Nothing says comfort food like handmade, deep fried ravioli! Stuffed with subtly sweet jackfruit marinated overnight in coconut oil, chicken stock and black pepper, these dynamic flavours are paired perfectly with a fresh and spicy San Marzano tomato marinara sauce. This unique and mouth-watering appetizer is sure to bring the heat and satisfy anyone’s savoury craving.
This recipe was created for Club House for Chefs by James Mitchell and Danai Alexopoulos-Mitchell, chef-owners of House of Chef James Mitchell in Sanit-Lazare, Quebec.
Yield: 4 Servings
1 20 oz caned jackfruit in syrup; with syrup drained
1/3 cup chicken stock
1/3 tsp Club House Pepper, Black Ground
1/3 tsp coconut oil
½ tsp salt to taste
2 cups all-purpose flour
1/3 tsp salt
1 tsp olive Oil
1 tsp of Club House Cayenne Pepper
2 tsp coconut oil
2 cup chicken stock
1 large white onion diced in cubes
4 garlic cloves finely chopped
20oz marinated jackfruit (from above)
½ tsp salt to taste
1 tsp salted butter
2 tbsp goat cheese
Spicy Marinara Sauce
1 750 ml San Marzano tomatoes, canned and whole
1 tsp garlic
½ each white onion
¼ cup olive oil
½ tsp Club House Cayenne Pepper
½ cup parmesan cheese
½ tsp salt, to taste
For the marinated jackfruit: Mix all ingredients and refrigerate for a minimum of 2 hours or overnight.
For the pasta sheets: Place flour into a bowl and make a well. Place all ingredients in the well and with a fork begin to scramble, blending all ingredients until you get a sticky dough. Flour your working surface and place the sticky dough in the middle and begin to knead until it’s well combined and not sticky. Wrap up the dough and let it stand for 20 minutes, while you prepare the jackfruit stuffing.
For the jackfruit stuffing: Heat a pan filled with the coconut oil, cubed onion, garlic and chicken stock. Caramelize onions and garlic until transparent. When all liquid has evaporated, add jackfruit marinade with the chicken stock and simmer for 20-25 minutes. When ingredients are soft and simmered, take two forks and mash and pull apart ingredients. Remove from heat, let cool and add crumbled goat cheese.
For the spicy marinara sauce: Mix all the ingredients and bring to a boil for about 30 minutes. Remove from heat and puree.
For the ravioli filling: Create your own handmade raviolis by using a ravioli maker or by hand. Stuff all raviolis with filling and close. Deep fry the raviolis until golden brown.
For serving: Plate on a chopping block with fresh micro greens and spicy marinara dipping sauce on the side.