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Chef Gavin Kaysen of Café Boulud
Chef Gavin Kaysen
Café Boulud
20 East 76th Street
New York, NY 10021
(212) 772-2600
Spring Greens Ravioli, Confit Cherry Tomato, Italian Parsley, and Aged 
Photos by Vicky Wasik
+ Click image to enlarge

Spring Greens Ravioli, Confit Cherry Tomato, Italian Parsley, and Aged Parmesan
Chef Gavin Kaysen of Café Boulud – New York, NY
Adapted by
May 2010
Yield: 6 Servings


Spring Greens Ravioli:
Spring onion tops, chiffonade
Spring garlic tops, chiffonade
2 bags spinach, blanched
4 bunches picked parsley, blanched
Canola oil
2 diced onions
1 pint chopped garlic
1 tablespoon chili flakes
1 pint mascarpone
1 pint grated Parmesan
Zest and juice of 1 lemon
Pasta dough, cut into squares

Confit Cherry Tomatoes:
Olive oil
1 rosemary branch
1 basil stem
1 tarragon branch
10 peppercorns
Chili flakes
Sweet 100 tomatoes

Garlic Purée: 
1 pint roasted garlic
1 pint garlic, blanched in milk 3 times

Parsley Purée and Foam:
5 bunches blanched parsley
1 pint blanched spinach
Garlic, sweated
Shallots, sweated
Chicken stock

Garlic Chips:
Garlic cloves, peeled

To Assemble and Serve:

For the Spring Greens Ravioli:
Chop the onion and garlic tops, then wash them with the spinach and parsley. Spin them all dry. Sauté the mixture in oil, adding the onion, garlic, and chili flakes. Allow to cool and dry. Grind the mixture, then mix in Hobart machine with paddle attachment. Mix in mascarpone, Parmesan, ricotta, zest, and lemon juice. Season with the salt and pepper. Stuff the pasta squares with the stuffing, seal and reserve.

For the Confit Cherry Tomatoes:
Warm the oil with herbs, garlic, peppercorns, and chili flakes. Pour over tomatoes, and bake at 275°F until the skins peel away. Halve and reserve.

For the Garlic Purée:
Purée the roasted garlic and blanched garlic with salt, pepper, butter, mascarpone.

For the Parsley Purée and Foam:
Combine the parsley, spinach, garlic, and shallots, and purée until smooth. When ready to serve, add the chicken stock and foam using a food whipper.

For the Garlic Chips:
Slice the garlic on a mandolin and remove the germ. Blanch in milk 3 times. Fry at 295ºF until golden, then drain and reserve.

To Assemble and Serve:
Cook the ravioli in boiling salted water until al dente. Place the cooked ravioli in hot shallow serving bowls. Garnish with the garlic purée, parsley foam, garlic chips, and confit cherry tomatoes. Scatter a few microgreens over the top of each plate.


Related Photo Galleries
gallery thumb 1 gallery thumb 2 gallery thumb 3
Chef Gavin Kaysen of
Café Boulud – New York, NY
Chef Damian Sansonetti of
Bar Boulud – New York, NY
ICC 2008: Chef Daniel Boulud
Mentor/Protégé Cooking Demonstration


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