It's been HOT this summer. Really, really hot. Paddy still asks for scorching pasta and sauce about weekly, but I just can't do it. I'm iced coffee and pasta salad May-Oct with few exceptions. This is super easy and a good change up from the usual.
Half a package of frozen cheese tortellini cooked extra soft and tossed with olive oil
1 cup sliced salami - either chopped up extra deli meat or packaged, sliced salami
2 cups cherry tomatoes
1-2 cups fresh mozzarella, chopped
1/2 cup fresh basil
1/3 cup chopped jarred peroncino
1/2 cup olive oil
2 tbsp red wine vinegar, or balsamic
1 tsp honey
1/4 tsp onion powder
1/4 tsp garlic powder
Salt and pepper
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
Tuesday, August 28, 2018
Saturday, December 30, 2017
One-Pot Penne with Sausage, Pumpkin, and Fennel
I got this from Food52 and was drawn to it because I had a can of pumpkin leftover from holiday baking. It's DELICIOUS and takes very little time to make.
1 tbsp olive oil
1 small to medium fennel bulb, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
2 links of Italian sausage, casings removed
1 fresh sage leaf or 1/2 tsp dried sage
1/2 cup dry white wine (or 1/4 cup lemon juice + 1/4 cup water)
2 1/2 cups chicken stock
3 cups dried penne
3/4 cup canned pumpkin
1/2 lemon juiced
1/2 cup Parmesan
1/4 chopped parsley if you have it
1. In a large skillet, heat the olive oil on medium high and cook the carrot, fennel, onion and garlic until softened. Add the sausage and cook through, crumble it up as it cooks.
2. Add the sage and wine and deglaze the pan and reduce the wine by 1/2. Add the stock and penne and make sure the penne is in or under the stock. Bring to a low boil, cover, and cook for 7 mins.
3. Add the pumpkin and lemon juice, stir to combine. Cover and cook another 3 mins or until the pasta is cooked through. Add the Parmesan and stir well.
1 tbsp olive oil
1 small to medium fennel bulb, chopped
1 large carrot, chopped
1 medium onion, chopped
2 cloves garlic, minced
1/2 tsp red pepper flakes
2 links of Italian sausage, casings removed
1 fresh sage leaf or 1/2 tsp dried sage
1/2 cup dry white wine (or 1/4 cup lemon juice + 1/4 cup water)
2 1/2 cups chicken stock
3 cups dried penne
3/4 cup canned pumpkin
1/2 lemon juiced
1/2 cup Parmesan
1/4 chopped parsley if you have it
1. In a large skillet, heat the olive oil on medium high and cook the carrot, fennel, onion and garlic until softened. Add the sausage and cook through, crumble it up as it cooks.
2. Add the sage and wine and deglaze the pan and reduce the wine by 1/2. Add the stock and penne and make sure the penne is in or under the stock. Bring to a low boil, cover, and cook for 7 mins.
3. Add the pumpkin and lemon juice, stir to combine. Cover and cook another 3 mins or until the pasta is cooked through. Add the Parmesan and stir well.
Turkey Meatballs and Orzo
This one recently got great reviews in our house. And it's quick and easy - I make the meatballs on the weekend and and throw it all together on a weeknight in a matter of minutes. This is from Food52.
Meatballs
2lbs ground turkey
1/2 cup mayonnaise
3 cloves garlic, minced
Zest from a large lemon, save juice
1/2 cup parsley, finely chopped
1/2 cup grated Parmesan
2 tsp salt
2 tbsp olive oil
Meatballs
2lbs ground turkey
1/2 cup mayonnaise
3 cloves garlic, minced
Zest from a large lemon, save juice
1/2 cup parsley, finely chopped
1/2 cup grated Parmesan
2 tsp salt
2 tbsp olive oil
Orzo
1 lb orzo
1 finely chopped shallot
Juice from one lemon
Salt & pepper
1/3 cup olive oil
1/2 cup Parmesan
3 cups chopped greens, such as kale or spinach
1. To make the meatballs, mix the turkey through the Parmesan in a large bowl until well combined. Cook the meatballs any number of ways - bake on a lined sheet at 375 for 20 mins or so, broil for 10 mins turning so all sides browned, or in a pan on the stove top.
2. Cook the orzo in a pot of boiling water until tender. Drain and put in a bowl.
3. While orzo cooks, combine the shallots through the olive oil and heat in a saucepan or small skillet until shallots are soft. Pour over the orzo and mix together. Add the greens and the Parmesan.
*If you make the meatballs a few days before, reheat them, covered with a few tbsp of water in a large skillet on the stovetop. Once heated through, remove top and let water evaporate. Add the orzo/vinaigrette mixture, greens and cheese and heat through.
