World Recipes

Ravioli

Tomato Sauce*
Ravioli Dough
3/4 pound ground beef
1 small onion, minced
1 (10 ounce) package frozen chopped
    spinach, thawed and well drained
1 egg
1/2 cup grated Parmesan cheese
1 teaspoon salt
1/4 teaspoon pepper
6 quarts water
2 tablespoons salt

Prepare Tomato Sauce and Ravioli Dough.

While dough is resting, cook and stir beef and onion over medium heat until beef is light brown and finely crumbled; drain. Squeeze any remaining moisture from spinach. Stir spinach, egg, cheese, 1 teaspoon salt and pepper into beef and onion.

Divide dough into 6 equal parts. Cover dough with plastic wrap to prevent drying. Roll one part of the dough as thin as possible on lightly floured surface into about 13-inch square. Trim edges to make a 12-inch square. Fold in half, and cover with plastic wrap. Repeat with a second part of dough, but do not fold.

Mound about 1 teaspoon beef filling about 1 1/2 inches apart in checkerboard patter on unfolded sheet of dough; make 16 mounds. Dip pastry brush into water; brush in straight lines between filling mounds and around edge of dough. Unfold folded sheet of dough over filled half. Starting at center, press with fingertips and side of hand between mounds of filling and around edges to seal. Cut pasta between mounds into squares with knife. Separate squares; place on wax paper. Repeat twice with remaining dough to make 48 squares.

Heat water and 2 tablespoons salt to boiling in large kettle. Add ravioli; stir to prevent sticking. Cook uncovered until tender, about 12 minutes; remove to colander with slotted spoon.

Serve with Tomato Sauce.

Makes 48 ravioli.

* 1 cup butter, melted, and 1/2 cup grated Parmesan cheese can be substituted for the Tomato Sauce; toss with ravioli.

Tomato Sauce
2 (16 ounce) cans tomatoes
    (with liquid)
1 (15 ounce) can tomato sauce
1 large onion, chopped
2 cloves garlic, chopped
2 teaspoons granulated sugar
1 teaspoon dried basil leaves
1/2 teaspoon salt
1/4 teaspoon pepper

Break up tomatoes with fork. Heat tomatoes and remaining ingredients to boiling; reduce heat. Simmer uncovered until thickened, about 30 minutes.

Ravioli Dough
3 cups all-purpose flour
3 egg yolks
3 eggs
1 tablespoon salt
1/4 to 1/2 cup water

Make a well in center of flour. Add egg yolks, eggs and salt; mix thoroughly with fork. Mix in water, 1 tablespoon at a time, until dough forms a ball. Turn dough onto well-floured cloth-covered board; knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.

Ricotta Cheesecake (Torta di Ricotta)

Posted by FootsieBear at recipegoldmine.com May 13, 2001

1/2 cup golden raisins
1/4 cup Grand Marnier or cognac
32 ounces ricotta cheese
6 eggs, at room temperature
1 cup granulated sugar
1/3 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon vanilla extract
Zest of 1 lemon
Zest of 1 orange
1/2 cup pine nuts, lightly toasted

Grease and flour one 9-inch springform pan. Set aside.

Place the raisins in a small bowl. Cover with Grand Marnier and allow to macerate. Preheat the oven to 325 degrees F.

Meanwhile, beat the ricotta cheese with an electric beater until fluffy. Add the eggs, one at a time. Then add the sugar, flour, salt, cinnamon, nutmeg, vanilla, and zest. Fold in the raisins and pine nuts.

Pour batter into the prepared cake pan. Bake until cheesecake is golden, and firm in the middle - about 1 hour and 10 minutes.

Serve warm.

Tiramisu

3 eggs, separated
1/2 cup plus 1/8 teaspoon granulated sugar
1 tablespoon plus 1 cup espresso
2 tablespoons cognac
1 cup mascarpone cheese
2 tablespoons Dutch process cocoa
About 24 ladyfingers

In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac. Beat the mixture until foamy, 2 to 3 minutes. Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth.

In a large bowl, combine the egg whites and the 1/8 teaspoon sugar. Beat until the egg whites are stiff. Gently fold the cheese mixture into the whites and set aside.

Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso.

Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl. Spread about 1/3 of the mascarpone mixture over the ladyfingers. Continue layering, finishing with a mascarpone layer. Sift the cocoa over the top and refrigerate overnight.

Yields 8 servings.

Pasta with Three Cheeses (Pasta al Tre Formaggi)

You can use Fontina cheese for a more pronounced flavor.

2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/8 teaspoon pepper
2 cups milk
1 cup shredded Fontina or mozzarella cheese (4 ounce)
1 cup shredded Gruyere or Swiss cheese (4 ounce)
1/2 cup grated Parmesan cheese
6 cups uncooked egg noodles (10 ounce)
3 tablespoons dry bread crumbs
1 tablespoon butter or margarine
1 cup shredded Gruyere or Swiss cheese (4 ounce)
1/2 cup grated Parmesan cheese
6 cups uncooked egg noodles (10 ounce)
3 tablespoons dry bread crumbs
1 tablespoon butter or margarine

Heat 2 tablespoons butter in 2-quart saucepan over low heat until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheeses; keep warm over low heat.

