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Entries in Pasta (76)


Lemon & Goat Cheese Ravioli

First of all, I apologize for the lack of photo. We did take one, and it looked nice, but then we rented a camera and the memory card was formatted for that camera and all of the photos already on the memory card disappeared. Secondly, today is a bittersweet day. It is my last Secret Recipe Club reveal day. I began participating with the club back in October 2011, and throughout the last few years, I have enjoyed getting to know so many bloggers and eating so much delicious food. I truly have enjoyed my time. However, life has a habit of getting in the way sometimes. I've become increasingly more busy, often times waiting until the last minute to make a recipe, and that isn't the way I wanted to participate. Also, in the next few weeks, we are working on changing things up around the blog. So, when things have settled down and my schedule has cleared up, I hope to be back. In the meantime, please keep in touch. I love to hear from all of you! And with all that out of the way, onto the food...

I truly lucked out when I was assigned to Sue's blog, Couscous & Consciousness, for this month's Secret Recipe Club reveal day! I get so excited when I am paired with people so far from my home. In fact, Sue is half a world away from me, all the way in New Zealand! Sue is also a yoga instructor, which is something I admire, as I've been getting back into my yoga practice this past year. Sue states in her bio that her yoga practice has led her to a growing awareness of the need to live and eat more mindfully and consciously. I absolutely love that. I aspire to do that, as well. Making the conscious effort to buy locally sourced ingredients that have been humanely and ethically treated not only helps your community, but also makes you feel better mentally and physically. Sue has been sharing so many amazing recipes since 2009, many of which are made of just a few simple ingredients. I'm sure you can understand how difficult it was to pare them down! I decided on this ravioli because I had just purchased a log of herbed goat cheese from a local vendor at our farmers' market and was wondering what to do with it. It most definitely made a delicious filling for this ravioli. I had borrowed my mom's pasta machine, but on the day that I made this dish, I wasn't feeling particularly interested in reading the directions to figure out how it worked, so I opted to roll out the dough by hand. It was a little thicker than it probably should have been, but it was very easy to work with! We had an unexpected friend pop in for dinner that night and everybody enjoyed the ravioli so much! Thank you for the recipe, Sue, and for the reminder to live a little more consciously!  

For the Pasta Dough
3 1/2 cups Flour, plus more for kneading and rolling
5 Eggs 
1/4 teaspoon Turmeric
Zest of 3 Lemons

Mix the flour, turmeric, and lemon zest in the bowl of a food processor or stand mixer fitted with the dough hook attachment, Lightly whisk together the eggs in a separate small bowl, then slowly add them to the flour as the processor/mixer is running. Mix until the dough forms a ball (*I had to add about 1 tablespoon of water in order for my dough to come together). Remove the ball from the bowl and place it on a lightly floured counter. Knead the dough by hand for 10 minutes, dusting with extra flour as necessary. The dough will be elastic and silky. Wrap the dough in plastic and rest it at room temperature for 30 minutes.

For the Filling
11 ounces Goat Cheese
Sea Salt
Pinch of Chili Flakes
Fresh Ground Black Pepper

In a bowl, mix all of the ingredients together, adding additional salt, pepper, or chili flakes to your tastes.

For Assembly
2 teaspoons Pink Peppercorns, lightly crushed
Fresh Tarragon, roughly chopped (I omitted)
1 Lemon, juiced and zested
Olive Oil 

When the dough has rested, divide it into 6 pieces. Using either a pasta machine or rolling pin, roll out the dough as thin as you can. Lay out one strip of pasta dough flat, then place teaspoons of the filling about 1 inch apart on one side of the strip. Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top. Lightly press against the edges of the dough and cut between each to make individual ravioli. Leave the ravioli to dry on a cloth that has been lightly dusted with flour for about 10-15 minutes, while making the remaining ravioli. At this point, you can freeze the ravioli. To cook, bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, about 3 minutes. Drain the ravioli and arrange on a serving plate. Sprinkle with the lemon zest, tarragon, and peppercorns. Drizzle with olive oil and a squeeze of lemon juice and serve. 

SOURCE: Couscous & Consciousness


Roasted Garlic Butter Bucatini with Burst Tomatoes


Unless it is pasta salad, I don't typically think of hot pasta dishes during the summer. However, on an unseasonably cool night this past week, we decided to take a break from grilling to give this a try. What a great choice that was! As the garlic was roasting in the oven, the house smelled absolutely amazing. The garlic butter was so delicious, that I almost want to make some to keep it in my fridge for everything I can possibly use it for. While the tomatoes we used were store bought this time, I can't wait to give this another try once we have homegrown cherry tomatoes from our garden! Aside from the time that it took for the garlic to roast, which can be done well enough in advance, this meal comes togehter within a half hour. Once again, a great weeknight meal! 

