Liquid Fire Ravioli with Sweet Tomato Sauce

Menu Part: 
Entree
Cuisine Type: 
Italian
Serves: 
8

Tender ravioli are filled with a spicy tomato aspic and are served in a sweet tomato sauce. The aspic liquifies when the ravioli are cooked and deliver the promised liquid fire.

Ingredients

10 tomatoes, peeled and seeded

1/2 tsp. salt

4 cups vegetable stock
8 gelatin leaves
5 tbsp. Tabasco Sauce
50 1-in. squares pasta
1 tbsp. extra virgin olive oil

For sauce:

5 small tomatoes, peeled, seeded and diced
1 tbsp. honey
1 bunch basil
1/2 tsp. salt
1 cup vegetable stock

Steps

1. Cook tomato, garlic, and salt in vegetable stock on low heat for 40 min. Cool 5 min. Puree tomato mixture with gelatin and Tabasco. Spread mixture on a sheet pan 1/4-in. thick. Refrigerate overnight.

2. Cut mixture into 1/2-in. cubes and stuff into pasta.

3. For the sauce, simmer all ingredients 1 hr. Puree.

4. Cook raviolis for 1 min. in salted water. Roll in olive oil and a dash of salt.

5. For service. pour 1 1/2-oz. of sauce on a plate, top with raviolis.

More From FoodService Director

Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

FSD Resources