TOCA at The Ritz Carlton Toronto: Take-Out Dinner

The Ritz-Carlton in Toronto is currently offering TOCA's finest cuisine to enjoy in the comfort of your home during the global pandemic, with their 'Dine at Home' menu, created by executive chef Paul Shewchuk. Ordering ahead through 'Tock', we picked up our 5-course dinner at the Ritz, being met at a handsome fellow decked out in a smart suit and tie complete with white mask and white gloves, at the Ritz's private pickup door. As we waited for our dinner arrive, we were presented with a cup of housemade gazpacho on a silver tray by a young server, which was quite delicious. A special offer by American Express, the dinner for 2 amounted to just $50, a fabulous value and absolutely delicious. 

Toca at the Ritz Carlton Toronto packages their takeout dinners in the hotels iconic blue bags

Accompanying sauces for each of the featured dishes

San Marzano Tomato Tartare topped with with Burrata and Kalamata Olive-Piquillo Relish 

and fresh spring vegetables 

Housemade Focaccia with olive oil and spicy Friggione tomato relish

Sautéed Jumbo Asparagus with Gnocchi alla Romano and Romesco Sauce

Slow Braised Short Ribs with Porcini Mushrooms and Barolo Sauce

Executive Chef Paul Shewchuk

www.exploretock.com/theritzcarltontoronto

Toca's Signature Ravioli Caprese 

Serves 4

Recipe courtesy of Executive Chef Paul Shewchuk + Partner Chef Oliver Glowig

Cacciotta Stuffing:

4 1/2 lb/2 kg Cacciotta cheese, dried

2 large eggs

1/3 oz/10g marjoram

Tomato Sauce:

2 jars pickled cherry tomatoes - Pomodoro Datterino

1/3 oz/10 g garlic, peeled

2 tbsp/25ml extra virgin olive cil

1 pinch coarse Kosher salt

4-5 basil leaves

1/3 oz/10 g shallot

1/3 oz/10 g red cherry tomato

Ravioli Dough:

1 cup/280 ml Water

1 lb/500 g Flour

1 large egg

1 tsp/5 ml Olive Oil

Cacciotta Stuffing: Cut the Cacciotta into small cubes. Pick the leaves off the marjoram and mix it into the cacciotta mix. Put the cacciotta mix into a clean meat grinder and process. Add two whole eggs into the grounded cacciotta mix and portion 20 g balls to be set aside for the raviolis.

Tomato Sauce: Slice all of the raw cherry tomatoes in half and set aside.

Brunoise all the shallots and set it aside. Open all the jars of tomatoes and drain the liquid. Sweat the garlic and shallots in a pot with olive oil until it is translucent. Add the drained tomatoes and the raw cherry tomatoes with the garlic and shallots. Add the basil and let the sauce cook for half an hour or until it is the correct consistency.

Ravioli Dough: Heat water on the stove to approximately 175°F. Knead flour and water and olive oil in mixer with paddle. Knead till the dough forms a ball.