Fresh Herb and Cheese Ravoili

I have a pretty intense herb garden growing on my roof right now. After making mountains of pesto, I have been looking for other ways to use herbs in bulk. Personally, I find plain cheese ravioli to be pretty boring. It can be creamy and delicious, but after a few bites, I get it and want to move on. This recipe takes plain cheese ravioli to a new place and helps it stand up to sauces better than the standard variety. For expediencies sake, I made this batch of ravioli with pre-made wonton wrappers that I had in my fridge. The flavor is a little different than a typical pasta dough, but they are thin, perfectly cut and allow for the making of fresh pasta without making a mess of the kitchen. It also worked out fabulously with last nights Olympics matches, I set up a little ravioli making station on my coffee table and produced a freezer's worth of ravioli while watching the games.

     



















Ingredients
1 package of pre-made wonton wrappers
1/2 log of goat cheese at room temperature (about 2 ounces)
3/4 cup of ricotta cheese
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh chopped herbs (basil, thyme, oregano, chives)
1 teaspoon fresh cracked black pepper
1/4 tsp nutmeg
1/2 teaspoon salt
juice of 1/2 lemon

1. Combine the cheese, herbs and seasoning in a bowl and mix thoroughly. Taste and re-season accordingly.

2. Put a heaping teaspoon into the center of each wrapper. Dip your finger in water and wet the edge of the wrapper all the way around. Place the top wrapper on and push the edges down to seal. Try to get as much air out of the center as possible.

3. Place ravioli in a large boiling pot of water. They should cook in 2-3 minutes and will float when done.

4. Top with pesto and a little fresh cracked pepper.

Lemon & Goat Cheese Ravioli with Tarragon and Pink Peppercorns

Never has anything been more simple and so ridiculously delicious. I pulled this recipe out of Plenty by Yotam Ottolenghi, my first try at a recipe of from this book. Needless to say, I will definitely be trying others. For a fresh pasta recipe, this is really really simple. The dough can be made in a food processor, and the filling with a fork. Assembly is quick, and since there is no sauce to speak of, for a fresh pasta dish, this is actually pretty fast. The turmeric and lemon zest makes the dough bright yellow, and the creamy goat cheese filling makes for a satisfying summer dish.

     Ingredients

Pasta Dough

3 tbsp olive oil

3 medium eggs

1 2/3 cups pasta flour

1/4 tsp ground turmeric

grated zest of 3 lemons

Filling

300 g soft goat cheese

1/3 tsp sea salt

pinch of chili flakes

black pepper

1/2 tsp lemon juice

1 egg white, beaten

To Serve

2 tsp pink peppercorns, finely crushed

1 tsp chopped tarragon

grated zest of 1 lemon

rapeseed oil (olive oil is fine if you can't find rapeseed)

1. Start with the dough. Whisk the oil and eggs together. In a food processor, add the flour, turmeric and lemon zest, add the oil and egg mixture and blend until the dough is crumbly. Depending on humidity, you may need to add more flour or oil. Once the dough comes together (this may take a little hand kneading), divide into 4 equal blocks, wrap in plastic wrap and chill for 30 minutes to 2 days.

2. Dust the work surface with flour. Roll the dough flat and run through the pasta machine to the thinnest setting. When each sheet is rolled, keep it under a moist towel to prevent it from drying out.

3. Combine the filling ingredients minus the egg white with a fork. 

4. Using a pastry cutter or the rim of a glass, cut the rounds of pasta. Brush the dish with the egg white and place a teaspoon of filling in the center. Place another pasta disk on top and press the edges to seal. Allow the finished ravioli to dry for 10-15 minutes before cooking. 

5. Cook the ravioli for 2-3 minutes. Top with peppercorns, tarragon and lemon zest. Drizzle with oil and serve. 

Italian Inspired Grilled Vegetable Summer Rolls

Heat advisory disclaimer- not a fresh pasta recipe. Its just too hot to eat nearly anything in New York this summer. We are living in a 100 degree world and I am an Alaskan girl. I want to melt. One positive of this weather is I am inspired to make summer rolls, or anything that can be serve cold and doesn't involve heavy meat. I love Asian food and the refreshing nature of a nice crunchy summer roll. One of my best friends is allergic to shell fish, so the tofu in this dish replaces the typical shrimp and also makes this a very healthy summer meal. It is basically a grilled vegetable salad wrapped up in rice paper and topped with a mint balsamic dressing. It is fun for guests, and fast and easy to make.