Saturday, October 21, 2017
One Pan Chicken and Buttery Orzo
These days I'm all about dinner that I can make in one pan. Paddy appreciates it more because he's the one who cleans up. This is from Bon Appetit and is super easy. A great use of Grandma's old cast iron pan, which she used for her famous roasts of all kinds :)
4-6 skin on chicken thighs (you could also use a couple of bone in breasts)
3 tbsp butter, divided
1 fennel bulb, chopped
1 leek, chopped
8 oz orzo
1/2 cup dry white wine
2 1/2 cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest
1. Preheat oven to 400. Pat dry chicken and season with salt and pepper.
2. Heat 2 tbsp butter in a large cast iron pan or other oven safe skillet. Nestle chicken skin side down and cook until meat is opaque around the edges and skin is a deep golden brown (6-8 mins). Turn chicken skin side up and bake uncovered until cooked through 10-15 mins. Transfer to plate and keep warm.
3. Place fennel and leek in skillet, season with salt and pepper and cook until soft and golden. Add orzo and stir until darkened and smells toasty. Pour in wine and cook until evaporated. Add 1/2 cup chicken broth at a time and let it absorb like you're making risotto. Remove from heat and stir in lemon juice, zest and remaining butter. Serve with chicken.
4-6 skin on chicken thighs (you could also use a couple of bone in breasts)
3 tbsp butter, divided
1 fennel bulb, chopped
1 leek, chopped
8 oz orzo
1/2 cup dry white wine
2 1/2 cups chicken broth
1 tbsp lemon juice
1 tsp lemon zest
1. Preheat oven to 400. Pat dry chicken and season with salt and pepper.
2. Heat 2 tbsp butter in a large cast iron pan or other oven safe skillet. Nestle chicken skin side down and cook until meat is opaque around the edges and skin is a deep golden brown (6-8 mins). Turn chicken skin side up and bake uncovered until cooked through 10-15 mins. Transfer to plate and keep warm.
3. Place fennel and leek in skillet, season with salt and pepper and cook until soft and golden. Add orzo and stir until darkened and smells toasty. Pour in wine and cook until evaporated. Add 1/2 cup chicken broth at a time and let it absorb like you're making risotto. Remove from heat and stir in lemon juice, zest and remaining butter. Serve with chicken.
Summer Squash and Basil Pasta
Between Jack's later bedtimes these days and no nap weekends...not only do I have a huge pile of recipes to post but I have no time to cook. So 30 minutes or less here, people, that's the goal. I got this one out of Bon Appetit and it's a great summer pasta dish.
1/4 cup olive oil
6 thinly sliced garlic cloves
2 lbs summer squash and zucchini - quartered lengthwise and sliced
1 tsp crushed red pepper
12 oz pasta - papardelle or another wide noodle works well
1/2 cup grated parmesan cheese
1 tbsp lemon
1/2 cup basil
1. Heat the olive oil over medium. Add the garlic and stir until lightly browned around the edges. Add the squash and season with salt and pepper. Cook and stir until squash breaks down and gets jammy, about 15 mins.
2. Meanwhile, cook the pasta until al dente. When done, transfer to pan with squash, reserving pasta water. Add about 1/2 cup of pasta water and the cheese in stages until cheese is melted and incorporated and pasta is cooked.
3. Add the lemon juice and basil and serve with more cheese.
1/4 cup olive oil
6 thinly sliced garlic cloves
2 lbs summer squash and zucchini - quartered lengthwise and sliced
1 tsp crushed red pepper
12 oz pasta - papardelle or another wide noodle works well
1/2 cup grated parmesan cheese
1 tbsp lemon
1/2 cup basil
1. Heat the olive oil over medium. Add the garlic and stir until lightly browned around the edges. Add the squash and season with salt and pepper. Cook and stir until squash breaks down and gets jammy, about 15 mins.
2. Meanwhile, cook the pasta until al dente. When done, transfer to pan with squash, reserving pasta water. Add about 1/2 cup of pasta water and the cheese in stages until cheese is melted and incorporated and pasta is cooked.
3. Add the lemon juice and basil and serve with more cheese.
Monday, March 27, 2017
Tortellini Chicken and Arugula Salad
10 minutes. That's what Cooking Light says and it's true. You don't count the time it takes to boil the water but 10 minutes!!! It takes less time to decide what to order on a take-out menu and punch in your credit card :)
1 package of frozen cheese tortellini
2 cups chicken breast (either leftover, pulled from a grocery rotisserie or whatever you've got in the fridge)
1 garlic clove, minced
3 tbsp olive oil
1/2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp sugar
3 cups baby arugula
thinly sliced shallot (optional - I'm not a fan of raw onion but someone in my family eats them like apples)
1/4 cup Parmesan
1. Cook the tortellini. Drain, rinse with cold water.
2. Combine garlic, oil, lemon, sugar, salt and pepper and mix well (or use store bought salad dressing but you'll get a completely different meal).
3. Toss the tortellini, arugula and chicken and drizzle with dressing.
1 package of frozen cheese tortellini
2 cups chicken breast (either leftover, pulled from a grocery rotisserie or whatever you've got in the fridge)
1 garlic clove, minced
3 tbsp olive oil
1/2 tsp lemon zest
2 tbsp lemon juice
1/2 tsp sugar
3 cups baby arugula
thinly sliced shallot (optional - I'm not a fan of raw onion but someone in my family eats them like apples)
1/4 cup Parmesan
1. Cook the tortellini. Drain, rinse with cold water.
2. Combine garlic, oil, lemon, sugar, salt and pepper and mix well (or use store bought salad dressing but you'll get a completely different meal).
