Nov 17

Pumpkin Ravioli with Gorgonzola Sauce from the PNE Catering Team

Pumpkin Ravioli with Gorgonzola Sauce

Here is a recipe brought to you by our Catering Team at the Pacific National Exhibition. We not only do Venue Rentals year round but also provide catering services for events, concerts and trade shows happening in Hastings Park!  Click here to see the 2016 Catering Menu, or check out the Catering Photo Gallery here.

Pumpkin Ravioli with Gorgonzola Sauce

Ingredients (makes 18 ravioli)

Filling:
1 1/4 cups canned pumpkin
2 tablespoons panko breadcrumbs
2 tablespoons fresh grated Parmesan cheese
1/2 teaspoon salt
3/4 teaspoon minced fresh sage
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground nutmeg, divided
6 pieces of fresh pasta lasagna sheets (about 1 lb).

1 tablespoon egg substitute or one egg, mixed

Sauce:

1 cup fat-free milk
1 tablespoon all-purpose flour
1 1/2 tablespoons butter
1/2 cup (2 ounces) crumbled Gorgonzola cheese
Fresh sage leaves for garnish & sauce

Directions:

Add a salted pot of water to your stove over high heat. Bring to a boil.

Begin by making the ravioli stuffing. Add the pumpkin, panko, parmesan, minced sage, salt, pepper, and nutmeg to a bowl. Mix to combine.

Ravioli Filling

Lightly dust the counter with flour to prevent the Pasta Dough from sticking to the surface. The dough should be paper-thin, about 1/8-inch thick. Use a rolling pin to be sure the dough is nice and thin.

Place a generous teaspoon of the pumpkin mixture on one sheet of pasta, evenly spaced (approx. 2 inches apart). Depending on your sheets of pasta, you should get about 6 teaspoons per sheet.

Using a brush, surround the pumpkin mixture with a thin layer of egg wash (as seen below). This will help hold the pasta pieces together.

Ravioli Filling on Pasta Dough

Place another lasagna sheet on top of the original sheet, covering the pumpkin mixture.

Using the ravioli stamp; press firmly around each pocket of pumpkin mixture. If you do not have a ravioli stamp, just use your hands (as seen below).

Pressing the Ravioli

Using a knife or a pizza cutter, cut the ravioli into individual pieces.

Ravioli Cutting

Repeat with remaining pumpkin mixture and lasagna sheets.

Your pot should now be boiling. Add half of the ravioli to the pot. Cook for approx. six minutes or until the ravioli begins to float to the top.

Boiling Ravioli

While waiting for the pasta to cook, make your sauce. Add the milk and flour to a saucepan, stirring with a whisk. Bring to a boil and cook for one minute until it thickens slightly.

Gorgonzola Sauce

Remove from heat. Add the butter, stirring until it fully melts. Stir in the crumbled Gorgonzola and season with salt & pepper to taste.

Add ravioli to the plate. Drizzle with the Gorgonzola sauce and garnish with sage leaves. ENJOY!

 

Additional topping suggestions – cranberries, hazelnuts, nutmeg, pancetta, truffle oil, sautéed spinach

We would love to hear how your recipe turned out! Share your story on our social media channels Facebook, Twitter or Instagram!

Jul 14

The PNE Chef’s Garden

We are very excited to launch a new sustainability initiative here at the PNE in partnership with Safeway. The PNE Chef’s Garden is a fresh and local garden where we are growing over 500lbs of food for use by our PNE Food and Beverage team.

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Many people don’t realize that the PNE manages the over 105 acres of Hastings Park on a year round basis. We have staff on site seven days a week, year-round, maintaining the buildings, the grounds, the park space and now also our spray-free fruit, vegetable and herb gardens! Trained horticulturists in our gardening team tend to the over 20 plants including, cucumbers, strawberries, thyme, lettuce, basil, watermelon, kale and potatoes. You can see an exhibit of The PNE Chef’s Gardens during The Fair in Farm Country.

You may be asking at this point, ‘well what happens to all the ripe product?’ It gets eaten… by you! The product grown in the gardens gets incorporated by our Food and Beverage department into the food we serve at catered events onsite like the meals served to the artists who play at the Pacific Coliseum and in the dishes prepared for our private catered events. Hence the name, The PNE Chef’s Garden!

Don’t forget to visit Market Fresh at The Fair for healthy options straight from our gardens. As we grow this initiative, food will also be incorporated into many of our Food and Beverage initiatives onsite during Playland and The Fair. So just think, next time you order a Crazy Dog, Shrimp Boat platter or Unroutine Poutine, that sprinkle of chive, sliver of carrot or even slice of onion and lettuce came straight from our gardens that morning! This is just another small step in our journey on becoming a zero waste and fully sustainable site.

Check our blog frequently for updates from the PNE Chef’s Garden where we’ll be sharing what’s grown and how it’s all being used.

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Jun 18

Come Hungry…

… because The Fair’s got a lot of amazingly ridiculous new food offerings for you to devour!

This year’s Fair food lineup features 30% new food options over 2014! Some of which are mouth-watering healthy and local options and the others are, shall we say, more classic Fair works-of-genius, masterfully crafted for you to salivate over.  But until The Fair arrives on August 22, here’s what you can start dreaming about.

CIN CITY MINI DONUTS – Jalapeño Poutine Mini Donuts

Jalapeño Poutine Mini Donuts

Tasty cheese curds, smothered in gravy, and topped with spicy jalapeño slices over a bowl of freshly made mini donuts. Located in the MarketPlace 

REEL MAC AND CHEESE – Jurassic Pork

Jurassic Pork

Classic Gourmet Macaroni and Cheese topped with pulled pork and crispy onions. Located on the Main Line

PUB GRUB – Red Velvet Chicken Strips

PubGrubChickenStrips

Already Delicious Grade A Chicken Strips dipped in Red Velvet Cake Batter and cooked again so they’re twice as nice. Located on the Main Line

FUNNEL CAKES – PB&J Funnel Cakes

PB&J Funnel Cakes

Located on the West Food Line

BACON ON A BUN

Bacon on a Bun

Canadian back bacon on an open-faced bun loaded with savoury fried onions, fresh tomatoes, and a layer of smokey cheese. Located on the Main Line

SLUSH ZONE – Screamers

Screamers

Soft Serve Vanilla Ice Cream with Coke Slushies poured over top. Located on the Main Line

CACTUS BURGER

Cactus Burger

Authentic Cactus Leaf, black beans, provolone cheese, roasted garlic mayo, roasted red peppers, sauteed mushrooms, lettuce, caramelized onion, tomatoes. Located on the West Food Line

RED VELVET MINI DONUTS

RED VELVET MINI DONUTS

A staple Fair food, with a 21 century twist. Red velvet mini donuts with real cream cheese glazing on a stick. Located on the West Food Line

AUTHENTIC MONTREAL SMOKED MEAT

MontrealSmokedMeat

Slow smoked brisket of beef in steam water and cured with 26 different spices, thinly shaved on Hebrew Montreal rye bread with mustard. Located on the Main Line

ROCKY POINT ICE CREAM – Fat Elvis

Fat Elvis

A stuffed sweet brioche bun with chocolate ice cream, local strawberry jam, crunchy peanut sauce, and sliced banana grilled to perfection to create a warm crisp outside and cold crunchy goodness inside. Located on the Main Line

HOUSE OF GOURMET BURGER – Maple Bacon Donut Burger

DonutBurger

Two maple glazed donuts surround a beef patty, american cheese and bacon. Located South West of Playland beside Keepers Doll Factory

 

View a list of all food vendors coming to this year’s Fair.