Fresh and Simple Pasta Sauce

While there are many people who slave away in the kitchen for hours over a hot stove to perfect their Italian grandmother's tomato sauce, and while it may very well be quite delicious, I prefer a more casual approach to my summertime pasta.  This one comes together in about 20 minutes, (depending on your speediness with a knife).  It's a light, chunky sauce that lets you know exactly which vegetables you're eating.

Ingredients (for two servings):

- 3 tbsp olive oil

- 2 cloves garlic, minced

- 1/4 tsp. red pepper flakes

- 1/2 tsp salt

- 2 sprigs fresh oregano (or 1/4 tsp. dried)

- 3/4 c. onion, minced

- 3/4 c. yellow bell pepper, diced

- 1 1/2 c. tomato, diced

- 1/4 tsp. brown sugar

- handful of basil leaves, roughly chopped.

Directions:

- Add the olive oil to a large skillet and heat over medium high.

- Add the garlic, red pepper flakes, salt, and oregano and saute for about a minute.

- Add the onion and saute until just translucent, about 3 minutes.

- Add the bell pepper, tomato, and brown sugar.

- Continue to cook, stirring occasionally and lightly mashing the tomatoes with a wooden spoon for about 8 minutes until all of the vegetables are tender.

- If you would like a slightly thicker sauce, add about 1 tbsp tomato paste.

- Taste for seasoning, adjusting salt and brown sugar, (sparingly), as needed.

- Just before serving, add the fresh basil and toss another minute.

- Add your pasta to the pan and toss to coat.

I used whole wheat spaghetti as I really like the slightly nutty taste with the freshness of the vegetables. Optionally top you pasta with some good parmesan cheese for serving.  As a side I prepared some fresh romano green beans by boiling them in the pasta water for about 2-3 minutes, then tossing them with good quality extra virgin olive oil, salt, and black pepper.

Enjoy!

Chicken Ravioli, Hold the Chicken

I'm not a big fan of meat filling in ravioli.  I prefer them to be light, fluffy clouds rather than heavy dumplings.  By simmering the ravioli in chicken broth rather than boiling them in water, you get the best of both worlds: the ravioli stay wonderfully light and are infused with a strong chicken flavor.

Ingredients:
- Pasta dough: 1 cup flour, dash of salt, 1 tbsp dried herbs, drizzle of olive oil, 1 egg, 3 tbsp water.  See the steps here.
- 1 cup cremini mushrooms
- 2 cups fresh baby spinach
- 1/2 cup thick ricotta
- about 3 cups chicken broth (enough to just cover the ravioli), preferably home made
- 1 tbsp flour
- 1/4 c. grated pecorino
- fresh basil, for garnish

Directions:
- Chop the mushrooms and brown them in a large skillet with a little olive oil.
- Combine the mushrooms with the ricotta and the roughly chopped spinach.
- Spoon the filling onto the first sheet of pasta.
- Brush a little water on the pasta around the filling.
- Lay the second sheet of pasta on top and gently press down around the filling to seal them, then cut them.  Or cut them and then fill them: this tends to make them look nicer and makes it easier to get the air out, but sometimes I go for speed.
- Add the broth to the skillet at bring to a steady simmer.
- Gently place the ravioli in the broth in a single layer.
- Cook for approximately 6 minutes, then remove the pasta from the broth.
- Raise the heat to high and further reduce the broth.
- Mix the flour with enough water to make a smooth liquid, then add to the broth to thicken.
- Stir in the grated cheese and adjust the seasoning, if necessary.
- Spoon the sauce over the ravioli and garnish with fresh chopped basil.

Enjoy!

Whole Wheat Pasta with Fresh English Peas and Garlic Scapes

A quick weeknight meal is enlivened with fresh springtime ingredients.  English peas are available for only a short time, so get them while you can (and have fun shelling them!).  Garlic scapes are the green, plant part sprouting out of the garlic bulb we usually use-- you may have seen them when you've left a forgotten clove of garlic sitting around too long.  Use them like garlic, though they are milder and less spicy.

• Shell your peas and mince your scape (one will do).
• Bring a pot of water to boil and get your pasta cooking.
• Drizzle some olive oil in a large pan and add the scapes and a dash of salt; saute over medium heat.
• After a minute, add the peas and continue cooking.
• When the pasta is just al dente, add it to the pan and toss.
• Add some arugula or fresh spinach and cook just until wilted.
• Squeeze some lemon over the dish and sprinkle with some parmesan.

Serve and enjoy!

