Roasted Red Pepper and Garlic Fettuccine Alfredo

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I’m a sucker for pasta.

In my opinion, a pasta dish doesn’t have to have a ton of ingredients, mix-ins or additional items across the top to be amazing.  Give me a great noodle, a simple sauce and some cheese and I’m in.

Case in point – this amazingly tasty, easy to pull together fettuccine alfredo dish. By using roasted peppers and garlic you get such deep, bold flavors.  Alfredo sauces can be heavily loaded with butter, cream and cheese and while this one definitely has all those elements, it’s not overwhelming.  The peppers and garlic truly are the star of the dish. Using the blender or food processor makes it an attainable dish for any night of the week.  So attainable that I may be guilty of making this nearly every week.

Like I said… I’m a sucker for pasta 🙂


Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Let’s start by talking about roasting garlic and peppers.  Don’t let this intimidate you – it’s a simple process that greatly boosts the flavor in your recipe.

For the peppers: rub a little olive oil all over the outside of the peppers and place them on a parchment paper- or foil-lined baking sheet.  That will save you from scrubbing those sheet trays later!  Turn your broiler on high and place the tray of peppers directly below the coils.  Let the peppers char and get completely black on the top side, then turn them over allowing each side to blacken and blister. Once they are completely charred, place the peppers in a bowl and cover them up with some foil.  You want them to steam so that the skins start to loosen from the meat of the pepper.  After about 20-30 minutes, take the peppers and using either a paper towel or your fingers, rub the blistered skin off of the meat.  Pull the meat away from the stem and remove all the seeds inside.  You’ll be left with soft, delicious roasted peppers!

For the garlic: Take a head of garlic and carefully slice off the upper portion of the head  – you want to expose the tops of most of the garlic cloves.  Using a serrated knife works the best here. Make a little pouch out of foil and place the head of garlic in the middle.  Drizzle some olive oil over the top and sprinkle it with salt and pepper. Bunch the foil up over the top of the garlic, leaving it open to vent just a little.  It’s a good idea to set the pouch on a sheet tray just in case there are any leaks.  Roast the garlic in a 400 degree oven for about 30 minutes.  The garlic will be a nutty brown color and so soft that it will easily press out of the pods after cooling a bit.

Alright!  Let’s make the pasta!

Cook the fettuccine in salted, boiling water until al dente.  Drain the pasta and set it aside.

While the pasta is cooking, grab a large pot or a skillet with sides to it and heat up the tablespoon of olive oil.  You’ll appreciate the sides to the pan you are using when we toss the pasta into the sauce at the end of this recipe.  Cook the onions in the olive oil until they are soft.

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Place the roasted red peppers, the roasted garlic and the cooked onions in a blender or food processor and puree until smooth.

Isn’t it such a beautiful color?!

Go back to the pan you used for the onions and melt the butter over medium heat. Pour in the red pepper puree.

Add your choice of broth, the half-and-half and  a little salt and pepper.  This is a good time to check for seasoning – but keep in mind that you’ll be adding parmesan in a bit and cheese = salt.

Remove the pan from the heat and stir in the parmesan and fresh parsley.

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Add about half of the cooked fettuccine and toss the pasta until it is well-coated.  Add the rest of the pasta and toss again – doing this in two steps makes the tossing just a bit easier.

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You can easily bulk up this dinner by adding any protein to it, chicken or Italian sausage being our go-to options.  This dinner, we went for the Italian sausage option.  We browned the sausage with a little bell pepper and tossed it in with the cooked pasta here.  Grilled or sauteed chicken would also look lovely across the top of the dish!

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However you serve it up, garnish the dish with a little more grated parmesan and chopped fresh parsley.

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Try this one out sometime soon!  If you’d like an even quicker weeknight dinner option, you can find roasted pepper and roasted garlic prepared at your grocery store.  I typically find them both in the veggie/tomato aisle.

What’s your favorite pasta dish?


