Fancy Ravioli

Anne Burrell's Raviolo Al'Uovo
(Ricotta nestled egg yolk)

OH my goodness.  Anne Burrell is one of my favorite TV chefs.  I was watching a show with her and saw her make this recipe and I thought it looked pretty good.  My amazing boyfriend, Ty, got me a pasta machine and a signed copy of Anne Burrell's cookbook -- which had that same recipe in it!  We decided to make the recipe as our first try at homemade pasta with the machine.

Anne Burrell NEVER disappoints.  If you can get ahold of fresh pasta sheets, do this recipe!  Or just use the technique of butter, stock, and sage to beautifully season pasta.  It really was delicious.
ENJOY!

Ricotta nestled egg yolk pasta
2 cups ricotta cheese
1 cup freshly grated Parmigiano, plus extra for garnish
1/4 cup chopped fresh Italian parsley
2 large eggs plus 8 large egg yolks
kosher salt
All-purpose flour, as needed
1/2 recipe of Chef Anne's All-Purpose Pasta Dough (recipe posted below)
8 tablespoons butter (unsalted)
2 cups chicken stock
1/4 cup chopped fresh sage leaves

1.  In a medium bowl, combine the ricotta, Parm, parsley, and 2 whole eggs.  Mix well and season with salt.

2.  Dust a clean work surface lightly with flour and lay out two sheets of pasta about 12 inches long.  Brush pasta sheets lightly with water.  Equally space 4 dollops of the ricotta mixture on each pasta sheet, then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining eggs (reserve whites for another purpose later) and put a yolk in each ricotta "nest" -- the ricotta should lovingly nestle each yolk.  If a yolk breaks, scoop it out and don't use it.

3.  Cover the ricotta nests and egg yolk with another sheet of pasta.  Use your index fingers to press around each ricotta next to seal the edges.

4.  Cut out each ravioli from the pasta sheets.  Try for 3-4 inches in diameter.

5.  Bring a large pot of well-salted water to a boil.  In a large saute pan, melt half the butter and add half of the chicken stock (you're going to do this in batches and use the remainder in the next batch).  Season with salt and toss in half of the sage.  Bring this to boil and reduce to simmer.

6.  Add 4 of the ravioli to the boiling water and cook for 3 minutes.  Use a slotted spoon or spider to transfer ravioli to the pan with butter, stock, and sage.  Cook another 3 minutes.  If the sauce reduces too much, add a few drops of the pasta cooking water.  The sauce should cling to the ravioli in a buttery hug.

7.  Transfer cooked ravioli to serving plates.  Spoon a little extra sauce over each one, finish with Parm cheese.


PASTA DOUGH FROM SCRATCH
If you are making your own pasta dough from scratch, here is Anne Burrell's own recipe:
1 pound all purpose flour (about 3 3/4 cups)
4 large eggs plus 1 yolk
1/4 cup EVOO
water
kosher salt

1.  Place flour in a big mound on countertop.  Make a big hole in the center of the pile -- called "the well."  Crack the eggs into the hole along with the extra yolk, EVOO, and 2 tablespoons water, season with salt.

2.  Using a fork, beat the eggs together and begin to incorporate the flour into the egg mixture.  Be careful not to break the well or the egg mixture will run everywhere.  When enough flour is incorporated that you can handle the dough, use your hands to combine everything really well.

3.  Knead dough.  This takes anywhere from 8-20 minutes, depending on how good you are.

4.  When pasta dough is ready, wrap it in plastic and let it rest for at least an hour at room temperature.

5.  Roll out pasta dough with a machine or by hand.... probably best to have the machine.  =)

The "well" 

Eggs, water, EVOO, salt

Dough!!

Using the pasta machine

Sheets of pasta

The first batch of ravioli.  (I had to remove that broken yolk and start over for that piece)

HUGE ravioli!

Final cooked products.

What the inside looked like.  It was delicious!!

Yes, we cleared our plates.  That ravioli was amazing.

