Aurora Catering's

Apple Triangolis with Chocolate Rum Sauce
Yield - 2 hotel pans

Ingredients
Stuffing

2 LARGE APPLES (Peeled, Cored and Diced)
2 TBSP UNSALTED BUTTER
1/2 CUP ROASTED PECANS (Chopped)
1 CUP RICOTTA CHEESE
1/4 TSP FRESHLY GROUND NUTMEG
1/2 TSP CINNAMON
1/2 TSP VANILLA EXTRACT

Pasta
20 LASAGNA STYLE PASTA SHEETS (See Pasta Note Below)
2 CUPS CHOCOLATE RUM SAUCE (See Recipe)

Method
Stuffing

Over medium heat sauté apples in butter until they are soft. Drain off butter and remove from heat. Fold in remaining ingredients, allowing the residual heat from the pan to warm the cheese. Do not liquefy the stuffing.

Pasta
If you choose to make a homemade pasta, roll the pasta to the second thinness setting. (Usually #4 on most machines.) If you are using a commercial lasagna pasta, select only a fresh (not dried) - very thin pasta. Also, the lasagna pasta should not have the traditional curly edges that one would find on most commercial lasagna pastas. Regardless of which type of pasta you choose, it should be a minimum of three inches wide and 18 inches long.

Assembly
Lay a sheet of pasta on a clean dry cutting board. Place small dollops (about 1 to 1-1/4 tsp.) of stuffing about two inches apart. Alternate the placement of the dollops high and low on the pasta. (The dollops should not be closer than 3/4 of an inch from the sides of the pasta.) With a pastry brush, paint butter around all mounds of stuffing in a triangular fashion. Loosely place a second sheet of pasta on top of the dollop mounds. Working from the center, gently press the sheets of pasta together. Allow for the stuffing to spread but not to squeeze out from the sides. Cut the pillows of pasta with a crinkle cut wheel into the shape of triangles. Arrange triangolis on a baking sheet pan with parchment paper. Film the pan and refrigerate (max. 24 hours) or freeze.

Cooking
Cook triangolis in until pasta is "al dente" or about one minute (depending on thickness of pasta), remove and thoroughly drain pasta.

Plate Presentation
Arrange triangolis on a buttered 1 inch hotel insert pan. Use a squeeze bottle and squirt ribbons of chocolate rum sauce over triangolis. Garnish with bowls of chocolate rum sauce, whipped cream, and sugar cookies.

Chef's Notes:
Great surprise dish, ya gotta try it.

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Chef Emile L. Stieffel, Aurora Catering, Inc. email address: ChefEmile@CustomCatering.net
Copyright © 1995 Aurora Catering, Inc. All rights reserved.
Revised: May 20, 2008.