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Home Cookin': Jones' chef-taught goat cheese ravioli a hit with teammates

Blue Jackets defenseman learned from reading recipes, watching videos

by Cristina Ledra @cledra / NHL.com Staff Writer

Seth Jones may not be an elite chef -- yet. But a recent collaboration with a professional brought him one step closer.

The Columbus Blue Jackets defenseman teamed up with Jay Ingram of Cameron Mitchell Restaurants to prepare goat cheese ravioli, followed by salmon with an Italian chopped herb condiment called gremolata, and roasted potatoes and asparagus.

Video: Seth Jones talks about his passion for cooking

Lucky for Columbus forwards Boone Jenner and Josh Anderson, they were invited over to sample the goods.

"I became interested in cooking a few years ago when I got into the league," Jones said. "I had to start learning how to make meals myself. I couldn't go out to eat all the time. I had to kind of grow up from being a kid from my junior days and things like that when the billet family makes your dinner every night or makes your lunch."

Jones started cooking simply, but has learned more about techniques and ingredients from watching videos and reading recipes online. And nutrition has always been important in the Jones household thanks to his dad Popeye, who played in the NBA.

"What you put in your body is what you're going to get out of it," Jones said.

 

Goat Cheese Ravioli

Ingredients

4 ounces goat cheese, room temperature

1 tablespoon roasted garlic puree (or minced and sauteed garlic)

Salt and pepper to taste

16 wonton wrappers

24 ounces low sodium chicken stock

4 tablespoons dry white wine

16 strips sun dried tomatoes

1 tablespoon cold unsalted butter

1 lemon

Chopped parsley to garnish

 

Directions

Bring a large pot of water to a boil. In a mixing bowl, combine the goat cheese, garlic puree, and salt and pepper to taste.

Place the chicken stock into a pan and heat on high until it starts to boil. Lower the heat to a simmer and reduce the liquid until about half of it has evaporated. Add the white wine and keep warm on very low heat.

Remove the wontons from the package and place them on your working surface. Cover them with a damp towel so they don't dry up and crack.

Take one wonton skin and place 1/2 tablespoon of the cheese mixture in the center. With your finger, take a little water and wet around the outside of the wonton, then fold it over and press down to seal. Place the triangle fold in your hand with the long edge on the bottom. Wet one bottom corner and fold it over to meet the other bottom corner, then press to seal so it sits up.

Place the ravioli in the boiling water and cook until they are cooked through and not chewy, about two to three minutes. Remove them from the water and place into a small bowl.

To the warm wine sauce, add the butter and stir to emulsify. Add the sun dried tomatoes and rehydrate them for about a minute. Finish the sauce by adding the juice from one lemon, and season with salt and pepper to taste. Spoon the sauce over the ravioli and garnish with parsley.

Video: Jones on being a role model for minority players

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