Full Recipe

Roasted Red Pepper and Garlic Fettuccine Alfredo

  • 3 large red bell peppers, roasted, skins and seeds removed
  • 1 head of garlic, roasted and mashed (about 2 tablespoons)
  • 16 ounces Fettuccine
  • 1 tablespoon olive oil
  • 1/2 medium onion, diced (about 3/4 cup)
  • 2 tablespoons butter
  • 1 cup vegetable or chicken broth
  • 1/2 cup half-and-half
  • 1/2 cup freshly grated Parmesan cheese
  • 1 tablespoon fresh chopped parsley
  • salt and pepper to taste

Cook pasta in heavily salted water to al dente.

Drain and set aside.

Meanwhile, in a large pot or skillet with sides, heat olive oil over medium heat and cook onions until soft; about 5 minutes.

Place roasted red peppers, garlic and onions to a blender or food processor and puree.

Add butter to the pan the onions were cooked in and melt over medium heat.

Pour in the red pepper puree.

Add broth, half-and-half and a pinch of salt and pepper.

Stir to combine, taste and add a pinch of salt and pepper as desired.

Remove the pan from heat and stir in Parmesan cheese and parsley.

Add half of the pasta and gently toss to coat. Add remaining pasta and toss.

Garnish with grated Parmesan and chopped parsley and serve immediately.

RoTel Cheeseburger Pasta

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You know those days when it’s time to make dinner and you got nothin’? You open the fridge… nothing.  You open the pantry… nothing. You even open the freezer hoping that in some moment of brilliance you made extra of something else and… nothing.  This recipe is a result of one of those days.

It’s like a “Chopped” Challenge – how do you take the odds and ends of what is in your kitchen and make a dinner? The initial prep went something along these lines:  the ground beef was already defrosting in the sink.  I see enough pasta in the pantry for a dinner, and that can of RoTel is calling to me.  Cheese, of course, makes everything better so we can work with that.

The first attempt was okay, not stellar, but I wrote it down and we played with the portions and flavors a bit until we had it – RoTel Cheeseburger Pasta.

And wouldn’t you know it?  It’s become a family favorite!


RoTel Cheeseburger Pasta

  • 1 lb ground beef
  • ½ box linguine, spaghetti, or any pasta
  • 1 can RoTel Tomatoes
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups milk
  • 8 oz. cheddar cheese
  • 2-3 T chopped pickled jalapeno 
  • handful cilantro, chopped (optional)

Preheat the oven to 400 degrees.

Bring a pot of salted water up to a boil and cook the pasta until just shy of al dente, about 6-7 minutes.  You want it to have a pretty decent bite to it still, a healthy “chew”, as it will continue to cook in the sauce as it bakes and you don’t want it to become gummy as it bakes.  I like the linguine for this dish, the flat noodles hold the sauce really well.  However, you can use spaghetti, or really any pasta shape you like.  Drain the pasta well and set it aside when it is ready.

Brown the ground beef with the onions and garlic.

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When the veggies begin to soften, add the RoTel tomatoes and continue to cook to thicken and evaporate the extra juices.

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As the meat cooks, melt the butter in a saucepan.  Whisk in the flour to form a paste and then slowly add in the milk, whisking continuously to avoid lumps.

Whisk until the sauce is thickened then add the cheese.  Continue to stir until the cheese is melted into a smooth sauce.

Combine the ground beef, cooked pasta and cheese sauce together – I just remove the beef skillet from the heat and work it all together in the pan.

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Pour the mixture into the prepared casserole dish.  Add the cilantro, if using, and chopped jalapenos. Cilantro is one of those things, right?  You either love it or hate it? I’m firm in the “love” category and think that it adds a little brightness to the dish.  If you don’t care for it, or just don’t have any on hand tonight, simply skip it.  Chopped green onions or chives would be nice here as well.  If you happen to have a spicy can of RoTel tonight, you may skip the chopped jalapenos – this part is totally to your liking.

Check the seasoning and add salt and pepper to taste.

This is a great place to stop and either chill or freeze.  You can stick this casserole in the fridge to cook within the next 24 hours or so, or let it cool and freeze the dish for future baking.

Bake the casserole for 20 minutes, or until it starts to bubble and brown.  From chilled, you’ll bake the dish for about 40 minutes.

Let the dish sit a few minutes before serving.

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What’s your throw-together dish that’s become a family favorite?


