high heat in a medium size skillet, add oil and onions to the pan. Sweat onions for 3 to 4 minutes. Add red peppers and mushrooms to the pan. Sauté until mushrooms are slightly tender.
- Remove pan from heat and add white wine. Once white wine has been added, return pan to heat and reduce the wine by half. Once the wine has been reduced, add heavy cream to the pan.
- Simmer sauce on low heat for 2 minutes. Remove from heat.
- Plate ravioli in a bowl or plate, spoon sauce over pasta.
- Garnish with finely chopped parsley and serve.