Manicotti Recipe
Ingredients
For the crepes:-
1. flour (2c)
2. water (1c)
3. milk (1c)
4. eggs (8)
make about 24 to 30 crepes.
For filling:-
1. Ricotta cheese (3pound)
2. eggs (3)
3. grated parmagianno cheese (1/4c)
4. mozzarella cheese cut into small cubes (1/2pound)
5. marinara sauce (3c)
6. parmagianno cheese (1/4c)
Method of preparation:-
1. Take a large bowl; mix all the ingredients for crepes. Mix them until gets smooth. Keep the batter for10 minutes.
2. Take a 7 inches Teflon coated frying pan. Put a drop of oil in it and then rub the oil with the paper towel on the bottom of the pan to coat. Place the pan over medium heat. Pour ¼ of batter in the pan. Cook it for 1 minute on each side. Repeat it until all the batter is used.
3. Take a bowl, mix all the ingredients if filling in it. Place 2 tablespoon of filling in each crepe. Fold the ends of the crepe to make a tube.
4. Take a baking dish, put 1 cup of marinara sauce on the bottom of the baking dish and then place the manicotti in the dish. Cover it with remaining marinara sauce and ¼ of parmagianno cheese.
5. Place the dish in preheated oven. Bake it for 10 to 15 minutes at 350 degrees. When it gets ready then serve it.
Number of servings -4
Pasta With Roasted Vegetables And Fresh Herbs Recipe
Ingredients
1. Barilla pasta (1pound)
2. yellow squash cutout ½ inch pieces (3-4)
3. peeled and smashed garlic (4cloves)
4. torn fresh basil leaves (1c)
5. parmesan cheese (1/4c) and a bit more for serving
6. Italian parsley (1/4c)
7. chopped fresh thyme (1to 2tsp)
8. Roma or plum tomatoes cut into ½ inch pieces (3-4)
9. several drizzles of olive oil
10. unsalted butter (2tbsp)
11. salt and pepper (to taste)
Method of preparation:-
1. First heat the oven to 400 degrees. Take a large baking sheet, put vegetables on it. Drizzle the vegetables with oil and add salt and pepper to taste. Coat the vegetables with olive oil.
2. Place the baking sheet with vegetables in it in a preheated oven and then roast the vegetables by stirring them occasionally until get brown. Bake it for about 30 minutes.
3. Meanwhile boil a large pot of salted water. Add pasta in it and cook it until it gets firm to touch. Drain the pasta but reserve a cup of pasta water.
4. Now put the pasta in a pot and roasted vegetables, cheese, bitter, fresh herbs, a drizzle of olive oil, salt and pepper to taste. When the mixture gets dry then add the reserve of pasta water. Mix it and then top it with cheese according to your desire and then serve it.
Number of servings – 4
Stuffed Seashell Pasta With Mushrooms Recipe
Ingredients
1. Jumbo pasta seashells (24)
2. frozen spinach, thawed and drained (5ounces)
3. chopped garlic (1tsp)
4. chopped shallots (2)
5. butter (2tbsp)
6. cooking cream (1c)
7. onion powder (1/2tsp)
8. ricotta cheese (2tbsp)
9. egg (1small)
10. cream cheese (2/3pkg)
11. gourmet mushroom mix (1c)
12. salt and pepper (to taste)
Method of preparation:-
1. Take a pan, boil water in it and then add seashell pasta in it to boil. Boil it until it gets soft and then cool it down with cold water.
2. Take a sauce pan, heat 1 tablespoon of butter in it and then saute mushrooms in it. Take a bowl, mix cream cheese, sauteed mushrooms, ricotta cheese, egg, onion powder and salt and pepper in it. Mix these entire well and then fill mixture in all seashells.
3. Take a frying pan, heat the left over butter in it and then saute the chopped shallots and garlic for about 3 minutes and add the cream. Boil it and then add the stuffed seashells. Now reduce the heat to simmer and cover it with lid. Simmer it for about 10 minutes or until the stuffing is cooked.
4. Add the spinach to the sauce before the seashell pasta is ready. During the cooking if the sauce becomes thick then adds some water or chicken stock in the pan. When it gets ready then serve it in serving bowl or a dish.
Number of servings -4
Cheese Tortellini In Blush Sauce Recipe
Ingredients
1. Cheese filled tortellini (300gm)
2. butter (1tbsp)
3. cooking cream (1/2c)
4. tomato sauce (1c)
5. sliced mushrooms (1c)
6. diced zucchini (1medium)
7. minced garlic (1tsp)
8. salt and pepper ( to taste)
9. diced roasted red peppers (1/2c)
10. water (2liters)
Method of preparation:-
1. Take a pan. Boil water of about 2 liters in it. Add cheese tortellini (pasta) in it and boil it for about 3 to 4 minutes until they are softening to touch. When pasta gets ready to boil then drain it and keep it aside.
