recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Entrées
  • pasta
  • pizza
  • soups
  • potage & broth
  • rice & risotto
  • sauces & marinades
  • ...more
  • new: Blog

    Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "MY GRANDMA'S RAVIOLI"
    recipe excerpted from Wolfgang Puck's Pizza, Pasta, and More Copyright © 2000 by Wolfgang Puck

    ...for more great Wolfgang Puck' recipes go to our GREAT CHEFS page

    yields Serves 2 time--- difficultyeasy

      RECIPE INGREDIENTS

    Filling
    1 pound baking potatoes (about 2 large), scrubbed thoroughly
    2 tablespoons (1/4 stick) unsalted butter
    2 tablespoons minced shallots
    1 teaspoon minced garlic
    8 ounces farmer cheese
    5 ounces goat cheese
    2 ounces mascarpone cheese
    3 tablespoons freshly grated Parmesan cheese
    2 tablespoons minced fresh mint leaves
    2 tablespoons minced fresh chervil leaves
    1 egg, lightly beaten
    Kosher salt and freshly ground pepper

    1 recipe Basic Pasta Dough
    Semolina or all-purpose flour, for dusting
    1 egg lightly beaten with 1 teaspoon water, for egg wash
    8 tablespoons (1 stick) unsalted butter
    1/4 cup freshly grated Parmesan cheese
    Kosher salt and freshly ground white pepper
    Minced fresh flat-leaf parsley leaves

      RECIPE METHOD

    1. Make the filling: Bake the potatoes in a preheated 350 degrees oven until fork tender, about 30 to 40 minutes. Peel, and while still warm, pass through a food mill. In a small saute pan, heat the butter over medium heat. Add the shallots and garlic, and cook until soft. In a medium bowl, combine all the cheeses, the herbs, and the beaten egg. Add the cooked shallots and garlic and the warm potato. Stir until blended (being careful not to overmix, or the mixture will get pasty). Season with salt and pepper. Cover and refrigerate until needed. Then, with lightly moistened hands, roll into 1/2 ounce balls, about the size of golf balls.

    2. Cut the pasta dough into 4 portions and work with 1 portion at a time, keeping the remaining dough covered with plastic rap. Lightly dust the work surface with flour. With a pasta machine or a rolling pin, roll out the dough about 20 inches long and 4 inches wide. Brush the dough with egg wash and arrange 9 to 10 balls of filling on the lower third of the length of the dough, about 1 to 1 1/2 inches apart. Fold the top half over the cover the balls. Press the dough around each ball to seal, making sure that you do not have any air pockets. With a 2-inch round cookie cutter, cut the ravioli. Dust a tray with flour and arrange the ravioli on the tray, dusting with more flour. Repeat with the remaining dough, egg wash and filling. Refrigerate, covered, until needed.

    3. Bring a large pot of salted water to a boil. Cook the ravioli until ad dente, about 3 to 4 minutes.

    4. Meanwhile, in a large saute pan, over high heat, cook the butter until it begins to brown. Drain the ravioli and toss into the browned butter, turning to coat both sides. Add the cheese and season with salt and pepper. Garnish with parsley and serve immediately.


    HOT! We recommend:

    book coverThe Complete Book of Pasta and Noodles
    How do you boil pasta? How much water and salt do you need? Should you add oil to the water? How well should you drain it? (Turn to page viii for the answers.)
    One part cooking course, one part kitchen reference, and one part foolproof recipes, The Complete Book of Pasta and Noodles tells the story of flour and water like no other book on the market. Extensively covering the basics of pasta and noodles, this thoroughly researched and taste-tested guide is dedicated to the home cook who needs practical advice on everything from penne to pad thai. The experts at Cook's Illustrated present their knowledge and techniques in a hands-on way so that each and every step of the cooking process can be understood and easily executed. The authors leave room for interpretation and taste, of course, but you will not walk away from this book without knowing which olive oil to buy, why egg pastas tend to complement cream sauces, or how to mince garlic.
    The book is arranged in four sections, exploring first dried semolina pasta, then fresh Italian-style pasta, Mediterranean pasta and European dumplings, and finally, Asian noodles. There are thirteen chapters devoted to sauces alone, and recipes are included with the type of pasta with which they work best -- from the simplest to the complex, but all within reach of the home cook. As a bonus, the book includes excellent photographs of the various pasta and noodle shapes, and impeccable illustrations clearly depict each step of key techniques. Special sections are devoted to such specific topics as "Are Electric Pasta Machines Worth the Money?" and "A Guide to Popular Cheeses."
    "Cook's has always been the definitive word on any subject it tackles," says The Post and Courier, and The Complete Book of Pasta and Noodles will serve as the definitive reference volume for pasta lovers. More info
    book coverEveryday Pasta
    For New York Times bestselling author Giada De Laurentiis, pasta has always been one of the great pleasures of the table: it’s healthy and delicious; it can be light and delicate or rich and hearty; it’s readily available and easy to prepare--everything you want in a meal. And nothing satisfies a craving for Italian food quite like it! In Everyday Pasta, Giada invites you to share her love of this versatile staple with more than a hundred brand-new recipes for pasta dishes, as well as for complementary sauces, salads, and sides tempting enough to bring the whole family to the dinner table.
    Without forgetting about the classics we all love, Giada makes the most of the many varieties of pasta available to create recipes that combine familiar flavors in exciting new ways.
    Although most of these dishes are all-in-one meals in themselves, Giada also supplies recipes for her favorite appetizers, side dishes, and salads to round them out.
    Whether you’re looking for a simple summer supper that makes the most of seasonal vegetables or seeking comfort in a pasta bowl on a cold winter’s night, Everyday Pasta offers just the thing.
    • Tuna, Green Bean, and Orzo Salad
    • Crab Salad Napoleans with Fresh Pasta
    • Roman-Style Fettuccini with Chicken
    • Baked Pastina Casserole
    • Tagliatelle with Short Ribs Ragou
    • Spaghetti with Eggplant, Butternut Squash, and Shrimp
    Easy to prepare and endlessly versatile, pasta makes a wonderful quick supper when time is short but easily becomes an elegant meal when the occasion requires. In Everyday Pasta, Giada shows you how, with a few basic ingredients from the fridge and the pantry, you’re never more than minutes away from a delicious pasta dinner. More info
    book coverFood Made Fast: Pasta (Williams-Sonoma)
    Delicious Recipes for Busy People Designed for the busy home cook, Food Made Fast is the latest collectible series from Williams-Sonoma. Using a straightforward approach to everyday cooking, Food Made Fast is about delicious food, simply prepared, with easy-to-follow recipes and tips. Each book emphasizes keeping a well-stocked pantry, planning ahead, and using fresh ingredients as the keys to cooking delicious meals with a minimum of time and effort. Dedicated to a single subject - from Soup to Pasta to Weeknight - each volume makes it simple to plan, cook, and enjoy great-tasting food throughout the week. The recipes are both simple and inspired, making quick cooking a truly satisfying experience. More info

     

    << Back Pasta index Print page Top


    Partners: KitchenAid Outlet Great Gourmet Gifts From Lobster Gram Oneida.com the #1 Brand in Flatware! Shop at Home. We Deliver. Safeway.com Shop at Home. We Deliver. Genuardis.com Peapod Pfaltzgraff Web Site Get cooking with ShortOrder Sur La Table www.starbucksstore.com

    © 1997-2009 IM, All rights Res. | Privacy | | | Home