Ravioli with a Fresh Tomato Sauce

Tags

cheese, Dinner, fresh, mushrooms, pasta, quick, ravioli, sauce, tomato, vegetarian

This is a quick work night dinner or busy weekend lunch that you can make to use up the last of this season’s tomatoes. I am sad that winter is coming but looking forward to fall foods… I can’t wait for soups, chowders, and root veggie hash. Mmmm!

Ravioli with a Fresh Tomato Sauce

• 2 servings of fresh cheese ravioli
• 3 cloves garlic, minced
• 2 Roma tomatoes, chopped
• 5 leaves of basil, sliced very thinly
• 1/2 lb fresh mushrooms, sliced
• 1/4 small onion, chopped
• Olive oil
• Parsley, chopped, to garnish
• Salt and pepper, to taste

Prepare the ravioli per package instructions. In a skillet, heat up about 1 tbsp. olive oil and sauté the mushrooms, garlic, and onion until tender. Add the tomatoes and warm through. Taste and season with salt and pepper. Remove from heat and stir in the basil. Place al dente ravioli on plates; top with sauce and garnish with chopped parsley. Serves 2.

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Cheese Ravioli with Asparagus and Walnuts

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asparagus, cheese, Italian, main dish, pasta, pesto, vegetarian, walnuts

I love this recipe because it is delicious, quick, cheap, and easy….. That’s what she said!

Cheese Ravioli with Asparagus and Walnuts

• 20 frozen cheese ravioli
• 1/2 bundle of fresh asparagus, lightly roasted in the oven
• 1/4 cup English walnuts, toasted and roughly chopped
• 1/8 cup pesto
• Parmesan cheese to garnish

Cook ravioli according to package directions. Drain and return to saucepan. Add the asparagus, walnuts, and pesto. Toss to coat. Garnish with Parmesan cheese. Serves 2.

Collard Green Carbonara

Tags

bacon, carbonara, collard, eggs, green, Italian, Parmesan cheese, pasta, Southern

Carbonara is one of the easiest and most satisfying dishes to make, especially on a work night. I worked today, came home, made dinner, went to the gym and ran 2 miles, showered and read a bit. I am tired! There is nothing better than a satisfying meal at home when all the rest of the day is a rush.

Collard Green Carbonara (from Southern Living)

• 12 oz uncooked spaghetti
• 6 thick hickory-smoked bacon slices, chopped
• 1 medium-size red onion, halved and thinly sliced
• 2 garlic cloves, minced
• 4 cups firmly packed chopped fresh collards
• 3 large eggs, lightly beaten
• 1 large  egg yolk, lightly beaten
• Salt and black pepper to taste
• 1/2 tsp dried crushed red pepper
• 3 cups freshly shredded Parmesan cheese

In a skillet, fry the bacon until browned and crispy. With a slotted spoon, remove the bacon, leaving behind the grease drippings. Add the onion to the bacon grease and saute until tender. Add the garlic and saute for another minute. Add the collards and saute for 5 minutes. Add the bacon; stir to combine. Remove from heat and set aside.

Fill a large pot with water and salt. Place over high heat and bring to a boil. Add the noodles and cook until al dente.

In a large bowl, whisk the eggs. Add the salt, pepper, red pepper, and cheese. Stir to combine.

Drain pasta and reserve some of the pasta water. Immediately pour the hot pasta onto the egg mixture and toss quickly to coat. The heat will cook the eggs. Add the collards and toss again. Serve with a garnish of Parmesan cheese. Serves 6 to 8.

A Simple Pasta Dinner

Tags

cheese, garlic, Italian, main dish, parmesan, pasta, quick

I love to cook but some nights I am just not in the mood to be in the kitchen for an extended period of time. This pasta dish is quick, easy, and satisfying. Plus the leftovers are good too!

Spicy, Garlicy Pasta

• 1/2 box of spaghetti
• 3 garlic cloves, minced
• 1 tsp of chili pepper flakes
• 1/4 cup of extra-virgin olive oil
• 3/4 tsp salt
• 1/2 tsp freshly-ground black pepper
• Parmesan cheese, grated

Cook spaghetti until it is al dente. Drain and set aside. While the noodles are cooking, gently heat the garlic, chili flakes, olive oil, salt and pepper until fragrant. Pour over the noodles and toss to coat everything evenly. Garnish with Parmesan cheese. Serves 2.

Bacon and Asparagus Pasta

Tags

alfredo, asparagus, bacon, food, Italian, main dish, pasta, quick

Here is a quick pasta dish I threw together using the ingredients in my fridge. It took no more than 20 minutes. A perfect dish for a work night meal.