2. Meanwhile take a frying pan, place it over heat. Heat the butter in it and then saute the vegetables with garlic in it for about 4 minutes.
3. When the zucchini gets soft then add tomato sauce and cooking cream in it and mix it well. Cook sauce until gets reduce and then add the boiled and drained tortellini. Add salt and pepper to taste in the blush sauce. Mix it well and then serve it.
Number of servings – 3
Pear And Taleggio Pasta Recipe
Ingredients
For pasta: -
1. Plain wheat flour (3 ½ ounces)
2. durum wheat semolina (16ounces)
3. eggs (3)
4. Olive oil (1spoon)
5. salt (a pinch)
For filling:
1. Kaiser Pear (1)
2. mascarpone cheese (3 1/2ounces)
3. ricotta cheese (7oz)
4. parmesan cheese
5. salt and white pepper (to taste)
For sauce:
1. Flour (1tbsp)
2. butter (1ounce)
3. grated parmesan cheese (1 3/4ounces)
4. fresh cream (3 1/2ounces)
5. asparagus tops (7ounces)
6. salt and pepper (to taste)
7. taleggio cheese (small bits)
Method of preparation:-
For pasta:-
1. Take a bowl, whip 3 eggs in it and add to the flour with a spoonful of olive oil and a pinch of salt in it.
2. Knead it until it gets the right consistency.
For filling:-
1. Wash the pears and then peel and cut the pears into small cubes. Now mix them with ricotta, mascarpone cheese, parmesan cheese, salt and pepper.
2. Take pasta dough and roll it and then place the prepared filling with spoon over it in the center and then seal with bow.
For sauce:-
1. Take a pan, melt butter in it by adding a spoon of flour and whipped cream in it. When it starts boiling then adds grated parmesan cheese and taleggo cheese.Mix it well and then add asparagus tops cut into small disks.
2. Now cook the pasta in salted water until gets al dente.Drain it and then place it in a serving dish with prepared sauce asparagus.
Pasta With Rapini (Broccoli Rabe) Recipe
Ingredients
1. Medium size pasta such as penne rigata (1 pound)
2. olive oil (1c)
3. rapini (broccoli rabe) cleaned tough stem discarded cut into 2 inch piece (2pounds)
4. balsamic vinegar (2tbsp)
5. minced garlic (4large cloves)
6. crushed red peppers (optional)
7. freshly grated parmesan cheese (1/2c)
8. salt and pepper (to taste)
Method of preparation:-
1. Take a large saute pan. Place it over medium heat. Add olive oil in it and heat it. Add garlic and saute it for 1 minute. Now add rapini and little water for moisture. Sprinkle with salt and pepper to taste.
2. Cover the pan and cook it for about 5 minutes. Then add balsamic vinegar, crushed red pepppers and again cook for about 15 minutes until the stems get tender.
3. Meanwhile take a pot of salted water. Boil it add pasta in it. Cook it until the pasta gets firm or al dente. Then drain the pasta and reserve little water for sauce.
4. When the sauce gets ready then adds pasta with reserve water in it and adds optional crushed red pepper. Toss them well to mix. Serve it immediately with freshly grated parmesan cheese.
Number of servings – 4
Creamy Pasta Primavera Recipe
Ingredients
1. Uncooked pasta such as fettuccini or capellini (1pound)
2. broccoli florets (2 1/2c)
3. heavy cream (1-1/2c)
4. sliced yellow squash (1small)
5. sliced zucchini (1small)
6. sliced carrots (2medium) chopped into ½ inch pieces
7. fresh asparagus (1pound)
8. olive oil (2tbsp)
9. chopped onion (1small)
10. unsalted butter (2tbsp)
11. fresh chopped basil (2tbsp)
12. chopped chives (3tbsp)
13. frozen and thawed peas (1c)
14. minced garlic (4 large cloves )
15. mushrooms(1/4 pounds)
16. salt and pepper (to taste)
17. Freshly grated parmesan (1/2c)
18. Romano cheese (1/2c)
Method of preparation:-
1. Take a large sauce pan. Blanch the vegetables in lightly salted water until get tender. First blanch the carrot, broccoli and asparagus. Then after 5 minutes add zucchini and squash and cook for 2 minutes. Do not over cook. Drain the vegetables and keep aside.
2. Take a pot of salted water. Place it over heat and add pasta in it. Cook the pasta until gets firm or al dente. Drain it.
3. Meanwhile take a large sauce pan, place it over medium high heat. Heat the olive oil in it and then add onion and then saute them until gets slightly soften about 4 minutes. Add mushrooms and salt and pepper, sauté them for 5 minutes.
4. Now add garlic and again cook for 1 minute. Then add butter and blanched vegetables and cook them until gets heated.
5. Now reduce the heat to medium, add the cream, chives, butter, cheese, basil, salt and pepper. Cook for 5 minutes and then add peas. Drain the pasta with reserve water and add to the sauce. Toss well to mix. Then serve it immediately.
Number of servings -4