Pizza Today - August 2022 - 39

MUSHROOM AND CHEESE
RAVIOLI
1/4 cup olive oil
6 ounces button mushrooms, sliced
Salt and pepper to taste
1 (10-ounce) package frozen
chopped spinach, thawed and
squeezed dry
1/4 cup mascarpone
1/3 cup grated Parmesan
Ravioli dough (recipe follows)
In a large sauté pan, heat olive
oil. When almost smoking, add the
mushrooms and season with salt and
pepper. Cook until all the liquid has
evaporated from the mushrooms,
about 6 minutes. Add spinach; cook
for 2 minutes. Remove from heat; pulse
mixture in food processor until you get
a coarse texture. Place in mixing bowl;
stir in mascarpone and Parmesan.
Ravioli dough:
3 cups unbleached white flour
1/2 teaspoon salt
2 eggs
1/2 cup warm water
Sift flour and salt together. Place flour
mixture on a board, making a well in
the center of the flour. Drop eggs into
the flour well, using your hand or a fork,
break the yolks and beat eggs slightly.
Combine the eggs and flour together,
gradually adding enough warm water
to make a stiff dough. Knead dough
well, until smooth; cover the dough;
let it rest for 15 minutes. Cut dough in
half; roll each half on a floured board
into a thin sheet (about 1/16- to 1/8
inch-thick).
To assemble:
Drop about 1 teaspoonful of filling
about 1 1/2 inches apart all along the
dough. When the sheet of dough is
fully dotted with dabs of filling mixture,
cover filling with other sheet of dough.
Using your fingers, gently press dough
between each dab of filling to seal it.
Cut ravioli into squares with a zig-zagedged
pastry cutter, or very sharp knife.
Allow ravioli to dry for one hour before
cooking. Drop ravioli into 8 quarts
of boiling, salted water and cook for
about 10 to 15 minutes, or until dough
is tender. Remove cooked ravioli from
pot carefully with a spider; drain well.
Finish with proprietary sauce.
BÉCHAMEL SAUCE
1 tablespoon finely chopped onion
3 tablespoons unsalted butter
½ cup all-purpose flour
3 cups milk
½ tablespoon salt
In a heavy saucepan set over
medium-high heat, cook the onion
with the butter just until the onions are
softened. Stir in the flour. Cook and stir
the roux for about 3 minutes.
Add the milk in a steady stream.
Whisk steadily until the sauce smooths
out. Add the salt, then simmer the
sauce for about 10 minutes (or until it is
thickened to the consistency you want).
PIZZA STUFFED MUSHROOM
4 large portobello mushrooms,
cleaned, stems removed. Rinsed
2 tablespoons olive oil
½ pound sweet Italian sausage,
cooked and crumbled, or precooked
Italian sausage crumbles
4-6 thin slices of fresh plum or Roma
tomatoes
2 tablespoons grated Parmesan
cheese
4-6 ounces shredded mozzarella
cheese
Brush the inside of the mushroom
cap with the olive oil. Divide the
sausage meat among the mushrooms.
Divide tomato slices among the
mushrooms. Sprinkle an equal amount
of Parmesan cheese over the tomato.
Sprinkle an equal amount of mozzarella
over each mushroom. Sprinkle on the
oregano.
Set the mushrooms on a pizza pan
or baking sheet. Broil or bake until the
cheese is melted.
STUFFED EGGPLANT
2 medium eggplant, washed, ends
trimmed
Olive oil
2 cups ricotta cheese
1 large egg, lightly beaten
½ cup grated Parmesan cheese
8 ounces shredded mozzarella
2 cups pizza sauce or marinara sauce
Slice the eggplant lengthwise into
one-quarter inch-thick (or slightly less)
slices. Lay the eggplant slices on a
sheet pan, brush the top side with olive
oil. Bake the slices until the golden
brown on one side (no need to turn
them). Set aside.
Make the stuffing by combining the
ricotta cheese, the egg, half the grated
Parmesan, and 2 ounces of shredded
mozzarella. Mix thoroughly.
Place 1 to 2 tablespoons of the filling
on each eggplant slice and roll it up
tightly.
Ladle about ½ cup of the sauce into
a lasagna pan (about 9 x12 or so). Place
the eggplant rolls in the pan, sideby-side,
seam side down (a snug fit is
better, so use all of the pan).
Ladle the remaining sauce over the
rolls. Sprinkle the remaining Parmesan
over the sauce. Bake, uncovered, at
350 F for about 25-30 minutes. Serve
warm with extra sauce.
Pour blended ingredients into the
flute while twirling the glass to create a
red swirl.
JERMY WHITE is Editor-in-Chief at Pizza
Today.