Full Recipe

RoTel Cheeseburger Pasta

  • 1 lb ground beef
  • ½ box linguine or spaghetti
  • 1 can RoTel Tomatoes
  • ½ cup diced onion
  • 2 garlic cloves – minced
  • 1 tablespoon butter
  • 2 tablespoons flour
  • 2 cups milk
  • 8 oz. cheddar cheese
  • 2-3 T chopped pickled jalapeno
  • handful cilantro, chopped (optional)
  • salt and pepper

Preheat oven to 400 degrees.

Grease a 9×13 casserole dish.

Cook the pasta until just shy of al dente, about 6 minutes – it will finish cooking when it is baked.

Rinse well in a strainer.

Brown the ground beef with the onions and garlic.

Add the tomatoes.

Melt the butter in a saucepan.

Whisk in the flour.

Slowly add the milk and whisk until thickened.

Add the cheese and stir until melted.

Combine the ground beef, pasta and cheese sauce together.

Add the cilantro and jalapenos.

Add salt and pepper to taste.

Pour mixture into the prepared casserole dish.

**At this point, you can cool down the dish and refrigerate until cooking or freeze for future baking**

Bake for 20 minutes until it starts to bubble and brown.

**From chilled – bake for 40 minutes**

Mexican Pesto Pasta with Shrimp

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I love a good pesto.  They are packed with bold flavor, easy to pull together and completely customizable to any recipe theme.

A basic pesto is basil, pine nuts, garlic, parmesan and olive oil.  You can’t go wrong with the classic, but why stay there? You could swap the basil for parsley, kale, spinach, collard greens or cilantro as we have here. Pine nuts can be pricey and a little more difficult to locate than their more common counterpart – walnuts, always a good substitute in a pesto. I’ve played around with a few different versions, I’m sure  you’ll see more recipes sneak in on this blog, but this one has quickly held it’s place at the top of my list.  The pepitas and cilantro play together nicely for a light summer dinner when paired with the angel hair pasta and shrimp tossed in cumin and lime.

Have you ever played with pesto? What’s your go-to combination or favorite flavor find?


Mexican Pesto Pasta with Shrimp

  • 1 cup raw pepitas
  • ½ cup raw pecans
  • 2 bunches cilantro
  • 2-3 cloves garlic
  • ½ cup grated parmesan
  • EVOO
  • ¼ – ½ cup half and half
  • 1 pound shrimp, peeled and deveined
  • 1-2 tsp cumin
  • 1 lime, zest reserved
  • Angel hair pasta
  • 1-2 tablespoons unsalted butter
  • ½ cup white wine

Start by making the pesto.

*First a note about the nuts used in this pesto: Pepitas are just pumpkin seeds. I was able to locate them, both raw and roasted & salted, in the bulk section of my local grocery store.  If you can’t locate pepitas, this pesto is just as tasty with all pecans or a mix of pecans and walnuts.

You want to toast the pepitas and pecans to develop their nuttiness a little and make for a more flavorful pesto.  Starting with raw nuts that haven’t been toasted or salted yet helps you to control those elements as you cook. To toast the nuts, simply place them in a dry skillet over medium heat.  Stir the nuts every few minutes, keeping close by – you’ll know the nuts are ready to pull when you can smell them!  Don’t leave them too long after you catch their aroma, they can quickly go too far and taste burnt.

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Place the toasted nuts in a food processor and add the cilantro, garlic and parmesan.

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Stream in the olive oil (EVOO) with the food processor on low until the pesto is a paste to the consistency of your liking.  I prefer the pesto to be well-chopped and more on the thick side than a normal thinner pesto before adding the half-and-half.  Taste the pesto and add salt, freshly ground pepper and parmesan, as needed.  If you want to kick it up a bit, this would be a good time to add in red pepper flakes.  With or without the red pepper flakes, a touch of granulated sugar, up to about a teaspoon,  will help balance flavors and bring your pesto together.  Play with the flavors a bit until you get what you are looking for!

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Place the pesto in a bowl.  Stir in the half-and-half and check the seasoning again,  adjusting if necessary.  Set the pesto aside as you prep the shrimp and cook the pasta.