3. Toss the tortellini, arugula and chicken and drizzle with dressing.
Sunday, March 3, 2013
Butternut Squash Ravioli - The Easy Way!
When I make pasta, it's an all day affair that usually ends with my kitchen looking like it was just flour bombed. It's an intense, messy job but always worth it once you get to eat it. I make huge batches and freeze it so that the enjoyment at least lasts for a few months.
But sometimes I want it without the hassle, and wontons are are a great way to make ravioli. Wonton ravioli are quite a bit lighter and much better with a veggie filling and a light sauce because they don't hold up too well in your usual tomato sauce. This is from Cooking Light a few months ago and is a great way to use leftover butternut squash (have you ever noticed that when you buy butternut squash you have way too much of it?). These ravioli are best with fresh baby spinach pesto. These will melt in your mouth!
1 butternut squash, cut into 1 inch pieces
1 tbsp fresh oregano
2 tbsp butter, melted
1 cup of grated parmesan, divided
salt & pepper
1 package of wonton wrappers (found near tofu in grocery store)
1 egg, beaten
1. Preheat oven to 400. Place squash on cookie sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes or until the squash is tender.
2. Remove squash from oven and mash. Add the oregano, butter, and cheese.
3. Moisten 1/2 the edge of the wonton with egg and place 1 1/2 tsp of squash in the middle of the wonton. Fold over and seal. Place wontons on a cookie sheet lined with wax or parchment paper as you finish the rest.
4. Bring a large pot of water to a boil. Carefully place the ravioli in the pot and cook for about 3 minutes. Drain and carefully mix with pesto, a brown butter and sage sauce or a drizzle of olive oil to finish.
*These freeze well! Make a big batch and store in a large tupperware container - just be sure to place parchment between each layer so they don't stick to each other. Put them in boiling water straight from the freezer - they're better if you don't thaw.
But sometimes I want it without the hassle, and wontons are are a great way to make ravioli. Wonton ravioli are quite a bit lighter and much better with a veggie filling and a light sauce because they don't hold up too well in your usual tomato sauce. This is from Cooking Light a few months ago and is a great way to use leftover butternut squash (have you ever noticed that when you buy butternut squash you have way too much of it?). These ravioli are best with fresh baby spinach pesto. These will melt in your mouth!
1 butternut squash, cut into 1 inch pieces
1 tbsp fresh oregano
2 tbsp butter, melted
1 cup of grated parmesan, divided
salt & pepper
1 package of wonton wrappers (found near tofu in grocery store)
1 egg, beaten
1. Preheat oven to 400. Place squash on cookie sheet, drizzle with olive oil and season with salt and pepper. Bake for 20 minutes or until the squash is tender.
2. Remove squash from oven and mash. Add the oregano, butter, and cheese.
3. Moisten 1/2 the edge of the wonton with egg and place 1 1/2 tsp of squash in the middle of the wonton. Fold over and seal. Place wontons on a cookie sheet lined with wax or parchment paper as you finish the rest.
4. Bring a large pot of water to a boil. Carefully place the ravioli in the pot and cook for about 3 minutes. Drain and carefully mix with pesto, a brown butter and sage sauce or a drizzle of olive oil to finish.
*These freeze well! Make a big batch and store in a large tupperware container - just be sure to place parchment between each layer so they don't stick to each other. Put them in boiling water straight from the freezer - they're better if you don't thaw.
Monday, October 8, 2012
Pasta and Light Tomato Sauce
I had no idea what to call this. But it's a take on one of Lidia B's pasta dishes and became our favorite pasta dish this summer. Paddy's favorite dinner is pasta and red sauce but sometimes that red sauce gets a little heavy and hot in the summer. So, I lightened it up with some fresh tomatoes instead. This is incredibly easy and it's done in the time that it takes to boil the pasta - a great go-to!
Handful of spaghetti, linguini, angel hair
Olive oil
2 cloves of garlic, sliced
1-2 tsp of crushed red pepper
4 medium tomatoes, diced (5 or 6 romas) - roma tomatoes work best but any tomato will do!
1 heaping tablespoon of capers (optional but good!)
1/4 cup of black olives if you have them (cured, black olives the best)
Fresh basil
Shredded asiago, romano or parmesan
1. Boil the water with a good bit of salt. Throw in the pasta.
2. In a large saucepan, heat enough olive oil to cover the pan (2 tbsp -ish) on medium.
3. Throw in the garlic and crushed red pepper. Let it simmer for a minute but don't let the garlic burn.
4. Add the diced tomatoes and their juice and the capers and olives. Add a pinch of salt, if you're using olives and capers, you won't need too much.
5. Turn the heat up to medium high and bring to a simmer. Simmer until the tomatoes get nice and soft (about the time it will take to cook the pasta). Add 1/4 cup of pasta water as the sauce cooks down - you'll probably need to do this about twice.
6. Using tongs, take the spaghetti out of the water - you'll want a little bit of the water so no need to strain. Put the pasta in the pan and mix together with the sauce.
