Last August I was invited to a lavish and spectacular blogger preview lunch at the new Seasons 52 Fresh Grill restaurant at South Coast Plaza in Costa Mesa. You can read all about it in my post about that day. Quite soon I was getting queries about the recipes for the dishes in the story and whether there was a Seasons 52 cookbook. So I emailed Senior Culinary Director, Cliff Pleau, who had done the demonstration cooking during the lunch, and asked him about the cookbook and if I could have the recipe for the Goat Cheese Ravioli.
Chef Pleau emailed me the Goat Cheese Ravioli recipe and this message:
“Hi Lynne… sorry not to get back to you earlier. You got your ravioli recipe, enjoy, as for the cookbook probably not soon… I am living in a cookbook. Keep in touch and happy cooking. Best regards, Cliff “
These guys are such a class act, I mean Chef Pleau had worked with fellow CIA alum Bradley Ogden in the early days at Lark Creek Inn in Marin County; had opened the California Grill at Disneyland Paris; and done a stint as personal chef to Luciano Pavarotti. And here he was sending me a recipe and a chatty email. Amazing.
So here is the recipe for the Goat Cheese Ravioli and remember that every item on their menu is under 475 calories. Including this recipe. And I hope you will read the original post and at least look at the photos, because the restaurant is beautiful and the other dishes we were served were brilliant. But then you will soon be making a trip to Costa Mesa to eat at this wonderful new restaurant.
Homemade Goat Cheese Ravioli
Ingredients for Each Ravioli Serving:
1 piece Goat Cheese Ravioli (recipe attached)
1 teaspoon Extra Virgin Olive Oil
1 teaspoon Garlic, minced & caramelized
4 Cherry Tomatoes, quartered lengthwise
¼ cup Leaf Spinach, cut into fine strips
1 tablespoon Basil leaves, picked and cut into fine strips
1 tablespoon Pine Nuts, toasted
1/4 cup Vegetable stock
Salt to taste
3 tablespoons Parmesan Cheese, fresh grated shards
4-5 drop Truffle oil (optional)
• Simmer vegetable stock. Have slotted spoon on hand.
• Place goat cheese ravioli in simmering vegetable stock to poach for one minute.
• Heat olive oil in a small pan.
• Add caramelized garlic, tomatoes and vegetable stock.
• Add ravioli to simmering tomatoes and garlic.
• Arrange spinach in the bottom of a warmed dinner bowl in a thin, even layer.
• Add ravioli on top of spinach.
• Spoon sauce over.
• Sprinkle grated parmesan cheese and pine nuts over ravioli.
• The hot stock will heat the spinach garnish.
• Add drops of truffle oil for a gourmet touch.
Average cook time: 5 minutes
Makes 8 Ravioli
16 ea Eggroll skins
2 oz Eggs, pasteurized (or 1 egg, beaten)
16 oz Goat Cheese Filling 16 oz (see recipe below)
• Pre-portion 8 ea, 2-oz portions of goat cheese filling.
• Shape pre-portioned cheese like small burgers.
• Lay out 8 eggroll skins and place pre-portioned cheese in center.
• Brush eggroll skin edges with egg wash.
• Lay another eggroll skin over the cheese.
• Press and seal the edges, pushing out all air pockets.
• Trim ravioli round with a cutter, 4-5 inch diameter
• Reserve on a refrigerated pre-lined tray.
Goat Cheese Filling
12 oz Goat cheese, log
4 oz Cottage cheese, non-fat
¼ cup Basil, fresh, minced
¼ tsp Black pepper
Salt to taste
• Grate goat cheese into a bowl.
• Puree cottage cheese in food processor for two minutes (scrape down sides after one minute).
• Combine all ingredients in the bowl with the goat cheese and mix well with plastic spatula.
• Store refrigerated until you are ready to prepare ravioli.