Walnut Chorizo, Fried Poached Egg, Saffron Rice Cake, Garlic Chips, Foie Gras Soup Dumpling, Caramel Miso Pork Belly, Octopus “Karaage” Meat Cone. Paired with Abandon Ship Smoked Lager and PHG Sake Pomegranate, hibiscus, and green tea infused session Sake.

SHARED RAPID MINI COURSES (FAMILY STYLE)

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Served with a Mushroom, Chicken, Choron sauce

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Dip each ravioli first in the flour, then in the egg, and finally in the breadcrumbs to coat.

Prepare the Ravioli

In a large skillet, heat vegetable oil over medium-high heat. Fry the breaded ravioli in batches until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels. Season with salt.

Fry the Ravioli

In another skillet, melt butter over medium heat. Add minced garlic and mushrooms, sauté until mushrooms are soft. Add diced chicken and cook until browned and cooked through.

Prepare the Mushroom Chicken Choron Sauce

Pour in white wine and let it reduce by half. Then add heavy cream, tomato paste, salt, and black pepper. Stir well and simmer for 5 minutes until the sauce thickens. Adjust seasoning to taste.

Make the Sauce

Plate the fried ravioli and drizzle the mushroom chicken choron sauce over the top. Garnish with fresh parsley and serve immediately.

Serve

ravioli (store-bought or homemade)

all-purpose flour

eggs

breadcrumbs (Italian style preferred)

vegetable oil (for frying)

mushrooms (sliced)

chicken breast (diced)

butter

garlic (minced)

heavy cream

tomato paste

white wine

salt

black pepper

fresh parsley (chopped, for garnish)

Fried Ravioli

Braised Beef in a Red Gravy with Italian Seasonings over Spaghetti

Daube Spaghetti

Panéed Breast of Chicken, Sautéed Shrimp, Mushrooms and Artichoke Hearts, Sherry Cream Sauce, Angel Hair Pasta

Chicken Ruffino

Marinated with Fresh Herbs or Lightly Battered and Fried

Crab Claws

Panéed Baby Veal, Sautéed Shrimp, Crawfish Tails, Jumbo Lump Crabmeat, Artichoke Hearts in a White Wine Cream Sauce over Angel Hair Pasta

Veal Mattina

With Italian Sausage, Roasted Peppers and Imported Cheeses

Baked Penne

Sautéed Baby Veal, lightly floured, Lemon White Wine, Olive Oil and Butter, Angel Hair Pasta

Veal Picatta

Make Fried Ravioli Recipe in just 40m. Served with a Mushroom, Chicken, Choron sauce

Fried Ravioli Recipe

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