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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)
Hoofdgerecht

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

4 uVoor 8Nutri-Score C€€€
van @alessandrabrontsema13 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

8 personen
  • flour (for the pasta dough)Granen600 g
  • egg yolks (for the yellow pasta dough)Zuivel8 stukken
  • turmeric (for the yellow colouring)Kruiden en specerijen5 g
  • spinach (blanched and blended for the green dough)Groente en fruit100 g
  • ricotta (for the ravioli filling and the crostini)Zuivel500 g
  • Parmesan Reggiano (grated for the filling, shaved for the salad)Zuivel150 g
  • salt (for the filling and the dressing)Kruiden en specerijen10 g
  • black pepper (freshly ground)Kruiden en specerijen3 g
  • lemon zest (zested, from the lemons)Groente en fruit4 stukken
  • lemons (zested, juiced, shells hollowed for the sorbet)Groente en fruit12 stukken
  • bread (sliced, for the crostini)Bakkerij8 stukken
  • honey (for the whipped ricotta)Voorraadkast40 g
  • flaky salt (to finish the crostini)Kruiden en specerijen3 g
  • chicken breasts (pounded thin)Vlees4 stukken
  • eggs (beaten for the egg bath)Zuivel3 stukken
  • breadcrumbs (for coating)Voorraadkast150 g
  • vegetable oil (for frying)Voorraadkast300 ml
  • arugula (washed)Groente en fruit150 g
  • olive oil (for the dressing)Voorraadkast80 ml
  • garlic (minced)Groente en fruit2 stukken
  • butter (browned, for the ravioli)Zuivel120 g
  • vodka (for the lemon drop cocktails)Dranken200 ml
  • sugar (for the cocktails, sorbet and pie filling)Voorraadkast250 g
  • graham crackers (crushed for the crust)Bakkerij200 g
  • cornstarch (for the lemon filling)Voorraadkast30 g
  • water (for the lemon filling)Overig200 ml
  • egg whites (for the meringue)Zuivel4 stukken

per portie

Voedingswaarden

823kcal

Koolhydraten
90 g
Eiwitten
31 g
Vetten
38 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Mengkom ×3
  • Deegroller
  • Uitsteekvorm
  • Koekenpan
  • Steelpan
  • Soeppan
  • Muffinvorm
  • Handmixer
  • kitchen torch
  • Blender
  • Oven
  • Kookplaat

stap voor stap

Bereiding

  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.
    Stap 1

  2. Make the ricotta filling

    • Combine the ricotta, grated Parmesan, salt, pepper and lemon zest.
    • Mix until smooth.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6

  7. Mix the lemon drop cocktails

    • Shake the vodka, lemon juice and sugar with ice.
    • Strain into glasses.
    Stap 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.
    Stap 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.
    Stap 9

  10. Bake the graham cracker crusts

    • Crush the graham crackers and press into the muffin pan.
    • Bake until set.
    Stap 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.
    Stap 11

  12. Top with meringue

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