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Bring a large pot of water to a boil.  Add a healthy amount of salt to the water – this is your chance to flavor the pasta itself.  Cook the angel hair pasta to al dente.

Season the prepared shrimp with the cumin, salt, pepper and lime zest.  If you are not quite ready to cook the shrimp, hold off on adding the lime juice until right before they are ready to hit the pan.  Citrus juice will ‘cook’ seafood as it sits together (think: ceviche) and this is not quite what we are going for here.  We want the lime juice to flavor the shrimp as it sears instead.

Saute the shrimp in the butter, a couple minutes per side. When cooked, remove the shrimp to plate and set aside.

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Deglaze your pan with the white wine.  You can use any white wine here… just remember this one rule:  cook with wine you would drink.  Reducing the wine intensifies the flavor, so if you wouldn’t drink it, you shouldn’t eat it 😉  Tonight, I’m drinking/eating Joel Gott Sauvignon Blanc – I tend to enjoy any varietal from the Joel Gott family and they are reasonably priced and easy to find in my grocery store.

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Once the wine has reduced a bit and you have stirred up all those tasty brown bits from the bottom of the pan, add the cooked and drained pasta to the skillet.  Toss it around to coat the pasta with the pan sauce.

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Turn off the heat source and stir in the creamy pesto, a little at a time, until the pasta is coated and to your desired consistency.  I typically work in 1 1/2 – 2 cups of the pesto.

*Storage tip for leftover pesto: To store any remaining pesto in the fridge, place the pesto in a sealable container and smooth over the top.  Cover the entire top of the pesto with EVOO, place the lid on the container and store in the fridge for 3-4 days.  You can also freeze the pesto at this point.  The EVOO protects the pesto from browning, leaving it that vibrant green for your next cooking adventure.

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Top the pesto pasta with the cooked shrimp.  Sprinkle on extra parmesan and chopped cilantro, if desired, and enjoy!

*To change it up and enjoy your grill in the summer:  a nice update to this recipe would be to grill the shrimp for an added char to the shrimp.  Cut back a little on the garlic in making the pesto and then saute some fresh, chopped garlic in the 1-2 tablespoons of  butter in a skillet.  When toasted, add the wine to deglaze and follow the original recipe from there!

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Full Recipe

Mexican Pesto Pasta with Shrimp

  • 1 cup pepitas
  • ½ cup pecans
  • 2 bunches cilantro
  • 2-3 cloves garlic
  • ½ cup grated parmesan
  • EVOO
  • ¼ – ½ cup half and half
  • 1 pound shrimp, peeled and deveined
  • 1-2 tsp cumin
  • 1 lime, zest reserved
  • Angel hair pasta
  • 1-2 tablespoons unsalted butter
  • ½ cup white wine

Make the pesto:

Toast the nuts in a dry skillet.

Place the toasted nuts in a food processor and add the cilantro, garlic cloves and parmesan.

Stream in EVOO as you pulse until the pesto forms a paste to the consistency of your liking.

Season with salt, pepper and more parmesan, if desired. (adding a little sugar will balance out the blend)

Transfer the pesto to a bowl and stir in the half and half to desired texture and check for seasoning again.

Make the pasta:

Boil pasta in salted water to al dente.

Prepare the shrimp:

Season the prepared shrimp with cumin, salt, pepper, lime and lime zest.

Saute in butter, a couple minutes each side.

Remove shrimp from pan, set aside.

Deglaze the pan with white wine.

Toss the pasta in the pan to coat with sauce.

Remove the skillet from the heat.

Add the creamy pesto, slowly to desired thickness, and toss.

Top with cooked shrimp and serve.

Ravioli with Two Fillings – Mushroom and Sausage

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One of our favorite foods is pasta.  There are a million different ways you can cook pasta – tomato sauces, brown butter sauces, dried, fresh, stuffed, ribbons.  It can be a quick go-to weeknight dinner or, as we have done here, a Sunday project that takes a little more time and care. One of our first true “food adventures” would have to be making fresh pasta at home.  I won’t say we mastered it right away, our kitchen has most definitely been covered in flour…, and I will wholeheartedly admit that Will is much better at it (and bread making!) than I am.  However, we always have fun experimenting with fresh pasta.

