Day 40

Upon arriving in class on Day 40 we were told that we had an hour and a half to create two pasta dishes from scratch (one noodle dish and one stuffed pasta) with two different sauces, french onion soup, and two vegetable side dishes using only items found in our classroom walk-in refrigerator. 

Off to the races we went. 

I made a roasted carrot and ricotta cheese stuffed ravioli with brown butter sauce and a classic spaghetti carbonara with crisp bacon and velvety egg yolks topped with parmesan cheese. 

The french onion soup was delicious. I used veal stock as the base which really makes all the difference when it comes to flavor and richness.