(FOX 2) - Cars, cocktails and cuisine are coming together at Cleary University's Vehicle to a Better Future event.
The sold-out event is May 2 at Cleary University in Howell.
Chef Maxcel Hardy and James Edwards with The Pistons Group joined us on The Nine to tell us more about the event and the food. You can hear more from them in the video player above, and get their recipe for ricotta filled ravioli with curry and thyme butter below.
For the ravioli filling:
1 pound fresh ricotta, drained if wet
Pinch of freshly grated nutmeg
1 teaspoon freshly grated lemon zest (from about 1/2 a lemon)
1 cup freshly grated Parmigiano-Reggiano, plus more for serving
1 large egg, plus 1 large egg lightly beaten with 2 tablespoons water
Salt and freshly ground black pepper
Freshly ground black pepper
For the ravioli dough:
3 2/3 cups all-purpose flour
2 large eggs
2 egg yolks
1 tablespoon olive oil (optional)
2 tbp Curry Powder
1 cup Coconut Milk
2 cloves Garlic
1/2 tbsp Ginger
1/4 cup Cilantro
1/8 cup Thyme
1/4 lb Butter
2 tbsp Blended oil
Ricotta Filling Preparation
Mix all ricotta filling ingredients and set aside while making ravioli dough.
Ravioli Dough Preparation
1. In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.
2. Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.
3. Dust the counter and dough with flour, lay out the long sheet of pasta. Brush the top surface of dough with egg wash. Drop 1 tablespoon of Ricotta Filling about 2-inches apart on half the sheet of pasta. Fold the unfilled half over the filling. With an espresso cup or fingers, gently press out air pockets around each mound of filling and form a seal. Use a crimper to cut each pillow into squares. Check to make sure the crimped edges are well sealed before cooking. If making ravioli in advance, dust with cornmeal to prevent them from sticking.
4. Cook the ravioli in plenty of boiling salted water for 10 to15 minutes. Ravioli will float to the top when cooked so be careful not to overcrowd the pot. Lift the ravioli from water with a large strainer or slotted spoon. Plate the pasta with Curry Butter
Curry Butter Preparation
chop shallot, garlic and ginger
In a sauté pan cook shallots, garlic and ginger in oil for one minute
Add butter, coconut milk and curry powder
Cook for 3-4 minuets stir constantly
Finish curry butter with cilantro and thyme