From scratch acorn squash ravioli, fresh ricotta, pork belly and onion marmalade, sprig of rosemary.
I've been a sous chef for 2 years now and I'm finally starting to design menu items. Would love advice on how to do better! Hands, please.
by ArtisrinqQuestion
7 Comments
detroitsfan07
Looks good, bet it slaps. Would get rid of the rosemary sprig as imo I’m not sure I want stuff on my plate that I can’t eat. If you want the rosemary maybe a gremolata
FoTweezy
I’d recommend putting the ricotta into the farce for the ravioli. Nice smooth creamy texture when you cut into it.
Lose the sprig of rosemary it adds nothing. Maybe incorporate thyme into this dish, but not a useless inedible sprig on the plate.
Pork belly and onion marmalade seems like sweet on sweet. Is there any vinegar component in the marmalade?
Otherwise, you’re on the right track with this combinations of flavors and ingredients.
finchthechef
If you wouldn’t eat a sprig of rosemary, you shouldn’t serve a sprig of rosemary.
Chato_Malverde
The flavors look like they’d work well together.
1. Choose a circular bowl
2.shingle your ravis into the center of the plate.
3. Dot your marmalade around each ravi (I can tell that’s what you were trying to do here, but you should shoot for a more even distribution)
4. Follow the same pattern with the ricotta, use a little less than what you’ve got already.
5. Drizzle your brown butter over the top with a large plating spoon.
6. Garnish with a little bit chopped rosemary. Throw the sprig in the trash. Just enough so that when they’re eating a ravi they get a little hit of rosemary. Don’t overpower it.
I think after that you should be good.
ThermoNuclearPizza
You’re about to get absolutely draggggeeeeddddd
TheGreatIAMa
Is it just me or do those ravi look grossly underfilled? Also non-edible garnish is a no-no.
7 Comments
Looks good, bet it slaps. Would get rid of the rosemary sprig as imo I’m not sure I want stuff on my plate that I can’t eat. If you want the rosemary maybe a gremolata
I’d recommend putting the ricotta into the farce for the ravioli. Nice smooth creamy texture when you cut into it.
Lose the sprig of rosemary it adds nothing. Maybe incorporate thyme into this dish, but not a useless inedible sprig on the plate.
Pork belly and onion marmalade seems like sweet on sweet. Is there any vinegar component in the marmalade?
Otherwise, you’re on the right track with this combinations of flavors and ingredients.
If you wouldn’t eat a sprig of rosemary, you shouldn’t serve a sprig of rosemary.
The flavors look like they’d work well together.
1. Choose a circular bowl
2.shingle your ravis into the center of the plate.
3. Dot your marmalade around each ravi (I can tell that’s what you were trying to do here, but you should shoot for a more even distribution)
4. Follow the same pattern with the ricotta, use a little less than what you’ve got already.
5. Drizzle your brown butter over the top with a large plating spoon.
6. Garnish with a little bit chopped rosemary. Throw the sprig in the trash. Just enough so that when they’re eating a ravi they get a little hit of rosemary. Don’t overpower it.
I think after that you should be good.
You’re about to get absolutely draggggeeeeddddd
Is it just me or do those ravi look grossly underfilled? Also non-edible garnish is a no-no.
Great flavors chef, keep pushing
That spring of rosemary has lost me