Thinking Outside the Noodle – Sage Pasta Ravioli with Butternut Squash Filling – Part 3 of 3

I’m wrapping up this series with one of my favorite ravioli fillings.  Fresh sage pasta dough is a perfect wrapper for butternut squash filling.  If you haven’t tried making ravioli yet, don’t be intimidated.  It’s the very first pasta I made and really not as hard as you might think, especially with a pasta roller and ravioli press.  Enjoy!

Sage Pasta Ravioli with Butternut Squash Filling

Ingredients
9 tablespoons butter
3 tablespoons minced shallots
1 cup roasted butternut squash puree
Salt
Freshly ground white pepper
3 tablespoons heavy cream
3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
Pinch nutmeg
1 recipe fresh sage pasta, about 1/4-inch thick
12 fresh sage leaves
1 tablespoon finely chopped fresh parsley leaves

Directions
In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.

Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. (alternatively, use a ravioli press).  Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.

Remove the pasta from the water and drain well. Season the pasta with salt and pepper.

In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.

Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.

Recipe Source:  foodnetwork.com

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Thinking Outside the Noodle – Fresh Sage Pasta Dough – Part I of 3

Time for another series on “Thinking Outside the Noodle”.  This series features fresh sage, a herb that goes quite well with some of my favorite fall/winter ingredients such as Butternut Squash, Pears and Gorgonzola cheese, which will be featured in my next recipe in Part 2 of this Series.  If you haven’t tried making pasta yet, give it a try, you’ll be so happy you did and wonder why it took you so long to try it!  Enjoy!

Pasta Princess’s Fresh Sage Pasta Dough 

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup finely chopped fresh sage
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, and chopped sage together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and sage mixture, 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.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next … Sage Fettuccine with Butternut Squash & Pears in a light Gorgonzola sauce

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

Thinking Outside the Noodle – Sun-dried Tomato Fettuccine

“Thinking outside the noodle” I made another wonderfully flavored home-made fettuccine noodle – sun-dried tomato.  This pasta is infused with a subtle taste of sun-dried tomatoes that enhances many recipes.

Pasta Dough – Sun Dried Tomato Flavored

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup sun-dried tomatoes
• 3-4 Tablespoons Water (as needed)
• 1 Tablespoon Olive Oil
• Dash of Salt

Directions:

Put eggs, olive oil and chopped sun-dried tomatoes together in a food process or pulse until combined. 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 and sun-dried tomato mixture, and water.  With beater attachment, beat on low for 1 minute. Switch to dough hook and knead 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:  In my next post on Wednesday, discover what I made with the sun-dried tomato fettuccine!

Home-made Yellow and Green Fettuccine with Shrimp, Asparagus and Sun Dried Tomatoes

Looking for another good recipe with home-made pasta, shrimp and asparagus?  I love recipes with minimal ingredients that are easy and quick to pull together.  Enjoy!

Ingredients:

• 1/2 cup drained oil-packed sun-dried tomatoes
• 1 pound asparagus, trimmed, cut on diagonal into 1/2-inch pieces
• 1 1/4 pounds uncooked shrimp, peeled, deveined
• 1/2 cup chopped fresh basil
• 2 large garlic cloves, chopped
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried crushed red pepper
• 1 3/4 cups canned low-salt chicken broth
• 1/2 cup dry white wine
• 2 tablespoons tomato paste
• 12 ounces penne pasta (or pasta of choice)
• 3/4 cup grated Parmesan cheese

Heat oil reserved from tomatoes in heavy large skillet over medium-high heat. Add asparagus and sauté until crisp-tender, about 5 minutes. Using slotted spoon, transfer asparagus to bowl. Add sun-dried tomatoes, shrimp, 1/4 cup basil, garlic, oregano, and crushed red pepper to same skillet and sauté until shrimp are just opaque in center, about 3 minutes. Transfer shrimp mixture to bowl with asparagus. Add broth, wine, and tomato paste to same skillet. Boil until sauce thickens slightly, stirring occasionally, about 6 minutes.

Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; return pasta to same pot. Add shrimp mixture, sauce, remaining 1/4 cup basil, and cheese to pasta. Toss over medium heat until warmed through and sauce coats pasta. Season with salt and pepper and serve.

Source:  Epicurious

Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles – Shrimp Fra Diavolo

This will be my last post before vacation.  Wooooo Whooooo … I’m just a tad bit excited! lol  We’re headed on a jet plane very early Wedesday morning for 11 days of being beach bums!  I am so looking forward the sound of the surf, the sand beneath my toes and the warmth of the sun!  I will of course, be enjoying dinner out every evening with plenty of fresh fish and seafood!  I have written some posts ahead of time so I should be able to post while on vacation.

Thinking Outside the Noodle – Part IV

I cannot even begin to describe just how wonderfully delicious this recipe is; you will just have to try it for yourself and find out!  Once again, a fantastic recipe from Annie.  Thank you Annie!

Shrimp Fra Diavolo with Pesto Fettuccine
Ingredients:
1 lb. large shrimp (31-40 per lb.), peeled and deveined
1 tsp. red pepper flakes, divided
6 tbsp. extra-virgin olive oil, divided
1½ tsp. salt
¼ cup cognac or brandy
12 cloves garlic, minced or pressed through a garlic press (about ¼ cup), divided
½ tsp. sugar
1 (28 oz.) can diced tomatoes, drained
1 cup medium-dry white wine, such as Sauvignon Blanc
¼ cup minced fresh basil
1 lb. Pesto Fettuccine Noodles

Directions:
Bring a large pot of salted water to boil.