Bacon and Asparagus Pasta

• 1/2 lb raw bacon, diced
• 1 lb asparagus, woody stems removed
• 3 garlic cloves, minced
• 1/2 lb pasta of your choice
• Alfredo sauce
• Parmesan cheese to garnish

In a skillet, saute the chopped bacon until crispy. At the same time, cook the pasta in salted water until al dente. Drain off all but a tablespoon of bacon grease. Add the asparagus and garlic; saute until the asparagus is bright green and tender. Combine the crispy bacon, asparagus, pasta, and the desired amount of alfredo sauce. Heat until warmed through. Garnish with Parmesan cheese. Serves 2 to 3.

Artichoke Stuffed Shells with Lemon Ricotta Bechamel

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artichoke, cheese, Italian, lemon, pasta, ricotta, stuffed, vegetarian

I love stuffed shells, artichokes, spinach and cheese. This recipe is the perfect combination of all these things. Be aware that it is rich and gooey and delicious and certainly not low calorie. It is a great recipe for a birthday or anniversary celebration or for just any old day you want pure decadence on a plate. Artichoke and Spinach Stuffed Shells with Lemon Ricotta Bechamel

(a variation of a recipe in the Smitten Kitchen Cookbook)

The Shells and Stuffing:

• 18 jumbo pasta shells
• 1 tbsp olive oil
• 3 tbsp butter, cut into pieces
• 1 large onion, diced
• 12 oz frozen artichokes, thawed and patted dry
• 1/4 cup dry white wine
• 1/2 cup grated Romano cheese
• 1/2 cup grated Parmigiano-Reggiano cheese
• 2 large egg yolks
• 1 tbsp lemon juice
• 1/2 tsp salt
• Black pepper to taste

The Sauce:

• 2 tbsp butter
• 1/8 cup all purpose flour
• 1 cups whole milk
• 1 clove garlic, minced
• 1/2 cup ricotta cheese
• 2 tbsp fresh lemon juice
• Salt and pepper to taste
• Parsley or basil to garnish

Boil shells in salted water until al dente, according to package instructions. Drain and toss with a bit of olive oil to keep them from sticking together.

For the filling – In a heavy skillet or pot, melt the three tablespoons of butter and cook until it turns nutty brown, stirring occasionally. Once browned, add the olive oil then onion and saute until lightly browned, about 7 minutes. Add the artichoke hearts and cook until softened, about 5 minutes. Add the wine and cook until completely absorbed. Remove from heat and allow to cool slightly. Transfer the artichoke mixture to the bowl of a food processor. Add both the cheeses, the egg yolks, lemon juice, salt and pepper. Pulse the mixture in the food processor until well chopped but with some texture.

For the sauce – Melt the butter in a saucepan. Once melted, add the flour and whisk until smooth. Add the milk one bit at a time, whisking continuously so that no lumps form. Add the garlic and bring to a simmer. Allow to cook for a couple of minutes to thicken. Remove from the heat and add the ricotta, lemon juice, salt and pepper. Taste and adjust seasonings as needed.

To assemble – Preheat the oven to 350 degrees. Pour half of the sauce on the bottom of a 9×13 glass baking dish. Scoop 1 tablespoon of the artichoke filling into each shell, placing the filled shell seam side up. When each shell is full, spoon the remaining sauce over the shells. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for another 15 minutes. Sprinkle with the herb garnish and serve immediately.

Sausage, Kale and White Bean Pasta

Tags

food, kale, main dish, pasta, quick, sausage, white bean

Perfect to make for a quick supper or a tasty lunch. Full of protein and flavor, this pasta dish filled my craving for garlicy, savory yumminess. Next time I may add mushrooms and a bit of cream.

Sausage, Kale and White Bean Pasta (from TasteFood)

• 1 small bunch curly kale, tough ribs removed, torn in bite size pieces
• Extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• Salt
• 1 pound pasta, such as gemelli, fusilli, farfalle
• 16 ounces Italian sausages, sliced 1/2-inch thick
• 1 (15-ounce) can cannellini beans, drained
• 3 plum tomatoes, coarsely chopped
• 1 garlic clove, minced
• 1/2 teaspoon crushed red chili flakes
• 1 teaspoon freshly ground black pepper
• 1 cup finely grated Parmigiano cheese, divided
• Handful of Italian parsley, chopped

Place the kale, 1 tablespoon olive oil, lemon juice and a pinch of salt in a large bowl. Toss the kale with your hands while rubbing the oil into the leaves. This will help to soften them. Set aside.

Bring a large pot of salted water to a rolling boil. Add pasta and cook until al dente, about 9 minutes. Drain.

While the pasta is cooking heat 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and brown on both sides, turning once, 3 to 4 minutes. Reduce the heat to medium and add the beans, tomatoes, garlic, chili flakes, and black pepper. Cook, stirring once or twice until heated through, about 2 minutes. Taste for salt and adjust seasoning as needed. Transfer to a large serving bowl. Add the pasta, kale, half of the cheese and the parsley. Toss to combine. Add more cheese to taste and serve any extra with the pasta. Serves 6.

