Plans Underway For 2013 Affair
Texas' hottest chefs are already lining up to participate. Slated for the 2013 Grand Tasting are Neal Cox of The Houstonian Hotel's Olivette, Brian McNamara of Jasper's The Woodlands, John Signorelli of St. Regis Houston's The Remington, Ricky Cruz of Grotto, Jeff Balfour of Hotel Valencia's Citrus in San Antonio and Brian and Shanna O'Hea of The Kennebunk Inn in Maine.
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Celebrate Cooler Fall Temps With
Quattro's Butternut Squash Ravioli
Filling Ingredients
1 lb Butternut Squash
1/2 lb Ricotta Cheese
4 oz Parmigiano Cheese
2 Egg Yolks
Pinch of Salt
Pinch of White Pepper
Cut squash in half. Remove seeds. Season with salt, pepper and extra virgin olive oil. Place face down on baking sheet and bake at 350-380 F degrees until squash is browned and soft. Peel the squash from the skin and chop it with a knife. Add ricotta cheese, grated parmigiano, egg yolks, season with salt and pepper. Proceed with pasta dough.
Pasta Dough Ingredients
16 oz Flour '00'
10 oz Semolina Flour
15 oz Egg Yolk
2.5 oz Dry White Wine
1 oz Water
1 oz Olive Oil
1 oz Salt
Mix flour with water, wine, salt, olive oil and eggs. Once you achieve a ball and soft consistency, let the dough rest for two hours. Roll dough very thin and cut into rounds with pasta cutter. Place 1/4 of a tablespoon of squash filling in middle of the round. Brush edges of ravioli with water, place another thin dough round on top and press edges to seal.
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