7. Top with chopped basil and cheese.
Handful of spaghetti, linguini, angel hair
Olive oil
2 cloves of garlic, sliced
1-2 tsp of crushed red pepper
4 medium tomatoes, diced (5 or 6 romas) - roma tomatoes work best but any tomato will do!
1 heaping tablespoon of capers (optional but good!)
1/4 cup of black olives if you have them (cured, black olives the best)
Fresh basil
Shredded asiago, romano or parmesan
1. Boil the water with a good bit of salt. Throw in the pasta.
2. In a large saucepan, heat enough olive oil to cover the pan (2 tbsp -ish) on medium.
3. Throw in the garlic and crushed red pepper. Let it simmer for a minute but don't let the garlic burn.
4. Add the diced tomatoes and their juice and the capers and olives. Add a pinch of salt, if you're using olives and capers, you won't need too much.
5. Turn the heat up to medium high and bring to a simmer. Simmer until the tomatoes get nice and soft (about the time it will take to cook the pasta). Add 1/4 cup of pasta water as the sauce cooks down - you'll probably need to do this about twice.
6. Using tongs, take the spaghetti out of the water - you'll want a little bit of the water so no need to strain. Put the pasta in the pan and mix together with the sauce.
7. Top with chopped basil and cheese.
Sunday, February 26, 2012
Pasta with Cauliflower, Bacon and Sage
So cauliflower is definitely not what I think of when I want to make pasta. But I came across this recipe and it's really good! The sage and bacon give it a ton of flavor. It's also a really quick one, so good for a weekday night. You can never really go wrong with bacon...
1/2 box of pasta - ziti, penne, rigatoni are all good for this
5 slices of bacon, chopped
3 TB butter
1 onion, diced small
1 clove of garlic, minced
Pinch of crushed red pepper
1 medium head of cauliflower cut into florets
2 TB fresh sage, chopped
2 tsp red-wine vinegar
1. Cook the pasta until just al dente. Drain when finished, reserving 1/2 cup of pasta water.
2. In a large saute pan, cook the bacon until crispy. Drain most of the bacon fat, leaving a good layer in the pan. Add the butter and onions, garlic and red pepper flakes and cook until onions are translucent.
3. Add the cauliflower, some salt and pepper, cover and cook until tender, stirring occasionally.
4. Stir in the bacon and sage and mix well. Cook for a minute or two. Add the pasta and the pasta water to create a sauce to coat the pasta.
That's it!!
1/2 box of pasta - ziti, penne, rigatoni are all good for this
5 slices of bacon, chopped
3 TB butter
1 onion, diced small
1 clove of garlic, minced
Pinch of crushed red pepper
1 medium head of cauliflower cut into florets
2 TB fresh sage, chopped
2 tsp red-wine vinegar
1. Cook the pasta until just al dente. Drain when finished, reserving 1/2 cup of pasta water.
2. In a large saute pan, cook the bacon until crispy. Drain most of the bacon fat, leaving a good layer in the pan. Add the butter and onions, garlic and red pepper flakes and cook until onions are translucent.
3. Add the cauliflower, some salt and pepper, cover and cook until tender, stirring occasionally.
4. Stir in the bacon and sage and mix well. Cook for a minute or two. Add the pasta and the pasta water to create a sauce to coat the pasta.
That's it!!
Sunday, December 4, 2011
Roasted Asparagus and Tomato Penne Salad
This is from Cooking Light and it's really easy and yummy. The best part about it is that it's combination of pasta dish and salad. You can eat it warm or cold so it's good for all seasons!
2 cups uncooked penne
handful of asparagus spears
1/2 container of cherry tomatoes
1 shallot, minced
juice of 1/2 lemon
1 TB dijon mustard
1 1/2 tsp honey
1/2 cup pitted kalamata olives
2 cups baby arugula
1/2 cup crumbled goat cheese
1. Preheat oven to 400.
2. Cook pasta, drain and set aside.
3. Put asparagus and cherry tomatoes on a cookie sheet and drizzle with a bit of olive oil, salt and pepper. Toss gently. Bake for 5 minutes or until asparagus is tender but still crisp. Then remove asparagus and bake tomatoes for another 4 minutes. Take out of the oven when done and let them cool a bit.
4. Cut the asparagus into 1-inch lengths and halve the tomatoes.
5. Whisk together the shallots, lemon juice, mustard, and honey. Add 3 TB olive oil, salt and pepper.
6. Put pasta, asparagus, tomato, olives, and arugula in a large bowl. Drizzle with the dressing and mix to coat everything. Top with the goat cheese.
2 cups uncooked penne
handful of asparagus spears
1/2 container of cherry tomatoes
1 shallot, minced
juice of 1/2 lemon
1 TB dijon mustard
1 1/2 tsp honey
1/2 cup pitted kalamata olives
2 cups baby arugula
1/2 cup crumbled goat cheese
1. Preheat oven to 400.
2. Cook pasta, drain and set aside.
3. Put asparagus and cherry tomatoes on a cookie sheet and drizzle with a bit of olive oil, salt and pepper. Toss gently. Bake for 5 minutes or until asparagus is tender but still crisp. Then remove asparagus and bake tomatoes for another 4 minutes. Take out of the oven when done and let them cool a bit.
