Tag Archives: Pine Nuts

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

Roasted Stuffed Tomatoes with Fresh Pasta

As I’ve mentioned before, I love carbohydrates intensely.  And for this reason, I think this might be in my top five favourite homemade recipes of all time.  But I’ve only made it the once…  It takes a long time to make pasta from scratch, it can’t be denied, but it’s also what makes this recipe so outlandishly tasty. Of course it will still be amazing using store bought pasta, but if you have a few hours to kill one afternoon (and a pasta maker), I strongly encourage you to try it.

AND this dish is perfect if you’re having company.  Impressive presentation is simple because everyone gets their own lovely roasted tomato on top of a heap of pasta!  Add a leafy green salad on the side, and tada!

So, get all your pasta making gear set up to start.

Pasta making Set-up

Make and knead your dough.

Dough Kneading

Pass it through the pasta maker a few times.

Dough through the roller

It should start to get really long, narrow and thin.  And try not to get too jealous of my gray jogging pants.

Dough rolled through the pasta maker

Next, put it through the spaghetti attachment.

Spaghetti!

Lay it out to dry.  Beware, it will take over your kitchen.

Spaghetti Invasion

EVERYWHERE.

Spaghetti

Now prepare delicious stuffed tomatoes to roast, and then devour with some fresh pasta. Start with the filling.  AKA:  Panko bread crumbs, Parmesan cheese, pine nuts, fresh parsley, fresh basil, garlic powder, coarse salt and fresh ground pepper and olive oil.

Roasted tomato filling

Scoop out of some of the tomato filling (dicing it if necessary), and stir it into  the bread crumb mixture.  Stuff everything back into the tomatoes, and roast at 400 degrees for about an hour.

Roasted Stuffed Tomatoes

Toss some fresh pasta with a bit of olive oil and/or melted butter and a bit of fresh parsley.  Top with roasted tomatoes. And if you feel like getting fancy, sautée up some pancetta in a little bit of maple syrup.  MMMMMMMmmmmmmm, crazy ingredients mixing and causing intense flavour sensations 🙂  IMAGINE IF YOU ADDED ROASTED GARLIC TOO????  Why didn’t I think of this before? 😦

Roasted Stuffed Tomatoes over Fresh Pasta

From another angle…

Birdseye view

Fresh Pasta Recipe

6 cups (+ more as necessary) all purpose flour
5 Eggs (Tip:  Don’t use eggs straight from the fridge!)

1.    Pour flour into large mixing bowl, and add eggs to centre.
2.    Mix eggs with a fork until completely blended with the flour.  Knead the mixture with your hands until it is completely homogenous and consistent.  If the mixture is too dry, add some water.  If it is too soft add some flour.  A good mixture should never stick to your fingers.
3.    Remove the mixture from the bowl and place it onto a lightly floured surface.  Cut mixture into small pieces.
4.    Set your pasta machine to the widest setting and pass a piece of the pasta mixture through the machine.  Repeat this 5-6 times, folding the dough over and adding some flour to the middle if necessary.
5.    When the dough has started to take shape, pass it through the smaller settings once or twice, until you obtain your desired thickness.
6.    With a knife, cut the dough crossways in pieces that are approximately 10 inches long.
7.    Switch your machine settings to the spaghetti attachment and pass the dough through to make your pasta!  Note:  if the rollers won’t “cut” this means the dough is too soft.  In this case you should pass the dough through the smooth rollers, adding some flour to the mixture.  If the dough is too dry and won’t catch in the machine, add a little water to the mixture and pass it through the smooth rollers once again.
8.    Place the pasta on a table-cloth (or hang from a pasta drying rack if you’ve got one) and leave it to dry for at least an hour.  This pasta can last a long time (1-2 weeks) if stored in a cool, dry place.
9.    Bring a pot of salted water to a boil and add the pasta.  Fresh pasta cooks in just a few minutes, averaging about 2-5 minutes, depending on thickness.  Stir gently and then drain the pasta once it has finished cooking.

Roasted Stuffed Tomatoes Recipe

6 Big, Juicy Tomatoes
1 cup Panko Bread Crumbs
½ cup chopped artichoke hearts (optional)
¾ cups Parmesan cheese
1/3 cup Toasted Pine Nuts
¼ cup chopped fresh parsley
¼ cup fresh basil
2 tsp garlic powder
1 tsp each kosher salt and pepper
2 tbsp Extra Virgin Olive Oil
½ cup pancetta, sautéed in maple syrup until crispy (optional)

1.    Preheat oven to 400 degrees.
2.    Cut the tops off the tomatoes and scoop out 2-3 tbsp of the innards.  Dice tomato innards into bite size pieces.
3.    Put diced tomato into big mixing bowl, and add the rest of the ingredients.  Stir until everything is thoroughly combined and stuff mixture back into tomatoes.
4.    Put in oven for 45 minutes until tomatoes are soft.  Serve on top of fresh pasta, and add sautéed maple pancetta if desired.

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Filed under Pasta, Vegetarian

Cilantro Pesto

Pesto is so versatile.  You can use it on pasta, in soups, on sandwiches, eggs, corn on the cob, bruscetta, etc. etc. etc.  It will liven up nearly any dish.  And it can be made with any number of ingredients as the star.  Of course, traditional basil pesto is always a favourite, but I had a big bunch of cilantro to use up so I decided to turn it into pesto.

Ingredients for Cilantro Pesto

Because you really only need a few tablespoons of pesto for most dishes, and because a normal sized batch of pesto produces a lot more than this, I usually pour any extra into ice cube trays and freeze for another day.  The portion size of the ice cube tray is perfect for one serving too.  I love it when things work out this well!

Close-up of Cilantro Pesto

I’ll include exact amounts in the recipe, but don’t worry about the ratios.  Adjust amounts to your taste.  If you think it needs more lemon juice, just throw some in and pulse the food processor a few more times.  No harm done.

Cilantro Pesto Recipe

2 cups packed fresh cilantro leaves

3 cloves garlic

1/3 cup sunflower seeds (or pine nuts)¼ grated Parmesan cheese

1 ½ tbsp lemon juice

¼ tsp each salt and freshly ground pepper

3 tbsp olive oil

3 tbsp water to taste (You can use more oil here instead if you like, but I don’t like my pesto super oily)

3 tbsp extra-virgin olive oil

1.  Combine cilantro, garlic, sunflower seeds and lemon juice in bowl of food processor or blender.  Turn food processor on and slowly add oil and water through feeder tube until it reaches your desired consitency.  I like a bit of crunchiness from the sunflower seeds, so I don’t run the machine longer than a few seconds.

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