Tag Archives: recipes for entertaining

Ravioli Extravaganza Part 2: Pea, Mint, and Parmesan Ravioli

10 Sep

Here’s Part 2 of Ravioli Extravaganza–Pea, Mint, and Parmesan raviolis!!

The ingredient combination for this filling was inspired by the amazing recipe for Ricotta Ravioli with Pistachios, Peas, Mint, and Parmesan, that I made this summer with my Aunt Mary Kay. Instead of being part of the pasta topping this time sweet peas, fresh mint, and salty Parmesan team up to make the filling inside the pasta.

If you’re looking for Part 1 of the Extravaganza (Mushroom and leek ravioli), click here. I hope to get Part 3 (crab and cauliflower) up soon!

Pea, Mint, and Parmesan Ravioli

Note: For this recipe, you’ll need a hand blender, a blender, or a Cuisinart to puree the ravioli filling. This recipe makes approximately 25-30 raviolis.

The mint-pea combination in this recipe is killer. The raviolis are so fresh and delicious.


  • 1 cup of frozen peas
  • 1/2 cup of freshly grated Parmesan cheese, plus additional “ribbons” to garnish
  • 10-15 fresh mint leaves
  • 1 teaspoon of salt (plus additional to salt your pasta water)
  • 1/2 teaspoon of pepper
  • 1 package of  Egg roll wrappers (we used Nasoya brand, in case you’re curious)
  • olive oil
  • 1 egg (for egg wash)


  1. First, you have to cook the peas, but you don’t want to overcook them. So, start by preparing an ice bath in your sink to shock the peas with, to make sure they stop cooking.
  2. Bring a small pot of salted water to a boil. Add peas and flash cook them–30 seconds to 1 minute–until they are just tender. Pour them into a colander so the hot water drains out, then plunge the colander with the peas in it into the ice bath.

    Using an ice bath to stop the peas from cooking will ensure that they're sweet, flavorful, and bright green! We eat with our eyes, too, right?

  3. Roughly chop up the mint leaves, put them into a bowl, and add the peas, Parmesan, salt and pepper. Use a hand blender until the ingredients are combined. They should still be slightly chunky–you don’t want them pureed.

  4. Crack open the egg and add a spot of water, milk, or cream (whatever you have in the fridge will work). Whisk it up with a fork. Voila, your egg wash, which will be the glue to hold your pasta sheets (eggroll wrappers) together.
  5. Place an eggroll wrapper on a clean, flat surface.  Use a brush to cover the pasta with a coating of egg wash. Put a small amount of pea filling in each of the four corners of the pasta sheet (be sure not to overstuff them–you’ll just end up with pea filling escaping into the water when you go to boil your ravioli). Then, take a second sheet and place it on top, pressing the edges down to seal. Use a knife to cut the sheet into your four raviolis. Repeat with remaining wrappers and filling. As your finished ravioli begin to stack up, douse a little olive oil on top of them so they don’t stick together.
  6. Bring a pot of salted water to a gentle boil, and add a little bit of olive oil to the water (again, to prevent the ravioli from sticking together). Boil ravioli in small batches–should take about 2 minutes per batch–and remove with a slotted ladle or spoon.
  7. To serve, drizzle with olive oil and sprinkle with parmesan ribbons. Adding some freshly ground black pepper on top is also delish!


The Last Supper Part 2: Crab Cakes with Red Pepper Remoulade and Spicy Horseradish Cream

23 Aug

Part 2 of my last supper in Minnesota was even better than Part 1, Angel Hair Nets with Scallops and Lobster Sauce, if that’s even possible. Kevin and Jenna made moist, meaty crab cakes with a sweet red pepper remoulade and spicy horseradish cream. Delicious!

These crab cakes would make a fantastic main course or appetizer whether you’re entertaining guests at an elegant affair or throwing a casual dinner party. And it was certainly a very special farewell dinner. Thanks again, Kevin and Jenna. I miss you!


  • 2 lbs Alaskan King Crab or Jumbo Lump Crab
  • 2 Tablespoons of Dijon Mustard
  • 2 Tablespoons of Worcestershire Sauce
  • 6 dashes of Tabasco Sauce
  • 2 eggs
  • 1 bunch of chives
  • 2 tomatoes
  • Paprika
  • Breadcrumbs
  • Canola Oil
  • 1 jar of Roasted Red Pepper
  • 3/4 cup mayonnaise
  • 1 jar of horseradish
  • 2-3 Lemons
  • ½ cup of sour cream
  • 1/3 cup of chopped pickled jalapenos
  • ¼ c. chopped cornichons
  • 1 bunch of flat leaf parsley
  • Salt
  • Pepper


  1. Chop or break up 2 pounds Alaskan King Crab or Jumbo Lump Crab—be careful to remove all shells. Leave somewhat chunky.
  2. In a large mixing bowl, add the following ingredients to the chunks of crab:  2 T. Dijon Mustard, 2 T. Worcestershire Sauce, 6 dashes Tabasco, 2 eggs.
  3. Chop up the bunch of chives and add this to the crab mixture also.
  4. Dice up the 2 tomatoes and separate the outside layer of the tomato from the seeds. Add only the outside layer to the crab mixture. You don’t want to add the seeds because it the extra moisture will make it hard to form a compact cake with the crab.
  5. Add a pinch of Paprika, salt, and pepper.
  6. Combine all the ingredients (hands are best).
  7. Add breadcrumbs only to the point where the cake will form.  We used about ½ cup or so for this amount.  It is needed to bind with the egg and form the cake.
  8. With your hands, form cakes from the crab mixture. Then dredge the cakes in breadcrumbs.
  9. Put some canola oil in a pan over medium heat (just enough to cover the bottom of the pan) and saute the cakes until until golden brown on both sides.

    You can see the golden brown color on the cakes at the bottom, while the cakes at the top aren't completely seared.

  10. When the cakes are finished cooking, place them on some thick paper towels to drain off any excess oil.
  11. Place the crab cakes on a large platter and garnish with lemon slices. Serves 6 people with 2-3 crab cakes each.

    You can also sprinkle some extra chopped parsley on the plate for garnish.

Serve with:

These two sauces are the perfect compliment to the delicate sweetness of the crab cakes.

Red Pepper Remoulade

  1. Puree: 4 pieces of Roasted Red Pepper (from jar), 3/4 cup mayonnaise, 1 tsp. horseradish, lemon juice from 1 lemon
  2. Combine in bowl with 1/8 cup chopped cornichons and 1/8 cup lightly bruised capers.
  3. Chop up a handful of flat leaf parsley and add to the sauce.
  4. Taste the sauce, and if needed, season with salt and pepper.
  5. Chill the sauce until ready to serve.

Spicy Horseradish Cream

  1. Combine: ½ c. sour cream, 3 T. horseradish, 1/3 c. chopped pickled jalapenos and ¼ c. chopped cornichons.
  2. Chop up a handful of flat leaf parsley and add to sauce.
  3. Taste and if needed, season with salt and pepper.
  4. Chill until ready to serve.


The genius chefs, Kevin and Jenna.

Almost gone!