traditonal pork and spinach ravioli

Ingredients
*Makes just short of 16 dozen raviolis

10 cloves garlic, smashed
3 tbsp olive oil
1 package frozen chopped spinach, defrosted and thoroughly drained
2-4 shallots, thinly sliced
1 lb. ground pork
1/2 cup parmesan
4-6 oz. marscapone cheese

Instructions

Make the filling:
1. Heat oil in large saute pan. Add garlic for about 2 minutes. Using slotted spoon remove garlic before browning.
2. Add shallots to pan with 1/2 teaspoon salt and a couple grinds fresh pepper. Saute for about 5 minutes. Using slotted spoon remove shallots from pan. Once cool, mince garlic and shallots on a cutting board.
3. Add pork to pan with more salt (about 1/2 tsp.) and more pepper. After browned, drain meat in colander to remove excess fat.
4. Turn off heat. Return meat to pan. Add all other ingredients to pan. Mix thoroughly to combine and melt cheese. Let the mixture cool before proceeding.
5. When cooled, make tiny balls (maybe 1/2 tbsp. big) with the filling so that you can easily plop them in the ravioli mold when needed. 

Assembly
*I use my KitchenAid Stand Mixer fitted with these Pasta Attachments to make the ravioli pasta sheets. It's much easier than rolling them out by hand.

Prepare the pasta sheets:
Using a dough scraper cut the dough ball into fourths (keep any unused pieces wrapped in plastic wrap to prevent the dough from drying out). Taking one fourth at a time, roll out the dough into a long, thin rectangular pasta sheet (until setting #5 if using the KitchenAid pasta roller attachment). You will continue to make pasta sheets in this fashion, only as needed though. Do not roll out all of the sheets ahead of time, otherwise you will dry out your dough which will make sealing the raviolis challenging.

Make the ravioli:
Lay the prepared pasta sheet over a ravioli tray. Take the prepared filling balls and gently flatten them out with your index finger and thumb, creating small flat discs. Place them in the middle of each ravioli mold. Lay another pasta sheet over the filling. Using a rolling pin, seal the two pasta sheets together. Suggested method of rolling: first roll one short end, then the other short end, then one long end, leaving one long end open so that any air can escape. Roll over the top lightly to press out any air, then crimp the last long end. If you crimp the interior too much (i.e. roll too hard), they won't drop out of the tray in one piece. After you've sealed the sheets together, turn the tray upside down and gently help the raviolis out onto a parchment-lined tray or cutting board. Finally use a pastry crimper to ensure all sides around the ravioli are sealed. On a slight angle gently run the pastry crimper along all sides of the raviolis. At this point, I recommend popping them in the freezer for 10 or so minutes. After some time in the freezer, the individual raviolis will easily break apart. If you aren't cooking them immediately, place the raviolis in a freezer bag and store in the freezer. *Incorporate any dough scraps into your next pasta sheet.

Cooking the ravioli:
1. Gently boil the fresh raviolis for 4 minutes.
Tip: lower the raviolis into the boiling water using an Asian strainer rather than throwing/dumping them in the pot. This helps prevent water from splashing and the fragile raviolis from breaking open.
2. When the raviolis have finished cooking, using the strainer again, remove them and place in a colander to remove any excess water.
3. Serve with a basic marinara sauce and top with freshly grated Parmesan cheese.

* Serving Suggestions:
Dinner: 1.5 dozen per person
Lunch or Holidays: 1 dozen per person

lamb kebabs with mint pesto

Ingredients

For the pesto:
1 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro leaves
2 tablespoons pine nuts
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh lemon juice
1 medium garlic clove, peeled
1/2 teaspoon coarse kosher salt
1/2 cup olive oil
 
For the kebabs:
1 tablespoon extra-virgin olive oil plus additional for brushing
4 large garlic cloves, minced
2 teaspoons coarse kosher salt
1 1/2 teaspoons coriander seeds, ground in spice mill or in mortar with pestle
2 pounds trimmed boneless leg of lamb, cut into 1 1/4-inch cubes
2 large red bell peppers, cut into 1-inch squares
1 large red onion, cut into 1-inch squares

Instructions

For pesto:
Blend first 7 ingredients in processor to coarse puree. With machine running, gradually pour in 1/2 cup oil; puree until almost smooth. Transfer pesto to bowl. Season with salt and pepper.

