Chocolate and Pasta Lovers Unite – Chocolate Ravioli with Cannoli Filling and Chocolate Raspberry Sauce

Chocolate Ravioli with Chocolate Cannoli Filling and Chocolate Raspberry sauce – A Pasta Princess Original – Time for some creative pasta!

I’ve never had chocolate pasta, nor have I made it.  I am a firm believer that one can never have too much chocolate or pasta.  My inspiration came from my recently canned jars of chocolate raspberry sauce.  In thinking about a creative approach for pasta I came up with chocolate ravioli filled with chocolate cannoli filling.  What a great accompaniment to my chocolate raspberry sauce!  I tried the ravioli warm and I tried them cold and I prefer them chilled.  Get creative, get pasta, get chocolate!  ENJOY!

Chocolate Ravioli Ingredients 

2 1/3 cups Flour
1/2 cup Cocoa powder
3 Large eggs
1/3 cup Water

Combine flour and cocoa in mixer.  Make a well in the middle and add eggs.  Slowly stream 1/3 cup water into the mix – while running – until dough comes together. Attach the dough hook and knead until smooth, approximately 6 minutes.  Wrap tightly in plastic wrap, allow to rest at least 10 minutes.

Roll dough through a pasta machine to desired thickness.  Using a ravioli form, lay out a sheet of pasta and fill with chocolate cannoli filling.*  Put the top sheet of pasta on, roll with rolling pin to ensure all air bubbles are released and pop out your ravioli.  Store in fridge if eating the same day, otherwise, put on a cookie sheet and put the ravioli in a freezer.  Once frozen they can be stored in a freezer zip lock bag until ready to be devoured.

To cook the ravioli bring a large pot of water to a boil. Gently add ravioli to boiling water, one at a time, about 6 to a batch. Ravioli has finished cooking when they float to the surface of the water. Use a slotted spoon to remove cooked ravioli from the water, dip in cool water to halt the cooking process.

Serve warm or cold, dusted with powdered sugar or drizzled with sauce.

Chocolate Cannoli Filling*

• 12 oz whole milk Ricotta cheese, strained
• 8 oz Mascarpone cheese
• 1/2 cup powdered sugar
• 3 tablespoons cocoa

In a mixing bowl, using a rubber or silicone spatula, blend together Ricotta and Mascarpone cheese while running and pressing mixture along bottom of bowl to remove any lumps. Fold in powdered sugar. Cover and chill 30 minutes (or until ready to use).

 

Coming later … chocolate raspberry sauce.

Garlic Scape Pesto with Pasta – What in the World are Garlic Scapes?!

What in the world are garlic scapes?  I never heard of garlic scapes until last fall when I planted 52 garlic bulbs and researched how to grow and harvest garlic.  I am loving garlic scapes!  I find that the scapes have a garlic flavor, but are slightly milder than the actual cloves.  I also made garlic scape hummus which I enjoyed immensely.  Give this Garlic Scape Pesto a try … it is habit forming.  Enjoy!

What in the world are garlic scapes?

source:  garlicfarmct.com

Garlic scapes, or flower stalks, emerge from hard-necked varieties of garlic–normally in June in Connecticut. The stalks wind up as they grow and form eccentric curlicues. Snipping off the scapes before the flowerheads mature allows the plant to direct more energy into the developing garlic bulb, and so we snip them off for a garlic scape harvest in mid-June.

When the garlic scapes are still in full curl, they are tender and succulent. They have a garlicky taste that is milder than the eventual garlic cloves, with the tender snap of just-picked asparagus. In fact, we often say that you can prepare garlic scapes pretty much any way you’d use asparagus–and more.

The garlic scape is an allium delicacy that is highly prized and traditionally used in Southern and Eastern European cuisines, along with Middle Eastern, Korean, and other Asian cuisines, which all value its subtly vegetal garlic flavor and tender-crisp texture.

Garlic scapes have many uses, from soup to salads to garnishes: grill, stir fry, use them raw on salads, blend them into hummus or habit-forming scape pesto (with or without other herbs), add them to tempura, soups, scrambled eggs, mashed potatoes, pasta dishes, and more. They work well as a main dish or on the side.”

