Tag Archives: pasta

Artichoke and Pine Nut Pesto Ravioli

Right before Christmas some family came to town, and we had a night in at my place where we cooked dinner.  Artichoke and Pine Nut Pesto mixed with some ricotta cheese and stuffed inside homemade ravioli, to be exact. 🙂 I had some pasta dough in the freezer, so all we had to do was make the filling and assemble everything.  Everyone pitched in and we created an insanely delicious meal.  Fun stuff!

We played around with the best way to make ravioli, and settled on using a round ravioli stamp.  Cutting them by hand was messier and just not as pretty.  Since they were big, the trick was not to over-stuff it, and find a good balance of pasta and filling.  I think we nailed it!

Raviolis

Raviolis

We cooked everything up and topped with a lemon brown butter sauce, fresh basil and Parmesan.  No leftovers in sight!

Artichoke and Pine Nut Pesto Ravioli

Artichoke and Pine Nut Pesto Ravioli

Artichoke and Pine Nut Pesto Filling Recipe

1 cup artichoke heart, cooked (canned would be fine, and roughly chopped)
1/8 cup toasted pine nuts
1/4 cup extra virgin olive oil
1 small garlic clove, peeled and minced
1/3 cup Parmesan cheese, finely grated
pinch coarse salt
a few grinds of fresh black pepper
1 -2 teaspoon fresh tarragon leaves, thinly sliced
1/2 – 3/4 cups ricotta cheese, to taste

  1. Pulse the first 7 ingredients together in a food processor. Stir in the ricotta and the tarragon and season to taste with more salt and pepper, if needed.

Note: Omit ricotta and serve pesto mixed with spaghetti or spread on some grilled bread for a tasty snack.

Fresh Pasta Recipe:

2 organic large eggs
10 organic large egg yolks
2 cups all-purpose flour, plus more for kneading and dusting

  1. Whisk together the whole eggs and yolks in a bowl.  Put the flour on a large board or in your biggest mixing bow, make a well in the centre, and pour the eggs into the well.  Slowly bring in the flour using a fork and then knead by hand just a few times or until a nice dough forms.  Add  a bit more flour if the dough is very sticky.  Let the dough rest under a tea towel for at least 10 minutes before proceeding.
  2. Take out your pasta machine.  Cut the dough into 8 pieces and roughly form into rectangles.  Dust each rectangle with a bit of flour.  Starting on the widest setting, put one piece through the machine, dusting with more flour if it’s at all sticky.
  3. Fold the dough over itself and go through again on the same setting (you are essentially kneading and stretching the dough). Repeat this process on each setting, going from widest to thinnest, until you are left with a long, thing sheet of pasta. Be gentle during the process and careful not to tear your sheets.
  4. Repeat the whole process with all the pieces  of dough, laying them on tea towels or your clean counter. Cover with plastic wrap or a barely damp towel.
  5. Add a few tablespoons of filling every few inches to the top of a sheet, and top with another sheet of pasta.  Stamp or cut out your raviolis, making sure the edges are sealed so none of the filling escapes.
  6. Top with sauce of choice.  I used a brown butter sauce with a bit of lemon, but I bet this would be great topped with something creamy, as well.  Don’t forget the Parmesean, basil and fresh ground pepper to finish it all off!

From:  My Father’s Daughter

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Filed under Main Courses, Pasta, Vegetarian

Minestrone

Needless to say, fall is prime minestrone eating time.  There are so many variations of this delicious and healthy soup –  it’s a handy recipe to have when you need to clean out the fridge, just throw in whatever you need to use up! Personally, I prefer a semi spicy tomato-Parmesan flavoured broth with a healthy serving of veggies, beans and pasta with some fresh spinach thrown in right before you eat.  I don’t find soggy soup soaked spinach particularly appetizing, so I usually wait until the last possible minute to add it.  And, if you have some crusty Italian bread on the side, you’ve hit the fall-dinner jackpot 🙂

Fresh Sinach and Minestrone

Give it all a stir and dig in!

Minestrone

Minestrone Recipe

2 tbsp canola oil
3 slices back bacon, chopped
1 onion, chopped
4 cloves garlic
2 carrots, chopped
2 celery stalks, chopped
1 tbsp dried oregano
1 tsp red pepper flakes
Salt and pepper, to taste
1 can diced tomatoes
6 cups chicken stock
1 can each red kidney beans and chickpeas, drained and rinsed
1 cup short pasta (rigatoni, penne, shells, tubetti etc. etc. etc.)
1/3 cup chopped fresh Italian parsley
2 tbsp chopped fresh basil
Grated fresh Parmesean, to taste

  1.  In soup pot, heat oil over medium-high heat and cook back bacon for 2 minutes.  Reduce heat to medium and add onion, garlic, carrots, celery, oregano, red pepper flakes, salt and pepper.  Cook for about 10 minutes or until softened and just about golden.
  2. Add tomatoes, pour in chicken stock; bring to boil.  Reduce heat to simmer and add beans, chickpeas and pasta.  Simmer for about 20 minutes or until pasta is tender.  Stir in Parmesean, parsley, and basil.  Add spinach right before eating.

*Skip the back bacon and use veggie broth for an easy vegetarian meal!

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Filed under Main Courses, Soups & Stews