For the Garlic Butter
1 Head Garlic
1 tablespoon Olive Oil
1/2 cup Butter, softened
1/4 teaspoon Sea Salt

Slice the top portion of the garlic head to reveal the cloves. Pour olive oil over the top of the bulb, then wrap it tightly in foil and roast at 350 degrees for about 45-60 minutes. Let the garlic cool slightly, then squeeze the cloves into a bowl, add the salt, and mash with a fork. Add the butter and stir together until the garlic is evenly distributed. Place the butter in a piece of plastic wrap, shape it into a log, and place it in the fridge to firm up. 

For the Pasta
2 tablespoons Olive Oil
16 ounces Cherry Tomatoes
1/4 teaspoon Salt
1/4 teaspoon Pepper
1/2 pound Bucatini Pasta
1/2 cup Parmesan Cheese, grated or shredded
1/4 teaspoon Crushed Red Pepper Flakes
1/4 cup Fresh Basil, chiffonade

Toss the tomatoes with the olive oil, salt, and pepper, and roast them on a bakking sheet at 350 degrees for 20-25 minutes, until they are bursting. Meanwhile, bring water to a boil and cook the pasta according to package directions. When the pasta is cooked and drained, toss it with 1-2 tablespoons of the garlic butter (I may have used the entire log...). Toss with the freshly grated cheese, red pepper flakes, and tomatoes. Top with the basil chiffonade and serve.

SOURCE: How Sweet It Is 



Winter Squash Carbonara with Pancetta and Sage

Winter squash carbonara

We’ve been spoiled. Over the past few years, we’ve had relatively mild winters; light on the snow and temperatures in the double digits, which are very much not the norm in Buffalo. Needless to say, we got used to those winters, forgetting how cold and snowy it once was. This year, however, was very much like the winters I remembered as a kid; snowing pretty much consistently and temperatures well below zero. Since it has been a few years since we’ve experienced a winter like that, it came as a bit of an unwelcome surprise! While these last two days have been light on the snow, the temperatures have still been absolutely brutal! Since Mother Nature continues to blast us with her frigid air, we’ve been craving simple, yet hearty dishes to warm us up. As I flipped through the pages of the Bon Appetit magazine the other day, I knew that this dish would fit the bill. Easy enough for a weeknight, yet delicious enough to serve guests, this meal warmed us right up! 

2 tablespoons Olive Oil
4 ounces Pancetta, chopped
1 tablespoon Fresh Sage, finely chopped
1-2 pound Butternut Squash, peeled, seeded, and cut into 1/2” pieces
1 Onion, chopped
2 Garlic Cloves, chopped
Salt and Pepper
2 cups Vegetable Broth
12 ounces Fettucine or Linguine Pasta
1/4 cup Finely Grated Pecorino, plus shaved for serving

Add the oil to a large skillet set over medium-high heat. Add the pancetta, reduce the heat to medium, and cook, stirring occasionally, until crisp, 8-10 minutes. Add the sage and toss to coat. Transfer the pancetta and sage to a small bowl and set aside. Add the squash, onion, and garlic to the skillet, season with salt and pepper, and cook until the onion is translucent. Add the broth and bring to a boil, then reduce the heat and simmer until the squash is soft and the liquid has reduced by half, about 20 minutes. Cool slightly, then pour into a blender and puree until smooth. Season with additional salt and pepper, if desired. Meanwhile, cook the pasta according to package directions, then drain, reserving 1 cup of cooking liquid. Combine the pasta and squash puree in the skillet and cook over medium heat, tossing the pasta in the puree to coat. Add reserved pasta cooking liquid, as needed (I didn’t end up using any). Mix in 1/4 cup of the grated cheese and season with additional salt and pepper, if desired. Serve pasta with reserved pancetta and sage, shaved pecorino, and cracked black pepper.

SOURCE: Bon Appetit, February 2014


Bolognese Sauce


There is no better way to spend a blustery, wintery day than by playing in the kitchen, making a slow-cooked meal, and letting it's aromas and warmth fill the house. It requires only a little bit of work at the start to prep the ingredients, and the payoff is amazing! Soups, stews, and sauce are perfect recipes to make on those long, cold days. When it comes to sauce, I’m generally a fan of meatless marinara. However, in the depths of winter, with the frigid temperatures we’ve been having, I’ve been feeling the need for something more substantial to keep us warm. This bolognese did just that. It also made more than enough to enjoy for 4 meals! Since I unfortunately don’t see an end to winter any time soon, I take comfort in knowing that I have plenty bolognese in the freezer to warm me up whenever I need it! 