Squash Tortelloni in Brown Butter Sage Sauce

Making pasta from scratch is certainly not a quick process.  In fact, it's long and rather tiring and by the time you've folded that 50th tortelloni you're glad to be done with it.  But, at the same time, there's something simple, calming, and almost meditative about the process.  Pacing yourself while rolling the dough, reminding yourself to slow down as you fold each square of pasta: in a hurried world it's almost a luxury to take such time.  Besides...  the end result is pretty tasty.

Ingredients:
- 2 cups flour
- 2 eggs
- 1/4 c. water
- olive oil
- 4 cups cubed roasted squash: I used (I think) a Long Island Cheese Squash.  Any flavorful winter squash should work.
- 3/4 c. ricotta cheese
- butter
- fresh sage
- salt, pepper

Start by making the pasta:
- Combine the flour and 1tsp salt and make a well in the center.
- Crack the eggs into the middle, add the water and 1 tsp olive oil.  Whisk together and then stir them into the flour until a dough forms.
- Turn the dough onto a floured surface and kneed for about 10 minutes, until the dough is smooth and elastic.
- Let the dough rest for 15 minutes.
- Cut the dough into quarters and begin rolling out.
- Keeping the surface floured, roll the dough out as thin as you can.  You should get four squares at least 12 x 12" in size.  Let the sheets rest for 15 minutes.

Next make the filling:
- The squash can be roasted up to two days before.  Make sure it is completely fork tender.
- Put the squash in a large pan with 1 tbsp olive oil, 1 tbsp finely chopped sage, 1 tsp salt, and a little pepper.  Saute over medium heat while mashing the squash with a wooden spoon.  You want to further soften the squash and get the excess water out.
- When the squash is consistently mashed, gently stir in the ricotta cheese.  Taste and adjust the seasoning if necessary.
- Turn off the heat and let the filling cool.

Assemble:
- Cut your pasta into squares, approximately 3 x 3".
- Spoon approximately 1 tsp of the filling onto the middle of the square.  (If you want to make ravioli you can add a little more filling and just press another square on top.)
- Lightly wet the edge of the square and fold over opposite corners to form a triangle.
- Bring each side point into the middle and gently press to seal them together.  Mine were slightly over-stuffed, so i didn't flip up the edges per tradition, but I still liked the results.  Continue for each square.
- Make sure to place your ravioli onto a well-floured surface or parchment paper.  Let them rest in a cool place for at least 10 minutes to set before cooking.

Cook:
- Bring a large pot of water to a rolling but not violent boil.
- Gently lower the tortelloni into the pot, making sure they don't stick to the bottom.  Multiple batches will be necessary.
- Cook each batch for about 5 minutes.
- In a small pan, melt butter over medium-low heat until it begins to brown.  Add salt and a handful of sage leaves and fry them in the butter.
- Pour the browned butter and sage leaves over the tortelloni and top with just a little finely grated pecorino.  Serve immediately.

This recipe makes around 48 tortelloni, enough to serve 4-6.  They also freeze very well, uncooked.  Freeze them on a plate and transfer them to a bag once they are solid.
Enjoy!

Winter Squash Macaroni & Cheese

Were you a little overzealous at the last farmers' market?  Did you stock up on one or two or five... extra squash?  Have they lingered in your kitchen all winter while you assured yourself you would get to them soon enough?

It's okay.  There is still time.

Spring may be just around the corner but there is opportunity yet to use the last of those winter squash.  And no, it's not a soup, (you're welcome!).  Incorporating squash into the sauce is a delicious way to sneak some extra nutrients into macaroni and cheese.  Not to mention it's just plain delicious.  Tragically, I failed to obtain photographic evidence but I assure you it's worth your while/

This recipe makes one large casserole, about 9 x 13".  You can easily adjust the measurements for any amount.

- 1 small winter squash, approximately one pound.  I used a petite Hubbard squash, but just about any variety would work well.
- 2 cups dried pasta, such as macaroni, rigatoni, or penne.  I recommend a whole wheat pasta for additional nutrition and winter heartiness.
- 2 strips bacon (optional)
- 1 large sweet onion
- 1 cup flat leaf parsley
- 1 1/2 cups cheese:  I used 1/2 c. white cheddar and 1 c. gruyere.  It's what I had and it was delicious, but feel free to experiment.  I think some crumbled goat cheese stirred in would be lovely.
- 4 tbsp butter
- 4 tbsp flour
- 2 cups milk (not skim)
- salt, pepper, paprika
- bread crumbs (optional)