Pasta dough itself is very simple.  It’s just flour and eggs kneaded together to get the gluten going and make a starchy pasta.  Will played with a basic recipe to find the mix we like the best, about 3:1 semolina flour and all purpose flour.  We have decided that we like the addition of the all purpose flour to make a smoother, less grainy dough.  You can most definitely play with the proportions to get the mix you like the best.  Several recipes we found use some egg yolks, make a well in the flour and knead in the eggs one at a time.  We kinda skip all that and keep it pretty simple with a stand mixer.  It shouldn’t be that complicated to make a good dinner, right?

In this recipe we are using the fresh dough to make a couple different raviolis – an Italian sausage and pepper mix and a mushroom ricotta mix.  Will and I have an ongoing battle about ricotta.  For a man that loves cheese, he has some strong opinions about ricotta.. so we split the recipe and work together 😉 We finish the ravioli in a simple tomato cream sauce.  This tomato sauce is way less involved than the meat sauce in the previous lasagna recipe and can easily be put together for a weeknight dinner in about twenty minutes.

Try it out!  And as always, let me know what you think!


Ravioli with Two Fillings

Pasta Dough

  • 1 ½ cups semolina flour
  • ½ cup all purpose flour
  • 4 eggs
  • Pinch of salt

Tomato Cream Sauce

  • 2 T olive oil
  • 2 T butter
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced or grated
  • 14 oz can tomato sauce
  • 28 oz can whole peeled tomatoes
  • kosher salt and pepper, to taste
  • 1 cup heavy cream
  • ¼ cup fresh parsley, chopped
  • ¼ cup freshly grated parmesan cheese, plus more for serving

Mushroom Ricotta Filling

  • 4 oz fresh mushrooms, finely chopped
  • 1 T olive oil
  • 1 T butter
  • 1 T snipped fresh Italian (flat-leaf) parsley
  • 2-3 cloves garlic, minced
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • ½ cup red wine
  • 1 egg yolk, lightly beaten
  • ½ cup ricotta cheese

Sausage and Sweet Peppers Filling

  • 1 lb ground Italian sausage
  • 1 cup sweet bell peppers, diced
  • 1 tsp red pepper flakes

 

Start with making the pasta dough as it will need time to sit and rest.

You can play with the amounts of semolina and all purpose flours to get the texture you like best.  Our favorite is 1 1/2 cups semolina to 1/2 cup all purpose flour.  The semolina makes a nice, starchy dough but the all purpose keeps it from getting too grainy for our taste.

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Knead the semolina, all purpose flour eggs and salt in a stand mixer.  Knead until it becomes a smooth ball of dough.  If it is looking a little dry, add a tablespoon of water at a time until it reaches the desired consistency.

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Roll the pasta dough into a ball and wrap in plastic wrap.

 

Let the dough sit for at least 30 minutes at room temperature.  If you aren’t using the dough for a while, it can chill for an hour or two in the fridge, you’ll just want to get it back up to room temp before rolling it out.  If you aren’t using the dough on the same day it will nicely freeze until you are ready to thaw it out.


In the meantime, make your fillings so they can cool – you don’t want the filling to be too warm when you stuff your fresh dough so that the pasta will hold its shape nicely.

For the Mushroom Ricotta Filling:

In a saute pan on medium-high heat, add the olive oil and butter.

Add the finely chopped mushrooms and saute for a few minutes, being careful not to crowd the pan too much.  *NOTE:  don’t add salt yet.  Salting will draw out the moisture of the mushrooms and cause them to steam more than saute.  By upping the heat, spreading out the mushrooms and waiting a bit to salt them you are giving them a chance to brown and get flavorful rather than just moisten.

 

Add the minced garlic and chopped parsley, saute a few more minutes until garlic starts to soften.  This is where you now want to season with salt, pepper and red pepper flakes.  Adjust the amount of red pepper flakes to your liking – I used about 1/2 a teaspoon here.

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Add the red wine, scraping up any brown bits from the bottom of your pan, and cook until most of the liquid is evaporated.  Check your seasoning again!

