Category: Pasta

Alfredo Sauce

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 Alfredo Sauce
Votes: 0
Rating: 0
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Rate this recipe!
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Melt butter in medium saucepan with olive oil over medium/low heat.
  2. Add the garlic, cream, white pepper and bring mixture to a simmer. Stir often.
  3. Add the Parmesan cheese and simmer sauce for 8-10 minutes or until sauce has thickened and is smooth.
  4. When sauce has thickened add the Mozzarella cheese and stir until smooth. STIR FREQUENTLY.
  5. While the sauce cooks, boil noodles for 3-5 minutes.
  6. Place pasta on serving plates and spoon sauce over pasta.
Recipe Notes

This tasted really good, but the Parmesan cheese never really melted, so it had a grainy, gritty kind of texture.  Maybe try finely shredded Parmesan cheese instead.

Nutrition Facts
Alfredo Sauce
Amount Per Serving
Calories 604 Calories from Fat 459
% Daily Value*
Total Fat 51g 78%
Saturated Fat 30g 150%
Polyunsaturated Fat 1g
Monounsaturated Fat 9g
Cholesterol 159mg 53%
Sodium 647mg 27%
Potassium 85mg 2%
Total Carbohydrates 21g 7%
Dietary Fiber 1g 4%
Sugars 0.4g
Protein 20g 40%
Vitamin A 31%
Vitamin C 1%
Calcium 72%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

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Turkey & Pesto Ravioli with Fresh Tomato Sauce

Ingredients:
6 oz (175 g) 93% lean ground turkey
1½ cups (375 mL) loosely packed fresh basil leaves
½ cup (125 mL) loosely packed fresh parsley
5 garlic cloves, peeled, divided
3 shallots, divided
1½ cups (375 mL) plus 2 tbsp (30 mL)
unsalted chicken stock, divided
½ oz (15 mL) Parmesan cheese, grated
¼ cup (50 mL) mascarpone cheese, divided
½ tsp (2 mL) coarsely ground black pepper, divided
24 round wonton wrappers
½ cup (125 mL) dry white wine such as Sauvignon Blanc
2 cups (500 mL) grape tomatoes
2 tsp (10 mL) sugar
Shaved Parmesan cheese and thinly sliced fresh basil leaves for garnish (optional)

Directions:
1. For ravioli, place turkey in Classic Batter Bowl; microwave, uncovered, on HIGH 3–4 minutes or until no longer pink. Break up turkey using Mix ‘N Chop. Drain well and return to batter bowl. Place basil, parsley, two of the garlic cloves, one of the shallots and 2 tbsp (30 mL) of the stock in Manual Food Processor; cover and pump handle until finely chopped. Add herb mixture,
Parmesan cheese, 2 tbsp (30 mL) of the mascarpone cheese and ¼ tsp (1 mL) of the black pepper to turkey; mix well.
2. Place 12 wonton wrappers on flat side of Large Grooved Cutting Board. Using level Medium Scoop, scoop turkey mixture onto centers of wrappers; lightly brush edges with water. Place remaining wrappers over filling, pressing around filling. Using rounded edge of (2 ½-in./6-cm) Biscuit Cutter, press around filling to seal firmly.
3. Finely chop remaining shallots using Food Chopper. Spray (12-in./30-cm) Skillet with olive oil using Kitchen Spritzer. Add remaining shallots and remaining garlic pressed with Garlic Press; cook and stir over medium heat 60–90 seconds or until fragrant. Stir in wine; cook 1 minute. Add
remaining 1½ cups (375 mL) stock, tomatoes and sugar; cook, covered, 3–4 minutes or until tomatoes begin to burst. Crush tomatoes with Mix ‘N Chop. Stir in remaining mascarpone and black pepper. Add ravioli to Skillet; cook, covered, 3–4 minutes or until tender, gently swirling Skillet to coat ravioli with sauce. Garnish with additional Parmesan and basil, if desired. Serve  immediately.
Yield: 4 servings

Posted on

Spinach & Cheese-Stuffed Manicotti

Ingredients:
2 medium carrots, peeled (2/3 cup finely chopped)
1 pkg (8 oz) cream cheese, softened
1 cup (4 oz) shredded mozzarella cheese
1 pkg (10 oz) frozen chopped spinach, thawed, drained and squeezed dry
1 tbsp Italian Seasoning Mix
1 garlic clove, pressed
1 jar (24-28 oz) spaghetti or marinara sauce
2 can (14.5 oz) Italian-seasoned petite diced tomatoes, undrained
1 cup water
12 uncooked manicotti noodles
1 oz Parmesan cheese, grated

