Homemade Ravioli

Ravioli


For Dough:
2 1/4 C. Semolina flour (can do half regular flour)
3/4 tsp. salt
3 eggs
1 1/2 T. water
1 1/2 T. oil

Stir flour and salt.  Make a well in the middle.  Drop 1 egg into the well.  Using fingertips of hand draw part of the flour onto the egg.  Add a second egg and draw part of flour onto egg.  Add third egg and mix into dough dough.
Add water and oil and knead into a ball.
Knead for 10 minutes.

Put ball in small plastic bag and let rest for 1 hour.
Cut into 6 pieces.  put dough into 4" square and roll to a 10 x 6 rectangle


For filling:
2 C. Ricotta
3/4 C. parmesan
3 eggs
mix together.  Can also add smoked salmon, braised short rib, or other tasty things.


Place 1" space apart on dough.
Cover with another section of dough.
Crimp and cut.
Let dry for 1 hour.
Cook 12 ravioli for 4 min.

Saucy Spiced Shells

Saucy Spiced Shells

12 Jumbo shell macaroni

12 oz. ground meat

1 medium onion, chopped  ½ cup

½ cup chopped green pepper

1 clove garlic, minced

1 beaten egg

¼ cup dry bread crumbs

¼ tsp ground cinnamon

¼ teaspoon ground allspice

¼ teaspoon pepper

1 15 oz fresh marinara sauce

parmesean cheese

1. Cook pasta according to directions (23 – 25 minutes).  Drain pasta; rinse with cold water.  Drain again.
2. In a large skillet cook ground meat, onion, green pepper, and garlic tilll meat is brown.  Drain fat.
3. In a medium mixing bowl combine egg, bread crumbs, cinnamon, allspice, and pepper.  Add the meat mixture and ¼ cup of the sauce; mix well.  Spoon about 2 Tbsp of the meat mixture into each macaroni shell.  Arrange the filled shells in a 2 quart square baking dish.  Pour the remaining sauce over the iflled shells.  Cover the dish with foil.
4. Bake at 375 for 25-30 minutes or till heated through.  For each serving, arrange 3 of the shells on individual plates. Spoon some of the sauce over the shells.  If desired, sprinkle each serving with Parmesan cheese.  Makes 4 main dish servings.

Better Homes and Gardens PASTA cooking for today

Focaccia Bread

1 prepared pizza crust or roll out some pizza dough

2 cloves chopped garlic

½ lb mozzarella cheese (grated)

1 cup parmesean cheese (grated)

 4 – 5 Roma Tomatoes cut into circles

¼ cup basil

1. First chop the garlic and then spread it over the pizza crust.  Sprinkle half of the cheeses on the crust.
2. Put the tomatoes on the cheese and sprinkle the rest of the cheese over the tomatoes.
3. Sprinkle Baslil over the whole thing and bake in the oven at 350 for 25 – 30 minutes.

My Roomate Annie Boyce

Mushroom Sauce

2 cloves garlic - minced (I push through garlic press)
6-7 T oil or butter
3/4 lb mushrooms, minced
salt and pepper
whipping cream (about 1 cup)

1. Gently saute garlic in butter until it starts to color.
2. Add mushrooms, salt and pepper. Cook slowly until mixture softens and darkens. This may take up to 15 minutes. Don't burn.
3. Discard any liquid and add enough whipping cream to make a thick sauce.

Put on pasta - this is especially good on home made ravioli.

Fettuccini with chicken breasts

1 lb fettuccini
4 single chicken breasts cut into thin strips (I use less than this)
3 Tablespoons butter
6 cloves garlic, peeled and left whole
6 scallions, finely chopped (I use green onions - I don't know which you have)
1/3 cup heavy cream (I usually double the liquid parts of this to make it more saucy)
1 Tablespoon flour
1/3 cup grated gruyere or swiss cheese (I actually just use mozzerella and I use a lot more than it calls for)
1 Tablespoon fresh lemon juice
1/4 cup parmesean cheese
salt and pepper to taste
3 tablespoons finely chopped parsley

1. While the pasta is cooking, saute the chicken breasts in hot butter for three minutes until firm and white.
2. Stir in the garlic and scallions and fry over moderate heat for three minutes. Discard the garlic. Stir in the flour. Add the cream and lemon juice an d stir until hot.
3. Add the cheeses and season with salt and pepper. It says to toss the pasta and the sauce, but we just serve it over the pasta like spaghetti.