Meanwhile, heat a large skillet over high heat until the pan is very hot.  Combine the shrimp, half of the red pepper flakes, 2 tablespoons of the oil, and half of the salt in a medium bowl; toss to blend.  Add the shrimp to the skillet and spread into a single layer.  Let cook without stirring until the bottoms of the shrimp turn a spotty brown, about 30-45 seconds.  Off the heat, flip the shrimp over.  Add the cognac or brandy to the pan.  Let stand briefly to allow the cognac to warm slightly, about 5 seconds, then return the pan to high heat.  Wave a lit match over the skillet until the cognac ignites.  Shake the skillet until the flames subside, then transfer the shrimp to a bowl and set aside.

Cool the skillet for 2 minutes.  Return the skillet to the burner and reduce the heat to low.  Add 3 tablespoons of the oil and 3 tablespoons of the garlic.  Cook, stirring frequently, until the garlic is sticky and light golden and begins to foam, about 7-10 minutes.  Mix in the remaining red pepper flakes, the remaining salt, the sugar, tomatoes and wine.  Increase the heat to medium-high and simmer until thickened and fragrant, about 8 minutes.

While the sauce is simmering, add the fettuccine to the boiling water and cook according to the package directions until al dente.  Drain, reserving 3/4 – 1 cup of the pasta water.  Return the pasta to the now empty pot, add about ½ cup of the sauce and 2-3 tablespoons of the pasta water.  Toss well to coat.

Stir the reserved shrimp and accumulated juices, remaining garlic and the basil into the sauce.  Add the reserved pasta water as needed and simmer until the shrimp are heated through, about 1 minute.  Stir in the remaining 1 tablespoon oil.  Divide the pasta among warmed serving bowls and top with the shrimp and sauce.  Serve immediately.

Source:  Adapted from Annie’s Eats

Thinking Outside the Noodle – Part III – Pasta Princess’s Pesto Fettuccine Noodles

Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles

Do you love home-made Pesto?  Why not combine it with home-made fettuccine noodles.  This is a wonderful addition to many pasta dishes!

Pesto (Source: Foodnetwork – Emeril Lagasse)

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.)

Pasta Dough – Pesto Flavor

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup home-made pesto
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Put eggs and pesto together in a bowl and wisk 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 and pesto 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:  Thinking Outside the Noodle – Part IV – Pesto Fettuccine Noodles with Shrimp Fra Diavolo

Thinking Outside the Noodle – Part II – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce

Thinking Outside the Noodle – Part II

When I first came across this recipe I wasn’t sure about it, but I saved it and put it into my “to make” folder.  It was certainly different, but intriguing.  I was looking through the folder and saw this again and that’s when the inspiration hit me.  This would be great with cilantro lime noodles.  I wasn’t wrong!  I loved the combination and each bite was bursting with incredible flavors.  Think outside the noodle and give it a try!  Enjoy!

Ingredients

• 1 lb Cilantro Lime Fettuccine
• 1 tablespoon olive oil
• 2 skinless, boneless chicken breast halves – grilled and cut into pieces
• 1/2 medium onion, chopped
• 1 red bell pepper, cut into thin strips
• 3 cloves garlic, minced
• 2 tablespoons fresh ginger, minced
• 1 mango – peeled, seeded and chopped
• 1 cup half and half
• 1 jalapeno pepper, chopped fine
• salt and pepper to taste
• 1 tablespoon grated Parmesan cheese
• 1/4 cup fresh cilantro, chopped

Directions

1. Bring a large pot of lightly salted water to a boil. Add fettuccine pasta, cook for 3-4 minutes, until almost done, and drain.
2. Heat the olive oil in the skillet, and cook the onion and red pepper until tender. Mix in the garlic, ginger, mango, and jalapeno, and continue to cook and stir 5 minutes, or until mango is soft. Gradually mix the half and half into the skillet, and cook 5 minutes, until thickened.
3. Add the grilled chicken to the skillet. Stir in the partially cooked pasta, and chopped cilantro and season with salt and pepper. Cook and stir 2 minutes, until ingredients are well blended and pasta is al dente. Mix in the cheese. Garnish with cilantro to serve.

Source:  Adapted from Allrecipes

Coming Next – Thinking Outside the Noodle – Part III – Pesto Fettuccine Noodles

Thinking Outside the Noodle – Part I – Pasta Princess’s Cilantro Lime Fettuccine Noodles

This is the first in a 4 part series of “Thinking Outside the Noodle”.  Thinking Outside the Noodle is about new and exciting flavors for pasta noodles and recipes to accompany the pasta.  I am constantly challenging myself to think of different creative ways to make pasta.  The possibilities are endless and exciting!  I absolutely loved this fettuccine with one of my favorite herbs, cilantro, infused with lime.  What a great combo!

Pasta Princess’s Cilantro Lime Pasta Dough 

• 2-1/4 Cups Flour
• 3 Eggs
• 1/4 cup finely chopped cilantro
• Juice and zest of 1 Lime
• 1 Tablespoon Olive Oil
• 3-4 Tablespoons Water (as needed)
• Dash of Salt

Directions:

Combine flour and salt in a mixing bowl. Make a well in the middle of the flour.  Put eggs, cilantro, zest and juice of one lime together in a small bowl and briefly wisk to combine. Add to the middle well of flour the eggs and cilantro lime mixture, 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.  Put dough through pasta machine, or roll by hand and cut into desired shapes.

Coming Next:  Thinking Outside the Noodle – Cilantro Lime Fettuccine with Grilled Chicken in a Mango Cream Sauce