Cook noodles as directed; drain. Alternate layers of noodles and cheese mixture in ungreased 2-quart casserole. Stir bread crumbs and 1 tablespoon butter over medium heat until crumbs are toasted; sprinkle over noodles; Bake uncovered at 350 degrees F until bubbly, about 20 minutes.

Yields 8 servings.

Pasta with Pesto Sauce (Pasta con Pesto)

2/3 cup packed coarsely chopped basil leaves
1/3 cup grated Parmesan cheese
1/3 cup olive oil or vegetable oil
2 tablespoons pine nuts or walnuts
1/2 teaspoon salt
1/8 teaspoon pepper
1 clove garlic
10 ounces uncooked spaghetti or noodles
2 tablespoons butter or margarine

Place all ingredients except spaghetti and butter in blender container. Cover and blend on high speed until mixture is of uniform consistency. Cook spaghetti as directed; drain. Toss spaghetti with basil mixture and the butter. Serve with additional Parmesan cheese if desired.

Yields 6 servings.

Pasta Provencal

4 tablespoons extra-virgin olive oil
1 medium onion, minced
2 plump fresh garlic cloves, peeled and minced
1/2 teaspoon crushed hot red pepper flakes
1 bay leaf parsley, snipped
Pinch of salt
1 fennel bulb, trimmed and cut into matchstick pieces
1 (28 ounce) can crushed tomatoes in puree
Zest of 1 orange, cut into matchsticks
1 pound dried tubular pasta, such as penne
1/4 cup fresh flat-leaf parsley, snipped
    with scissors or coarsely chopped

In an unheated skillet that will be large enough to hold the pasta, combine the oil, onion, garlic, red pepper, bay leaf and salt, and toss to coat with the oil. Place over moderate heat, cooking just until the garlic turns golden but not brown, 2 to 3 minutes. Add the fennel, stirring to combine. Cover and sweat over moderate heat for 10 minutes, stirring every few minutes.

Add the tomatoes and orange zest. Stir to blend and simmer, uncovered, until the sauce begins to thicken, about 15 minutes. Taste for seasoning. Remove and discard the bay leaf.

Cook the pasta according to package directions until tender but still firm to the bite. Drain and add to the skillet with the fennel sauce and toss to coat. Cover, turn the heat to low and let rest 1 to 2 minutes. Stir, taste for seasoning and add the parsley. Transfer to warmed shallow soup bowls and serve immediately.

Makes 4 to 6 servings.

Osso Bucco

This is a specialty of Milan, braised veal shanks.

6 tablespoons butter or margarine
4 veal shanks, cut about 3 inches long
1 tablespoon seasoned salt
1/2 teaspoon coarsely-ground black pepper
3 tablespoons flour
1 teaspoon Italian seasoning
1/4 teaspoon garlic powder
1 tablespoon dried parsley flakes
1 tablespoon dried celery flakes
2 small carrots, diced
1/2 teaspoon lemon zest
3 tablespoons tomato paste or 1 cup canned tomatoes
1 cup hot water
1 teaspoon beef flavor base
Parmesan cheese

Melt butter in deep skillet. Rub veal shanks with seasoned salt and pepper; dredge with flour. Brown slowly in butter; add remaining ingredients except cheese. Cover. Bring to a boil; reduce heat and simmer 1 1/2 hours or until meat is very tender but not falling from the bone. Turn shanks over while cooking and add small amount of water if necessary.

Remove cover; if sauce is still quite thin, cook uncovered to reduce liquid, or thicken with flour, by stirring in a smooth, thin paste made by mixing together equal amounts of flour and water, using 1 to 2 tablespoons of each.

Serve hot over buttered noodles with poppy seed. Pass grated Parmesan cheese and extra sauce at the table.

Linguine with White Clam Sauce (Linguini con Vongole Bianco)

Serve this dish from Northern Italy with a green salad tossed with a sharp vinaigrette dressing.

1 medium onion, chopped
1 clove garlic, finely chopped
3 tablespoons butter or margarine
1 tablespoon all-purpose flour
3 (6 1/2 ounce) cans minced clams (with liquid)
1/2 teaspoon salt
1/2 teaspoon dried basil leaves
1/8 teaspoon pepper
1 tablespoon salt
3 quarts water
8 ounces uncooked linguine
1/4 cup minced parsley
Grated Parmesan cheese

Cook and stir onion and garlic in butter in 2-quart saucepan until onion is tender; stir in flour. Add clams, 1/2 teaspoon salt, basil and pepper. Heat to boiling; reduce heat. Cover and simmer 5 minutes.

Add 1 tablespoon salt to rapidly boiling water in Dutch oven. Add linguine gradually so that water continues to boil. If linguine strands are left whole, place one end in water; as they soften, gradually coil them into water. Boil uncovered, stirring occasionally, just until tender, 7 to 10 minutes. Test by cutting several strands with fork against side of Dutch oven. Drain quickly in colander or sieve. Add parsley to clam sauce. Serve sauce over hot linguine; sprinkle with cheese.

Yields 5 or 6 servings.