ROASTED PORTOBELLO WITH CARAMELIZED ONION RAVIOLI
Recipe courtesy of Harry Sypowicz

Filling #1:
1 tablespoon olive oil
1 large white onion diced
1 tablespoon minced garlic
1 pound portobello mushrooms cubed without stems
1/2 cup chicken stock
Salt and pepper, to taste
1 tablespoon fresh chopped parsley
Additional salt and pepper, to taste
Additional olive oil

Filling #2:
2 small eggplants
Olive oil and bread crumbs, to coat
Salt and pepper, to taste
4 ounces shredded fresh or processed mozzarella cheese
1 tablespoon Romano cheese
1 tablespoon tomato paste
1 whole egg
Olive oil

Ravioli Dough:
2 eggs
2 cups semolina flour
Warm water
Olive oil
Pot of water
1/2 tablespoon salt

Spinach Cream Pesto Sauce:
10 ounces wilted spinach
Olive oil
Salt and pepper, to taste
1/4 cup heavy whipping cream

For Filling #1: Preheat oven to 400 degrees. Pour olive oil into a skillet and sauté onions and garlic for approximately 2 minutes. Add mushrooms, chicken stock, salt and pepper. Put the mixture in the oven and bake for 30 minutes, stirring every 10 minutes. Once cooked, place the mushroom mixture in a food processor. Add parsley and additional salt and pepper to taste. Then, while machine is running, add enough olive oil to make a smooth filling. Process until pasty, or chunky depending on preference.
For Filling #2: Cube 2 small eggplants and then toss with oil and enough bread crumbs to coat. Salt and pepper to taste. Place in a roasting pan and bake in a preheated 400 degree for 45 minutes. After cooking put the eggplant in a mixing bowl and add mozzarella, Romano, tomato paste and whole egg. Mix until all are incorporated into a thick, and somewhat smooth mixture for the filling. Add olive oil to make a paste. Then add additional salt and pepper to taste. Put filling into already made ravioli dough.
For Ravioli Dough: Mix eggs and flour, add warm water to soften dough during kneading. Hand kneading is preferred. Knead 5 minutes for elastic consistency. Spread dough and punch out 2.1/2 to3-inch circles, the size of an open soup can. Spoon completed filling into center, leave 1/2-inch perimeter around filling. Place mixture on 1/2 of circle, fold and pinch around circumference. Make sure dough is moist. Wet finger to seal. NO air pockets, must seal tight. Boil pot of water and 1/2 tablespoon salt. Place ravioli in water. Allow to boil 1 minute after they float to the top. Remove from water and place on a plate.
For the Spinach Cream Pesto Sauce: Combine ingredients in a food processor and process. Transfer mixture to a sauté pan. Heat over low heat and then pour over ravioli’s.

1 2 3 Lasagna

Recipe courtesy Emeril Lagasse, 2001

2 pounds ground beef
5 cups Basic Red Sauce, recipe follows
1 (15-ounce) container ricotta
2 large eggs
1 cup grated Parmesan
1 pound grated Mozzarella
1/2 teaspoon Essence, recipe follows
1/2 teaspoon salt
2 teaspoons chopped fresh parsley
1 teaspoon dried basil
1/4 teaspoon ground black pepper
12 dried (uncooked) lasagna noodles

Preheat the oven to 375 degrees F.

In a large saucepan, add the ground beef and brown over medium heat. Season with salt, pepper, and Essence. Add the tomato sauce and simmer for 10 minutes.

In a large bowl fold together the ricotta cheese, eggs, 1/2 cup grated Parmesan, 1/2 cup grated mozzarella, the Essence, salt, parsley, basil, and black pepper.

Spread 1 cup of the tomato sauce in the bottom of a 3-quart (13 by 9 by 2-inch) casserole. Lay 3 lasagna noodles lengthwise down the dish. The noodles should not touch one another. Spoon 3/4 cup of the ricotta mixture over the noodles, and spread evenly with a rubber spatula. Sprinkle 1 cup of the mozzarella evenly over the ricotta. Repeat with the remaining ingredients, for a total of 4 layers of noodles. Sprinkle the remaining 1 cup of mozzarella over the top layer of tomato sauce, and top with the remaining 1/2 cup of Parmesan.

Cover the casserole tightly with aluminum foil, and bake, covered, for 1 hour.

Remove the casserole from the oven, and remove the aluminum foil. Return to the oven and bake, uncovered, for 10 minutes.

Remove from the oven and let sit for 10 minutes before serving.

Basic Red Sauce:
2 (28-ounce) cans whole peeled tomatoes
2 tablespoons olive oil
11/2 cups chopped yellow onions (1 medium yellow onion)
1 teaspoon minced garlic (about 2 cloves garlic)
1/2 teaspoon salt
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
2 (15-ounce) cans tomato sauce
3 tablespoons tomato paste
2 cups water
1 teaspoon sugar

Place the tomatoes in a large bowl and squeeze to break into small pieces. Set aside.

In a heavy 5-quart pot, heat the olive oil over medium heat. Add the onions, garlic, salt, basil, oregano and black pepper, and cook, stirring, until soft, 5 minutes. Add the tomato sauce, tomato paste, water, and sugar, stir well, and bring to a simmer. Lower the heat to medium-low, and simmer uncovered for 45 minutes, stirring occasionally.
Remove from the heat, and use as needed.

Yield: 10 cups (2 1/2 quarts)

Essence (Emeril's Creole Seasoning):
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.
Yield: about 2/3 cup

Yield: 6 to 8 servings
Prep Time: 45 minutes
Inactive Prep Time: 10 minutes
Cook Time: 1 hour 20 minutes

Difficulty: Medium