4. Cut the asparagus into 1-inch lengths and halve the tomatoes.
5. Whisk together the shallots, lemon juice, mustard, and honey. Add 3 TB olive oil, salt and pepper.
6. Put pasta, asparagus, tomato, olives, and arugula in a large bowl. Drizzle with the dressing and mix to coat everything. Top with the goat cheese.
Thursday, August 25, 2011
Cheesy Baked Pesto Pasta & Tomato
I was feeling totally uninspired the other night. I'd forgotten to take the chicken out of the freezer and didn't know what to have. This turned out to be a new favorite and I think it'll be reappearing in our kitchen a lot from now on.
1/2 box of penne or rigatoni
1/4 to 1/3 cup pesto
1/2 small container of ricotta
1-2 large fresh tomatoes - thickly sliced
Shredded parmesan
Shredded asiago - really needed for the extra flavor (and a good one to have on hand in the fridge anyway!)
1. Preheat the oven to 400 degrees.
2. Cook the pasta until just al dente - it'll cook more in the oven so not too tender! Save 1 cup of pasta water and drain the pasta.
3. Put the pasta in a large bowl and add the pesto. Mix well. Add a little pasta water at a time to help it incorporate and cover the pasta. Add the ricotta and mix well. Salt and pepper to taste.
4. Pour the pasta mixture into an oiled/sprayed baking dish.
5. Place the sliced tomatoes on top and generally cover the top with both cheeses.
6. Place in the oven uncovered until the cheese is brown and bubbly on top.
1/2 box of penne or rigatoni
1/4 to 1/3 cup pesto
1/2 small container of ricotta
1-2 large fresh tomatoes - thickly sliced
Shredded parmesan
Shredded asiago - really needed for the extra flavor (and a good one to have on hand in the fridge anyway!)
1. Preheat the oven to 400 degrees.
2. Cook the pasta until just al dente - it'll cook more in the oven so not too tender! Save 1 cup of pasta water and drain the pasta.
3. Put the pasta in a large bowl and add the pesto. Mix well. Add a little pasta water at a time to help it incorporate and cover the pasta. Add the ricotta and mix well. Salt and pepper to taste.
4. Pour the pasta mixture into an oiled/sprayed baking dish.
5. Place the sliced tomatoes on top and generally cover the top with both cheeses.
6. Place in the oven uncovered until the cheese is brown and bubbly on top.
Sunday, July 31, 2011
Ricotta and Pea Ravioli - The Easy Way!!
Ok, so I'm back. Now that the wedding has come and gone, I can sink my teeth back into searching for new and fun stuff to make. I tend to be a little less inspired in the summer, which is ironic considering that this is when food is at its best. But we do a lot of grilling and get stuck into our routine of grilled meat, corn and salad most nights. But, we were dying for some pasta the other night. Temps were down to a chilly 80 so we figured we could do it. Not wanting the usual sausage and heavy pasta, I opted for this VERY light summer pasta dish. It's delicious and easy. The best part is that given the heat, I wasn't up for cranking out the fresh pasta this week. Instead - wonton wrappers. If you really feel like you're cheating - use your own homemade ricotta and that will make up for it.
1 package wonton wrappers - found in the tofu section of the grocery store
2/3 of a small container of ricotta cheese (much better if you make your own!!)
1 cup frozen peas
1 egg
1/2 cup grated parmesan or romano - grate your own, you want it fresh!
1 TB lemon zest
2 TB chopped basil
salt & pepper
tomato sauce (however you like it)
1. Have your tomato sauce ready and hot
2. Beat the egg. Reserve a spoonful or so in a small bowl and add a touch of water to make an eggwash to seal your ravioli. Set both aside.
3. Soak the peas in some warm water to defrost, then drain.
4. In a food processor, pulse the peas and basil until a sort of a meal is formed.
5. In a bowl, combine the ricotta, the beaten egg (not the spoonful with water), the parmesan, lemon zest, salt and pepper. Mix together and then add the peas. Mix well together.
6. Place about 1 tsp into the center of the wonton. Fold the edges to form a triangle and seal with the egg wash. Repeat until all of the filling is used, placing them on a cookie sheet.
Note: do not overfill them! It takes a little patience but if they're overloaded, they won't stay sealed! Also, this makes quite a few. You can freeze them raw, layer them in a tupperware container with parchment in between each layer. You can pop them into boiling water frozen and makes for an easy and convenient dinner.
7. Boil a pot of water. Add the ravioli one at a time and very gently check to make sure they don't stick to the bottom of the pot. Ravioli are usually done when they float to the top but they'll take a little over 5 minutes or so.
8. Carefully spoon them out onto a place and top with tomato sauce.
1 package wonton wrappers - found in the tofu section of the grocery store
2/3 of a small container of ricotta cheese (much better if you make your own!!)
1 cup frozen peas
1 egg
1/2 cup grated parmesan or romano - grate your own, you want it fresh!
1 TB lemon zest
2 TB chopped basil
salt & pepper
tomato sauce (however you like it)
1. Have your tomato sauce ready and hot
2. Beat the egg. Reserve a spoonful or so in a small bowl and add a touch of water to make an eggwash to seal your ravioli. Set both aside.
