A Day in the Life of Prishan, The Smiling Chef

Beef and Spinach Raviolio Recipe
Image: Ragu.com

Today is Friday. Serene beachside paradise and hotel in Wadduwa, The Villas Wadduwa is ready to begin its day. Chef Prishan’s first job, as soon as he enters the kitchen, is to check the pending jobs and planning for the day’s preparations.

Chef Prishan from The Villas - Hotel in Wadduwa

He likes to be well-organized, and think of the next day as well. He checks the fridge, and starts setting up things for service. He then tends to his stocks which are very important. He asks his colleagues if there is anything important, they need help with. It is very important to have a good relationship with your team and colleagues.

Prishan Joseph, our smiling demi chef of our Wadduwa Hotel – The Villas by Amaya – is an old boy of St. Josephs College, Maradana. After school, he joined hotel school and completed his education in 4 years.

Nowadays, his day begins at 5.30AM. Commuting from Panadura, he has to leave home early to reach Wadduwa in time. His wife is also working and their little girl attends pre-school.

He likes to add his skills to the set menu, making every dish special. He loves to talk to guests and find out if they enjoyed the meal. It gives him tremendous satisfaction.

For Prishan, cooking is a passion… “No cooking at home,” he says, with a twinkle in his eye. “But there are times I feel like doing a special dish for my family”.

His favorite dish is ravioli and he was kind enough to share the recipe with us.

Beef and Spinach Ravioli Recipe

For making ravioli dough, you will need 3 cups of unbleached white flour, 1⁄2 teaspoon salt, 2 eggs and 1⁄2 cup water.

Add salt to flour and place flour mixture on a board, making a hole in the center of the flour. Drop eggs into the flour well – using your hand or a fork, break the yolks and beat eggs slightly. Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough. Knead dough well, until smooth; cover the dough and let it rest for 15 minutes. Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).

For the Beef and Spinach Filling, you will need 1⁄4 lb lean ground beef, 1⁄4 lb ground veal, 1 tablespoon butter, 1 clove garlic, 1⁄2 cup cooked chopped spinach, (squeezed dry), 1 tablespoon chopped Italian flat leaf parsley, 2 eggs slightly beaten, 2 tablespoons freshly grated Romano cheese, 1 dash nutmeg.

Sauté beef and veal in butter with the whole clove of garlic. Remove garlic and let meat mixture cool. Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.

Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender. Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well. Place drained ravioli on a serving platter in layers, alternating layers with your favorite tomato sauce and a sprinkling of grated cheese between each ravioli layer.

The day is over in the blink of an eye and it’s time to go home…