LCBO Food & Drink Holiday 2020

HERB-PRESSED BURRATA & RICOTTA RAVIOLI

5 Over 1 piece of dough dollop filling, 1 tbsp (15 mL) at a time, spacing so there is at least 1 inch (2.5 cm) between each dollop. Dampen the spaces in between. Carefully set other parsley-pressed piece overtop. Press and seal both layers of pasta into each other by press- ing in between each dollop of filling, starting with the outside edges so filling doesn’t squeeze out. 6 Using a crimped cutter or sharp knife, cut out ravioli being careful not to expose any filling. The ravioli shapes don’t need to be per- fect. Repeat with remaining pieces of dough and filling. Set ravioli on a lightly dusted bak- ing sheet and keep covered with plastic wrap. These can be made just a couple of hours in advance of cooking. Keep refrigerated until ready to use.

Since Mark Bittman says you can mix pasta dough in the food processor, I thought this method was worth a whirl. This version works and is sturdy enough to incorporate herbs into it, giving the pasta a beautiful look. PASTA 2 cups (250 mL) all-purpose flour, plus extra for dusting 1 1/2 tsp (7 mL) kosher salt 3 eggs 1 yolk FILLING 1 container (250 g) burrata or buffalo mozzarella 16 1/2 oz (475 g) traditional ricotta 1 Whirl flour with salt in a food processor. Add eggs and yolk. Whirl just until mixed and crumbly. Turn onto a lightly floured surface. Bring dough together kneading into a fairly smooth ball and forming into a disc. Wrap tightly in plastic wrap. Let rest for 30 minutes at room temperature. 2 Meanwhile, tear burrata into pieces and place in a medium bowl. Using a fork stir in ricotta, zest, salt and nutmeg. 3 Cut disc into 8 equal pieces. Working with 1 piece at a time, rewrap the rest tightly with plastic wrap. Using your hands, shape that piece into a disc. Dust pasta dough and pasta roller with flour; using widest setting, roll out the dough 2 or 3 times. Continue to feed sheet through the pasta machine, reducing the thickness each round until you have a very long piece about 0.5 mm thick. Cover with plastic wrap then a dampened cloth (not too wet). Repeat with one more piece of dough. 4 Fill a small bowl with water. With lightly dampened fingertips or a brush, dab one rolled-out piece in various places then press parsley leaves where you’ve dampened. Repeat this in a pretty pattern all over 1 rolled out piece. Take the other rolled-out piece and press overtop. Repeat rolling out process (starting at the widest setting and reducing from wide to thin) with the 2 sandwiched pieces so they become 1 very long piece about 5 x 25 inches (12 x 62.5 cm). Cut in half cross- wise and set both pieces on your board. 2 tsp (10 mL) freshly grated lemon zest 1 tsp (5 mL) kosher salt or 1/4 tsp (1 mL) table salt Generous grating of nutmeg, to taste 1/2 to 3/4 cup (125 to 175 mL) parsley leaves

BROWN BUTTER SAGE & BUTTERNUT SQUASH RAVIOLI

The ravioli is really the star and most difficult aspect of this dish, so don’t stress yourself out over the rest. Once you’ve mastered those, the pillowy bites are simply sautéed in nutty-smelling brown butter and robust sage. If you’re looking for a quick weeknight dinner, this recipe is also delicious with store-bought ravioli. 1 butternut squash Salt 1 batch homemade Herb-pressed Burrata & Ricotta Ravioli (recipe follows) or 24 store-bought fresh ravioli, about 3 to 4 pkgs (250 g each) Olive oil 1/4 cup (60 mL) butter, divided 12 small sage leaves Generous pinches salt and pepper 1 Using a vegetable peeler, peel squash. Cut squash into 1/2-inch (1-cm) cubes. 2 Bring a large pasta pot filled with water to a boil. Salt so the water tastes like the sea. Boil ravioli until they float to the top and simmer for a moment, 2 to 4 minutes. Home- made pasta should only take about 2 minutes. Drain well. 3 Lightly coat a large nonstick frying pan with oil. Add squash. Cook, uncovered, for 15 min- utes, stirring occasionally. Add 1 tbsp (15 mL) butter. Season with generous pinches of salt and pepper. Stir to coat. Cover and continue cooking until fork-tender, 10 to 15 more min- utes. Remove to a bowl. Wipe pan clean. 4 Set pan back over heat. Add remaining but- ter. When foamy, add sage. Cook until butter is browned, and sage is crispy, about 5 min- utes. Remove sage to a small plate. Add ravioli to warm butter. Toss to coat. Add squash and turn to coat. Serve topped with crispy sage.

Makes approximately 42 ravioli for 6 servings

BALSAM FIR CHAMPAGNE COCKTAIL Give this classic cocktail a seasonal twist by in- corporating fragrant and sweet-tasting balsam fir tips. Get balsam fir tips from a reputable forager (like Forbes Wild Foods), order online or look for them at your local farmer’s market.

1 oz Balsam Fir Syrup (recipe follows) 6 oz dry sparkling wine 1 orange peel strip, for garnish 1 balsam fir tip, for garnish

1 Pour syrup into a flute. Top with sparkling wine. Stir to mix. Pinch orange peel over glass spritzing essential oils then rubbing the exte- rior of the peel around the exterior rim of the glass. Cut a thin slit into orange peel strip and thread balsam fir tip into it. Twist and drop in glass.

Makes 1 cocktail

BALSAM FIR SYRUP Place 1 cup (250 mL) granulated sugar, 1 cup (250 mL) water and 5 balsam fir tips in a small saucepan. Set over medium heat. Bring to a gentle simmer. Gently simmer, adjusting heat as needed, until flavours infuse, about 5 minutes. Remove from heat and let cool completely. Fine-strain through a funnel lined with several layers of cheesecloth.

Makes 10 to 12 oz syrup for 10 to 12 Balsam Fir Champagne Cocktails

Makes 6 servings

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HOLIDAY 2020 FOOD & DRINK