3. Soak the peas in some warm water to defrost, then drain.
4. In a food processor, pulse the peas and basil until a sort of a meal is formed.
5. In a bowl, combine the ricotta, the beaten egg (not the spoonful with water), the parmesan, lemon zest, salt and pepper. Mix together and then add the peas. Mix well together.
6. Place about 1 tsp into the center of the wonton. Fold the edges to form a triangle and seal with the egg wash. Repeat until all of the filling is used, placing them on a cookie sheet.
Note: do not overfill them! It takes a little patience but if they're overloaded, they won't stay sealed! Also, this makes quite a few. You can freeze them raw, layer them in a tupperware container with parchment in between each layer. You can pop them into boiling water frozen and makes for an easy and convenient dinner.
7. Boil a pot of water. Add the ravioli one at a time and very gently check to make sure they don't stick to the bottom of the pot. Ravioli are usually done when they float to the top but they'll take a little over 5 minutes or so.
8. Carefully spoon them out onto a place and top with tomato sauce.
Sunday, February 6, 2011
Pasta Bolognese
Bolognese often gets cheated of its deliciousness when only made with ground beef. I've avoided Bolognese for this reason. However, after having Barbara Lynch's version at Sportello, I was immediately converted. This is her recipe with a few revisions (no chicken livers!!). It was one of the most unbelievable pasta dishes I've ever had and I couldn't believe it came out of my kitchen! This sauce takes time - like 3-4 hours. So, make sure to have the ground meats in your freezer for the next big snow storm. This is soooo worth the time.
1 medium onion, finely chopped
1 large celery stalk and leaves, finely chopped
1 large carrot, finely chopped
1/4 cup chopped fresh sage
1 1/2 lbs each of ground veal, pork and lamb
3/4 small can of tomato paste
2 bay leaves
1 1/2 cups dry red wine
1 1/2 cups chicken broth
1 14 oz can of chopped tomatoes
1/2 cup fresh basil
1/2 cup heavy cream - this is a MUST
olive oil
1. Heat the olive oil in a Dutch oven or deep pot. Add the onion, celery, and carrot and cook until tender, stirring occasionally. Add the sage and season with salt and pepper.
2. Add the ground meat in batches, letting each brown a little before adding more. Season with salt and pepper and continue to cook until no longer pink. Break up the meat so that there are no lumps and it's in small bits.
3. Pour off most of the fat. Add the the tomato paste and mix well. Cook for two or three minutes until the tomato paste cooks through. Add the bay leaves.
4. Add the wine and increase the heat to high and boil, stirring occasionally, until the wine is almost gone.
5. Add the broth and the tomatoes, and basil. Bring to a boil and then lower to a gentle simmer. You should see a little bubble but not a boil.
6. Cook uncovered until the sauce is thick, dark and rich - for at least an hour, but better for two or three...the longer the better. If it gets to thick or dry, add a little more broth, or wine.
7. Add the cream about 15 minutes before serving.
*I think this is best served with Mafaldine pasta. Also good with Tagliatelle. Garlic bread is a must!
1 medium onion, finely chopped
1 large celery stalk and leaves, finely chopped
1 large carrot, finely chopped
1/4 cup chopped fresh sage
1 1/2 lbs each of ground veal, pork and lamb
3/4 small can of tomato paste
2 bay leaves
1 1/2 cups dry red wine
1 1/2 cups chicken broth
1 14 oz can of chopped tomatoes
1/2 cup fresh basil
1/2 cup heavy cream - this is a MUST
olive oil
1. Heat the olive oil in a Dutch oven or deep pot. Add the onion, celery, and carrot and cook until tender, stirring occasionally. Add the sage and season with salt and pepper.
2. Add the ground meat in batches, letting each brown a little before adding more. Season with salt and pepper and continue to cook until no longer pink. Break up the meat so that there are no lumps and it's in small bits.
3. Pour off most of the fat. Add the the tomato paste and mix well. Cook for two or three minutes until the tomato paste cooks through. Add the bay leaves.
4. Add the wine and increase the heat to high and boil, stirring occasionally, until the wine is almost gone.
5. Add the broth and the tomatoes, and basil. Bring to a boil and then lower to a gentle simmer. You should see a little bubble but not a boil.
6. Cook uncovered until the sauce is thick, dark and rich - for at least an hour, but better for two or three...the longer the better. If it gets to thick or dry, add a little more broth, or wine.
7. Add the cream about 15 minutes before serving.
*I think this is best served with Mafaldine pasta. Also good with Tagliatelle. Garlic bread is a must!
Saturday, May 23, 2009
Summer Pasta
I love pasta, but red sauce is sometimes a little too much in the hot summer. This is a nice and light pasta dish with lots of room for fresh veggies. I prefer to use asparagus and love to add swish chard if I have it - it's a great alternative to spinach - you get the good vitamins and it holds up a little more in the hotness of the food. I like to use penne or rotini or some kind of pasta that can catch the ricotta.
