Pasta Recipes:

Cheese Raviolis:

Pasta dough

2 cups all purpose flour

1 cup high quality all purpose flour

1 tsp. salt

2 T. Extra Virgin olive oil

1 cup warm water

1. Mix flour and salt together. Place on a clean flat work

surface.

2. Make a well in the center. Combine oil and water. Gradually add

liquid to center of flour. Incorporate sides of flour.

Alternate water and kneading until dough is a soft

consistency. About 10 minutes. Add more flour if needed

to make it smooth and elastic.

3. Cover in plastic wrap and rest 60 minutes or up to 2 days.

4. Roll out with floured rolling pin to 1/8 in. thick or using pasta

roller, available about $25.00 in kitchen appliance store.

5. Cut into rectangle, 3 in. across 15 in. long. With a knife cut 1.5 in.

across the 3 in. you should get 10 1.5 in. strips X 3 in.

6. Take filling mixture from below and place 1 tsp. in center of 1/2

7. Brush edges with water, lightly

8. fold over, press edges with a fork

9. refridgerate or place on sheet tray and freeze

 

Filling

1 cup ricotta cheese

1 egg

2 oz. of fresh grated romano cheese

salt and pepper

1. mix in bowl

2. follow steps as listed above

3. to cook, place in boiling water 5 - 7 minutes or when

raviolis float

 

Spaghetti and Meatballs: yields app. 16 X 1 oz. meatballs

1 lb. ground beef

1 each whole egg

2 oz. seasoned bread crumbs

1/8 tsp. ground mustard

1 oz. ketchup

1/2 oz. steak sauce

1/8 tsp. garlic powder

1/8 tsp. black pepper

1. in a bowl, combine all ingredients and mix thoroughly

2. form into 1 oz. balls

3. bake at 350 for 10 - 15 minutes or until 165 degrees

 

 

Gnocchis: serves 4

1 cup ricotta cheese

1 whole egg

1 cup flour

2 T. parmesan cheese

1 tsp. salt

1/2 tsp. black pepper

1. combine all ingredients

2. kneed into a smooth ball

3. refrigerate 2 hours

4. roll out into a 1/2 in. lengths, 18 to 24 in lengths

5. cut into 3/4 in. lengths

6. roll a fork across each length, leaving grooves in each one

7. to cook, place in boiling water 5 - 7 minutes or when

8. you can cook the gnocchis ahead, cool them in cold water if you

do this, toss in a small of oil, refrigerate until ready to

use.

9. Saute in hot pan with whatever you like.

10. add cooked bacon or ham and peas with a splash of lemon juice, 1

or 2 T. butter, salt and pepper.

11. you could serve them simply like this.

 

Variations: saute some scallops or shrimp, then add your gnocchis,

finish with some reduced cream and chicken stock,

parmesan cheese and english peas

Ham and Cheddar Cassoulette with Egg Noodles:

2 T. butter

2 T. flour

1. make roux

2 cups milk

3 cups raw egg noodles (cook)

1/2 tsp. dry mustard

8 oz. extra sharp cheddar cheese (shred, or

slice thin)

3/4 tsp. garlic powder

1 lb. cubed ham

1 cup buttered bread cubes

2. heat milk, thicken with roux

3. add, spices

4. slowly add cheddar cheese,

5. in a bowl stir sauce in with cooked egg noodles, and

ham

6. place in a buttered casserole dish

7. top with 1 cup buttered cubed bread

8. bake at 350 for 30 - 45 minutes or until golden and

bubbly

 

Macaroni and Cheese: serves 6 - 8

2 T. butter

2 T. flour

1. make roux

2 cups milk

2 cups raw macaroni (cook)

1/2 tsp. dry mustard

8 oz. extra sharp cheddar cheese (shred, or slice thin)

3/4 tsp. garlic powder

2. heat milk, thicken with roux

3. add, spices

4. slowly add cheddar cheese,

5. in a bowl stir sauce in with cooked hot macaroni

6. serve

 

Variations: place macaroni and cheese in buttered casserole dish, top

with buttered cubed bread and bake at 350 for 30 - 45

minutes or until crispy top.