For kebabs:
1. Mix 1 tablespoon oil, garlic, coarse salt, and coriander in medium bowl. Add lamb; toss to coat. Cover and chill at least 2 hours and up to 4 hours.
2. Prepare grill (medium-high heat). Thread lamb on skewers alternating with peppers and onions. Place on baking sheet. Brush with oil; sprinkle with pepper.
3. Grill to desired doneness, turning occasionally, 7 to 9 minutes for medium-rare.
4. Arrange kebabs on serving platter. Drizzle each kebab very lightly with pesto and serve remaining pesto alongside.

*From Epicurious.com

italian wedding soup

Ingredients

For the meatballs:

3/4 pound ground chicken
1/2 pound chicken sausage, casings removed
2/3 cup panko breadcrumbs
2 teaspoons minced garlic
3 tablespoons chopped fresh parsley leaves
1/4 cup freshly grated Pecorino Romano
1/4 cup freshly grated Parmesan, plus extra for serving
3 tablespoons milk
1 extra-large egg, lightly beaten
Kosher salt and freshly ground black pepper

For the soup:

2 tablespoons olive oil
1 cup minced yellow onion
1 cup diced carrots (about 3 carrots), cut into 1/4 inch pieces
3/4 cup diced celery (about 2 stalks), cut into 1/4 inch pieces
10 cups chicken stock
1/2 cup white wine
1 cup small pasta, like tubetini, stars, or orzo
1/4 cup minced fresh dill
12 ounces baby spinach, washed and trimmed

Directions

1. Preheat the oven to 350 degrees F.

2. For the meatballs, place the ground chicken, sausage, bread crumbs, garlic, parsley, Pecorino, Parmesan, milk, egg, and 1/2 teaspoon pepper in a bowl and combine gently with a fork. With a teaspoon, drop 1 to 1 1/4-inch meatballs onto a sheet pan lined with parchment paper. (You should have about 40 meatballs. They don't have to be perfectly round.)
3. Bake for 30 minutes, until cooked through and lightly browned. Set aside.
4. In the meantime, for the soup, heat the olive oil over medium-low heat in a large heavy-bottomed soup pot. Add the onion, carrots, and celery and saute until softened, 5-6 minutes, stirring occasionally.
5. Add the chicken stock and wine and bring to a boil.
6. Add the pasta to the simmering broth and cook for 6-8 minutes, until the pasta is tender.
7. Add the fresh dill and then the meatballs to the soup and simmer for 1 minute. Taste for salt and pepper. Stir in the fresh spinach and cook for 1 minute, until the spinach is just wilted. Ladle into soup bowls and sprinkle each serving with extra grated Parmesan.

*Adapted from Ina Garten

artichoke and arugula pizza with prosciutto

Ingredients

1 tablespoon cornmeal
pizza dough
2 tablespoon pesto
1/2 cup (2 ounces) shredded mozzarella cheese
1 (9-ounce) package frozen artichoke hearts, thawed and drained or 1 small can
2 ounces thinly sliced prosciutto
2 tablespoons shredded Parmesan cheese
1 1/2 cups arugula leaves
1 1/2 tablespoons fresh lemon juice

Directions

1. Position oven rack to lowest setting. Preheat oven to 500° F.
2. Sprinkle pizza stone with cornmeal. Roll out dough on a lightly floured surface and place on pizza stone. Spread the pesto evenly over dough, leaving a 1/2-inch border. Sprinkle mozzarella cheese over pesto. Place pizza stone on the bottom oven rack; bake at 500° for 5 minutes. Remove pizza from oven.
3. Coarsely chop artichokes. Arrange artichokes on pizza; top with sliced prosciutto. Sprinkle with Parmesan. Return pizza to the bottom oven rack; bake an additional 6 minutes or until crust is browned.
4. Place arugula in a bowl. Drizzle juice over arugula; toss gently. Top the pizza with arugula mixture. 

*Adapted from Cooking Light

zuppa de farro (Italian wheat soup)

After taking an Italian cooking class at the Cambridge School of Culinary Arts with my mom and sister, this was one recipe I knew I had to make again. It is a delicious, hearty, Tuscan Italian soup recipe from Roberta L. Dowling.

