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This Recipe is courtesy of Chef Sandi Polidori of Penna's of Sterling:
Tortellini With Light Alfredo Sautéed with Garlic, oil & Peas
1 Cup Shredded Fontinella Cheese
12 Slices Swiss
1oz Bleu Cheese
Pinch Salt & White Pepper
½ cup Roux
*In Pan bring Milk to a boil. Add Fontinella cheese and whisk while adding. Add Swiss, bleu cheese and keep whisking till smooth. Then add roux, salt and pepper and whisk.
Pre-peeled and sliced quarter inch eggplant
Dredge in flour, egg wash and breading.
Fry till lightly brown
Sautee in garlic & oil zucchini & squash, salt and pepper
Lay eggplant flat. Layer 2oz. fresh ricotta and sautéed vegetables and roll.
Bake for 20 minutes at 350 degrees.
Serve with a light marinara sauce.