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So… this is my all-time favorite wine.  Bogle Phantom.  It’s released once a year and I may or may not save a bottle every year for an eventual vertical tasting.  Will’s also been known to spoil me with a double magnum of Phantom that then just lends itself to having friends over for a wine dinner.  I’d say my love for Phantom is a problem… but it’s just not. 😉

 

Remove the mushroom mixture from the heat and let it cool little.

In a separate bowl, combine the egg yolk, ricotta cheese, and mushroom mixture.  Cover and chill until ready to use.

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For the Sausage and Peppers Filling:

Add a little olive oil to a skillet on medium-high heat. Saute the sausage for 4-5 minutes.

In this particular recipe, Will used some of his homemade Italian Sausage.  He often hunts, then will grind the venison/pork for our home use.  We have a great recipe for this Italian Sausage blend that you could use on store-bought ground pork.  Be looking for that in a future post!

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Add the sweet bell peppers.  We like the peppers to have a little bit of texture left to them, if you prefer them softer, you can definitely add them right with the sausage at the beginning.

Season with salt, pepper and red pepper flakes.  Again, play with the amount of red pepper flakes to your taste!

 

When the sausage is fully cooked, set aside to cool until ready to fill the pasta.


Prepare the Tomato Cream Sauce:

Heat the butter and olive oil over medium heat.

Add the onions and saute for 5 minutes, or until they begin to soften and caramelize.

Add the garlic, salt and pepper and saute for a couple of minutes, until the garlic begins to soften.

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Pour in the whole tomatoes and tomato sauce.  Break up the tomatoes a little bit with your spatula, just so they start to break down.

I am a big fan of the San Marzano tomatoes. I like their sweet flavor and they are less acidic than other tomatoes. I think they just have a good, consistently sweet tomato kick.  If you can’t find them, or have a diced variety in your pantry, no worries!  You may want to add a tablespoon or so of sugar to your sauce to help cut back on some of that acidity.

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Stir the sauce and cook over low heat for 15-20 minutes, stirring occasionally.

Use an immersion blender to smooth out the sauce now that the tomato chunks have cooked down.  Don’t have an immersion blender?  You can either transfer to a blender or just use a fork to break up any large chunks of tomato.  If you like a chunkier sauce just let it keep simmering away.

*Note: If you do use a normal blender to smooth out your sauce, make sure you vent the top/lid to allow steam to come out and shield the vent with a kitchen towel to protect yourself from any of the volcanic splatter.

 

Remove the sauce from the heat and stir in the cream.  Add the shredded parmesan and check your seasonings.  Remember that cheese = salt so be sure to taste before adding more!

Cover the sauce to keep it warm until ready to use.


Now it’s ravioli-making time!

Once your pasta dough has rested and come back up to room temp, flour your counter or cutting board.  Cut the pasta dough into halves, then each half into quarters.

 

Being sure to flour the pasta itself as well as the pasta roller, roll the pasta dough into sheets.  I’ve never given in to the temptation of buying the pasta roller attachment of our stand mixer.  Sigh… maybe one of these days.  However, we have had much success with this simple hand roller that clamps to the edge of the counter top.  If you don’t have a pasta roller, you can most certainly put a little elbow grease behind a rolling pin – just know that it will take a few passes, just like in the roller, to it the pasta thin enough.

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Place a heaping teaspoon of the ravioli filling along the bottom half of the pasta sheet, leaving about a two-finger width between each dollop. As you can see in the pictures below, Will also added a little parmesan on top of each sausage “heap”.  Fold the top half of the pasta sheet over the filling and press all around each dollop to seal the pasta sheet together.  Use a ravioli stamp (or a glass cup) to cut out the ravioli shape.

 

 

Pinch along the edges of the ravioli to make sure that all the edges are sealed – if not, the filling will leak out as it boils.

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Bring a large pot of water to a boil and salt the water.  This is your chance to season the pasta itself – don’t be shy with the salt added to the boiling water!

 

Carefully drop the ravioli into the boiling water.  Fresh pasta does not take long to cook, only about 3-4 minutes.  Use a slotted spoon or strainer to make sure the ravioli does not stick to each other as it cooks and notice when they really start to float.  Pull the ravioli out of the water as they are done.

