SPINACH-RICOTTA TONDI WITH CHICKEN THIGHS & BACON
Chef Paul Smith
4 lb. spinach-ricotta ravioli
1 lb. chicken thighs
Sea salt and black pepper
Fresh squeezed lemon juice
Extra virgin olive oil
Chopped parsley
Season chicken thighs with salt, pepper and olive oil. Grill or pan sear, finish in 350 degree F. oven. Save pan drippings. Blanch ravioli, toss in the chicken pan to coat and reheat. Slice chicken, toss with ravioli, and add lemon juice and parsley. Serve hot.
 
CAESAR SALAD DRESSING
Chef Bill Brooks
Dressing
Chop together 6 anchovy fillets packed in oil, 1 small garlic clove and a pinch of kosher salt. Use the side of the knife blade to mash into a paste, and then scrape into a medium bowl. Whisk in 2 large egg yolks*, 2 Tbs. fresh lemon juice and ¾ tsp. Dijon mustard. Adding drop by drop to start, gradually whisk in 2 Tbs. olive oil, then ½ c. vegetable oil; whisk until dressing is thick and glossy. Whisk in 3 Tbs. finely grated Parmesan. Season with salt...