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2008 LOUISIANA ALLIGATOR SOIRÉE
3rd Place Entrée Recipe
Louisiana Culinary Institute
Louisiana Alligator and Artichoke Stuff Ravioli
with Lemon Buerre Blanc
Serves 6-8.
Alligator and Artichoke Stuffed Ravioli
1 pound all purpose flour
4 ounces water
1 each red bell pepper
1 each yellow bell pepper
3 eggs
Michelob Pale Ale
Stuffing (recipe below)
In a mixing bowl, knead the flour, eggs, and water until dough is formed. Puree the red and yellow peppers and add to kneaded dough. Cover the dough with a damp towel and rest for 15 minutes. Run through pasta roller until you reach your desired consistency (about 6 to 8 times). Cut into two sheets. Lay out the pasta and place 1 ounce of stuffing every two inches. Place other piece of pasta over the stuffing, ‘gluing’ pieces together with egg wash. Cut out the ravioli and simmer in water for 1 to 2 minutes.
Stuffing
2 – 28 ounce cans artichoke hearts
3 ounces shallots
Pinch of basil
Pinch of thyme
Pinch of garlic
2 pounds alligator meat
Michelob Pale Ale
Salt and pepper, to taste
Poach alligator meat in Michelob. Add remaining ingredients and mix.
Garnish with split asparagus and top ravioli with beurre noisette (brown butter).
Note: To make brown butter melt whole butter in a sauté pan and cook over low heat until the
milk solids in the butter begins to brown and smell nutty.
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