Garlic Farm Legacy Scape Pesto Recipe

• 1 cup (or less) freshly grated Parmesan cheese or other sharp Italian cheese
• 1–2 tablespoons freshly squeezed lime or lemon juice, adjusted to taste
• 1/4 pound roughly chopped scapes
• 1/2 cup olive oil
• salt to taste

Puree scapes, olive oil, and juice in a blender or food processor until nearly smooth. (You can make a smooth paste if you prefer, but most people like a little texture in the pesto.) Gently stir in the cheese or gingerly pulse the cheese into the mixture; take it easy as you mix in the cheese to avoid making the pesto gummy by overblending. Taste and then adjust juice and salt to taste.

Store in the refrigerator to use within two or three days; freeze for longer storage. Scape pesto freezes well, and it holds its appealing green color when frozen even better than the traditional basil pesto.

I sautéed grape tomatoes and mushrooms in the pesto and added grilled chicken and tossed it with Penne pasta.

Arugula and Grilled Chicken With Pasta

Are you growing Arugula in your garden this year?  It seems I cannot get enough Arugula – I love it, so it’s a good thing I am growing a lot of it in my garden!  Arugula is one of the fasted growing vegetables – 30 days and is super healthy!  There is still time to plant!

I eat it with my sandwiches for lunch, in salads and in pasta.  This is a quick and easy pasta dinner incorporating my favorite green – Arugula.  Enjoy!

Ingredients:

1 lb penne
1 lb boneless skinless chicken breast
2 tablespoons extra virgin olive oil
16 garlic cloves, chopped in large chunks
10 medium fresh tomatoes, roughly chopped
1 cup chicken stock, chicken broth or 1 cup dry white wine
2 quarts of tightly packed arugula leaves (about 4 bunches)
1/4 cup freshly grated parmesan cheese

Directions:

Grill the chicken breasts
Slice the chicken breasts into bite-sized pieces and reserve.
Heat olive oil in a large stir-fry pan over high heat.
Add garlic and stir-fry until golden but not burnt, about 1 minute.
Immediately add tomatoes and chicken stock and heat to boil.
Reduce heat and simmer for 3 minutes.
Add arugula leaves and toss until they begin to wilt, about 30 seconds.
Immediately toss in the chicken and cook for 30 seconds.
Meanwhile, cook pasta in plenty of rapidly boiling, salted water until el dente.
Drain well, and immediately add to the sauce.
Toss thoroughly to entangle the arugula into the pasta strands.
(Timing is critical. Make sure the pasta will be done immediately after adding the chicken to the sauce.) Cook 1 to 2 minutes longer until all ingredients are heated through.
Serve immediately, sprinkling parmesan cheese over each serving.

Source:  food.com

Fresh Pasta With Shrimp in Creamy Tomato Sauce

It has been a little while since I made fresh pasta and I found myself craving it.  I also had oven-roasted tomatoes left in the freezer from last year’s crop of tomatoes and thought this would  be a perfect way to use them.  This recipe turned out awesome, one of my new favorites.  I’ll be making this again, especially when my tomatoes ripen on the vine this summer!  (I can hardly wait!!)  Enjoy!

Ingredients:

• 3 tablespoons olive oil
• 1 pound uncooked large shrimp, peeled, deveined
• 1 cup oven roasted tomatoes*
• 1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
• 6 garlic cloves, chopped
• 1 teaspoon grated lemon peel
• 1/2 teaspoon dried crushed red pepper
• 1 28-ounce can diced tomatoes in juice, drained
• 1/2-1 Cup Heavy Cream
• 1/4 Cup reserved pasta water
• 1/4 Cup Parmesan Cheese
• 1/2 cup chopped fresh basil
• 1 Pound fresh Fettuccine

*Oven Roasted Cherry Tomatoes – Ina Garten

Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add oven roasted tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté about 4 minutes. Add canned tomatoes and some of the juice and simmer until sauce thickens, about 3 minutes. Mix in cream, Parmesan Cheese, and reserved pasta water.  Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.

Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with additional cheese if desired.

Adapted from:  Epicurious.com

Pasta Princess’s Penne and Chicken in Pesto Cream Sauce

An almost empty zip lock bag of homemade pesto is staring at me in the freezer.  I’ve used a lot of pesto this year for my favorite pizza – chicken and pesto pizza with cherry tomatoes.  I’m loving this pizza so I thought why not incorporate these ingredients with pasta?  I came up with a winner that I will definitely be making again.  It is quick, easy and absolutely delicious.  Enjoy!

