Spinach and Cheese Mezzaluna with Pepper Dough Fritti

Description

Black Pepper pasta filled with fresh baby spinach, a hint of garlic, and a blend of mozzarella, ricotta and cream cheese. This Ravioli was created to be either fried (Fritti) or blanched.

At a Glance

Item Code

40619

Weight

2/3 lbs

Case Count

155 each

Dimensions

3" x 1.5" Half Moon

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Recipe Ideas

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Pepper Dough Mezzaluna with Langoustine Salad and Aioli

Ingredients (4 servings):

  • 8 ravioli for appetizer
  • 1 lb Langoustine
  • 1 shallot, minced
  • 1 tbsp. Sriracha
  • brandy
  • 2 ea egg yolks
  • 2 ea garlic cloves
  • 1 ea lemon (juiced)
  • 2 tbsp fresh chive (sliced)
  • 1 cup extra virgin olive oil
  • TT salt and pepper
  • TT Old Bay seasoning
  • 1 ea leek (julienned & blanched)

Directions:

Sauté shallots in butter. Deglaze with brandy and season with Old Bay. Cook the Langoustine in boiling water, shock in an ice bath, then peel. Dice the cooked langoustine meat; combine in a bowl with cooked shallots, chives, Sriracha and drizzle with olive oil, refrigerate for 2 hours. Prepare aioli with egg yolk by slowly incorporating oil then season with lemon juice, garlic, salt and pepper. Thin with a few drops of water if necessary. Plate chilled Langoustine salad with desired mold, aioli, and deep fried ravioli garnished with a blanched and tied leek string.

About the Dish:

“The Langoustine aka, prawn or Norway lobster resembles a small pinkish lobster that grows to 10 inches. Langoustine is found in salt water and is specifically native to the Mediterranean. The Italian word for langoustine is "Astice".”

Spinach & Cheese Fritti with Spicy Bloody Mary Dip

Ingredients (4 servings):

  • 20 ea. Spinach and Cheese Mezzaluna Ravioli
  • 1 cup canned San Marzano tomatoes, seeded
  • 2 tbsp lemon Juice
  • 1 tsp lime zest
  • ½ tsp minced garlic
  • ½ tbsp Worcestershire sauce
  • 1 tsp horseradish
  • 1 tsp celery salt
  • 1 tbsp Tabasco
  • 1/3 cup premium vodka
  • salt and pepper to taste

Directions:

In a blender, combine tomatoes, lemon juice, lime zest, garlic, Worcestershire, horseradish and Tabasco. Blend until smooth and season to taste. Refrigerate for 2 hours before serving. Stir in vodka then garnish with pickled cipolline, stuffed queen olives and celery. Fry ravioli at 350 F for 1 minute and 30 seconds. Sprinkle ravioli fritti with celery salt and serve with chilled Bloody Mary dip

About the Dish:

“This recipe was created with the popular vodka cocktail in mind. The name "Bloody Mary " is said to be named after Queen Mary I, who was nicknamed such for murdering Protestants while attempting to reestablish the Catholic Church. It was invented in 1921. It is also said to be a cure for a hangover due to the heavy vegetable content of the drink, which settles the stomach. ”

Spinach and Cheese Mezzaluna Ravioli with Black Pepper Dough Prepared Crispy with Roasted Tomato Salsa

Ingredients (4 servings):

  • 24 Spinach and Cheese Mezzaluna with Black Pepper Dough Ravioli
  • 4 Beefsteak tomatoes
  • 1 yellow onion quartered
  • 2 large garlic clove, peeled
  • 4 fresh thyme sprigs
  • 1 tbsp light brown sugar
  • Extra virgin olive oil
  • Salt and pepper to taste

Directions:

Take the cap off the tomatoes and remove the core. Place tomatoes and onions on sheet pan or baking dish. Add 1 thyme stem, a few slices of garlic, and season with brown sugar, salt, and pepper. Drizzle tomatoes and onions with olive oil. Roast the tomatoes and onions at 400° for 1 to 1-1/2 hours until tomatoes and onions start charring. Once cooled, discard thyme; then peel and rough chop for your salsa. Deep fry or pan sear ravioli, serve with salsa.

About the Dish:

“Beefsteak tomatoes are one of the largest varieties of which their are over 25,000 available according to the USDA. Typically used for sandwiches, salads and salsas due their meatiness. The french called it the "apple of love" when it was introduced in the 1500's in Europe.”

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