Ingredients

1 1/2 cans, cannellini beans
1 1/4 cups, Farro (Emmer)
salt and pepper to taste
2 oz. pancetta, cut in 1/4-inch dice
2 tbsp. olive oil
1 medium onion, finely chopped
2 medium carrots, finely chopped
2 stalks celery, finely chopped
2 garlic cloves, minced
1/2 cup white wine
1/2 cup Italian peeled tomato, chopped
4 fresh sage leaves
1 1/2 tsp. fresh rosemary, finely chopped
4+ cups chicken stock
4 large leaves of kale, julienned
2 tbsp. parsley, finely chopped
1/2 cup Parmesan cheese, grated

Instructions

1. In a large stock pot, gently saute the pancetta in 2 tbsp. olive oil, when pancetta is rendered, add the chopped vegetables (onions, carrots, celery, and garlic). Add the white wine and allow it to evaporate. Add the tomatoes, sage, rosemary, and 2 cups stock. Bring to a boil, reduce the heat and simmer gently for 30 minutes, stirring occasionally.
2. Set aside 3/4 cup of the cooked beans. Puree the the remaining beans and their liquid in a food processor and add to the soup. Add the reserved beans. Bring to a simmer, add the Farro and stir to mix well. The liquid should be fairly dense, but not sticking to the bottom of the pan. Add additional stock if necessary or desired. Cover the pan and cook the Farro for about 50 minutes or until the grains are swollen and soft, adding stock if necessary.
3. After a half hour of cooking add the kale. Correct the seasoning with salt and pepper.
4. Garnish the soup with the chopped parsley and Parmesan cheese.
 

roasted beet salad

Ingredients

2 beets (try 1 red and 1 golden)
2 tbsp. red wine vinegar
1 tsp. olive oil
1/2 tsp. salt
1/2 tsp. freshly ground pepper
6 cups arugula
1/4 cup cheese- shaved Parmigiano-Reggiano or creamy goat cheese would work well

Instructions

1. Preheat oven to 425 degrees F.
2. Leave root and 1-inch stem on beets; scrub with a brush. Place beets in a baking dish; bake at for 70 minutes or until tender. Cool; peel and cut into 1/4-inch-thick slices.
3. Combine vinegar, oil, salt, and pepper, stirring with a whisk. Arrange beet slices in a single layer on a platter. Drizzle beets with half of vinegar mixture.
4. Combine remaining vinegar mixture and arugula in a large bowl; toss gently to coat. Top beets with arugula mixture. Sprinkle with cheese.

*Adapted from Cooking Light

grilled steak and arugula

Ingredients

2 boneless rib-eye steaks
1/2 cup olive oil
salt and pepper
1/4 cup freshly squeezed lemon juice
1/2 tsp. Dijon mustard
8 oz. baby arugula
Parmesan cheese

Instructions

1. Make the dressing by whisking together the olive oil, lemon juice, 1 teaspoon salt, 1/2 teaspoon, and mustard. Set aside.
2. Heat a non-nonstick pan over high heat for 3 minutes. Place the steaks on the pan for 4 minutes. There should be a lot of sizzling and a good amount of smoke. Turn and cook another 5 minutes for medium-rare.
3. Dress the arugula. Add shavings of Parmesan cheese and place steak on top.

*Adapted from Ina Garten

mushroom and pea risotto

Ingredients

8 cups canned low-sodium chicken broth
1/2 oz dried porcini mushrooms
1/4 cup unsalted butter
2 tablespoons olive oil
2 cups finely chopped onions
10 ounces white mushrooms, finely chopped
2 garlic cloves, minced
1 1/2 cups Arborio rice
2/3 cup dry white wine
3/4 cup frozen peas, thawed
2/3 cup grated Parmesan
Salt and freshly ground black pepper, optional

Instructions

Bring the broth to a simmer in a heavy medium saucepan. Add the porcini mushrooms. Set aside until the mushrooms are tender, about 5 minutes. Keep the broth warm over very low heat.

Melt the butter in a heavy large saucepan over medium heat. Add olive oil. Add the onions and saute until tender, about 8 minutes. Add the white mushrooms and garlic. Using a slotted spoon, transfer the porcini mushrooms to a cutting board. Finely chop the mushrooms and add to the saucepan. Saute until the mushrooms are tender and the juices evaporate, about 5 minutes. Stir in the rice and let it toast for a few minutes. Add the wine; cook until the liquid is absorbed, stirring often, about 2 minutes. Add 1 cup of hot broth; simmer over medium-low heat until the liquid is absorbed, stirring often, about 3 minutes. Continue to cook until the rice is just tender and the mixture is creamy, adding more broth by cupfuls and stirring often, about 28 minutes (the rice will absorb 6 to 8 cups of broth). Stir in the peas. Mix in the Parmesan. Season with salt and pepper, to taste.

