Entrees

Seafood Ravioli

Seafood Ravioli

Ingredients Pasta Dough for Ravioli 3 cups all-purpose flour4 teaspoons milk4 large eggs Filling 12 ounces whitefish or cod fillets 1/4 pound ricotta cheese 1/4 pound grated Parmesan 1 egg yolk 2 teaspoons Instructions 1. Combine the flour, milk, and eggs in the bowl of a food processor. Process until the dough forms a ball.More »

Linguine with Smoked Salmon and Peas

Ingredients ½ cup frozen peas 1 pound linguine 2 tablespoons unsalted butter 2 tablespoon extra-virgin olive oil ½ cup whipping cream ¼ pound thinly sliced, smoked salmon cut into julienne strips ½ cup grated Fontina cheese Salt and freshly ground pepper to taste ½ cup grated Parmesan cheese Instructions 1. Soak the peas in hotMore »

Tortellini with Tomatoes

Ingredients 12 ounces cheese-filled tortellini 1 large tomato, chopped 3/4 cup pesto sauce*(recipe follows) 2.5 ounces salami, shaved 2 ounces sun-dried tomatoes, chopped * Basic Pesto Sauce 5 cups packed basil leaves 1/2 cup pine nuts 4 medium-sized garlic cloves 1 1/2 cups grated Parmesan 1 teaspoon salt freshly ground pepper, to taste 1 1/4More »

Pasta alla Carbonara

Ingredients 8 ounces guanciale, pancetta or good bacon, thinly sliced 1 tablespoon virgin olive oil 16 ounces dried linguine, spaghetti, or other thin pasta 8 ounces freshly grated Parmigiano-Reggiano 4 eggs, well beaten Freshly ground black pepper, to taste Instructions 1. In a large sauté pan over low, render guanciale in oil until crispy andMore »

Classic Spaghetti Bolognese

Ingredients 1 pound lean ground pork 1 tablespoon olive oil 1 onion, finely chopped 1 clove garlic, crushed 2 celery ribs, finely dices 3/4 cup carrots, finely diced 1 tablespoon tomato puree 16 ounces chopped tomatoes 3/4 cup red wine 3/4 cup beef boullion 2 bay leaves 1 pound dried spaghetti 2 tablespoons grated ParmesanMore »

Pasta with Fresh Mozzarella, Spinach, and Sun-dried Tomatoes

Ingredients ¾ pounds fusilli or rontini pasta ½ cup of sun-dried tomatoes in oil chopped ½ pound fresh spinach, washed, stemmed, patted dry and chopped coarse 6 dead-ripe plum tomatoes, chopped 1/3 cup extra-virgin olive oil Salt to taste Freshly ground pepper to taste 1 pound fresh mozzarella, cut into bite-sized pieces. Instructions 1. BringMore »

Eggplant Parmesan

Eggplant Parmesan

Ingredients 3 medium eggplants, about 2 pounds Olive oil-flavored cooking spray 1 ounce dried basil 4 ounces parmesan cheese, grated 48 ounces marinara sauce 1 ounce Italian seasoning 2 pounds no-cook lasagna noodles 2 pounds ricotta cheese 1 pound shredded mozzarella 4 ounces fresh basil or parsley, chopped Instructions 1. Preheat you broiler. Trim endsMore »

Radicchio, Mushroom and Three-Cheese Lasangne

Ingredients 4 tablespoons extra-virgin olive oil 2 cloves garlic, minced 1-1/2 pounds radicchio, washed, finely chopped 2-1/2 pounds white mushrooms, finely chopped 1/2 stick unsalted butter 4 tablespoons flour 2-1/2 cups milk 1 cup flat-leaf parsley, washed dried, finely chopped 1/2 pound smoked mozzarella, shredded 1/4 pound Asiago, shredded 1/2 cup grated Parmesan 9 sheetsMore »

Fusilli with Pesto Pantesco and Pecorino

Ingredients 1/2 cup fresh mint leaves ½ cup fresh basil leaves 1 cup flat-leaf parsley 2 cloves garlic 2 tablespoons caper, rinsed and drained 4 medium plum tomatoes, chopped roughly 1 tablespoon black pepper, freshly ground ½ cup extra-virgin olive oil Salt to taste 1 pound fusilli, cooked al dente, refreshed under cold water, drainedMore »

Shrimp Alfredo Fettuccini

Ingredients 1 pound medium raw shrimp (peeled & deveined with tils removed) 8 ounces fettuccini 6 garlic cloves (sliced half) 1 medium onion (chopped) 3/4 cup grated Parmesan cheese 1 tablespoon extra-virgin olive oil 1 tablespoon butter 1 cup heavy whipping cream 1 teaspoon cornstarch Ground black pepper Seasoning salt Minced fresh parsley (for garnish)More »