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Lemon Themed Dinner Party Menu (Lemon Ravioli, Whipped Ricotta Crostini, Chicken Milanese, Lemon Arugula Salad, Mini Lemon Meringue Pies & Lemon Sorbet)
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Lemon Themed Dinner Party Menu (Lemon Ravioli, Whipped Ricotta Crostini, Chicken Milanese, Lemon Arugula Salad, Mini Lemon Meringue Pies & Lemon Sorbet)

4 hPour 8Nutri-Score C€€€
par @alessandrabrontsema13 imports0 fois cuisinée
Adapter cette recette

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Ingrédients

8 personnes
  • flour (for the pasta dough)Céréales600 g
  • egg yolks (for the yellow pasta dough)Produits laitiers8 morceaux
  • turmeric (for the yellow colouring)Épices5 g
  • spinach (blanched and blended for the green dough)Fruits et légumes100 g
  • ricotta (for the ravioli filling and the crostini)Produits laitiers500 g
  • Parmesan Reggiano (grated for the filling, shaved for the salad)Produits laitiers150 g
  • salt (for the filling and the dressing)Épices10 g
  • black pepper (freshly ground)Épices3 g
  • lemon zest (zested, from the lemons)Fruits et légumes4 morceaux
  • lemons (zested, juiced, shells hollowed for the sorbet)Fruits et légumes12 morceaux
  • bread (sliced, for the crostini)Boulangerie8 morceaux
  • honey (for the whipped ricotta)Épicerie40 g
  • flaky salt (to finish the crostini)Épices3 g
  • chicken breasts (pounded thin)Viandes4 morceaux
  • eggs (beaten for the egg bath)Produits laitiers3 morceaux
  • breadcrumbs (for coating)Épicerie150 g
  • vegetable oil (for frying)Épicerie300 ml
  • arugula (washed)Fruits et légumes150 g
  • olive oil (for the dressing)Épicerie80 ml
  • garlic (minced)Fruits et légumes2 morceaux
  • butter (browned, for the ravioli)Produits laitiers120 g
  • vodka (for the lemon drop cocktails)Boissons200 ml
  • sugar (for the cocktails, sorbet and pie filling)Épicerie250 g
  • graham crackers (crushed for the crust)Boulangerie200 g
  • cornstarch (for the lemon filling)Épicerie30 g
  • water (for the lemon filling)Autres200 ml
  • egg whites (for the meringue)Produits laitiers4 morceaux

par portion

Nutrition

823kcal

Glucides
90 g
Protéines
31 g
Lipides
38 g
Adapter les ustensiles

ce que vous utiliserez

Ustensiles

  • Saladier ×3
  • Rouleau à pâtisserie
  • Emporte-pièce
  • Poêle
  • Casserole
  • Marmite
  • Moule à muffins
  • Batteur électrique
  • kitchen torch
  • Blender
  • Four
  • Plaque de cuisson

pas à pas

Préparation

  1. Make the pasta dough

    • Mix the flour with the egg yolks and turmeric to make the yellow dough.
    • Blend the spinach and work it into part of the flour to make the green dough.
    • Wrap both doughs and let them rest.
    Étape 1

  2. Make the ricotta filling

    • Combine the ricotta, grated Parmesan, salt, pepper and lemon zest.
    • Mix until smooth.
    Étape 2

  3. Shape the lemon ravioli

    • Roll out the yellow dough thinly and cut lemon shapes with the cookie cutter.
    • Place filling on half of the shapes, wet the edges and seal with a second shape.
    • Cut leaves from the green dough, wet the ravioli and press a leaf on each; score a line down the middle with a knife.
    Étape 3

  4. Whip the ricotta for the crostini

    • Whip the ricotta until light and fluffy.
    • Top with honey and lemon zest.
    • Spread on the toasted bread and finish with flaky salt.
    Étape 4

  5. Bread and fry the chicken Milanese

    • Pound the chicken breasts thin.
    • Coat in flour, then beaten egg, then breadcrumbs.
    • Fry in hot oil until golden and cooked through.
    Étape 5

  6. Make the lemon arugula salad

    • Shave thin slices of Parmesan.
    • Whisk the olive oil, lemon juice, salt, pepper and minced garlic into a dressing.
    • Toss the arugula with the dressing and Parmesan.
    Étape 6

  7. Mix the lemon drop cocktails

    • Shake the vodka, lemon juice and sugar with ice.
    • Strain into glasses.
    Étape 7

  8. Cook the ravioli in brown butter

    • Brown the butter in a pan.
    • Boil the ravioli in salted water until they float.
    • Toss the drained ravioli in the brown butter.
    Étape 8

  9. Make the lemon sorbet

    • Blend the lemon juice with sugar and water and churn in the ice cream maker.
    • Hollow out the lemon shells and freeze them.
    • Spoon the sorbet into the frozen lemon cups.
    Étape 9

  10. Bake the graham cracker crusts

    • Crush the graham crackers and press into the muffin pan.
    • Bake until set.
    Étape 10

  11. Cook the lemon filling

    • Warm the lemon juice, water, sugar and cornstarch until thickened.
    • Slowly whisk the warm mixture into the egg yolks.
    • Add lemon zest and butter, then spoon into the crusts.
    Étape 11

  12. Top with meringue

    • Whip the egg whites with sugar to stiff peaks.
    • Pipe over the pies and toast with a kitchen torch.
    Étape 12
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