Holiday season is rapidly coming to an end, or really, its a beginning, beginning of a new year, new wishes, and goals. Along with the new year is typically a resolution to diet and exercise….I will be talking about both on Friday; however I like to think of it as a “lifestyle” change…tune in to WREG 9:00 to see what quick & easy healthy dish I will be preparing…recipes and videos to follow…
A few weeks back I had this wonderful young woman in one of my Viking classes, the event was a wedding shower. We made home made ravioli’s and a quick and easy tomato sauce….I promised her and her friends that I would post the recipe … sorry it’s taken me a while, but here you go…and btw…thank you so much for the thoughtful card and calendar….
2 tablespoons extra virgin olive oil
1 small shallot, finely diced
2 cloves garlic, minced
1/4 teaspoon red pepper flakes
1/4 cup red wine
2 cans diced tomatoes
1/2 teaspoon basil
1/2 teaspoon oregano
black pepper to taste
In a medium saucepan heat oil over medium low heat. Add shallots, garlic, fennel seeds and red pepper flakes. Cook until transparent, about 5 minutes. Deglaze with red wine and add remaining ingredients. Simmer over low heat for 30 minutes. Serve over pasta! Enjoy and I wish you and Jairus a wonderful wedding and a very long healthy and happy life together as husband and wife!!!
Are you planning a holiday party? Perhaps you are going to a party and need to bring something….this recipe is quick, easy and very very tasty…if you can’t find the Sherry Vinegar, substitute white wine instead….Fresh Market is a good resource….I love the holiday colors in this one….hope you enjoy it as much as my guests have!
½ cup extra-virgin olive oil
2 tablespoons sherry vinegar
2 green onions, very thinly sliced
½ shallot, finely minced
2 cloves garlic, finely chopped
½ teaspoon whole cumin seeds, lightly toasted*
1 bay leaf
Salt and freshly ground black pepper, to taste
½ pound manchego cheese, thinly sliced (mandolin works best)
1 medium roasted red pepper chopped**
2-3 tablespoons manzanilla olives, coarsely chopped
Whisk together the oil, vinegar, green onions, shallots, garlic and cumin seeds; season to taste with salt and pepper. Add the bay leaf and set aside until needed.
Arrange the cheese slices in an attractive serving dish; top with the roasted peppers and chopped olives. Pour the marinade over the peppers, cover and refrigerator overnight, or up to four days before serving.
Let stand at room temperature at least 1 hour before serving. (Remove the bay leaf) Garnish with chopped fresh parsley (optional).
*To toast the cumin seeds, heat a small sauté pan over medium heat; add the cumin seeds and cook, stirring constantly, until the aroma is released and the seeds just begin to brown.
**To roast the pepper, char the pepper over a gas flame on the stove or a broiler, turning to ensure the skin blisters evenly. Place the roasted red pepper in a small bowl and cover with plastic wrap until cool. Peel the dark skin and remove the seeds, do not rinse under water.
Nothing like home made ravioli, the flavor, the freshness can’t be duplicated with conventional “store bought” frozen brand. Yes, it does take a little time, but is it worth it…”you betcha”….Give this a try or take one of my “pasta classes” at Viking for lots of hands on experience. You will need several pieces of equipment to make your pasta…a food processor is great, but not necessary. However you will need a “pasta machine” and a ravioli press. I also use a “potato ricer” to remove the liquid from my spinach mixture, however you can also place the spinach in a hand towel and squeeze out all the liquid.
3 large eggs
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
2 cups all purpose flour
In the bowl of a food processor with a knife blade, add eggs, oil and salt. Process until combined. Add 2 cups of flour and process until dough balls up, adding additional flour if too sticky. Remove from the processor and wrap with plastic wrap until ready to use.
16 ounces Ricotta cheese
1 cup shredded mozzerella
1 large egg
1/4 cup grated parmesan cheese
1/4 teaspoon ground nutmeg, optional
1 teaspoon extra virgin olive oil
6 ounces fresh spinach, stems removed and coarsely chopped
2 cloves garlic, minced
salt & pepper to taste
Remove stems from fresh spinach. In a small sauté pan over medium heat, add oil. Once oil is hot add garlic and sauté for 30 seconds (do not let garlic turn brown). Add chopped spinach, salt and pepper, sauté for several minutes until cooked. Remove from pan and place spinach in a ricer to remove all the moisture.
In a large bowl, add ricotta, mozzarella, egg, parmesan, nutmeg and strained spinach mixture. Mix until well combined. Place filling in a large zip lock bag. Cut a small tip of the bag for the filling to squeeze onto the pasta sheets.
Follow directions from your pasta machine manufacturer for making ravioli.
This recipe will make 6 dozen ravioli. Place the ravioli on a sheet pan dusted with polenta (or corn meal), then place the pan in the freezer until ravioli is frozen (about 30-45 minutes). Remove from the pan and place in a zip lock bag until needed. Cook pasta in a large pan with a pasta insert for 4-6 minutes, until cooked al dente. Enjoy!!!