Pasta - whatever kind you like, penne or rotini are good with this
2 tbsp olive oil
2 spicy chicken sausages
Handful of asparagus
2-3 shallots, chopped
4-5 baby bella mushrooms, quartered
1/4 cup white wine
1/4 cup chicken broth
1/3 cup ricotta cheese
1/4 cup fresh basil, chopped
2 cups swiss chard or kale, chopped, and if you have it
Salt and pepper
1. Start the pasta.
2. In a large pan (use one with deep sides if you have one), heat the olive oil on medium heat and add the sausage - cook until done.
3. When the sausage is done, remove from the pan and set aside. Add the asparagus to the pan and cook until just tender. When done, remove from heat and set aside with the sausage.
4. Add the shallots and garlic and mushrooms and cook until just soft. Don't burn the garlic.
5. Turn heat to medium high and add the wine and broth, scrape the bottom of the pan to get all the bits up. Simmer until reduced to half.
6. While liquid is simmering, chop the sausage into small pieces and chop the asparagus into bit sized pieces.
7. Add the swiss chard to the pan and stir until soft. Add the sausage and asparagus.
8. When pasta is done, set aside about a cup of pasta water and drain the pasta. Add the pasta to the pan and mix with the sausage and vegetables.There should be enough juice so that everything is well coated but you don't really want juice at the bottom of the pan. If it seems a little dry, add some of the water from the pasta.
8. Add the ricotta and mix until everything has a little ricotta on it. Again, you might want to add a little pasta water to help the ricotta mix in with the rest of the ingredients but be careful not to make it watery. If it is, just simmer until the water evaporates.
9. Add the basil, mix well again and it's ready to eat!
*good with a little grated romano on top.
Pasta - whatever kind you like, penne or rotini are good with this
2 tbsp olive oil
2 spicy chicken sausages
Handful of asparagus
2-3 shallots, chopped
4-5 baby bella mushrooms, quartered
1/4 cup white wine
1/4 cup chicken broth
1/3 cup ricotta cheese
1/4 cup fresh basil, chopped
2 cups swiss chard or kale, chopped, and if you have it
Salt and pepper
1. Start the pasta.
2. In a large pan (use one with deep sides if you have one), heat the olive oil on medium heat and add the sausage - cook until done.
3. When the sausage is done, remove from the pan and set aside. Add the asparagus to the pan and cook until just tender. When done, remove from heat and set aside with the sausage.
4. Add the shallots and garlic and mushrooms and cook until just soft. Don't burn the garlic.
5. Turn heat to medium high and add the wine and broth, scrape the bottom of the pan to get all the bits up. Simmer until reduced to half.
6. While liquid is simmering, chop the sausage into small pieces and chop the asparagus into bit sized pieces.
7. Add the swiss chard to the pan and stir until soft. Add the sausage and asparagus.
8. When pasta is done, set aside about a cup of pasta water and drain the pasta. Add the pasta to the pan and mix with the sausage and vegetables.There should be enough juice so that everything is well coated but you don't really want juice at the bottom of the pan. If it seems a little dry, add some of the water from the pasta.
8. Add the ricotta and mix until everything has a little ricotta on it. Again, you might want to add a little pasta water to help the ricotta mix in with the rest of the ingredients but be careful not to make it watery. If it is, just simmer until the water evaporates.
9. Add the basil, mix well again and it's ready to eat!
*good with a little grated romano on top.
Tuesday, March 31, 2009
Shrimp Scampi - in 15 minutes!
This is as easy as it gets. An Italian restaurant in your own kitchen. So go out and buy 1 lb of shrimp at the grocery store and make yourself a very easy meal.
4 tbsp butter
4 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tbsp red pepper flakes (less if you don't want the spice)
1 lb shrimp (tails on or off)
1/2 cup dry white wine (or whatever you have in the fridge)
1 lemon, juiced
1/4 cup parsley
salt and pepper to taste
pasta - spaghetti or rotini or whatever you like.
*Pasta will take about 8-10 minutes or more, so start this before the shrimp.
1. In a large skillet, melt 2 tbsp butter over medium heat.
2. Add shallots and red pepper.
3. Season shrimp with salt and pepper and drop in skillet. Cook until pink (be careful not to overcook!!). Remove shrimp from heat.
4. Add wine and lemon juice to skillet and bring to boil.
5. Add 2 tbsp butter and olive oil.
6. When butter's melted, return shrimp to pan with parsley.
7. Drain pasta. Serve with shrimp and sauce.
4 tbsp butter
4 tbsp olive oil
2 shallots, finely chopped
2 cloves garlic, finely chopped
1 tbsp red pepper flakes (less if you don't want the spice)
1 lb shrimp (tails on or off)
1/2 cup dry white wine (or whatever you have in the fridge)
1 lemon, juiced
1/4 cup parsley
salt and pepper to taste
pasta - spaghetti or rotini or whatever you like.
*Pasta will take about 8-10 minutes or more, so start this before the shrimp.
1. In a large skillet, melt 2 tbsp butter over medium heat.
2. Add shallots and red pepper.
3. Season shrimp with salt and pepper and drop in skillet. Cook until pink (be careful not to overcook!!). Remove shrimp from heat.