Prosciutto-and-mushroom sauce

2 oz (60g) dried procini mushrooms (we just use regular mushrooms and skip the hydrating process)
1/4 lb (115g) prosciutto
1/4 lb (115g) boiled ham (I really just do 1/2 lb of diced ham instead of prosciutto and boiled ham)
1 red onion, peeled an dminced
1 tablespoon utter,
2 tablespoons olive oil
1 can (14-oz / 400g) chopped tomatoes
1/2 cup (125ml) whipping cream
salt and pepper to taste
cooked pasta for 4
parmesean cheese

1. Cover dried mushrooms with boiling water and let stand 15-20 minutes. Drain, reserving liquid for another dish. (like I said above we use fresh and skip this step)
2.Finely chopped togheter prosciutto, ham and mushrooms.
3. Saute onion in butter and oil 2-3 minutes. Do not brown
4 Add meat mixture and chopped tomatoes and stir well.
5 Bring to a boil and cook, paritally cobered, 10-15 minutes to thicken sauce.
6 Stir in cream, heat and season with salt and pepper. Spoon over pasta and serve with greated parmesan cheese

Penne With Black Kale, Sausage, and Roasted Peppers (or sun dried tomatoes)

1 Tbsp olive oil
3/4 lb hot italian sausage, cut into chunks
1 lb penne pasta
1 lb black kale, leaves torn into 2 inch pices, stems discarded (I tried to make this for mom and she accidently got red-leaf lettuce instead of kale - it's not quite the same)
1 (12 oz jar roasted red peppers, drained, cut into strips - I can never find this so I use sun dried tomatoes
2 cloves garlic finely chopped
1/2 cup shredded parmesean cheese

1. Bring a large pot of salted water to boil
2. Meanwhile, heat olive oil in a large, deep skillet over medium heat; add sausage. Cook until browned and halfway cooked through, about 7 minutes. At this point, add pasta to boiling water, stir a few times, and cook according to package directions
3. Add Kale to sausage; cover skillet and cook 2 minutes, tossing once or twice, or until kale is wilted. Stir in peppers (or tomatoes)and garlic; cook 7 minutes longer, or until sausage is cooked.
4. drain pasta, reserving 1/2 cup of the cooking water. Return pasta to pot; add sausage mixture and reserved cooking water, and toss. Sprinkle with parmesan cheese.

Pimento and Salami Sauce

Cooked pasta to serve
¼ cup olive oil, warmed
1 (2 oz) jar pimento past or pimentos, minced
(red pepper sauce is the same thing I think)
3 oz. Salami, diced
20 large salted capers, soaked in water and drained

Toss Pasta in the oil and add pimento paste or minced pimentos and salami. Toss again and serve sprinkled with capers

This one is so easy and yummy (if you get a good salami)

Fresh Cheese-And-Tomato Sauce

¼ cup extra-virgin olive oil
4 green onions, minced
1 c. ricotta cheese
4 medium tomatoes, diced
basil
salt and pepper to taste

1. Gently heat oil in a pan and add onions and ricotta. After 1 minute stir in the tomatoes, basil, salt and pepper.
2. Remove from heat as soon as mixture is warmed through. Toss with linguini and serve

Variation: use fresh goat cheese in place of ricotta

I had this last night and it was so easy and we all liked it. I can't wait to try it with different types of cheese!!

Manicotti w/ cheese and Spinach

12 Manicotti tubes
10 oz. frozen spinach
1 lb ricotta
1 cup parmesean (split)
¼ lb proscuitto or other flavorful ham
2 egg yolks
¼ cup parsley
1 tsp. salt
Dash cayenne pepper
Tomatoe Sauce
2 T butter

1. Boil the manicotti 8 minutes until soft and malleable. Cook the spinach and then squeeze all the water out and then chop.
2. Mix the spinach, ricotta, ¾ c. parmesean, ham, egg yolks, parsley, salt, and pepper.
3. Squeeze sauce into manicotti tubes and place in baking dish on top of small amount of sauce. Cover with more sauce and then sprinkle the rest of the parmesean cheese on top. Dot with butter and then cover with tinfoil.
4. Bake at 35o for 15 minutes. Remove tinfoil and bake and additional 10 minutes.

Jared’s pasta Recipe Book

Focaccia Bread

1 prepared pizza crust
2 cloves chopped garlic
½ lb mozzarella cheese (grated)
1 cup parmesan cheese (grated)
4 – 5 Roma Tomatoes cut into circles
¼ cup basil

1. First chop the garlic and then spread it over the pizza crust. Sprinkle half of the cheeses on the crust.
2. Put the tomatoes on the cheese and sprinkle the rest of the cheese over the tomatoes
3. Sprinkle Basil over the whole thing and bake in the oven at 350 for 25 – 30 minutes.

My Roommate Annie Boyce

Pizza

1 cup warm water
2 T. sugar
2 t. to 2 T. yeast (depending on its viability)

Mix the three items above and let sit for 10 minutes or so until the bowl has a foamy head.

Add:
2 T. olive oil (or canola)
1 t. salt
2 1/2 c. flour (add in 1 cup at a time)

Mix all items to form dough. Knead for 2-3 minutes. Let sit until doubled (15 to 20 minutes). Put cournmeal on your counter or pizza round. Spread dough until round. Cook at 425 for 14 minutes.

You can double the recipe and make breadsticks (butter and garlic or spread with glaze for dessert).

This is our family's standard pizza crust recipe. Sometimes I use part wheat flour.