On the Line: Gretchen Beaumarchais of Honda Center, Part Three
Photo by Meranda Carter

On the Line: Gretchen Beaumarchais of Honda Center, Part Three

The beauty of ravioli is the promise of yummy filling inside each pasta pocket. While typical options may include rich cheese or meat, chef Beaumarchais opts for something a little different. Enjoy a meatless Monday with the following ravioli recipe, and take the time to read up on Honda Center's cheftastic busybody in Parts One and Two.

Fennel and Mascarpone Ravioli
Feeds approximately 4-6

Ravioli ingredients:

1 Bosc pear, peeled cored and sliced
2 tablespoons butter
1 tablespoon olive oil
2 shallots, julienned
1 fennel bulb, julienned
2 cloves garlic
2 sprigs thyme
Kosher salt and black pepper to taste
Sugar to taste
1 cup mascarpone cheese
1/2 cup ricotta
1/4 cup Parmesan cheese
1 egg
1 egg yolk
1 egg (for egg wash)
Fresh pasta sheets

Ravioli directions:

In a sauce pan, heat the oil and butter. Reduce to medium heat and add the fennel, pear, garlic cloves, thyme sprigs and shallot.

Season with Kosher salt and pepper. Cook until the fennel and shallots have taken on a caramelized golden color. Remove from heat and remove thyme stems.

Place the mixture in a food processor and puree until smooth. Press the mixture thru a fine strainer to remove any pulp. Cool.

Place the mascarpone, ricotta, Parmesan, eggs and cooled fennel mixture in a bowl. Mix to combine. Season with salt, pepper and a touch of sugar.

Place the pasta sheets down on a work table and brush with egg wash. Place filling on sheets of pasta and top with remaining sheet. Make desired amount of ravioli.

Sauce ingredients:

2 shallots, sliced
1 clove garlic
2 sprigs thyme
1 cup white wine
1 cup chicken stock
2 cups cream
1 cup Grana Padano Parmesan, grated
6 - 8 spears of asparagus
Shaved Parmesan to garnish
Toasted walnuts to garnish

Sauce directions:

Place the shallot, thyme sprigs and garlic in a sauce pan. Add the white wine and reduce by 3/4.

Add the chicken stock and reduce by 1/2. Add the cream and reduce by 1/2 again.

Strain the mixture through a fine chinoise and finish by adding the cheese and blending with a hand blender. Season to taste.

To assemble:

Blanch asparagus in boiling water and then shock in an ice bath; cut on the bias and set aside. Cook the ravioli in boiling salted water until al dente. Strain. In a warm saute pan, add a portion of the cream sauce. Heat to a simmer and add some asparagus. To finish the pasta, top with shaved Parmesan and toasted walnuts.

Honda Center is located at 2695 Katella Ave., Anaheim; click here for the website.

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