Pasta Princess’s Penne with Chicken and Pesto Sauce

 Ingredients:

• 1 lb penne pasta
• 1 red bell pepper
• 8 oz. mushrooms, sliced
• 1 cup cherry tomatoes halved
• ¼ cup home-made pesto*
• ¼ cup heavy cream
• ¼ cup reserved pasta water
• ¼ cup parmesan cheese
• 2 Grilled boneless chicken breasts

Directions:

Grill chicken

While chicken is grilling cook penne according to directions.  Reserve ¼ cup of pasta water (the starch from the pasta thickens the sauce).

Dice red bell peppers, slice mushrooms and cut grilled chicken into bite size pieces.

Spray a large sauté pan with olive oil and sauté red bell peppers, and tomatoes on medium heat until peppers are tender crisp – approximately 8 minutes.  Add sliced mushrooms and chicken.  Continue to cook another 5 minutes.

Add pesto, heavy cream, reserved pasta water and parmesan cheese.  Cook until heated through.

Serve and enjoy!

 *Pesto alla Genovese

Recipe courtesy Emeril Lagasse, 2004

Pesto Ingredients

• 1 1/2 cups fresh basil leaves (packed)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup freshly grated Parmigiano-Reggiano
• 2 tablespoons pine nuts or walnuts, toasted
• 1 teaspoon minced garlic
• 1/2 cup extra-virgin olive oil

Directions

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)  Note:  I freeze pesto in an ice-cube tray and then pop them into a zip lock bag.  I had almost a full bag of frozen pesto cubes from my basil this past summer.  It thaws quickly for use!

Thinking Outside the Noodle – Part II of II – Fresh Rosemary Garlic Fettuccine with Grilled Chicken, Broccoli and Peppers in Cream Sauce

Last week I posted my recipe for Fresh Rosemary Garlic Fettuccine.  The fresh fettuccine pairs well with this recipe of grilled chicken and fresh vegetables in a cream sauce.  Did I say … it’s deliciously decadent?  It is … rich, creamy and delicious.  After making the broccoli cheddar soup and this I think it’s time to go back to some healthy lower fat eating!  Enjoy … you can splurge once in a while.

Grilled Chicken & Fresh Vegetables in a Cream Sauce

Ingredients

• Fresh Garlic Rosemary Fettuccine Noodles
• 2 cups sliced fresh mushrooms
• 1 cup sliced green onions
• 2 tablespoons butter
• 1/2 cup white wine or chicken broth
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1/3 cup water
• 1 cup heavy whipping cream
• 2 cups cubed grilled chicken
• 1 Orange or Red Pepper
• 2 Cups Broccoli florets
• 1/2 cup shredded fresh parmesan cheese
• Grape tomatoes – halved
• 2 tablespoons capers, drained
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• Shredded Parmesan cheese

Directions

• Cook pasta until al dente.  Meanwhile, in a large skillet, saute mushrooms and onions in butter for 4-5 minutes or until tender. Add wine or broth and garlic. Bring to a boil; cook until liquid is reduced by half, about 5 minutes.
• Combine flour and water until smooth; gradually add to mushroom mixture. Bring to a boil. Add broccoli, peppers and grape tomatoes. Reduce heat; cook and stir for 2 minutes or until thickened. Stir in cream. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until heated through.
• Drain pasta. Add the pasta, chicken, parmesan cheese, capers, salt and pepper to cream sauce. Cook for 3-4 minutes or until heated through. Sprinkle with Parmesan cheese if desired. Yield: 5 servings.

Adapted from: Taste of Home

Thinking Outside the Noodle – Fresh Rosemary Garlic Fettuccine Part I of II

Time to be thinking “outside the noodle” again!  I love the flavors of fresh rosemary and garlic together and thought those flavors would go quite well in a pasta noodle.  Try for yourself and step outside the noodle.  Enjoy!

Pasta Dough With Rosemary & Garlic

• 2-1/4 Cups Flour
• 3 Eggs
• 1 tablespoon finely chopped fresh rosemary
• 2 cloves of garlic finely chopped
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs, rosemary and garlic together in a bowl and whisk briefly. Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, rosemary and garlic mixture, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

Split dough in half and roll each half into desired thickness and cut into fettuccine noodles.

