Valentine's Recipes

So instead of fighting all the millions of valentine's couples and horrible prix fixe menus in restaurants tonight, we have decided to prepare our own valentine's feast.  Right now, whole foods has a special on gorgeous roses for 19.99 up in sf.  They prob do in Huntington too.  However, the most beautiful roses I have ever found for cheap is at Mothers market.  They are only $10 a bunch and last forever.  We can all thank Lynnie Line for this tip :). 

Anthony is making petrole sole with lemon butter for the main course but I am in charge of the starter and dessert.  Just wanted to share my recipes with you girls. 

Crab Ravioli with lemon butter

Filling:

1 cup ricotta cheese (8 ounces)

1 cup lump crab meat, such as peekytoe (8 ounces)

coarse salt and freshly ground pepper

1/8 teaspoon red pepper flakes

Ravioli:

All purpose flour for baking sheet

90 wonton wrappers (2 12 ounce packages)

1 large egg, lightly beaten, for egg wash

coarse salt

Sauce:

1 stick unsalted butter

2 teaspoons lemon peel, very finely chopped, plus 2 teaspoons fresh lemon juice

Fresh chervil for garnish

Mix together the ricotta, crab meat, ½ teaspoon salt, 1/8 teaspoon pepper, and the red pepper flakes.  Lightly flour a baking sheet, working in batches, arrange 45 wonton wrappers on a work surface, keep remaining wrappers covered with a damp towel.  Mound 1 teaspoon crab filling in the center of each.  Brush edges of wrappers with egg wash, and top each with another wrapper.  Press edges to seal.  Cut out circles using a 2 ¼ inch cookie cutter, transfer to baking sheet.  Bring a large pot of salted water to a boil.  Working in 2 batches, cook ravioli until they rise to the top, 2 to 3 minutes.  Meanwhile, make the sauce by heating a large skillet over medium heat.  Melt 4 tablespoons butter, and heat until just bubbling and frothy.  Transfer first batch of ravioli to skillet using a slotted spoon, along with about 2 tablespoons cooking liquid.  Add 1 teaspoon chopped lemon peel and 1 teaspoon juice, and swirl to combine.  Transfer to plates.  Repeat with second batch of raviolis.  Garnish with chervil. 

Makes 45 raviolis (uncooked ravioli can be froze for up to 3 months)

Chocolate chip banana bread

½ cup butter, melted (or at least softened)
1 cup sugar
1 teaspoon vanilla
3 over-ripe bananas
2 eggs
½ teaspoon salt
½ teaspoon baking soda
½ teaspoon baking powder
2 cups all-purpose flour
1 cup chocolate chips

Mix the butter and sugar until there are no lumps. (This is easier if you melt the butter first.)  Add the vanilla and bananas and mix.  Add the eggs, salt, baking soda, baking powder, and a third of the flour.  Mix on low speed — unless you like flinging flour all over the counter.  Add the rest of the flour in two more batches, scraping down the sides in between each addition.  If you’re including chocolate chips, add two-thirds of them and mix briefly.  Flour a pan and pour the batter into the pan and top with the remaining chocolate chips.  Bake at 350° for 45 minutes, let stand in the pan for a few minutes, then remove to a wire rack to cool.

Nutella Raviolis

*****Another item I am planning on making with the extra wonton wrappers from the crab ravioli is Giada DeLaurentis' nutella raviolis.  Thank you Rachael Timoti Zaldo for reminding me about these stunning little beauties!!!  You can find the recipe on Food network.com but it's pretty self explanatory without seeing the recipe.

Fill wonton wrappers with a spoonful of nutella and egg wash the edges so they stick when they fold over.  Make sure they are completely sealed.  Fry in vegetable oil and sprinkle with powdered sugar while they are hot. 

Happy Valentines Girls!!! xoxox