     Ingredients

1 Japanese eggplant, trimmed and cut into 1/2" slices

1 zucchini, trimmed and cut into 1/2" slices

2 portabello mushrooms cut into 1/2" slices

1 red pepper cut into strips

1 head radicchio 

1 package firm tofu cut into 1/2" slices

mint leaves

basil leaves

2 cloves garlic finely chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 package rice paper sheets

1. Brush all the vegetables with olive oil, salt and pepper and grill until cooked but not soggy. The eggplant will take about 8 minutes, the other vegetables may be a little faster. For this dish I didn't grill the pepper at all to have an added crunch in the finished roll which I would recommend. The radicchio also need not be grilled.


2. While the vegetables are grilling (this can all be done on a grill pan by the way), make the dressing. Combine the vinegar, 3 chopped mint leaves and 3 chopped basil leaves, the garlic and salt and pepper. Drizzle the olive oil in while whisking. Marinate the tofu in the dressing, about 15 second per side and transfer to a plate. Save the remaining dressing for the finished rolls. When the veggies are done grilling, grill the tofu about 3 minutres per side.


























3. When everything is grilled, slice the finished vegetables and tofu into 1/2" x 1/2" strips. Cook the rice paper according to the package, typically this involves simmering water in a large saute pan and dunking the rice paper sheets for 30 seconds so they soften. Assemble the rolls by putting a slice of each vegetable, tofu, and mint and basil leaves with a drizzle of dressing. Wrap, slice in half and enjoy.

Farfalle with Asparagus, Snap Peas and Fresh Lemon Pesto

Fresh pesto is easy to make and can transform a very simple dish into something impressive.  Simply saute asparagus and snap peas and toss with farfalle and fresh pesto for a green, summery weeknight dish.  This dish is good both hot and cold, and is worth making more than you need so there are guaranteed leftovers.

     Pesto Ingredients
1 cup packed fresh basil
1 garlic clove
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup toasted pine nuts (toast over medium/low heat for 4-5 minutes)
1/3 cup grated Parmesan cheese
1/3 cup olive oil  
1/2 tsp fresh cracked pepper 


     Pasta Ingredients
3-4 cups farfalle pasta
1 bunch asparagus, ends trimmed
2 cups snap peas
1 garlic clove
olive oil

1. For the pesto - combine the basil, garlic, lemon zest and juice, toasted pine nuts, Parmesan and pepper into a food processor and pulse for 30 seconds. With the machine off, scrape the edges. With the machine running, slowly drizzle the olive oil until incorporated, about 30 seconds. Taste and adjust as desired.

2. Boil water and start cooking the pasta.

3. Chop the asparagus into pieces slightly shorter in length than the snap peas. Remove the ends of the snap peas.

4. In a saute pan, add 2 tablespoons of olive oil and 1 sliced garlic clove. Add the garlic while the oil is cold and allow them to heat up together, this infuses the oil with the flavor of garlic. Bring to medium heat, add the snap peas and saute for 3 minutes, then add the asparagus and cook until al dente (meaning they still have a slight crunch).

5. Add the pesto to the pan with the vegetables and the pasta and toss until evenly coated. You may need to add some of the pasta water to loosen up the pesto so it can spread evenly.

Panzanella

Panzanella is a Tuscan salad made with bread and tomatoes that is popular in Central Italy during the summer.  The idea of bread in salad may sound a little strange, the bread does get a bit soggy but it is actually a very delicious type of soggy within the first few hours after dressing.  Typical Italian Panzanella does not grill the bread, they also use typical unsalted Italian bread which very dense.  You're choice on the matter of authenticity, but I like to use a crusty salted bread that has a good hard crust and a soft chewy interior. Any combination of fresh vegetables can be used in this salad, tomatoes with onion and basil are very traditional but peppers, cucumber and asparagus are very nice additions.

     Salad Ingredients
1 loaf of crusty Italian bread 
2 tomatoes seeded and chopped into 1" chunks
1 red onion sliced into rounds
1/2 cucumber sliced into half rounds
handful of basil leaves 


     Dressing Ingredients
2 tablespoons fresh squeezed lemon juice
2 tablespoons champagne vinegar 
1 garlic clove finely chopped
fresh cracked pepper
1 teaspoon Dijon mustard
1/2 cup olive oil


1. Cut the loaf of bread in half, olive oil both sides and grill on a grill pan for 5 min each side. If you don't have a grill pan (get one) you can use the broiler in the oven to get a nice toast on both sides. Slice the grilled bread into 1" cubes.

