Recipes Included On This Page Lemon Cheese Danish Lentil Ravioli With Sausage And Yellow Tomato Sauce Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Lemon Cheese Danish Recipe By : Serving Size : 24 Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Pastry 2 tablespoons active dry yeast 1/4 cup warm water 1 cup milk 1/4 cup sugar 1 teaspoon salt 1/4 cup margarine 1 large egg -- well beaten 1 tablespoon lemon juice 4 cups flour 1 cup butter Filling 1 pound cream cheese 1 large egg -- (yolk only) 1 teaspoon vanilla 1 teaspoon lemon juice 1/4 cup sugar Egg Wash 1 large egg -- (yolk only) 2 tablespoons water Dissolve yeast in warm water. Heat together milk, sugar, salt and margarine. Add egg, vanilla, lemon juice and yeast. Stir in 3 1/2 to 4 cups flour. Let rise until doubled. Roll out; cut off butter, place on dough, cover, roll, for a total of three times. Place in refrigerator when required. Filling Mix together the cream cheese and sugar; blend until smooth; add egg yolk, lemon juice and vanilla; beat until well mixed and mixture is smooth. Roll pastry, cut into 3-inch squares and place 1 tablespoon of cream cheese mixture in center, fold over each edge and secure with toothpick. Beat one egg yolk with 2 tablespoons water, brush pastries and let rise. Bake at 350F. for 10 minutes. Dust with confectioner's sugar. Makes 24 to 30. Contributed to the FareShare Gazette by Jennie in response to a request; 1 November 2004. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 261 Calories; 17g Fat (59.3% calories from fat); 5g Protein; 22g Carbohydrate; 1g Dietary Fiber; 66mg Cholesterol; 258mg Sodium. Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 0 Fruit; 0 Non-Fat Milk; 3 Fat; 1/2 Other Carbohydrates. * Exported from MasterCook * Lentil Ravioli With Sausage And Yellow Tomato Sauce Recipe By : Bon Appétit, September 2003. Chef Patricia Yeo Serving Size : Preparation Time :0:00 Categories : Volume 7-11 Nov 2004 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- Tomato Sauce: 1/4 cup vegetable oil 1 large onion -- chopped 4 garlic cloves -- chopped 2 anchovy fillets -- finely chopped 1 1/2 tablespoons chopped jalapeño chiles -- with seeds 1/4 teaspoon turmeric -- (generous) 1 pinch saffron threads -- (large pinch) 1 1/2 pounds yellow tomatoes -- cored, diced [about 3 1/2 cups] Ravioli: 3 tablespoons vegetable oil 1/2 cup finely chopped onion 1/4 cup chopped carrot 1/4 cup chopped celery 2 garlic cloves -- chopped 1 cup dried French green lentils 2 tablespoons chopped seeded jalapeño chiles 1 teaspoon Hungarian hot paprika 2 3/4 cups low-salt chicken broth 1 tablespoon Sherry wine vinegar 72 wonton wrappers -- (about) [from two 12-ounce packages] 2 egg whites -- beaten to blend Sausages: 2/3 cup all purpose flour 1 large egg -- beaten to blend 1 1/3 cups fresh breadcrumbs 1 pound fully cooked smoked sausages [such as cotechino, linguiça or andouille] -- cut into 1/3-inch-thick slices 1/4 cup vegetable oil For sauce: Heat oil in large saucepan over medium-high heat. Add onion and sauté until golden, about 12 minutes. Add garlic, anchovies, jalapeños, turmeric, and saffron. Stir until fragrant, about 1 minute. Mix in tomatoes. Reduce heat to medium-low; simmer until sauce thickens, stirring occasionally, about 15 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover; refrigerate.) For ravioli: Heat 3 tablespoons oil in medium saucepan over medium-high heat. Add onion and sauté until brown, about 8 minutes. Add carrot, celery, and garlic; sauté until vegetables begin to color, about 5 minutes. Add lentils, jalapeños, and paprika; stir to coat. Add broth and vinegar and bring to boil. Cover, reduce heat to medium, and simmer until lentils are almost tender, about 1 hour. Uncover and cook until all broth is absorbed, about 25 minutes longer. Season lentil mixture with salt and pepper. Using potato masher, mash mixture coarsely. Transfer filling to medium bowl and chill until cold, about 30 minutes. Line 2 large baking sheets with foil or parchment paper. Working with 2 wonton wrappers at a time, brush each with egg white. Place 1 tablespoon filling in center of 1 wrapper. Top with second wrapper, egg white side down, and seal, pressing out any air. Cut into round with fluted pastry wheel or 2 3/4-inch-diameter scalloped cookie cutter, if desired. Place on prepared sheet. Repeat with remaining wrappers and filling. (Can be made 1 day ahead. Cover tightly and refrigerate.) For sausages: Place flour in 1 small bowl, egg in second small bowl and breadcrumbs in third small bowl. Dip sausage pieces into flour, then egg, then crumbs to coat. Place on large plate. (Can be made 1 day ahead. Cover; chill.) Preheat oven to 250F. Heat 1/4 cup vegetable oil in heavy large skillet over medium heat. Add sausages. Sauté until golden, about 4 minutes per side. Place on baking sheet; keep warm in oven. To Construct: Bring large pot of generously salted water to boil. Cook 1/3 of ravioli until just tender but still firm to bite, about 5 minutes. Using slotted spoon, divide ravioli between 2 shallow bowls; tent with foil to keep warm. Repeat with remaining ravioli in 2 more batches. Rewarm sauce; spoon around ravioli. Top with sausage. Source : "Epicurious.com." S(Formatted by Chupa): "10.17.04" Contributed to the FareShare Gazette by Chupababi; 23 November 2004. www.fareshare.net

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