1. Combine all purpose flour, 4 tablespoons semolina flour and kosher salt in a medium metal bowl. Add half of the egg and mix until a ball of dough is formed.
2. Roll the dough through a pasta roller using the remaining semolina if the dough is too sticky. Once the dough has been rolled through the No. 6 setting place the mint leaves on half of the dough and fold the other half of the dough over.
3. Roll the dough through the No. 3 setting once.
4. Cut out four squares using a ravioli die. Place filling on bottom half of the ravioli.
5. Using the other half of the egg to wet the edges place the top half of the ravioli on top of the bottom half with filling and seal at the edges. Boil in water until al dente.
   

1. Combine ricotta and romano cheeses. Mince shallot and add to the cheese mixture. Chiffonade mint leaves and add. Add black pepper and egg.
2. Mix thoroughly and keep over ice bath until ready to use.
   

1. De-bone chicken to get the two breasts and place rest of chicken in bowl, cover with plastic wrap, put on ice and use in stock. Once the breasts have been removed from chicken place skin side down on cutting board and lightly cover with plastic wrap.
2. Using a meat mallet begin to pound out chicken until it is a 1/4 of an inch thick. Add a 1/4 cup of the spinach and basil leaves to each of the breasts, then add evenly between the two breasts the sun dried tomatoes and the crumbled feta cheese.
3. Carefully roll up the chicken breast and use tooth picks to securely attach the flap of the chicken breast to the meat of the chicken breasts so it stays rolled up. Once the rolls are rolled up lightly season the tops of the chicken with salt and pepper.
4. Heat the olive oil in a nonstick pan to medium heat. Place the chicken breasts in pan seam side down and place a dome lid on top of pan.
5. After 6-7 minutes on each side, take internal temperature. It must reach an internal temperature of 165 degrees. Remove from pan and wrap in tinfoil until ready to plate. Keep pan on heat.
6. Deglaze pan with white chicken stock. Let stock reduce for around 3-5 minutes.
7. Once stock has reduce add wine and sugar and let reduce for 3 minutes. Add butter and simmer until melted or until sauce gets fairly thick. After making the sauce remove chicken from tin foil and shingle the roulade.
   

1. Set aside two blackberries for plating, then place the remaining berries in a small saucepan with granulated sugar.
2. Simmer until berries have fallen apart and turned into a syrup. Use a sieve to strain seed from syrup.
3. Combine gelatin and 1/2 tsp. of water in a small bowl. Let stand until solidified.
4. Place half of syrup into a small bowl and add gelatin. If syrup is to runny, continue simmering it until it thickens to desired consistency.
5. In a medium bowl, whip cream until soft peaks form. Add confectioner sugar and beat until stiff peaks. Fold syrup with gelatin mixture until combined.
6. Pipe into chocolate cones, garnish, and serve.
   

1. Break crab leg. Make sure all the meat is removed from the shell. Place in a medium-size bowl.
2. Add 1/4 of the bread crumbs into the crab meat; add the large egg, Worcestershire sauce and dry mustard into the bowl.
3. Brunoise roasted bell pepper.
4. Small dice the green scallions.
5. Mince the garlic.
6. Sauté peppers, green scallions and garlic with 1/2 tsp. unsalted butter until onions turn transparent.
7. Add sautéed mixture into crab-cake mixture.
8. Place the rest of the bread crumbs and oregano onto bowl or plate.
9. Roll crab cakes to desired size, then roll in bread-crumb mixture.
10. Place remaining butter into a small, nonstick frying pan.
11. Cook cakes until golden brown on both sides (about 5-7 minutes).
12. Slice the tomato into semi-thick slices. Slice the avocado into four slices.
13. Place the sprouts on the bottom of the presentation plate.
14. Stack tomato, avocado and crab cake onto the sprouts.

1. Melt unsalted butter in saucepan.
2. Add lemon juice and basil into the butter.
3. Place on top of crab cakes.

Other Competitors

March 16-17, 2007
NV State Competition
Las Vegas, NV

For more information about the ProStart competition, go to their website: http://www.nraef.org/prostart/
For more information about the Skills USA competition, go to their website: http://skillsusa.org/