2. Grill the onion rounds on the grill pan for 5 min each side. Roughly chop.

3. Combine the tomatoes, cucumber, onion, basil and bread in a bowl. Toss with dressing and let sit for 15 minutes before serving.

Homemade Chicken & Artichoke Tortellini with Lemon Cream Sauce

                                                           














            Tortellini making is a bit of an art form. It reminds me of building models in college which I found hugely relaxing and enjoyable. For a person with no model or pasta making experience it may sound too daunting to try, but I promise it is easier than one would think and is well worth the effort. Tortellini also freeze really well, which means dedicating an evening to tortellini making will pay you back with many delicious and impressive dinners. This recipe uses slow cooked chicken and artichoke hearts from the freezer section, topped with a very simple lemon cream sauce which is tasty and comforting.

     Tortellini Recipe 
3 slow cooked chicken thighs, finely chopped 
1 cup artichoke hearts, finely chopped
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
salt and pepper


fresh pasta dough cut into 2" diameter rounds (the rim of a wide glass can serve as a template but  cooking stores also sell round cutters in many sizes)


     Sauce
3 tablespoons unsalted butter
1 garlic clove sliced
1 shallot, finely chopped
Zest from 1 lemon
Juice from 1 lemon
1/2 cup heavy cream
salt and pepper


1. Prepare the tortellini pasta rounds. Store cut rounds on parchment paper in layers (do not overlap) until ready to assemble.

2. Combine the first 6 ingredients in a bowl and mix thoroughly. Salt and pepper to taste. You should taste the mixture, it is cooked. Make sure you like the way it tastes, adjust the seasoning as necessary.

3. To make the tortellini, put a small amount (a heaping teaspoon depending on the size of your pasta rounds) in the center of the round. Fold the round in half to create a crescent, sealing the edges with water. Place your thumb in the center of the folded edge of the crescent and wrap the ends together. Pinch the ends so they bond, you should have a tortellini! Continue with the remaining rounds and filling. The leftover rounds can be used for maltagliati.

(You may have something that looks more like a finger puppet. If you do, don't despair, I am working on a webisode for tortellini making for visual learners, stay tuned. If you just can't get a tortellini from verbal instructions, you can make ravioli, place about a tablespoon in the center of a round, top with another round and seal the edges. No harm no foul.)

4. In a large saute pan, cook the shallots and garlic in butter with salt and pepper. Saute on low heat until soft, about 5 min. Stir in cream and zest and simmer until thickened slightly, about 10 min. Add the lemon juice and remove from heat. 


5. In a large pot of boiling water, place the tortellini. When they float, they are cooked, about 4 minutes. Freeze the extras pre-cooking on a cookie sheet until frozen, then transfer to a plastic bag or tupperware. 


6. Combine with the sauce and enjoy.

Maltagliati with Zucchini and Squash

Maltagliati is the Italian word for "badly cut" meaning scrap pasta. After making pasta rounds for tomorrow nights tortellini, I was unenthusiastic about making myself a nice meal.  Luckily I had a pile of remnant pasta pieces next to my stove, and combined with a squash and zucchini from my refrigerator, I ended up with a nice dinner and tomorrow's lunch.

     Recipe


1 medium zucchini
1 medium yellow squash
2 cloves garlic (smashed with the back of the knife)
1 tablespoon fresh thyme leaves (or 1 1/2 teaspoon dried)
3 tablespoons olive oil
3 tablespoons grated Parmesan cheese
salt and pepper to taste


1 large handful fresh Maltagliati pasta (or dried penne or farfalle would be good)


1. Heat the olive oil in a pan on medium heat. Meanwhile, slice the zucchini and squash in half lengthwise and then chop into 1/4 half rounds.

2. Place the zucchini and squash in the pan, add a the thyme, salt and fresh cracked pepper and stir. Then add the garlic on top, do not stir, and place the lid on. Let this sit for 5 minutes.

3. Uncover the pan, allow the water from the lid to drip back into the pan and stir. At this point the vegetables should be not quite al dente. Turn up the heat to medium high and cook until the vegetables start to brown slightly.

4. Add the cooked pasta, the cheese, salt and pepper to taste, and if needed, a little more olive oil. This can be made with dried pasta as well, I'd recommend penne, but the maltagliati makes this special and very quick!