1. Bake the squash in the oven until completely tender.  Depending on the variety you use you can either just cut it in half or cut it into chunks.  Unless the skin is very thick and difficult to work with, I recommend peeling it and cutting it into chunks for faster cooking.
2. Mash the squash.  Make sure there are no hard lumps.  Set aside.
3. Cook your pasta until just al dente.
4. Drain the pasta and set it aside in your casserole dish.
5. Cook the bacon until crispy.
6. Set the bacon aside to cool and pour out excess bacon fat from the pan.
7. Dice the onion and saute it in the same pan until translucent and tender.
8. While your onions cook, grate the cheese setting 1/4 aside.
9. Add onions to pasta in casserole dish.
10. In the same pan add 4 tbsp butter and let it melt as you scrape up any brown bits.
11. Add the 4 tbsp flour and stir until blended.  The roux should be thick and paste-like.
12. Once the roux is smooth but not browned, slowly add the milk and stir to blend.
13. Add the cheese and the mashed squash.  Blend.
14. Add salt, white pepper, and paprika to taste.
15. Let the sauce simmer on low heat while you roughly chop the parsley and finely chop the bacon.
16. Scatter the bacon and parsley over the pasta in the casserole dish.
17. Pour the sauce over everything.
18. Gently toss the mixture, making sure everything is evenly distributed.  Be sure to get all the way to the bottom of the pan.
19. Sprinkle the top with 3/4 cup bread crumbs and 1/4 c. grated cheese.
20. Bake in a 350 degree oven until it is hot through and the top is golden.

Enjoy!

Waste Not, Want Not

While making my adorable circular Roasted Beet Ravioli, I accumulated quite the pile of pasta scraps.  Rather than toss them in the garbage, I decided to cook them for use in a pasta salad.  Granted, it won't be the prettiest pasta salad with all of the weird shapes, but it would make a great lunch to take to work.

After cooking the pasta (for just a few minutes), toss it with some olive oil and let it cool.  Add whatever you want.  I added some chopped sauteed swiss chard stems (also set aside from another meal), sauteed english peas, chopped fresh garlic scapes, some parmesan cheese, a little bit of whole grain mustard, white wine vinegar, salt, pepper, and herbs.  This will keep in the fridge for a few days, but any leafy greens should be added shortly before serving.

Enjoy!

Roasted Beet Ravioli

Though it doesn't show up in the photo much, the ravioli have a lovely pinkish glow: little bite-sized sunsets.

I've never eaten many beets.  I've had them in a few restaurant salads, but I've never bought them.  It's not that I'm opposed to beets-- I like them when I have them-- but I've never been inspired to explore them...  until they were delivered to me in my CSA box.  I've been told that beets are a big player so I decided to start off on a creative note.  These ravioli are definitely one of my favorite things I've ever made.  They're earthy and fresh at the same time, rich without being overwhelming.  These would be great to impress friends at a dinner party, or a nice way to make yourself feel fancy on a quiet night in.  They take a little time, but they are definitely worth it.

Ricotta & Cremini Ravioli

Fresh pasta is a joy to make.  Such simple ingredients come together between your hands in a matter of minutes into something elegant.  Unfortunately, making fresh pasta is nearly a novelty.  We've come to think of store-bought pasta as a basic ingredient.  Like buying lettuce to make a salad or ground beef to make a hamburger, we buy noodles to make a pasta dish-- rarely, if ever, thinking to buy some flour instead.  Even those who try to avoid pre-assembled, processed food still stock up on dried pasta.  There certainly is nothing wrong with that: dried pasta can be made excellently and you can easily acquire a multitude of shapes, each with their own special benefits.  However, fresh pasta-- especially  fresh ravioli-- deserves to be made now and then.  Trust me, you won't regret it.

First the noodles:

• Combine 1 c. flour with a dash of salt and make a well in the middle.
• Beat an egg together with a drizzle of olive oil (about 1/2 tsp) and 3 tbsp. water and pour in the well.
• Combine the mixture gently with a fork or your hands until it forms a dough, then turn it out onto a well-floured surface.
• Knead the dough for about 8 minutes until it feels elastic.
• Let the dough rest for at least ten minutes.
• Roll out your pasta.  Cut the dough in two equal pieces to be rolled out to as similar shapes as possible.  It should be as thin as possible without being transparent.  Lift and flip the dough often and keep it well floured to prevent sticking.
• Place the smaller of the two (if there is a difference) on a well floured surface to be filled.

