Archive for the ‘pasta’ Category

Homemade Four Cheese Ravioli

Homemade Four Cheese Ravioli


Ravioli Dough:
2 cups all-purpose flour
1 pinch salt
1 teaspoon olive oil
2 eggs
1 1/2 tablespoons water

Ravioli Filling:
1 (8 ounce) container ricotta cheese
1 (4 ounce) package cream cheese, softened
1/2 cup shredded mozzarella cheese
1/2 cup provolone cheese, shredded
1 egg
1 1/2 teaspoons dried parsley

Pesto-Alfredo Cream Sauce:
2 tablespoons olive oil
2 cloves garlic, crushed
3 tablespoons prepared basil pesto sauce
2 cups heavy cream
1/4 cup grated Parmesan cheese
1 (24 ounce) jar marinara sauce

Egg Wash:
1 egg
1 tablespoon water

Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough.

Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour.

While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm.

Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat.

Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash.

Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges.

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well.

Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes.

To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.

Original recipe makes 20 ravioli

Recipe found here: Homemade Four Cheese Ravioli

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Parmesan Noodles

Parmesan Noodles

8 ounces wide noodles
2 tablespoons butter
1/4 teaspoon garlic powder
1/4 cup grated Parmesan cheese
2 tablespoons minced fresh parsley

Cook noodles according to package directions; drain. Place in a bowl. Immediately add remaining ingredients and toss well. Yield: 4 servings.

Recipe found here: Parmesan Noodles

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Olive Garden Fettuccine Alfredo

Olive Garden Fettuccine Alfredo

1/2 cup butter
2 tablespoons cream cheese
1 pint heavy cream
1 teaspoon garlic powder
black pepper
2/3 cup grated parmesan cheese (preferably fresh)
1 lb fettuccine, prepared as directed

1 In a medium saucepan, melt butter.

2 When butter is melted, add cream cheese.

3 When the cream cheese is softened, add heavy cream.

4 Season with garlic powder, salt, and pepper.

5 Simmer for 15-20 minutes over low heat, stirring constantly.

6 Remove from heat and stir in parmesan.

7 Serve over hot fettucine noodles.

Servings: 6

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Mushroom Chicken Cacciatore

Mushroom Chicken Cacciatore

4 boneless skinless chicken breast halves (about 1-1/2 pounds)
2 tablespoons canola oil
1 can (15 ounces) tomato sauce
2 cans (4 ounces each) sliced mushrooms, drained
1 medium onion, chopped
1/4 cup red wine or chicken broth
2 garlic cloves, minced
1-1/4 teaspoons dried oregano
1/2 teaspoon dried thyme
1/8 to 1/4 teaspoon salt
1/8 teaspoon pepper
Hot cooked spaghetti

In a large skillet, brown chicken in oil on both sides. Transfer to a 3-qt. slow cooker. In a bowl, combine the tomato sauce, mushrooms, onion, wine, garlic, oregano, thyme, salt and pepper; pour over chicken.

Cover and cook on low for 4-5 hours or until meat is tender. Serve with spaghetti. Yield: 4 servings.

Recipe found here: Mushroom Chicken Cacciatore

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Tortellini Soup

Tortellini Soup

1 pound ground beef
3-1/2 cups water
1 can (28 ounces) diced tomatoes, undrained
1 can (10-1/2 ounces) condensed French onion soup, undiluted
1 package (9 ounces) frozen cut green beans
1 package (9 ounces) refrigerated cheese tortellini
1 medium zucchini, chopped
1 teaspoon dried basil

In a large saucepan, cook beef over medium heat until no longer pink; drain. Add the remaining ingredients; bring to a boil. Cook, uncovered, for 7-9 minutes or until tortellini is tender. Yield: 6-8 servings.

Alongside Tortellini Soup, serve refrigerated crescent rolls. Before baking, sprinkle the dough with Parmesan cheese.

Recipe found here: Tortellini Soup

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pasta romana

Olive Garden Baked Pasta Romana


1 (5 lb) flat beef brisket
salt and pepper, to taste
2 tablespoons vegetable oil
1 onion, chopped
1 cup beef broth
2 tablespoons tomato paste
6 cups beef broth (may need more)
12 ounces lasagna noodles
1 1/2 cups heavy cream
1/2 cup butter
1/2 cup asiago cheese, grated
1/2 cup Fontina cheese, grated
1/4 cup parmesan cheese, grated
1/2 cup spinach, chopped
1 teaspoon olive oil
parmesan cheese, to taste


1 Preheat oven to 350 degrees F. Using a dutch oven, saute sliced onions in 2 tablespoons of vegetable oil. Add about 1/2 teaspoon salt to the onions. Saute onions until they are translucent. Remove onions from pan.

2 Sprinkle both sides of the brisket with salt and pepper. Place brisket into pan and brown on both sides. Once brisket is browned on both sides, remove brisket from pan.

3 Pour in the beef broth and scrape brown bits from the bottom of the pan. Add two tablespoons of tomato paste and whisk together well. Place onions and the brisket back into the pan, adding enough broth to the pan to cover the brisket half way.

4 Bake brisket for approximately 3 1/2 hours. The brisket is done when a fork slides into the meat easily. If the meat is still tough after the initial baking, bake for an additional 30 minutes. Once the brisket is removed from the oven, let rest for approximately 20 minutes before slicing. You can also chill, wrapped well in plastic wrap, until needed.

5 Prepare lasagna noodles as directed on the package. To use the noodles for the baked pasta dish, once the noodles are done, they need to be cut in half vertically, and horizontally.

6 Combine heavy cream and butter in a sauce pan over medium to medium high heat. Once the butter and cream just begin to simmer, whisk in all of the cheeses. The sauce will thicken. Once the cheeses have melted, remove pan from heat.

