Recipes

Insalata Caprese

1. On a plate, arrange tomato, mozzarella slices and basil slices by alternating and overlapping them each ingredient.
2. Drizzle with olive oil.
3. Season with salt and pepper to taste.

Spinach Ravioli with Turkey Sausage and Tomato Butter

Ravioli

1. Mix olive oil, spinach, ricotta and parmesan cheese in a bowl, and season with salt and pepper. Set aside for later use.
2. Line baking sheet with foil, and coat with butter to keep from sticking.
3. Working in batches, place 4 wonton wrappers on a work surface, and cover the remaining wrappers to prevent them from drying out.
4. Lightly brush the entire surface of the wonton wrapper with the beaten egg white wash, and spoon 1 tsp of the ricotta mixture in the center of the wrapper. Fold the wrapper diagonally in half, forming triangles. Press edges firmly to seal. Use ravioli cutter to cut around the ravioli to form a half moon shape.
5. Arrange ravioli on baking sheet and cover. Repeat with the remaining wrappers and filling.

**Note: the ravioli can be made ahead of time. You can either cover with plastic, and chill up to 1 day, or cover with plastic plus heavy-duty foil, and freeze up to 1 week (if frozen, do not thaw before cooking).**

Sausage-Tomato Butter

1. Remove sausage from casing, and sauté in a large skillet over medium-high heat. Cook until browned, and transfer sausage with a slotted spoon to a paper towel lined plate to drain. Pour off all but 1 tablespoon of drippings from the skillet.
2. Add butter to the drippings in the skillet and melt over medium-high heat.
3. Add tomatoes and thyme; Sauté until tomatoes are tender (about 5 minutes). Season with salt and pepper, and set to low heat to keep warm.

Serving Instructions:

1. Place the remaining 2 tablespoons of butter in a large bowl, and cook half of the ravioli in a large pot of boiling, salted water. Cook until tender (about 3 to 4 minutes).
2. Using a slotted spoon, transfer cooked ravioli to a colander. Drain then transfer to the bowl with the melted butter, and toss to coat. Repeat with remaining ravioli. Cover until ready to plate.
3. Reheat the tomato butter to a medium-high heat, and add the turkey sausage. Cook until heated through (about 1 to 2 minutes). Add the fresh basil.
4. Place ravioli on the plate, and spoon butter sauce over the ravioli.
5. Garnish with parmesan cheese.

Lemon Mascarpone Mousse with Fresh Raspberries

1. Whisk together the lemon zest, lemon juice, mascarpone cheese and sugar until smooth. If necessary, add 1 to 2 T of heavy cream to help smooth out the mousse.
2. Serve mousse with fresh raspberries, and garnish with the remaining lemon zest.