We'll hear how the laws are outdated, find out why an approved ordinance was vetoed, and discuss plans for the future. Then, Greg Reggio joins us to talk about his involvement with the Taste Buds, a culinary and restaurant development company based in Louisiana. Plus, Jyl Benson and Ryan Hughes discuss great places to eat and unexpected ingredients to use in your kitchen.
Easy Goat Cheese Ravioli (Serves 4)
From Louisiana Kitchen & Culture Magazine
1 - 6 oz. container of savory goat cheese spread
1 – 12 oz. package wonton wrappers
1 tablespoon cornmeal or cornstarch
6 quarts water
1 tablespoon salt
1/2 teaspoon olive oil
Herb Butter Sauce
Shredded Parmesan for serving
Place a small dollop of flavored spread in the center of each wrapper. When all wrappers are filled, using a finger moistened with water, dampen the edges of each wrapper. Fold wrapper in half over filling, then seal the edges, and crimp with a fork or fingers.
Sprinkle half the cornmeal or cornstarch on a clean cotton dish towel, top with ravioli, and sprinkle with remaining cornmeal or cornstarch. Top with another dish towel and set aside.
Meanwhile fill a large stockpot with water, then add salt and olive oil. Bring to a slow boil. Add three or four ravioli at a time to water. Cook until they float to the top, no more than two minutes. Remove with a slotted spoon and place on a warm dish. Serve with Herb Sauce; sprinkle with Parmesan.
Herb Butter Sauce
3 tablespoons butter
1 tablespoon fresh minced herbs, such as basil, sage, chervil, oregano, etc.
Salt and freshly ground pepper
Melt butter in a small saucepan over medium-high heat; add herbs, salt and pepper. Cook until fragrant, about one minute. Drizzle over warm ravioli.