cowdery Posted October 3, 2001 Share Posted October 3, 2001 Some of you may have heard me rave about the winning recipe in this year’s Evan Williams Cooking Contest, which I helped judge back in August. I just received a copy of the recipe and here it is. It looks like a lot of work, but it was really delicious.“Hog Wild Ravioliâ€Kentucky Country Ham Ravioli with Bourbon Mustard SauceCreated by Peggy HarloweRavioli ingredients:1 onion, chopped fine1 tablespoon unsaled butter1-1/2 lb cooked Kentucky country ham, chopped fineFreshly ground pepper, to taste8 cornichons (French sour gherkins)2 tbsp bread crumbs1 tbsp Evan Williams Kentucky Straight Bourbon Whiskey1 large whole egg1 large egg yolk1/3 c mayonnaise2 tbsp sour cream1 tbsp Dijon mustard1/4 tbsp Worcestershire saucedash of Tabasco sauceFresh pasta sheetsEgg wash (1 tbsp water beaten with one egg)Sauce ingredients:1 tsp olive oil1/3 c minced shallots1 clove garlic, minced1/4 cup Evan Williams Kentucky Straight Bourbon Whiskey2 c chicken stock1/3 cup heavy cream2 tsp corn starch1 tbsp coarse grained mustardFilling directions:In a skillet, cook the onion in the butter over moderately low heat, stirring until soft. Let cool slightly. In a bowl, toss together the onion mixture, ham, pepper, cornichons and bread crumbs. In another bowl, whisk together the bourbon, whole egg, yolk, mayonnaise, sour cream, mustard, Worcestershire sauce and Tabasco sauce until mixture is smooth. Stir egg mixture into ham mixture until both are combined well. Refrigerate for at least two hours.Place one pasta sheet on a floured surface and drop two teaspoons of filling onto it. Brush around it with egg wash, place another pasta sheet on top and cut with ravioli cutter. Makes about two dozen ravioli. Cook in boiling water about 10 minutes or until al dente.Sauce directions:Pour oil in skillet over medium heat. Add shallots and garlic and cook for one to two minutes, until softened. Deglaze with bourbon. Add stock. In a small bowl, combine cream and cornstarch. Whip cornstarch mixture into sauce and simmer until slightly thickened. Whisk in mustard and add more bourbon, as desired. Season with salt and pepper. Pour sauce over hot ravioli.<A target="_blank" HREF=http://cowdery.home.netcom.com>--Chuck Cowdery</A> Link to comment Share on other sites More sharing options...
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