02 Jan What’s the Dish? Tom’s Homemade Ravioli
Welcome to this month’s Dish – a segment where we feature an employee and their all time favorite “Dine In” and “Dine Out” choices! This month, we feature Thomas Rubino.
A Little Bit About Tom
Tom has been in the Employee Benefits arena for nearly 20 years and has served as a Partner for ClearPath the past five years. He enjoys working directly with clients to provide innovative solutions to reduce their health care spend while providing the most aggressively negotiated plans for their associates. By using data analytics, population health improvement plans, and risk aggregation strategies Tom is changing the conversation with his clients with a three-year strategy. His sweet spot lies in employing a proactive process to service clients and directing the renewal process.
Tom has his Bachelor of Arts in Politics and Government from Ohio Wesleyan University.
Mom’s Homemade Ravioli
Sorry, but this recipe is a family secret! So, we took the liberty of pulling a recipe from a Ravioli dish online.
- 6 to 6-1/2 cups all-purpose flour
- 6 large eggs
- 3/4 cup water
- 2 teaspoons olive oil
- 1 can (28 ounces) crushed tomatoes
- 1-1/2 cups tomato puree
- 1/2 cup grated Parmesan cheese
- 1/3 cup water
- 1/3 cup tomato paste
- 3 tablespoons sugar
- 2 tablespoons minced fresh basil
- 1 tablespoon minced fresh parsley
- 1 tablespoon minced fresh oregano
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 carton (15 ounces) ricotta cheese
- 2 cups shredded part-skim mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 1 large egg, lightly beaten
- 2 teaspoons minced fresh basil
- 1 teaspoon minced fresh parsley
- 1 teaspoon minced fresh oregano
- 1/4 teaspoon garlic powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- Place 6 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.Meanwhile, in a Dutch oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon sauce over ravioli. Yield: 6 servings.
This recipe is from Taste of Home, and you can view it here.
When It’s a Good Time to Go Out
Tom’s favorite dine out restaurant is The Northstar Café, known for their sustainability initiative.
To date, Northstar has donated over two hundred fifty thousand dollars to these and similar organizations, because “there is no business to be done on a dead planet.” – David Brower
Thanks for joining us for this month’s Dish! Be sure to come back next month for another delicious recipe and dine out choice. Have a great day!