Girl’s night out!

Anne Taylor Catering offers culinary lessons for your home party!  Whether it is a ladies cocktail party, birthday party, bachelorette party we can do it all. There is a lost art in the culinary field, because all your grandmas’ recipes were lost, and so now you resort to eating out, which is both expensive and unhealthy! Anne Taylor Catering loves sharing how easy and affordable cooking can be for you!

Last weekend we did culinary lessons in a home out in the wineries that a group of ladies rented for the weekend. We came in for the evening gave them some bruschetta and baked brie with a blackberry compote to nibble on as we taught them how to make two different types of ravioli. We made a spinach, mushroom, ricotta, and Parmesan one with a chicken sausage marinara; and another with goat cheese, pear and craisins with a creamy sage butter sauce. We also made a pear salad with caramelized almonds, feta, craisins and mixed greens with balsamic vinaigrette; and of course needed dessert so we brought our signature carrot cupcakes with cream cheese frosting and chocolate cupcakes with a mocha frosting!

It was the perfect menu for the perfect evening! Let us know what you would like to make and we can make it easy for you! One of the recipes we used is below!

 Spinach, Mushroom and Ricotta Ravioli with a Red Wine Marinara

For the Dough:

• 3 eggs
• 1 cup semolina flour
• 1 cup all purpose flour
• 1 Tablespoon Olive Oil
• 1 Teaspoon Salt

*Mix all ingredients together in a bowl, then knead until dough feels elastic, add all purpose flour or water if needed for desired consistency.

*Wrap dough in plastic wrap and refrigerate for 45 minutes.

For the Filling:

• 1 Tablespoon Olive Oil
• 2 garlic cloves
• 3/4 cup chopped mushrooms
• 1 bunch spinach chopped
• 1 10 oz ricotta cheese
• ½ cup shredded Parmesan cheese
• salt and pepper to taste

*Heat Olive Oil in Pan

*Add in garlic

*Add in spinach and cook down- drain excess water

*Add in the mushrooms and cook down

*Take off heat and add ricotta, Parmesan, salt and pepper

For the Marinara:

• 1 Tablespoon Olive Oil
• ½ onion diced
• 3 garlic cloves chopped
• 2 spicy chicken sausages- removed from casing
• 2 tomatoes diced
• 8 basil leaves chopped
• 1 Tablespoon Agave
• 2 Tablespoons Balsamic Vinegar
• 1 20 oz can crushed tomatoes
• ½ cup red wine
• salt and pepper to taste

*Heat olive oil in pan

*Add in onion and garlic until translucent

*Add in the Sausage and cook until no longer pink

*Add in chopped tomatoes- cook for 3 minutes

*Add in the red wine and reduce down for 2 minutes

*Add in the crushed tomatoes, basil, agave, balsamic, salt and pepper

*Let simmer on low until ravioli are finished

Assembling the Ravioli

• Take Dough out of Fridge
• Cut off small portion and rub in flour before placing through maker
• Go to number 7 in thickness
• Flour the ravioli mold
• Place dough in metal ravioli mold and fill with ricotta mixture- not too full.
• Place second layer of dough over the ricotta mixture.
• Boil water with salt
• Cook raviolis for 3 minutes, strain and top with marinara and parmesan.
• Enjoy!