The Dish

The Chef: Shawn O'Leary

INGREDIENTS: Pasta Dough (or you can buy store bought)
INGREDIENTS
2 lbs flour
4 eggs
1/2 tsp salt
1 cup warm water

METHOD:
Mix dry ingredients in food processor ,add water slowly until dough comes together .Remove from machine ,kneed into a ball ,and either roll out or pass through a pasta machine to make sheets,(should be close to the thinnest setting ). cut sheets into desired size squares and set aside.

INGREDIENTS: Filling
INGREDIENTS
1 cup marscapone cheese
1 cup blanched fresh or frozen peas
3 tbls chopped chives
1 egg white
salt and pepper to taste

METHOD:
Mix all ingredient in the food processor until semi smooth and adjust taste with salt and pepper and remove from machine. hold cut pasta in a diamond position and spoon filling on to top 1/2 of the diamond, wet the edges with water, and fold the bottom half of pasta to meet the top half. Seal from the top point down to the bottom , forcing out any air on the way down. When sealed press the edges with a fork to secure the seals. set aside on floured platter or freeze.

INGREDIENTS: Saute
1 tbls unsalted butter
1 tbls chopped garlic
2 tbls chopped wild or fresh leeks
2 tbls rendered chopped bacon
3 oz blanched fresh or frozen peas
3 oz chix , fish , or veggie stock
2 oz of sherry
2,5 oz of lump crab
2 tbls tomato concase(chopped tomato)
2 tbls chopped basil
salt and pepper to taste

METHOD
Place ravioli in salted , boiling water. While the pasta is cooking ,saute garlic in butter , add leeks , bacon , and peas. Add stock , cooked ravioli , and simmer for about 30 seconds. (be careful not break ravioli or let it stick to bottom of the pan) Remove ravioli to platter leaving behind whats left in the pan. Simmer the pans contents . Working quickly add sherry, tomato , crab , and basil , toss gently or stir , season to taste and pour over the platter of ravioli and serve immediately.

Serves 2-4 people

Sauce on Main
15 Main Street
Hopkinton, MA 01748
508-497-0015
http://www.sauceonmain.com/