Three Cheese Red Bell Pepper Ravioli (Guy Fieri) |
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Prep Time: 60 Minutes Cook Time: 45 Minutes |
Ready In: 105 Minutes Servings: 20 |
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Ingredients:
1 tablespoon unsalted butter |
3/4 cup minced shallots |
1 3/4 cups dry chardonnay |
1 teaspoon salt |
1 teaspoon freshly cracked black pepper |
3/4 cup heavy cream |
5 cups packed basil leaves, stems trimmed |
ice |
2 cups olive oil (not extra-virgin) |
cheesecloth |
Directions:
1. Chardonnay Cream Sauce:
2. In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.
3. Basil Oil:
4. Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
5. Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
6. Refrigerate unused portion for up to 1 week.
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