May 5

Playland Opens This Weekend!

The time has come for Playland to OPEN for the 2017 season! In case you missed it we have 3 NEW Family RIDES that adults and children can ride together! Take a spin through a magical land on the new spinning coaster ride, Bug Whirled; peddle your way to the clouds, flapping your wings on The Flutterbye, then take the plunge on the towering Dizzy Drop!

Bug Whirled

FlutterBye

Dizzy Drop

Looking for something a bit more extreme!? Look no further than Canada’s most extreme pendulum ride: The Beast!

The Beast

If you haven’t seen this yet, check out the awesome behind the scenes video by Michael Downie (DownieLive) as he takes a peak at what Playland looks like getting ready for the 2017 season!

Playland is OPEN WEEKENDS from 10:00 am to 6:00 pm starting May 6th!

Click here to find out more information about Playland!

Remember to follow us on social media to keep up to date with everything happening in Playland this year!

Twitter Icon Instagram Icon Facebook Icon

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!