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Chicken Ravioli, Sauteed Spinach, Marinara Sauce
Ravioli - I found Anne Burrell’s version of doing it. Considering she was Mario Batali’s Sous Chef in ICA, I think the source is mighty legit.
http://www.5min.com/Video/Ricotta-and-Taleggio-Ravioli-with-Wild-Mushroom-Sauce-Recipe-247437572
Marinara Sauce - San Marzano Tomatoes, Basil, Oregano, Salt, Pepper.
The key to a marinara sauce is letting the tomatoes shine. I remember in an episode of “Celebrity Cookoff” where Scott Conant was pissed off enough because Joey Fatone put too much Oregano in his sauce, and it showed in his face and the judge’s reaction. Why San Marzano tomatoes? These are plum tomatoes that have a much higher ratio of plum to seed, which means a higher yield. It is also considered the best tomatoes for this kind of sauce, according to most chefs.
Pesto - Basil, Parmesan Cheese, Toasted Pine Nuts, Olive Oil, Salt and Pepper
Blend together every ingredient except olive oil in food processor. The olive oil comes in as a factor for your consistency. If you want it thick, put little olive oil in it, and if you want it more on the loose side, then add more.
Spinach - Spinach (Stems off), Garlic, Red Pepper Flakes
Sweat garlic in oil. Add spinach and some pasta water just to slightly aid with the wilting. Add pepper flakes, salt, and pepper.
