PASTA LIVE COOKERY COMPETITION (Interschool) I.

Title of Dessert:

II. Recipes

Ravioli Dough: 450 g All purpose flour 270 g Semolina flour 2 tbsp Salt 8 pcs Egg 2-4 tbsp Olive oil

Procedures: For the Dough: 1. Mix flour in a bowl, & make a well in the center. Add the egg and the olive oil and mix well. 2. Form a rough ball and start kneading it on a floured surface. Then, let it set for about 15 minutes.

Ravoli Filling: 2-3 tbsp Olive oil 1 pc Shallot 1 cup Oyster Mushroom 5pc Asparagus (blanched) cup Dry White wine Salt and pepper to taste Ravioli Cream-Pesto Sauce: 2 pcs Broccoli 3pcs Sun dried tomatoes (optional) 2 cloves Garlic 45 g Basil leaves 20 g Pine nuts 2-3 tbsp Olive oil Parmigiano Reggiano Cheese 1pc Onion 6pc Prawns 12pc Mussels meat 2c Heavy Cream c Cream cheese Parmigiano Reggiano Cheese Salt and pepper to taste

For the Filling: 1. Heat olive oil in a pan. Then put the shallots. 2. Saut the Asparagus and then the mushroom. Until the vegetables are tender. 3. Then, add the white wine. Let it sit until the vegetables absorb the flavors of the wine. Set aside.

For the Sauce: 1. Cut the broccoli into small pieces. Then, steam until tender. 2. Then put the garlic, the broccoli, the basil leaves,and the pine nuts in a food processor to blend. 3. Add the olive oil. And then the cheese. Set Aside. 4. Put the onion in a pan. Then saut the prawns, and mussels. 5. Add the Heavy cream and the cream cheese. Then, top it with Parmigiano Reggiano.

Red Pepper Coulis: 2 pcs Garlic 2 tbsp Balsamic Vinegar c Tomatoes 1c Red Bell pepper (roasted) tsp Pepper Tahong Chips: 2 tbsp Mussels 1 cup Flour tsp Salt tsp White pepper 2-3 tbsp Stock/ cold water 1tsp Baking powder Oil for frying

For the Coulis: 1. Combine all ingredients in a blender or food processor. 2. Process until smooth. Set Aside. For the Chips: 1. Chop the tahong meat. 2. Combine all dry ingredients and add the broth or water gradually. 3. Knead and run through the pasta machine. 4. Cut into desired length. 5. Then, Deep Dry.

To Make the Ravioli: 1. Roll out the dough to pasta thickness. 2. Cut into rectangular sheets. 3. Place spoonfuls of filling on the sheet, leaving room to seal and cut ravioli shapes. 4. Cook ravioli for 3 minutes in boiling water. They should float to the top when finished.