|
|
Article: Foxfire chef Greg Breeback gets creative with homemade ravioli.(Food)(Recipe)
- Article from:
- The Register Guard (Eugene, OR)
- Article date:
- April 17, 2002
CopyrightCOPYRIGHT 2002 The Register Guard. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Byline: The $10 Gourmet by Jim Boyd The Register-Guard
GREG BREEBACK, executive chef at Foxfire Restaurant & Bar in Springfield, offers a meal of ravioli and broccoli raab for today's edition of The $10 Gourmet.
Crafted from homemade pasta dough, the ravioli are stuffed with shreds of roasted Cornish game hen and a blend of fire-roasted red peppers and ricotta cheese. The fresh ravioli are then simmered, drained and sauced with fresh sage sauteed in butter.
Broccoli raab, the green vegetable accompaniment to the ravioli, is also known as broccolini or baby broccoli. Breeback blanches the stalks in boiling water and then plunges them into ice ...