Entrée

Name: Four Cheese Ravioli with Smoked Ham Hock, Winter Greens, and Chili Paste
Yield: 10
Cuisine: American
Ingredients: 1 smoked ham hock; 1 gallon water; 1 onion, skin removed and quartered; 4 cloves garlic, smashed; 2 springs fresh rosemary; 20 pieces four cheese ravioli; 1/2 bunch dino kale, washed and cut into 1-inch squares; 1/2 bunch lacinato kale, washed and cut into 1-inch squares; 2 cups smoked ham hock broth; 1 tsp chili paste; salt and pepper to taste; butter and parmesan to finish

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Four Cheese Ravioli with Smoked Ham Hock, Winter Greens, and Chili Paste
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Entrée

Four Cheese Ravioli with Smoked Ham Hock, Winter Greens, and Chili Paste

Mustard-Crusted Double-Cut Lamb Chops

Grilled Tri-Tip with Spicy Jalapeño Butter

Roasted Mushrooms with Arugula & Potato-Parsnip Purée

Gluten-Free Mushroom and Scallion Pancakes

Fennel and Meatball Baked Rigatoni

Sausage and Pepper Brunch Burrito

Cabernet-Braised Beef Short Ribs with Roasted Winter Squash

Beef Bourguignon

Pan-Roasted Tomahawk Steak with Smashed Fingerling Potatoes & Creamed Spinach

Pomegranate Leg of Lamb

Chardonnay Steamed Mussels with Calabrian Chili Broth & Crusty Bread

Neapolitan-Style Pizza

Corned Beef & Cabbage with Horseradish Cream Sauce

Marinated Beef Ribeye with Olive Smashed Potatoes & Roasted Carrots

Chili Lime Shrimp with Ginger & Cilantro Rice

Pan-Roasted Chicken Thighs with Mixed Lettuces, Green Apple & Lemon Caper Vinaigrette

Beef Daube Provençal

Cabernet-Soaked Cranberry & Walnut Savory Bread Pudding

Grilled Lamb Kabobs with Herb Sauce

Creamy Mushroom Pasta

Ahi Tuna au Poivre

Pumpkin Ravioli with Sage Brown Butter

Peppered Duck Breast

Prime Rib with Herb & Garlic Crust

Cabernet-Braised Short Ribs with Chinese Congee

Braised Rabbit with Pappardelle Pasta

Herbed Parisian Gnocchi with Fennel Sausage & Stewed Tomato