*from Giada

pesto

Ingredients

1/4 cups walnuts

1/4 cup pine nuts

9 cloves of garlic

5 cups fresh basil leaves, packed

1 tsp. salt

1 tsp. pepper

1 1/2 cups olive oil

1 cup Parmesan cheese

Instructions

Place the walnuts, pine nuts, and garlic in the bowl of a food processor fitted with a steel blade. Process for 30 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is finely pureed. Add the Parmesan and puree for a minute. Serve, or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.

*Adapted from Ina Garten

squash macaroni and four cheeses

Ingredients

cooking spray

1 box of pasta

2 (10 oz) packages of frozen pureed winter squash

1.5 cups low fat milk

1 cup grated extra-sharp cheddar cheese

1 cup grated Monterrey Jack cheese

1/2 cup part-skim ricotta cheese

1 tsp. salt

1 tsp. dry mustard

1/8 tsp. cayenne pepper

4 tbsp. breadcrumbs

4 tbsp. freshly grated Parmesan cheese

2 tsp. olive oil

Instructions

1. Preheat the oven to 375 degrees F. Coat a 9 x 13- inch baking dish with cooking spray.

2. Cook the pasta. Drain and transfer to the baking dish.

3. Meanwhile, place the frozen squash and milk in a large saucepan and cook over low heat, stirring occasionally and breaking up the squash with a spoon until it is defrosted. Turn the heat up to medium and cook until the mixture is almost simmering, stirring occasionally. Remove the pan from the heat and stir in the cheddar, Jack cheese, ricotta, salt, mustard, and cayenne. Pour the mixture over the macaroni and stir to combine.

4. Combine the breadcrumbs, Parmesan, and oil in a small bowl. Sprinkle over the top of the macaroni and cheese. Bake until the cheeses are bubbling around the edges, about 20 minutes, then broil for 3 minutes so the top is crisp and nicely browned.

*Adapted from Ellie Krieger

olive oil dip

Ingredients

quality olive oil

red pepper flakes

garlic, finely minced

Parmesan cheese, finely grated

Instructions

1. Depending on how much you like garlic, finely mince between 4-8 cloves of garlic. Put in small dish.

2. Add 1-2 tbsp. of cheese and 1/4-1/2 tbsp. red pepper flakes.

3. Completely cover garlic mixture with good olive oil.

4. Use a fork to whisk all ingredients together.

5. This makes a perfect dipping oil (better than the restaurants) for any type of bread!

* a recipe from Mom

baked chicken with broccoli

Ingredients

2 (10 3/4 oz) cans of Campbell's Cream of Broccoli
10 3/4 ounces low-fat milk (just fill the empty cream of broccoli can to measure)
2 chicken breasts
Egg noodles, extra wide
3 lbs. fresh broccoli, cut into florets
Freshly grated Parmesan cheese

Instructions

1. In a medium sized bowl, whisk together the cream of broccoli and milk. Pour mixture into a deep baking dish that has a cover. Lay chicken breasts in milk mixture. Cover and bake at 350 degrees F for 1 hour.
2. Meanwhile, make pasta and steam broccoli.
3. To serve, make a bed of pasta and then place chicken and steamed broccoli on top. Pour cream of broccoli sauce over the chicken, broccoli, and noodles. Finally sprinkle with cheese.


*Recipe from Mom

pasta e fagioli

Ingredients

4 oz. bacon (4 slices), chopped medium
1 onion
4-6 garlic cloves, minced
1 tsp. dried oregano
1/4 tsp. red pepper flakes
1 (28 oz) can diced tomatoes
2 (15.5 oz) cans cannellini beans, rinsed
3.5 cups low-sodium chicken broth
2.5 cups water
salt
8 oz. small-shaped pasta (I like orzo, but you could also use ditalini)
pepper
1 cup freshly grated Parmesan cheese
olive oil

Instructions

1. Cook bacon in large Dutch oven over medium heat until crisp, about 8 minutes. Stir in onion, garlic, oregano, and red pepper flakes. Cook until the onion is softened, about 5 minutes. Stir in tomatoes with their juice, beans, broth, water, and 1 tsp. salt. Bring to a simmer and cook for 10 minutes.
2. Stir in pasta and cook until just slightly underdone. Off the heat, season with salt and pepper to taste. Sprinkle individual bowls with grated cheese and a drizzle of olive oil.

*from America's Test Kitchen