WCL: Seasons 52

A forward-thinking restaurant is opening in Oak Brook.

Chef Cliff Pleau joins us to talk about the popular restaurant. He helped create that concept for the company and prides himself on the fact that every dish from its appetizers, to all entrees and its desserts are under 475 calories.

Chef Pleau is making Sonoma Goat Cheese Ravioli.

Seasons 52 located at Oakbrook Center
3 Oakbrook Center
Oak Brook, IL 60523

Sonoma Goat Cheese Ravioli with Organic Tomato-Basil Broth

1 piece goat cheese ravioli (recipe below); made with Laura Chenel's Sonoma goat cheese
1 teaspoon extra virgin olive oil
1 teaspoon garlic, minced & caramelized
one-eight cup organic tomatoes, peeled & diced one-half inch
one-quarter cup leaf spinach, cut into fine strips (optional)
Basil leaves, fresh picked and cut into fine strips
one-half teaspoon pine nuts, toasted
one-eight cup vegetable stock
1 tablespoon Parmesan cheese, fresh grated
4-5 drops extra virgin olive oil

Preparation Steps:

  • Simmer vegetable stock. Have slotted spoon on hand.
  • Place goat cheese ravioli in simmering vegetable stock to poach for one minute.
  • Heat olive oil in a small pan. Add caramelized garlic, tomatoes and vegetable stock. Add ravioli to simmering tomatoes and garlic. Arrange spinach in the bottom of a dinner bowl in a thin, even layer. Add ravioli on top of spinach. Spoon sauce over ravioli. Sprinkle grated parmesan cheese and pine nuts over ravioli.
  • The hot stock will heat the spinach garnish.
  • Add drops of extra virgin olive oil for a gourmet touch.

    8 each eggroll skins
    1 oz eggs, pasteurized (or 1 egg, beaten)
    8 ounces goat cheese filling (recipe below)

    Preparation Steps:

  • Pre-portion 4 ea, 2-oz portions of goat cheese filling. Shape pre-portioned cheese like small discs.
  • Lay out 4 eggroll skins and place pre-portioned cheese in center. Brush eggroll skin edges with egg wash. Lay another eggroll skin over the cheese. Press and seal the edges, pushing out all air pockets. Trim ravioli round with a cutter. Reserve on a refrigerated pre-lined tray.

    Goat Cheese Filling:
    6 oz goat cheese
    2 oz ricotta cheese
    one-quarter cup basil, fresh, minced
    Pinch black pepper

    Preparation Steps:

  • Grate goat cheese into a bowl. Puree cottage cheese in food processor. Combine all ingredients in the bowl with the goat cheese and mix well with plastic spatula. Store refrigerated until you are ready to prepare ravioli.

    Ravioli can be prepared using fresh pasta sheets and same method.