On Friday September 25, Chef Anthanassios "Terry" Lykos of Terry's Restaurant, joined our 69 News Sunrise Crew.  He showed us how to cook Ravioli "Terry style", and treated our crew to his Chocolate Mousse recipe.  Terry's Restaurant is an Italian Restaurant located in Easton.

Terry's Ravioli Dough Recipe
4 cups of shifted flour
5 eggs
1 tsp sat
1 1/2 tbsp vegetable oil
1/2 oz of water
1- Place the flower on a working surface, make a well in the center and break the eggs inside one at a time.
2- With a fork mix the eggs and add the salt, oil and water.
3- Using your fingers incorporate the flour gently and work the dough until it is smooth and shiny.
4- Place it inside a plastic bag and refrigerate for about 4 hours

Cheese Filling
2 lb of whole mile Ricotta
2 eggs
1/2 a cup of grated Pecorino Romano
1 tbsp of fresh chopped parsley
Salt and petter, to taste
1-  Place the ricottas in the electric mixing bowl
2- Add eggs, cheese and parsley
3- Mix at medium speed.  Add salt accoding to taste.
Refrigerate at least 2 hours

Making the Ravioli A La Terry
NOTE: While you're working the dough, you will need to flour it enough so it won't stick, but not too much.  The dough needs to be moist and smooth.
1- After taking the dough out from the refrigerator, flatten it with a rolling pin and cut a strip wide enough to fit in your pasta machine
2- Pass the dough through all the setting of the pasta machine, from 1 to 6, only once every time
3- Cut a piece a little longer than twice the length of your ravioli mold (the extra dough is for the space taken by the dimples).
4- Place one end of the strip over the bottom part of your mold.  (Make sure it is flowered enough so it will come out easily when the ravioli are ready to be flipped)
5- At this point you can use your "dimpler" (form used to make indentations in the dough) but we prefer using our fingers.  The holes will be bigger and the ravioli will be plump and happy!!
6- Take your cheese filling and place it inside a pasty cone.  Gently squeeze enough filling inside each dimple so that the resulting ravioli is full but not overflowing.  There should not be cheese on the outside of the dimple, otherwise the dough that is placed on top (next step), will not stick and the ravioli will open when cooking.
7- Take the rest of the strip and fold it over the dimples.  Press with your hand to make sure all the dimples are closed so that no filling will escape.
8- Take a rolling pin and roll it back and forth a few times (this helps seal the ravioli).  Flip your mold and the ravioli shoudl come out easily on the table
9- With a knife separate the 24 ravioli into 2 dozen.  Place each one inside a sandwich bag and lay them on a tray.  When your tray if full of ravioli, place it in your freezer.  (It will be easier to work with the ravioli if they're sufficiently flowered, there's not much you can do with a sticky ravioli!)

Later when your ravioli are hard, you can rearrange them as you like in the freezer

To cook, just remove them from the freezer, snap the ravioli into individual pieces and throw them in salted boiling water for about 5 minutes (until they all float).  Make sure the pot is big enough and has plenty of water in it.  Letting the ravioli sit in the water waiting for it to come back to a boil is not good for them.  There should be enough water so that there is enough heat to cook the ravioli quickly.

Terry's Classic Chocolate Mousse
8 -oz semisweet or bittersweet chocolate, chopped
8 eggs, separated
4 oz unsalted butter
2 oz of brandy
1- In the top bowl of a double boiler, on low heat, melt chocolate, butter and brandy stirring occasionally with a wisk.
2- In aen electric mixing bowl, beat egg whites on medium-low speed unti lfrothy.  Increase speed of mizer to high and beat egg whites to still peaks.
3- In a separate bowl, mix lightly the yokes.  When your chocolate mixture is melted and smooth pour it over the yokes and mix until blended.
4- Fold one-third of the beaten egg whites into the chocolate mixture, then fold the remainder of the whites just until incorporated, but don't overdo it or the mousse will lose volume.
5- Transfer the mousse to a serving bowl or divide into serving dishes, and refrigerate for at least 4 hours, until firm.