Trio of Ravioli–veal, mushrooms, and goat cheese

I was very excited about making pasta from scratch and had grand visions for making ravioli. But what kind of filling should I make? Beef? Chicken? Veal? Cheese? I kept tossing ideas around and decided to be reasonable and just choose: I’d make three different fillings (veal & olive, mascarpone mushroom, and herb & lemon goat cheese). Decisiveness is one of my strong points.

Ravioli

So knowing that the fillings would be the slow part, I hurried to work, preparing far too much of each, telling myself no problem, I’ll just freeze the excess ravioli and have an easy back-up dinner for weeks to come. I was in a good mood and in no real hurry at all–I was hungry, but the fillings were coming along great and making/stuffing the pasta would be a really quick process. There was nothing to worry about. I could just snap my fingers, and dinner would be ready. So I casually pour the flour… click to read more…

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Sausage Stuffed Shells

Some times, I like to really doll up a meal to make it something delicate and decadent. Other times, I just want something hearty and quick. This is one of those times: lasagna’s less popular, ugly step-brother: stuffed shells.

Sausage Stuffed Shells

This is nothing terribly fancy–pasta, tomatoes, sausage, parmesan, and ricotta–but hey, it’s good. For no good reason at all, I was just in the mood for shells instead of lasagna, even though really, they would both be largely similar. I don’t have pasta terribly often, and when I do, its usually some quick linguine kind of dish, so having a filled pasta just seemed like a nice change. Plus, it can be hard to write a ton of posts ahead of time before you go on vacation so bear with me! 😉 (this is the last one–I’ll be back and cooking fresh soon! Think of this as “leftovers”)

  • 1 box of shell pasta
  • ~ 1-1.5 lbs sausage (I use

click to read more…

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Creamy garlic pasta

For some of my dishes, I like to have a pasta with a light flavor as a side dish. I’m not a big fan of Alfredo because to me, that’s just too heavy and also kind of dull on the palette. I mix up a sauce that I guess is kind of Alfredo-like, but not really. It’s light tasting, creamy, herby, and has some mellow garlic flavor throughout.

  • pasta (I use half of a package of linguine)
  • ~1.5 cups of white wine
  • parsley
  • ~10 leaves of fresh basil
  • 3 shallots (the greens, not the bulb)
  • 6-8 garlic cloves
  • juice of 1 lemon
  • knob of butter
  • 1/2 cup of ricotta cheese
  • 1/8 cup of heavy whipping cream
  • chunk of parmesan reggiano
  • handful of olives (pitted, obviously)
  • a few capers
  • fennel seeds
  • dash of dried pepper flakes, to taste
  • a good sprinkling of dried oregano

Mince the garlic and fry briefly to mellow out the flavor a little bit. Then… click to read more…

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