Directions:
1.  Finely chop carrots using Food Chopper. In Classic Batter Bowl, combine carrots, cream cheese, mozzarella cheese, spinach, seasoning mix and garlic pressed with Garlic Press; mix well. Spoon cheese mixture into a large resealable plastic bag; trim ¾ in. off corner with Professional Shears.
2.  Combine spaghetti sauce, tomatoes and water in Stainless (2-qt.) Mixing Bowl; stir. Spread ¼ cup of the sauce over bottom of Deep Covered Baker. Pipe filling into uncooked manicotti noodles. Arrange eight manicotti in bottom of baker. Top with half of the remaining sauce. Layer remaining manicotti in baker. Pour remaining sauce over top.
3.  Microwave, covered, on HIGH 27-30 minutes or until noodles are tender. Remove from microwave; let stand 10 minutes. Serve with grated Parmesan cheese.
Yield: 6 servings

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Spaghetti alla Carbonara Recipe

  • Prep time: 10 minutes
  • Cook time: 20 minutes

This recipe uses raw eggs, which are essentially cooked by tossing with hot pasta. They are not cooked to the point of scrambled though, just enough to thicken the eggs into a sauce. The garlic is optional. It is not traditionally included in spaghetti alla carbonara, but I like the addition of it, so it’s in my version.

Ingredients

  • 1 Tbsp olive oil or unsalted butter
  • 1/2 pound pancetta or thick cut bacon, diced
  • 1-2 garlic cloves, minced, about 1 teaspoon (optional)
  • 3-4 whole eggs
  • 1 cup grated parmesan or pecorino cheese
  • 1 pound spaghetti pasta (or bucatini or fettuccine)
  • Salt and black pepper to taste

Method

1 Put a large pot of salted water on to boil (1 Tbsp salt for every 2 quarts of water.)

2 While the water is coming to a boil, heat the olive oil in a large sauté pan over medium heat. Add the bacon or pancetta and cook slowly until crispy. Add the garlic (if using) and cook another minute, then turn off the heat and put the pancetta and garlic into a large bowl.

3 In a small bowl, beat the eggs and mix in about half of the cheese.

4 Once the water has reached a rolling boil, add the pasta, and cook, uncovered, at a rolling boil. When the pasta is al dente (still a little firm, not mushy), use tongs to move it to the bowl with the bacon and garlic. Move the pasta from the pot to the bowl quickly, as you want the pasta to be hot. It’s the heat of the pasta that will heat the eggs sufficiently to create a creamy sauce. Toss everything to combine, then add the beaten eggs with cheese and toss quickly to combine once more. Add salt to taste.

Serve at once with the rest of the parmesan and freshly ground black pepper.

If you want, sprinkle with a little fresh chopped parsley.

Yield: Serves 4-6.

 

Posted on

Spaghetti and Meatballs

Ingredients

Sauce:

  • 2 28-ounce cans whole peeled tomatoes in juice, drained, juice reserved, tomatoes finely chopped
  • 1/2 cup (1 stick) unsalted butter
  • 2 medium onions, peeled, halved through root end
  • 1/2 teaspoon (or more) salt

Meatballs:

  • 1 cup fresh breadcrumbs made from crustless French or country-style bread
  • 1/3 cup whole milk
  • 8 ounces ground beef (15% fat)
  • 8 ounces ground pork
  • 1 cup finely ground (not grated) Parmesan cheese
  • 1/3 cup finely chopped Italian parsley
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large eggs
  • 2 large garlic cloves, pressed
  • 1 pound spaghetti
  • Freshly grated Parmesan cheese (for serving)

Preparation

For sauce:
Combine tomatoes with juice, butter, onions, and salt in large wide pot. Bring to simmer over medium heat. Reduce heat; simmer uncovered 45 minutes, stirring occasionally. Discard onions. Using immersion blender, process sauce briefly to break up any large pieces of tomato (texture should be even but not completely smooth). Season sauce with more salt and freshly ground black pepper. Remove from heat.

For meatballs:
Combine breadcrumbs and milk in small bowl; stir until breadcrumbs are evenly moistened. Let stand 10 minutes.

Place beef and pork in large bowl and break up into small chunks. Add 1 cup ground Parmesan, parsley, salt, and pepper.

