POSTS

A recipe to honor Chef Charlie Trotter

Charlie Trotter
When we heard that renowned chef Charlie Trotter suddenly passed away this week, we wondered how we could honor him in a meaningful way.  We feel there is no better way to honor this untrained chef who put American haute cuisine on the map, than to cook one of his recipes.  Enjoy his lovely Goat Cheese & Basil Ravioli with Tomato Water recipe and lift a glass to Charlie Trotter while you savor this delectable dish.

Ingredients: Serves 4

4 ounces soft goat cheese (see note)

2 tablespoons chopped fresh basil

2 tablespoons minced shallots

2 tablespoons chopped

fresh chives

Salt and freshly ground

black pepper

32 3-inch square wonton skins (see note)

1 egg, lightly beaten

12 red teardrop tomatoes, peeled and blanched

4 yellow teardrop tomatoes, peeled and blanched

1 tablespoon tiny red basil shoots

1 tablespoon tiny green basil shoots

To prepare the tomato water:

Purée the tomatoes and season with salt. Pour the purée into a cheesecloth-lined sieve set in a large bowl and refrigerate for 8 hours, or until all of the juices have dripped from the purée.

Discard the solids from the tomato purée and place the tomato water in a small saucepan. Cook over medium heat for 5 to 7 minutes, or until warm. Season to taste with salt and pepper.

To prepare the ravioli filling:

Place the goat cheese, chopped basil, shallots, and chives in a medium bowl and mix until combined. Season to taste with salt and pepper.

To prepare the ravioli:

Bring a pot of salted water to a boil. Place a wonton skin on a flat work surface and spoon 1 tablespoon of the filling in the center. Lightly brush the edges with the egg and top with another wonton skin. Firmly press the edges of the wontons to seal. Repeat the process with the remaining ingredients. (The ravioli can be prepared to this point several hours in advance and refrigerated on a floured sheet pan.) Cook the ravioli in the boiling water for 3 minutes, or until al dente, then drain.

Place 4 ravioli in each shallow bowl and ladle 3 red tomatoes, 1 yellow tomato, and tomato water over each bowl.

Sprinkle red and green basil shoots over the ravioli and top with freshly ground black pepper.