DAY 10

Today was a continuation of pasta. We made Bolognese Lasagna and Mushroom Ricotta Raviolo with Pesto. Both dishes were fantastic! Ravioli was slightly challenging to make. It was difficult to eliminate all of the air bubbles in the pockets. We also made 2 polenta dishes that were "so so." I wasn't crazy about them. I prefer potatoes over polenta anyday!

BOLOGNESE LASAGNA

16 oz. pasta dough
32 oz. Bechamel or Ricotta
Semolina, as needed for dusting
2 quarts Bolognese sauce
4 oz. mozzarella cheese, grated
4 oz. parmesan cheese, grated

1. Make pasta dough, according to the pasta dough recipe and allow to rest.
2. Divide the pasta dough into appropriate size pieces.
3. Bring a very alrge pot of salted water to a boil. Cook the pasta in the water. Drain the lasagna and reserve in an ice bath. Drain again, pat dry and reserve.
4. Spread Bolognese sauce on the bottom of a 1/2 200 hotel pan.
5. Next place a layer of pasta sheets side by side on top of the sauce.
6. Spread with layer of Bechamel or Ricotta, then a layer of Bolognese sauce, then a layer of mozzarellaa, and a little parmesan cheese. Continue layering the ingredients in this fashion. Reserve a small amount of Bechamel on top and sprinkle with the reserved Parmesan.
7.Cover with plastic wrap, then aluminum foil, and place in a 350 oven for thirty minutes.
8. Remove the foil and continue to bake for another 10-15 minutes until golden.

MUSHROOM DUXELLES RAVIOLI WITH PESTO SAUCE

4 oz. duxelle and ricotta filing (see below)
32 oz. pasta dough
Pesto

FILLING
1/2 oz. butter
2 oz mushrooms, finely chopped
1/2 shallot, minced
1/2 tsp. fresh parsley chopped
1/2 tsp fresh thyme, chopped
1/4 tsp chili flakes
1 fl oz. sherry
1 oz. ricotta cheese
Kosher salt and black pepper, as needed

1, Spoon 1 T of the ravioli filling onto a rolled out piece of pasta dough.
2. Make sure to leave a one inch gap between rows in teh rolled out pasta dough.
3. Brush edges around the filling portions with the egg wash. Make 5-7 raviolis.
4. Cook raviolis for 30-40 seconds after rising to the top in a large pot of salted water.
5. Drain. Do not let ravioli sit out or they will dry out.
6. Plate with basil pesto sauce and parmesan cheese.

NOTES: This is my cooking partner for the week Harold. Harold owns a "domestic" agency where he places nannies, housekeepers, and personal assistants with high profile families. You can imagine that he is quite the character. He sang showtunes from West Side Story all day today!

Tomorrow's recipes: Mashed Potatoes, Pommes Anna (scalloped potatoes)