4. Add wine and lemon juice to skillet and bring to boil.
5. Add 2 tbsp butter and olive oil.
6. When butter's melted, return shrimp to pan with parsley.
7. Drain pasta. Serve with shrimp and sauce.
Sunday, March 1, 2009
Meatballs
I worked at a restaurant in Ann Arbor that had a creative and pricey menu. It always sort of made me laugh that among a bunch of other fairly fancy dishes they offered spaghetti and meatballs...and it was one of their most popular meals. Considering the price I couldn't understand why anyone would actually order it. Until I tried the meatballs. They were incredible. I've tried several times to make meatballs as good as theirs and I've never come close. BUT, I made these the other night - and they might be my new favorite. The key - a gooey smoked mozzarella middle. You can make them without the cheese of course, or with reguular mozzarella but they're pretty good the way they are. The other best part about them is that they only take 15 minutes and they're BAKED, so no messy pans to clean up after.
1/2 lb ground beef
1/2 lb ground pork
* you could also third the beef and pork and do a 1/3 ground veal to make them even better
1/4 cup chopped parsley
2/3 cup grated parmesan cheese (use fresh if you can - soooo much better than the other stuff)
1/3 cup bread crumbs
1 tsp oregano
1 tsp basil
1 egg
2 tbsp ketchup
3 cloves of garlic, minced or finely chopped
1/2 tsp red pepper flakes
1 oz smoked mozzarella, cut into 1/2 inch cubes (no larger!)
1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, combine the parsley, parmesan, bread crumbs, herbs, egg, ketchup, garlic, red pepper flakes, and salt and pepper.
3. Add the beef and pork. Use your hands to mix it all together gently.
4. Form the meat into balls a tiny bit larger than the size of a golf ball and place on the cookie sheet about an inch apart. You should end up with 15-17ish.
5. Poke your finger into the top of each but be careful not to go all the way through. Put a cube of cheese in each and then close the meatball over them. Make sure the cheese is well covered to avoid a gooey mess.
6. Place the meatballs in the oven for 15 minutes or until cooked through. The cheese may bubble on a few, but they'll stay in tact.
* When they're finished, I like to add the ones I'm going to eat that night right into the sauce on the stove to make them extra moist and to give the sauce a little extra flavor. I let the rest cool a bit and then put them in a plastic bag in the freezer.
1/2 lb ground beef
1/2 lb ground pork
* you could also third the beef and pork and do a 1/3 ground veal to make them even better
1/4 cup chopped parsley
2/3 cup grated parmesan cheese (use fresh if you can - soooo much better than the other stuff)
1/3 cup bread crumbs
1 tsp oregano
1 tsp basil
1 egg
2 tbsp ketchup
3 cloves of garlic, minced or finely chopped
1/2 tsp red pepper flakes
1 oz smoked mozzarella, cut into 1/2 inch cubes (no larger!)
1. Preheat the oven to 400 degrees. Line a cookie sheet with parchment paper.
2. In a large bowl, combine the parsley, parmesan, bread crumbs, herbs, egg, ketchup, garlic, red pepper flakes, and salt and pepper.
3. Add the beef and pork. Use your hands to mix it all together gently.
4. Form the meat into balls a tiny bit larger than the size of a golf ball and place on the cookie sheet about an inch apart. You should end up with 15-17ish.
5. Poke your finger into the top of each but be careful not to go all the way through. Put a cube of cheese in each and then close the meatball over them. Make sure the cheese is well covered to avoid a gooey mess.
6. Place the meatballs in the oven for 15 minutes or until cooked through. The cheese may bubble on a few, but they'll stay in tact.
* When they're finished, I like to add the ones I'm going to eat that night right into the sauce on the stove to make them extra moist and to give the sauce a little extra flavor. I let the rest cool a bit and then put them in a plastic bag in the freezer.
Sunday, December 21, 2008
My Red Sauce
I totally abandoned jarred tomato sauce a few years ago. I just can't do it anymore. I use this sauce with pasta, lasagna, in soups, with fish, etc. I usually have some in my fridge at all times.
1 medium yellow onion, finely chopped
3 cloves minced garlic
1/2 cup white wine (chardonnay is best)
2 large cans of Contadina crushed tomato
1/2 chopped fresh basil
1 tbsp oregano
2 tsp crushed red pepper (more if you like it hot!)
salt & pepper
1. Saute the onion in olive oil until soft.
2. Add garlic and saute for another couple of minutes.
3. Add wine and bring to a boil. Turn the heat down and reduce to 1/2.
4. Add cans of crushed tomato, basil, and the rest of the seasoning.
5. Let simmer for at least 15 minutes.
1 medium yellow onion, finely chopped
3 cloves minced garlic
1/2 cup white wine (chardonnay is best)
2 large cans of Contadina crushed tomato
1/2 chopped fresh basil
1 tbsp oregano
2 tsp crushed red pepper (more if you like it hot!)
salt & pepper
1. Saute the onion in olive oil until soft.
2. Add garlic and saute for another couple of minutes.
3. Add wine and bring to a boil. Turn the heat down and reduce to 1/2.
4. Add cans of crushed tomato, basil, and the rest of the seasoning.
5. Let simmer for at least 15 minutes.
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