Posted on

Ravioli with Creamy Tomato Sauce

  • Cook Time:  5 min
  • Level:   Easy
  • Yield:   6 servings
  • Close Times:
  • Prep 15 min, Inactive Prep
  • Cook 5 min
  • Total:  20 min

 

Ingredients

  • 1/4 cup plus 2 teaspoons extra-virgin olive oil
  • 1 1/2 pounds spinach ravioli or tortelloni
  • 1 cup purchased marinara sauce
  • 1/2 cup whole-milk ricotta cheese
  • Salt and freshly ground black pepper
  • 3 tablespoons freshly grated Parmesan
  • 2 tablespoons thinly sliced fresh basil leaves

 

Directions

Bring a large pot of salted water to a boil. Add about 1/4 cup olive oil to the water to help prevent pasta from sticking. Add the ravioli and cook until al dente, stirring occasionally, about 5 minutes. Drain the ravioli, reserving 1/2 cup of the cooking water. Toss the ravioli with the remaining oil to coat.

Meanwhile, bring the marinara sauce to a simmer in a medium saucepan over medium heat, whisking often. Whisk in the ricotta and enough reserved cooking water to thin the sauce to desired consistency. For a thicker sauce, use less pasta water; for a thinner sauce, add more water. Return the sauce to a simmer. Season the sauce to taste with salt and pepper.

Spoon 3 tablespoons of sauce over the bottom of each of 6 bowls. Arrange the ravioli over the sauce. Drizzle the remaining sauce over the ravioli. Sprinkle with the Parmesan and the basil, and serve.

Posted on

Ravioli with Butter and Parmesan Sauce

Ingredients

  • 2 packages (11 oz) ravioli
  • 1 cup unsalted butter
  • ½ cup fresh basil leaves
  • 6 tbsp toasted pine nuts
  • 1 whole nutmeg or ½ tsp grated nutmeg
  • â…” cup grated Parmesan cheese

Directions

Cook the ravioli in a large pot of boiling salted water for approximately 5 – 6 minutes. Drain well and transfer it to a platter. Take a medium sized fry pan, heat butter at medium high flame and add basil leaves. Cook until lightly fried, for 2 – 3 minutes. Put pine nuts and pour the ravioli butter sauce over the cooked ravioli. Sprinkle nutmeg and cheese over it and serve hot. Read more on lobster ravioli recipes.

These were easy to prepare ravioli sauce recipes that will surely satiate your taste buds. I hope the aforementioned ravioli sauce ideas and recipes prove to be helpful in preparing a delicious and yummy dinner meal for your party tonight. Enjoy!

Posted on

Pasta Dough

  • 1 1/2 cups semolina flour, finest grind
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 4 eggs
  • 2 tablespoons extra-virgin olive oil

Place the flours in a food processor fitted with a metal blade. Add the salt, eggs, and olive oil. Process until the dough begins to mass on the blade (about 1-2 minutes).

Remove the dough from the processor and press it into a ball. Wrap in plastic and let rest at least 2 hours in the refrigerator before rolling and cutting. (Rolling the dough by hand is extremely tedious; with a small pasta machine and cutting attachment, you will save time and produce a much more uniform product.)

Notes: The pasta can be made by hand or in an electric mixer fitted with a dough hook. For each of these methods, mix the dry ingredients together first, make a well in the center, add the wet ingredients and mix them together slowly until everything is combined well. Wrap in a plastic.

Yield: 1 1/2 pounds

Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986

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Spinach Pasta Dough

  • 1/2 pound fresh spinach (about 1 bunch)
  • 1 1/2 cups semolina flour, finest grind
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 3 eggs
  • 2 tablespoons extra-virgin oil

Wash the spinach carefully in 2 or 3 changes of water. Cut off 1 inch of the stems. Chop the leaves and puree them in a towel or napkin and squeeze the juice into a measuring cup. (Use a towel or napkin that you dont mind using only for this purpose, because spinach juice stains.) There should be about 1/4 cup of juice. Stir 2 tablespoons of the spinach puree into the spinach juice and reserve. Discard the remaining puree.

Combine the flours in the food processor with salt. With the motor running, add the eggs, olive oil, and enough of the spinach mixture through the feed tube so that the dough forms a ball pressed together. Wrap the dough in plastic and let it rest at room temperature, for at least 2 hours.

Divide the dough into 4 pieces and roll and cut 1 at a time as desired. Keep. The unrolled dough covered to prevent it from drying. Place any cut pasta on baking sheets that have been liberally dusted with semolina.

Notes: The unrolled dough should be refrigerated after it has relaxed for 2 hours. Plan to use it within 24 hours. For best results, cut pasta may be refrigerated up to 24 hours before using or it may be left to air dry. For longer storage, Freeze the cut pasta, then wrap it tightly in plastic and return to the freezer. It will keep 3 to 4 weeks if carefully wrapped.

Yield: 1 1/2 pounds

Recipe courtesy Wolfgang Puck, The Wolfgang Puck Cookbook, Random House, 1986