Wednesday, May 2, 2007
Bite with Belkys: Spinach Ricotta Ravioli from Funksion
If you're thinking about dinning out, but want more than just a typical restaurant, we've got a couple of hot spots you won't want to miss. This May, we're going to take you to some of the most entertaining restaurants in town, and, tonight, we start in South Beach, where one chef is making a pasta dish you'll fall in love with. Time to grab A Bite With Belkys.
The Chef: Simon Stantic
The Dish: Spinach Ricotta Ravioli
The Restaurant: Funksion
- 8 to10 pieces of Spinach Ravioli
- 1 tablespoon of Garlic Seasoning Mix
- 1/2 a quart of Heavy Whipping Cream
- White Pepper
- 2 ounces of Smoked Gouda Cheese
- 1 tablespoon of Blue Cheese
- 6 ounces of fresh grated Parmesan Cheese
- Extra Virgin Olive Oil
- 2 tablespoons of Walnuts
Method of Preparation:
-Start by cutting some smoked Gouda cheese into small pieces.
-Then, in a pan, add some garlic seasoning mix, heavy whipping cream, a pinch of salt and white pepper, smoked Gouda, blue cheese and Parmesan cheese. Let this cook together on high heat until it starts to boil.
-Meanwhile, chop up some walnuts and sauté them with extra virgin olive oil for about four minutes.
-Now, for the raviolis, chef Simon says to sprinkle them first with some flour, so they don't stick together. You can also use tortellini, rigatoni or spaghetti instead.
-Next, boil the raviolis in a pot of hot water for about four minutes.
-Lastly, add the pasta to your creamy sauce and let it all cook for two more minutes.
To Plate the Dish:
Begin by serving the pasta. Then, top it with some extra sauce and don't forget to garnish with the walnuts.
Serving Suggestion: Pino Grigio
Belkys Nerey: "The Showgirls Cabaret is every Friday night from 8 to 11 p.m., but you can go for dinner starting at 7 o'clock."
FOR MORE INFORMATION:
1116 Lincoln Road
Miami Beach, FL 33139