Coming next Part II of II:  What to make with Fresh Rosemary Garlic Fettuccine noodles.

Chicken Piccata

Chicken Piccata

Are you looking for something simple, easy, elegant and most of all delicious?  This recipe is all that.  I love the simplicity of this recipe and isn’t it most often in life we find the simple things bring the most pleasure.  Enjoy!

Chicken Piccata
Adapted from: Ina Garten
Serves: 4 servings
Ingredients

• 4 split (2 whole) boneless, skinless chicken breasts
• Kosher salt and freshly ground black pepper
• 1/2 cup all-purpose flour
• 1 extra-large egg
• 1/2 tablespoon water
• 3/4 cup seasoned dry bread crumbs
• Good olive oil
• 3 tablespoons unsalted butter, room temperature, divided
• 1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
• 1/2 cup dry white wine
• 2 tablespoons capers
• Sliced lemon, for serving
• Chopped fresh parsley leaves, for serving (optional)

Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.

Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.

Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.

For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Add the capers.  Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon, and a sprinkling of capers and fresh parsley.

Source:  Sprinklesofparsley

Home-made Fettuccine and Meatballs

I have posted some “unusual” pasta recipes and now I’m posting a classic; home-made all the way!  You can’t go wrong with marinara sauce, meatballs and freshly made pasta.  Enjoy

Marinara Sauce

Recipe courtesy Giada De Laurentiis

Directions

• 1/2 cup extra-virgin olive oil
• 2 small onions, finely chopped
• 2 garlic cloves, finely chopped
• 2 stalks celery, finely chopped
• 2 carrots, peeled and finely chopped
• 1/2 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)  It can also be frozen and used “as is” or as a base for a meat sauce.

Meatballs

• Ingredients:
• 1-1/2 lb ground beef
• 1-1/2 lb ground pork or veal
• 2 eggs
• 1/2 cup dry bread crumbs
• 2 teaspoons dried basil
• 1 teaspoon dried parsley or fresh
• 3/4 cup grated parmesan cheese
• 3 cloves Garlic minced

Pre-heat oven to 350.

Combine the ground beef, ground pork/veal, 2 eggs, bread crumbs, basil, parsley, parmesan cheese and minced garlic.  Round into balls to desired size and place on a cookie sheet in oven.  Baked for 30 minutes or until lightly browned.  Place on paper towels to drain any excess fat and place in marinara sauce and cook on low for 20 minutes.

Home-made Pasta

• 2-1/4 Cups Flour
• 3 Eggs
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water
• Dash of Salt

Combine flour and salt in mixing bowl. Make a well in the middle of the flour.

Add to the middle well of flour the eggs, olive oil, and water.  Add flour or extra water to dough as needed – consistency should not be sticky. With beater attachment, beat on low for 1 minute. Switch to dough hook and mix for 6 minutes. Take dough and cover in plastic wrap and let rest for at least 10 minutes.

After dough has rested, put through your pasta press to desired thickness and cut into fettuccine or spaghetti.

Brandied Shrimp With Home-made Pasta

It’s a rainy, dreary morning here in Ohio and a perfect day to make some home-made pasta.  It’s days like this that I don’t mind being inside.  Here is another pasta recipe to try.  I made this the other week and we both liked it!  Enjoy your week-end and make some pasta!

Ingredients

• 1 lb. home-made fettuccine
• 1/4 cup olive oil
• 1 pound shrimp, peeled and deveined
• 6 green onions, thinly sliced
• 4 cloves garlic, thinly sliced
• 1/4 cup brandy
• 2 large tomatoes, diced
• 1/2 cup dry white wine
• 1/2 cup butter (I found the addition of added fat is not necessary)
• 1/2 cup chopped fresh basil
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/2 cup grated Parmesan cheese

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large skillet over medium heat. Saute shrimp until pink. Stir in green onions, garlic and brandy. Carefully ignite brandy with a match, or the gas flame. Cook for 2 minutes. Add chopped tomatoes, and cook 2 minutes. Stir in wine and butter, and season with basil, salt and pepper. Cook for 3 minutes. Stir in Parmesan. Toss with pasta until evenly coated.

Source:  All recipes.com