Spaghetti Squash... not Spaghetti WITH squash

Even though squash (acorn, butternut, pumpkin)  is one of my favorite vegetables I've never done a spaghetti squash until this weekend.  This recipe is instantly a personal favorite and will be repeated numerous times over.  It is SO good.  If you're a squash fan and love vegetables, this recipe is for you.  

THIS IS AMAZING.  I admit to deviating widely from the written instructions (zucchini wasn't originally called for, salted after each addition of vegetable in skillet, didn't measure a thing, added much more garlic than 1 clove) but this recipe is SO good.

I believe it is my favorite vegetable recipe that I've made.  EVER.  The leftovers are already eaten. 

Spaghetti Squash

1 spaghetti squash, halved lengthwise and seeded

2 tablespoons EVOO

1 onion, chopped

1 clove garlic, minced

1 zucchini, chopped

1 1/2 cups grape tomatoes, halved

3/4 cup crumbled feta cheese

2 tablespoons chopped fresh basil

1.  Preheat oven to 375 degrees.  Lightly grease a baking sheet.

2.  Cut spaghetti squash in half, lengthwise.  Remove seeds.  Poke sides of squash with a fork (much like you do with potatoes).  Rub EVOO into inside of squash and sprinkle with a little salt.  Place squash cut side down onto baking sheet and bake until soft, approximately 35-45 minutes.  

3.  Meanwhile, heat EVOO in a skillet over medium heat.  Cook and stir onion until tender.  Add garlic; cook and stir until fragrant then add zucchini.  Cook a few minutes.  Add tomatoes and cook until warmed through.  

4.  Using two forks, scoop the stringy pulp from the squash and place in a large bowl.  Toss with the vegetables, feta cheese, and basil.  Serve warm.

Bon appetit!

 

Lasagna Lovers!

Lasagna!  Yay!  This recipe came from my magazine "Cooking Light."  The latest edition was full of pasta dishes, including about 4 or so different lasagna recipes.  I decided to try the classic one first with just a few minor adjustments.  It turned out extremely well and has been a great meal for leftovers.  I'm almost finished with the entire pan!

** After preparing this recipe, I think when I make it again in the future, I will cut the crushed red pepper back to maybe just 1/2 teaspoon or even 1/4 teaspoon.  While it did add a great kick of flavor, sometimes I thought it was too overpowering.  It was a surprise ingredient that I've never used before in a lasagna that you should try before scaling it back, too.

Classic Light Bolognese Lasagna

1 1/2 cups coarsely chopped onion
3/4 cup coarsely chopped celery
1/2 cup coarsely chopped carrot
4 garlic cloves
EVOO
1 tablespoon tomato paste
1 lb. ground turkey breast
1/4 cup white wine
3/4 teaspoon kosher salt
3/4 teaspoon crushed red pepper
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1 cup milk
1 (28 oz) can crushed tomatoes, undrained
1 1/2 cups ricotta
6 oz. shredded mozzarella cheese, divided
1 large egg, lightly beaten
Cooking spray
6 uncooked lasagna noodles

1.  Place onion, celery, carrot, and garlic cloves in a food processor; pulse until coarsely ground.

2.  Heat a medium saucepan over medium-high heat.  Add EVOO, swirl to coat.  Add tomato paste and cook for 1 minute, stirring constantly.  Add turkey and cook for 4 minutes.  Add win; cook for 2 minutes or until liquid evaporates.

3.  Add onion mixture, salt, crushed red pepper, dried oregano, and black pepper.  Cook 3 minutes, stirring occasionally.  Add milk; cook for 3 minutes.  Stir in tomatoes, reduce heat and simmer 20 minutes.

4.  Preheat oven to 425 degrees.

5.  Combine ricotta, 1 cup mozzarella cheese, and egg in a small bowl.

6.  Spread a good portion of turkey mixture/sauce in bottom of a 13x9 inch glass baking dish (sprayed with Cooking Spray).  Arrange 3 noodles over turkey mixture.  Top with half of the remaining sauce mixture and then half of the ricotta mixture.  Repeat with layers, ending with ricotta mixture.  Sprinkle remaining 1/2 cup of mozzarella cheese over top.

