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"Portland Cooks" Cookbook

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The author of Portland Cooks Cookbook, Danielle Centoni and Chef David Sapp from Park Kitchen stopped by and visited with Tra'Renee about FEAST Portland and to talk about Danielle's new cookbook and Chef David made a delicious Cauliflower Ravioli! Danielle will be signing books at FEAST Portland. Click here for more information.

Cauliflower Ravioli with Laurel Broth, Pickled Sultanas, and Charred Cipollini Onions from Park Kitchen (Chef David Sapp and Owner Scott Dolich)

Serves 4

If you’re looking for a special-occasion dish that can be made ahead of time, look no further. The delicate ravioli filled with silky cauliflower puree freeze beautifully, as does the broth, and the pickled golden raisins will keep for a week. Chef David Sapp says he developed the recipe to use up leftover cauliflower stalks, making these luscious bites the most genius use of compost fodder ever. Technically, the recipe makes double the ravioli you’ll need for four servings. Just freeze the rest and another exquisite dinner is that much closer.

Cauliflower ravioli ingredients

  • 1 Tbsp unsalted butter
  • 2 1/2 cups roughly chopped cauliflower (florets and/or stalks, from about 1/2 large head)
  • 1 large onion, chopped
  • 2 tsp salt
  • 2 cloves garlic, finely chopped
  • 1 cup heavy cream
  • 1/4 cup grated Grana Padano
  • 1 tsp powdered gelatin
  • 1 egg
  • 2 (12 oz) packages square wonton wrappers
  • Laurel broth ingredients
  • 2 tsp canola oil
  • 1 large onion, sliced
  • 2 bay leaves
  • 2 cloves garlic, smashed
  • 3 cups water
  • Salt

Pickled sultanas ingredients

  • 1/4 cup sultanas (golden raisins)
  • 1/4 cup sherry vinegar
  • 1/2 cup water
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • Charred onions ingredients
  • 8 small cipollini onions, peeled and cut in half from top to bottom
  • 1 tsp canola oil
  • 1/4 tsp salt
  • 1/4 cup dry sherry
  • 1/2 cup cold water

Assembly ingredients

  • Toasted walnuts, for garnish
  • Peppery olive oil
  • Cauliflower ravioli method
  1. Melt the butter in a large saucepan set over medium heat. Add the cauliflower, onions, and salt. Cover and cook for 10 minutes, until the vegetables are soft but not browned. Add the garlic and cream. Cook, uncovered and stirring regularly, until the cauliflower has completely broken down and the mixture has thickened, about 5 minutes more. (Be careful not to scorch the bottom of the pan.)
  2. Put the mixture in a blender or food processor and puree, with the lid ajar, until smooth. (Work in batches if necessary.) Add the cheese and gelatin and blend until extremely smooth.
  3. Pass the mixture through a fine-mesh strainer set over a bowl to catch any large pieces that didn’t blend, and set aside to cool. Spoon into a piping bag or ziptop bag, pressing out any air. Refrigerate until ready to use. (Filling can be made several days ahead and refrigerated.)
  4. In a small bowl, beat the egg well. If using a ziptop bag, cut off one corner. Set a parchment-lined baking sheet nearby.
  5. Place two wonton wrappers on a clean work surface. In the center of one wonton wrapper, pipe 1 tablespoon of cauliflower filling. Using a pastry brush, gently brush all four sides of the wrapper around the cauliflower filling with beaten egg. Place the other wonton wrapper on top and gently press down around the filling to remove any air pockets and secure the wrappers together. Using a fluted circular cutter or pasta wheel, cut around the filling, leaving a 1/4-inch area of sealed dough. Place on the lined baking sheet and repeat with the remaining filling and wonton wrappers. Freeze until firm. (Ravioli can be sealed in ziptop bags and frozen for several months.)

Laurel broth method

  1. Heat oil in a large sauté pan over medium-low heat. Add the onions and cook for 30 minutes, until deeply caramelized. Add the bay leaves and garlic, increase the heat to medium-high, and cook for another minute, until the bay leaves and garlic are fragrant. Add the water, bring to a boil over high heat, then reduce to simmer. Cook for another 30 minutes. Strain liquid through a fine-mesh strainer set over a bowl. Season with salt to taste. (Broth can be made several days ahead and refrigerated, or frozen for several months.)
  2. Warm four serving bowls. Using a slotted spoon, place five ravioli in each. Top with sultanas and cippolinis from the broth. Ladle the laurel broth evenly among the bowls. Using a truffle shaver or coarse Microplane, shave toasted walnuts on the top and drizzle over the peppery olive oil. Serve.