LCBO Food & Drink Holiday 2024

RECIPES

Rooting for Vegetables from page 151

1. Preheat oven to 400°F (204°C).

8. Use a chopstick to define edges between fill ing dots, pressing the two sheets together. Work from the middle out to avoid trapping air inside the raviolis. Trim edges, using a fluted pastry cutter or knife. (If using a fluted pastry cutter, you can lightly roll between raviolis just to perforate.) 9. Transfer to a baking sheet liberally dusted with semolina. Sprinkle top of ravioli with more semolina. Cover with plastic wrap and refrig erate. Repeat the process with the remaining dough and filling, adding to the covered baking sheet as you go. Ravioli can be kept, covered and refrigerated, for up to 8 hours. 10. When ready to cook, bring a large, wide pot of salted water to a boil. At the same time, bring wine to a gentle simmer in a medium pan over medium heat. Cook until reduced by just over half, about 12 minutes. Add butter, swirling constantly until melted. Reduce heat to low. 11. When water boils, lower to a gentle sim mer. Cook raviolis, in one batch, stirring often, until al dente, 3 minutes. Using a slot ted spoon, transfer raviolis, one at a time, into pan with sauce. Swirl to coat lightly then remove to a warmed serving plate. Repeat with remaining raviolis. 12. Add 1/4 cup (60 mL) pasta water to pan with sauce. Bring to a boil. Cook until slightly thick ened and cloudy, about 3 minutes. Check for salt. Divide sauce between plates.

2. For the dough, mound flour on a clean work surface. Create a well in centre using back of a measuring cup. Place eggs and oil in well. Using a fork, beat eggs while slowly incorporating more and more flour. Once you have a shaggy mass, switch to a bench scraper. Fold and cut flour into any remaining egg until you have a rough dough. 3. Knead dough by hand until smooth and shiny, about 5 minutes. Wrap lightly in plastic wrap. Set aside, at room temperature, to rest for 1 hour. 4. For the filling, toss parsnips, garlic, oil and salt in a medium ovenproof frying pan or small baking sheet lined with foil. Roast, stirring half way through, until parsnips are golden-brown and very tender, about 30 minutes. Remove from oven and cool for 10 minutes. 5. Transfer parsnips and garlic to a food pro cessor. Add water then process until mixture resembles applesauce. Add cheese, crème fraîche and salt to taste. Process until smooth. Transfer filling into a large piping bag fitted with a 1/4-inch (5-mm) round piping tip. Set aside. 6. Cut dough into eight pieces. Working with one piece at a time, while leaving the other pieces covered with plastic wrap, press dough into an oval using the palm of your hand. Pass dough through a pasta roller on its widest setting. Fold ends toward each other to create a rectangle. Pass through roller again on the same setting. Continue to pass through roller, dusting with semolina as needed and narrowing the setting with each pass, until you reach the sixth setting. 7. Transfer to a clean work surface dusted with semolina. Cut dough into two 4 × 6-inch (10 × 15 cm) sheets. Lightly brush water over one sheet, then pipe filling overtop in a grid of 3 × 4 dots that are roughly 1/2 tsp (2 mL) in size, leaving a 1/2-inch (1-cm) border on all sides and about 1/4 inch (5 mm) between dots. Drape remaining sheet overtop.

FRENCH RAVIOLI STUFFED WITH ROASTED PARSNIPS

If you’re on social media, you’ve likely seen a version of the viral French ravioli, Ravioles du Dauphiné , pop up in your feed. Popularized by Café Chelsea in New York, this impressive pasta dish tastes as good as it looks. Traditionally filled with Comte cheese and crème fraîche, we’ve added roasted parsnips for a seasonal twist. Serve one per plate for a starter that is guaranteed to impress. Forming ravioli by hand is a time-consuming process, so if you’d prefer to use a mould feel free to do so.

PASTA DOUGH 2 cups (500 mL) all-purpose flour 3 large eggs 1 tbsp (15 mL) olive oil Semolina flour for dusting FILLING 1/3 lb (150 g) parsnips, peeled, cut into 1-inch (2.5-cm) chunks

13. To serve, use a rasp to grate Comte over raviolis, then drizzle with oil and finish with a grind of black pepper.

1 garlic clove, peeled 1 tsp (5 mL) olive oil Fine sea salt to taste 1/2 cup (125 mL) water 1 cup (250 mL) coarsely grated aged Comte cheese 1/2 cup (125 mL) crème fraîche or heavy cream

Serves 8

WHAT TO SERVE Calmel & Joseph Villa Blanche Viognier LCBO 32017, $16.95

SAUCE 1 cup (250 mL) dry white wine

A little-known “match made in heaven” is parsnips with Viognier from the South of France. Use the same wine in the sauce for maximum effect.

2 tbsp (30 mL) cold unsalted butter, cubed Aged Comte, olive oil and freshly ground black pepper to garnish

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HOLIDAY 2024 ————————