7.  Bake at 425 degrees for 35 minutes.

8.  Let stand 10 minutes before serving.

Bon appetit!  This one is delicious!

Tasty Trail Mix

I've been trying to cut back on frivolous spending and as I've kept better track of money, I realized that much of my wasted money was going towards snack foods throughout the day.  Most days a week I'm out the door by 7:00am and as hard as I try, I never find time to pack snacks.  Then I end up eating junk food all day and spending money that I wouldn't have needed to spend had I prepared a little better.

I decided to make my own trail mix and put it in Ziploc Bags the night before and see if my tastebuds would get tired of the same salty/sweet snack day after day.  I'm on my second batch of the stuff and it works great!  Just a few basic items that come in bulk so just one purchase for a few weeks of snacks.  Love it!

I didn't want to simply mix chex mix, cheerios, pretzels, nuts, etc... and have that be my snack.  I researched Trail Mix recipes and found this one.  Tweak it to your own desires but I really love the butter and seasonings over it.  

Original Chex Party Mix

3 cups rice chex cereal

3 cups honey nut chex cereal

2 cups cheerios

1 cup mixed nuts

2 cups cheezit crackers

M&M's

craisins

6 tablespoons butter, melted

3 tablespoons Worcestershire sauce

2 teaspoons salt

1 1/2 teaspoons garlic powder

1 teaspoon onion powder

1.  Preheat oven to 225 degrees.

2.  Melt butter.  Mix in Worcestershire sauce, salt, garlic powder, and onion powder.

3.  In a large bowl combine all cereals, nuts, and crackers (don't include the M&M's or craisins).  Pour butter mixture over dry ingredients and toss well to coat.  

4.  Bake on a baking sheet lined with parchment paper for 45 minutes.  Stir every 15 minutes.  In the last 15 minutes of baking, add the craisins.  

5.  Let cool and add M&M's.  

Bon appetit!

Soup with an Asian Flare

Butternut squash has become my new favorite thing these days.  I love it roasted, mixed with pastas, in salads, and now I have a second soup recipe for this blog!  If you remember, I posted a butternut squash soup recipe back in September 2011 but this latest recipe is equally has good!  If you are in the mood for some Asian flare soup this is the recipe for you.

***  So, as I was typing the recipe out, I realized I made a big mistake.  Instead of 4 teaspoons of curry paste, I added about 3 huge spoonfuls thinking it said tablespoons.  Oops!  The flavor is tremendous so if you want to kick up the punch, feel free to add more curry paste.  It doesn't ruin it!

Curried Butternut Soup

1 (2 1/2 lb) butternut squash, peeled, seeded, and cubed

4 teaspoons canola oil, divided

salt

1 cup chopped onion

3 cups chicken stock (preferably with no-salt-added)

4 teaspoons red curry paste

1 1/2 tablespoons fresh lime juice

1 (13.5 oz) can coconut milk

fresh cilantro leaves

1.  Preheat oven to 450 degrees.

2.  Line a baking sheet with parchment paper.  Place squash on pan and drizzle with oil.  Sprinkle with 1/4 teaspoon salt and toss to coat evenly.  Bake at 450 degrees for 35 minutes or until golden and tender.

3.  Heat remaining oil in a large saucepan over medium heat.  Add onion, cook 5 minutes, stirring occasionally.  Add roasted squash, stock, and curry paste.  Sprinkle with remaining 1/2 teaspoon salt and bring to a boil.  Reduce heat and simmer for about 15 minutes.  Stir occasionally.

4.  Remove from heat.  Stir in lime juice and coconut milk.  Let stand for 15 minutes.  

5.  Blend mixture in a blender until smooth.  Top with cilantro. 

Bon appetit!!