Pasta con Sarde

Tags

food, Italian, main dish, pasta, sardines

Ok, this recipe is definitely a departure from my typically Southern/comfort food style recipes. Anchovies, sardines, raisins and pasta?!? Yeah, nothing like what I normally make. I saw this on Food 52 and my curiosity was piqued. It is a completely different flavor profile than commonly seen in my kitchen. I was pleasantly surprised by how good this turned out. I don’t know that it will become a regular pasta dish but I am glad I tried it!

Pasta con Sarde (from Food52)

• 1 small onion, diced
• 1/4 cup olive oil
• 1 fennel bulb, thinly sliced
• 3 garlic cloves, minced
• 1/2 cup white wine
• 6 anchovies, drained (get the best quality available)
• 2 cans of sardines, drained (get the best quality available)
• 4 tbsp raisins
• 4 tbsp pine nuts
• 1 tsp fennel seeds, crushed
• Red pepper flakes
• 1 pound pasta of your choice (I used ziti)

Saute onion and fennel in a large skillet for 5 minutes. Add garlic and red pepper flakes. Cook until soft. Add wine, anchovies, sardines, raisins, pine nuts, and fennel seeds. Continue cooking on low heat. Boil pasta until al dente and add to sardine mixture. Add some of the pasta cooking water to create sauce if too dry. Serves 4.

Rustic Manicotti

Tags

beef, cheese, food, Italian, main dish, manicotti, pasta, ricotta, sausage

Some days you just crave cheese, sausage, and noodles. I try really hard not to be an emotional eater but with these cold, miserably dark winter days it is hard to resist. I can’t wait for spring!

Rustic Manicotti (a variation of this Food52 recipe)

• 1 medium onion, diced
• 1/2 pound lean beef beef
• 1/2 pound spicy italian pork sausage
• 14 manicotti shells
• 1 (15 ounce) whole milk ricotta
• 3 cups shredded mozzarella
• 1 cup grated Parmesan cheese
• 2 tbsp chopped Italian parsley
• 2-3 garlic cloves, microplaned
• 3/4 tsp crushed red pepper
• Salt & pepper to taste
• Good tomato sauce like Grammy’s Spicy Spaghetti

In a heavy skillet, brown together the ground beef and sausage. When some of their grease has been released, add the onion and saute until meat and onions are cooked through.

Cook the manicotti in a large pot of boiling salted water until they are mostly softened but are still firm enough to stuff without tearing to bits.

Preheat your oven to 375 degrees. In a bowl, combine 1 1/2 cups of mozzarella cheese, 1/2 cup Parmesan, the parsley, garlic, crushed red pepper, salt and pepper. Combine well.

Spoon out enough of your tomato sauce to cover the bottom of a 9×13 inch glass baking dish. Stuff each manicotti shell with the cheese and meat mixture. Cover the shells with the rest of your tomato sauce. Sprinkle with the remaining mozzarella and Parmesan. Bake until cheese is melted and the sauce is bubbly. Serves 6 to 8.

Cheesy Spicy Sausage Pasta

Tags

cheese, food, one dish, pasta, quick, sausage, spicy

This pasta is something like a dish you might get at a sit down restaurant like O’Charlie’s or the like. It tastes like hard work and only took 30 minutes from start to finish. It is a great work/school night meal and I am sure that tomorrow’s leftovers will be just as tasty.

One Year Ago: Calico Beans

Cheesy Spicy Sausage Pasta (a variation of a recipe from A Bitchin Kitchen)

• 1 tbsp olive oil
• 1 (14 oz) package smoked turkey sausage, sliced into rounds
• 1 1/2 cup diced onion
• 2 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (10 oz) can Ro-Tel tomatoes, original style
• 1/2 cup heavy cream
• 8 oz uncooked penne pasta (about 2 1/2 cups)
• 1/2 tsp pepper
• 1 1/2 cups Monterey Jack cheese, shredded

Heat oil over medium-high heat in a cast iron skillet. Add the sausage and onion, and cook until lightly browned, about 4 minutes. Add in the garlic, and cook for 30 seconds. Add the broth, Ro-Tel, heavy cream, uncooked pasta, and pepper, and give the mixture a good stir. Bring to a boil, cover the skillet, and reduce heat to medium-low. Simmer until the pasta is tender, about 15 minutes, stirring once or twice while cooking. Preheat the broiler while the pasta is cooking. Remove the skillet from the heat, and stir in 1 cup of the cheese. Top with remaining cheese. Broil until the cheese is melted and lightly browned – about 3 minutes. Serves 4.