7 Place noodles into a 2 quart casserole dish. Arrange the noodles by folding them over so they make nice curls. Pour 3/4 of the sauce over the noodles. Toss spinach with olive olive, and then layer the spinach around the sides of the casserole dish.

8 Place 8 ounces of beef over the noodles. Top with remaining sauce and place back into the oven for 15 minutes, until the sauce starts to brown on the top of the pasta. If it hasn’t started browning yet, stick under broiler for a minute or two.

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Bacon Mac & Cheese
Bacon Mac & Cheese

6 cups uncooked elbow macaroni
1 pound bacon strips, chopped
1 jalapeno pepper, seeded and minced
3 cups 2% milk
2 cups (8 ounces) shredded pepper Jack cheese
1 package (8 ounces) process cheese (Velveeta), cubed
1 cup (4 ounces) shredded Colby-Monterey Jack cheese
1 cup (4 ounces) shredded cheddar cheese
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
Dash hot pepper sauce
3 green onions, chopped

Cook macaroni according to package directions; drain and set aside.

Meanwhile, in a Dutch oven, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

Saute jalapeno in reserved drippings. Add milk and cheeses to pan; cook and stir until blended. Stir in the onion powder, chili powder, salt, pepper and pepper sauce. Add the onions, cooked bacon and reserved pasta to pan; mix well.

Transfer to a greased 13-in. x 9-in. baking dish. Cover and bake at 350° for 30 minutes. Uncover; bake 10-15 minutes longer or until heated through. Yield: 16 servings (3/4 cup each).

Editor’s Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Recipe found here: Bacon Mac & Cheese

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Meat Lover's Pizza Pasta Bake

30-Minute Meat Lover’s Pizza Pasta Bake

8-oz cellentani pasta
20 slice pepperoni
2 cooked sausage links
5 slice bacon
½ lb ground beef
1 (14.5-oz) can diced tomatoes
1 (8-oz) can tomato sauce
1 Tbsp + 1 tsp Italian seasoning (divided)
1 tsp kosher salt (plus more for pasta water)
½ tsp fresh ground black pepper
½ tsp onion powder
½ tsp garlic powder
8-oz Italian blend shredded cheese
5-oz fresh grated parmesan cheese


Preheat oven to 425°F.

Bring a covered 8 quart pot of water to a boil over high heat. Add pasta and a handful of salt. Cook according to package directions (approximately 7-10 minutes). Remove from heat when pasta is al dente. Drain.

Meanwhile, heat a medium skillet over medium-high heat. Brown ground beef with a sprinkle of kosher salt and a teaspoon of Italian seasoning.

On a microwave safe plate, cook bacon between 4 paper towels in microwave for 4-5 minutes or until cooked. Dice bacon. Set aside. Heat precooked sausage in microwave for 1 minute. Slice and set aside.

In a blender combine diced tomatoes, tomato sauce, 1 tablespoon Italian seasoning, 1 teaspoon kosher salt, pepper, garlic and onion powders. Blend until smooth.

Once pasta is drained, immediately add sauce, ¾ of both cheeses, ½ of pepperoni, ½ of sausage, ground beef, and bacon to hot saucepan and stir with pasta until combined.

Pour pasta mixture into a 9” deep pie pan cover top of pasta with remaining sausage and pepperoni. Sprinkle remaining cheese over top and bake for 10 minutes, until cheese is melted and bubbly. Serve and enjoy!

Recipe found here: 30-Minute Meat Lover’s Pizza Pasta Bake

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Hearty Cheese Tortellini

Hearty Cheese Tortellini

1/2 pound bulk Italian sausage
1/2 pound 90% Lean Ground Beef
1 jar (24 ounces) marinara sauce
1 can (14-1/2 ounces) Italian diced tomatoes
1 cup sliced fresh mushrooms
1 package (9 ounces) refrigerated cheese tortellini
1 cup (4 ounces) shredded part-skim mozzarella cheese

In a small skillet, cook sausage and beef over medium heat until no longer pink; drain. Transfer to a 3-qt. slow cooker. Stir in the marinara sauce, tomatoes and mushrooms. Cover and cook on low for 6-7 hours or until heated through.

Prepare tortellini according to package directions; stir into meat mixture. Sprinkle with cheese. Cover and cook for 15 minutes or until cheese is melted. Yield: 6 servings.

Recipe found here: Hearty Cheese Tortellini

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Creamy Restaurant-Style Tortellini

Creamy Restaurant-Style Tortellini

what you need
2 pkg. (9 oz. each) refrigerated cheese tortellini
1 cup milk
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
6 Tbsp. KRAFT Grated Parmesan Cheese, divided
1/4 tsp. black pepper
1 pkg. (6 oz.) baby spinach leaves
1 cup quartered cherry tomatoes

make it
COOK pasta as directed on package, omitting salt.

MEANWHILE, cook milk and cream cheese in large skillet on medium heat 5 min. or until cream cheese is melted and mixture is well blended, stirring occasionally. Stir in 1/4 cup (4 Tbsp.) Parmesan and pepper. Add spinach; mix well.

DRAIN pasta. Add to spinach mixture; mix lightly. Top with tomatoes and remaining Parmesan.

kraft kitchens tips

SERVING SUGGESTION Serve this delicious dish with a crisp, mixed green salad for a simple, yet sophisticated, meal.

SPECIAL EXTRA For a change of pace, add 1/4 tsp. crushed red pepper and the zest of 1 lemon to sauce with the Parmesan and black pepper.

SPECIAL EXTRA Prepare using PHILADELPHIA Chive & Onion Cream Cheese Spread.

Recipe found here: Creamy Restaurant-Style Tortellini

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