Pizza Today - August 2022

Table of Contents for the Digital Edition of Pizza Today - August 2022

PIZZERIA OF THE YEAR
Employee Ownership
Fall Menu Favorites
Blended Service Models
Pickles on Pizza
Commentary
Digital
Conversation
Mike's Monthly Tip
Man on the Street
Building Blocks
On Deck
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - August 2022 - CT1
Pizza Today - August 2022 - CT2
Pizza Today - August 2022 - Cover1
Pizza Today - August 2022 - Cover2
Pizza Today - August 2022 - Commentary
Pizza Today - August 2022 - 4
Pizza Today - August 2022 - 5
Pizza Today - August 2022 - 6
Pizza Today - August 2022 - 7
Pizza Today - August 2022 - Digital
Pizza Today - August 2022 - 9
Pizza Today - August 2022 - Conversation
Pizza Today - August 2022 - 11
Pizza Today - August 2022 - Mike's Monthly Tip
Pizza Today - August 2022 - 13
Pizza Today - August 2022 - Man on the Street
Pizza Today - August 2022 - 15
Pizza Today - August 2022 - Building Blocks
Pizza Today - August 2022 - 17
Pizza Today - August 2022 - On Deck
Pizza Today - August 2022 - 19
Pizza Today - August 2022 - Knead to Know
Pizza Today - August 2022 - 21
Pizza Today - August 2022 - 22
Pizza Today - August 2022 - 23
Pizza Today - August 2022 - Destinations
Pizza Today - August 2022 - 25
Pizza Today - August 2022 - Employee Ownership
Pizza Today - August 2022 - 27
Pizza Today - August 2022 - 28
Pizza Today - August 2022 - 29
Pizza Today - August 2022 - Blended Service Models
Pizza Today - August 2022 - 31
Pizza Today - August 2022 - 32
Pizza Today - August 2022 - 33
Pizza Today - August 2022 - Pickles on Pizza
Pizza Today - August 2022 - 35
Pizza Today - August 2022 - 36
Pizza Today - August 2022 - 37
Pizza Today - August 2022 - Fall Menu Favorites
Pizza Today - August 2022 - 39
Pizza Today - August 2022 - PIZZERIA OF THE YEAR
Pizza Today - August 2022 - 41
Pizza Today - August 2022 - 42
Pizza Today - August 2022 - 43
Pizza Today - August 2022 - 44
Pizza Today - August 2022 - 45
Pizza Today - August 2022 - 46
Pizza Today - August 2022 - 47
Pizza Today - August 2022 - 48
Pizza Today - August 2022 - 49
Pizza Today - August 2022 - Product Showcase
Pizza Today - August 2022 - 51
Pizza Today - August 2022 - Pizza Today Yellow Pages
Pizza Today - August 2022 - 53
Pizza Today - August 2022 - 54
Pizza Today - August 2022 - 55
Pizza Today - August 2022 - 56
Pizza Today - August 2022 - 57
Pizza Today - August 2022 - The Marketplace
Pizza Today - August 2022 - 59
Pizza Today - August 2022 - 60
Pizza Today - August 2022 - 61
Pizza Today - August 2022 - 62
Pizza Today - August 2022 - 63
Pizza Today - August 2022 - 64
Pizza Today - August 2022 - 65
Pizza Today - August 2022 - Expo Spotlight
Pizza Today - August 2022 - Cover3
Pizza Today - August 2022 - Cover4
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