Olive Oil
4 ounces Pancetta, diced
1 pound Ground Sirloin
1 pound Ground Italian Sausage
2 Onions, chopped
2 Carrots, peeled and diced small
1 Green Pepper, chopped
8 Garlic Cloves, minced
Salt and Pepper, to taste
1 can (6oz) Tomato Paste 
1 cup Red Wine
1 cup Beef Stock
2 cans (28oz each) Crushed Tomatoes
2 cans (14.5oz each) Diced Tomatoes
2 Bay Leaves
1 tablespoon Dried Oregano
1/2 teaspoon Crushed Red Pepper Flake
Parmesan Cheese Rind

In a large, heavy-bottomed pot over medium-high heat, cook the pancetta in olive oil until slightly crisp. Add the sirloin and sausage, breaking up the meat with a wooden spoon, and cook until browned. You may want to drain some of the fat before going any further. Add the onions, carrots, bell pepper, and garlic, stirring frequently, and cook until the vegetables have softened. Season with salt and pepper, to taste. Stir in the tomato paste until it is fully incorporated, then add the wine. Using a wooden spoon, scrape up any browned bits from the bottom of the pot, and cook until the wine has reduced. Add the beef stock, crushed tomatoes, diced tomatoes, bay leaves, oregano, red pepper flakes, and parmesan rind, stirring to combine. Bring the sauce to a boil, then reduce the heat to medium-low. Cover and let the sauce simmer for 3-5 hours to thicken. Discard the bay leaves and cheese rind (if it didn’t already melt) before serving. Season with additional salt, pepper, oregano, or red pepper flakes, as needed. Serve over pasta. If freezing, let sauce cool completely before placing it into a freezer-safe container.

SOURCE: Cassie Craves


Butternut Squash & Spinach Lasagna Rolls

Butternut squash lasagna roll

Now that the cold weather is here, it’s time to break out the comfort foods. Lasagna is most definitely a hearty comfort food, in my opinion. Since it’s fall and there is an abundance of squash in the grocery stores, why not try a seasonal spin on a classic? Pureed butternut squash makes a sweet yet savory, almost creamy sauce without any guilt! Poured over a traditional ricotta and spinach filled pasta roll-up and you’ve got a beautiful, seasonally appropriate, and delicious dish.  

For the Sauce:
1 pound Butternut Squash, peeled and diced
1 teaspoon Olive Oil
1/4 cup Shallots, minced (I used 1/2 of a large shallot)
2 Garlic Cloves, minced
2 tablespoons Parmesan Cheese, grated
Salt and Pepper, to taste

Bring a large pot of salted water to a boil. Add the squash and cook until soft. Drain, reserving about 1 cup of the water. Return the squash, along with 1/4 cup of the reserved water, to the pan and blend until smooth with an immersion blender. Add the oil to a skillet over medium-low heat. Saute the shallots and garlic until soft and golden, about 4-5 minutes. Add the butternut squash puree and season with salt and pepper. Stir in the parmesan cheese, and thin the sauce out with additional reserved water, to your liking. Ladle about 1/2 cup of the sauce on the bottom of a 9x13 baking dish, then set aside.

For the Lasagna:
9 Lasagna Noodles, cooked
10 ounces Frozen Chopped Spinach, thawed and squeezed
15 ounces Ricotta Cheese
1/2 cup Parmesan Cheese, grated
1 Egg
Salt and Pepper
3 ounces (about 9 tablespoons) Italian Blend Cheese, shredded

In a large bowl, combine the spinach, ricotta, parmesan, egg, salt, and pepper. Lay the lasagna noodles out on a flat surface, making sure that they are dry. Take about 1/3 cup of the ricotta mixture and spread it evenly over each lasagna noodle. Carefully roll the noodle up and lay seam side down in the baking dish. Repeat with the remaining noodles and filling. Ladle the remaining sauce over the top of each of the lasagna rolls, then top each roll with 1 tablespoon of the cheese blend. Cover the baking dish with foil and bake at 350 degrees for about 40 minutes, or until the cheese melts and becomes bubbly and golden brown. 

SOURCE: Skinny Taste