For the filling (which can be made when the dough is resting):

• Combine 1 c. sliced cremini mushrooms in  a large pan with a drizzle of olive oil and a dash of salt.
• Cook the mushrooms on low heat until they are brown and fragrant, stirring as needed.
• Set aside to cool a bit.  You can chop them up more or leave them as whole slices depending on the texture you want for the filling.
• Blend the mushrooms with 1/2 c. ricotta cheese (for this recipe I prefer a lighter, more 'watery' ricotta to a very dense one-- think cottage cheese as opposed to mascarpone) and salt and pepper to taste.

To assemble and cook:

• Spoon the ricotta/mushroom mix into the first sheet in whatever size you prefer (or whatever size will fit in your stamp, if you have one).  To aid your placement you can trace the side of each ravioli onto the dough with a knife.*
• Dampen a pastry brush or your finger and moisten the sheet if pasta surrounding the scoops of cheese mixture.
• Gently drape the second layer of pasta on top and gently press it down around the ravioli pillows.  You do not want the top layer pulled taught over the mounds of cheese or you will have to stretch it to seal the ravioli (making it thinner or more likely to burst).  Try to eliminate air from the pockets as you press the dough together
• Stamp of cut out your ravioli.  If you have a stamp or a wheel cutter, it will likely also press the sheets of pasta together enough.  If you use a knife, choose a dull one.  You may also want to consider using the tines of a fork to crimp the edges to make sure the ravioli don't open.
• Bring a large pot of water to boil and cook the ravioli for about 6 minutes.
• While they cook, reheat the mushroom pan and add a dash of white wine to deglaze, then some cream, minced fresh rosemary, and fresh ground pepper.  Bring it to a boil and let it reduce as your pasta cooks.
• Plate the paste, spoon some sauce over it, and garnish with freshly torn italian parsley.

This recipe makes 12-15 ravioli.

*As an alternative to two separate layers of pasta, you can roll out one sheet, cut out squares, fill them, and fold them over into triangular ravioli.

Enjoy!

Garlic and Lemon Shrimp Pasta

This is a wonderful pasta dish that's a little lighter thanks to the bright flavors of the lemon and the firmer texture and earthier flavor of the whole wheat spaghetti, perfect for the rising temperatures of spring and summer.  Using arugula instead of the typical spinach is another slight twist.  It's quickly and easily made for any number of people and is great for lunch or dinner.

• Boil water for your pasta.
• In a large pan, combine 3 tbsp butter with 2 minced cloves of garlic, a pinch of salt, and a generous amount of freshly ground black pepper.
• After about a minute or two, add the juice of half a lemon.
• Let the sauce simmer on low heat while your pasta cooks.  Taste and adjust seasonings and the lemon to butter ratio.
• When you pasta is cooked, transfer it to the pan with the sauce.  Give it a stir to coat all the noodles.
• Add a generous amount of arugula and toss.  The arugula will reduce as it cooks, so add more than you think you need.  You just want to wilt the arugula; don't cook it until it's dark and mushy.
• Transfer the past to a serving plate.
• Turn up the heat on the burner under the now empty (but still lemon-buttery) pan.
• Once the pan is nice and hot, add the shrimp.  Make sure they are not precooked, or you will end up with tough and shriveled shrimp.  You can use frozen shrimp, but they should be completely thawed first.  You should hear a nice sizzle when you place them in the pan.
• Turn the shrimp after about 30 seconds (they should have a nice sear mark on them) and cook on the other side.
• Promptly remove them from the pan and serve on top of the pasta.

Enjoy!

Clean out your fridge Lasagna

Lasagna is pretty easy to make.  Boil some noodles, layer in a pan with other stuff, throw it in the oven.  Yet it can go wrong.  It can be heavy, too cheesy, and... boring.  Here are a few tips to inspire a little variety:

• Make your own noodles!  It's easier than you think.  Plus, you can make them more flavorful with herbs, and I think they have a more substantial feel (especially helpful for vegetarian lasagna).
• Raid your fridge.  A lot more can go into lasagna than tomato sauce, cheese, and meat.  Here I used some mushrooms and whole fresh basil leaves.  Try different kinds of onions, peppers, eggplant, artichoke hearts, spinach, sundried tomatoes, fresh herbs, pesto, etc.
• Change up the cheese.  A combination of ricotta, mozzarella, and parmesan is typical.  Here I used only ricotta for a lighter meal, with a sprinkling of gruyere on top.  Try some fresh goat cheese.  Go crazy and make a blue cheese lasagna!

Think of it this way: anything you could put on a pizza, you can put in lasagna.  Have fun experimenting and enjoy!