Now… plate it up!  We like to put a little of the Tomato Cream Sauce on the bottom of the plate, top with ravioli, then a little more sauce, parmesan and chopped parsley on top.  How would you plate yours?

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Full Recipe

Ravioli with Two Fillings and Tomato Cream Sauce

Pasta Dough

  • 1 ½ cups semolina flour
  • ½ cup all purpose flour
  • 4 eggs
  • Pinch of salt

Tomato Cream Sauce

  • 2 T olive oil
  • 2 T butter
  • 1 sweet onion, chopped
  • 4 cloves garlic, minced or grated
  • 14 oz can tomato sauce
  • 28 oz can whole peeled tomatoes
  • kosher salt and pepper, to taste
  • 1 cup heavy cream
  • ¼ cup fresh parsley, chopped
  • ¼ cup freshly grated parmesan cheese, plus more for serving

Mushroom Ricotta Filling

  • 4 oz fresh mushrooms, finely chopped
  • 1 T olive oil
  • 1 T butter
  • 1 T snipped fresh Italian (flat-leaf) parsley
  • 2-3 cloves garlic, minced
  • ¼ tsp salt
  • ⅛ tsp ground black pepper
  • ¼ tsp red pepper flakes
  • ½ cup red wine
  • 1 egg yolk, lightly beaten
  • ½ cup ricotta cheese

Sausage and Sweet Peppers Filling

  • 1 lb ground Italian sausage
  • 1 cup sweet bell peppers, diced
  • 1 tsp red pepper flakes

Make the pasta:

Knead flours, eggs and salt in a stand mixer until incorporated.

If dough is looking dry, add a tablespoon of water at a time until desired consistency.

Roll the dough into a ball and wrap in plastic wrap.

Let rest at room temp for 30 minutes to an hour, or chill in the fridge until ready to use.  Bring the dough back up to room temp before rolling into sheets.

Make the Mushroom Ricotta Filling:

In a saute pan over medium-high heat, add olive oil and butter.

Add mushrooms, being careful to not crowd the pan too much, saute about 5 minutes.

Add the parsley, and garlic; cook and stir for 1 minute.

Add the salt, pepper, red pepper flakes

Add the red wine to the pan, scraping any browned bits from the bottom, and cook until most of the liquid is evaporated.

Remove from heat and let cool a few minutes.

In a medium bowl, combine egg yolk, ricotta cheese, and mushroom mixture.

Cover and chill until needed.

Make the Sausage and Peppers Filling:

Saute sausage until about halfway cooked, about 4-5 minutes.

Add the diced peppers and season with salt, pepper, and red pepper flakes.

Saute until sausage is fully cooked

Set aside to cool until ready to use.

Make the Tomato Cream Sauce:

Heat butter and oil over medium heat.

Add onions and saute for 5 minutes until they begin to soften and caramelize.

Add the garlic, salt and pepper  and saute for a minute or so.

Pour in tomato sauce and whole tomatoes.  Break up tomatoes a bit with your spatula.

Stir and cook over low heat for 15 to 20 minutes, stirring occasionally.

Use an immersion blender or the back of a fork break any large chunks of tomato up.

Remove from heat and stir in cream.

Add cheese to taste, then check seasonings.

Make the Ravioli:

Flour your workspace and cut the rested, room temp pasta dough into halves, then quarters.

Being sure to flour the dough and the pasta roller, roll each quarter into sheets.

Place a heaping teaspoon of the ravioli filling on the bottom half of each pasta sheet, leaving about a two-finger width between each dollop.  For the sausage filling, add a little sprinkle of parmesan to each dollop.

Fold the upper half of the pasta sheet over the filling.  Press around each pile of filling to seal the pasta together.

Use a ravioli stamp, or a glass cup, to cut around each pile of filling.

Press the edges of each ravioli to ensure the edges are sealed.

Heat a large pot of water to boiling and add plenty of salt.

Gently place the ravioli in the boiling water and cook for 3-4 minutes, just to al dente.

Remove from the water with a slotted spoon or strainer.

Plate the ravioli with the sauce and top with shredded parmesan and chopped parsley.