Filled Pasta Recipe
Denise Said:
I need a good recipe for butternut squash ravioli filling.?We Answered:
Since you are going to have a fairly heavy sauce containing cheese already I would just split the butternut squash, clean out the seeds, rub with olive oil and roast in a 325 F oven until soft. Run through a food mill or mash the flesh real well with a potato masher or fork. Add a couple of egg yolks, a little butter, salt, pepper, maybe a little parmesan cheese and a really really small amount of ground nutmeg. You dont want to mask the flavor of the butternut squash in the filling with too many other ingredients inside. Let the butternut flavor shine through :) Good luck, and the sauce sounds like a good complement to the ravioli!Katrina Said:
Easy recipe for a crabmeat ravioli filling?We Answered:
Try something like this:2 tablespoons minced green onions
1 teaspoon lemon juice
1 cup diced cooked crabmeat
1/2 cup soft bread crumbs
1/4 cup parmesan cheese
Betty Said:
does anyone have a recipe for a three cheese-filled tortellini?We Answered:
1 garlic clove, crushed1 teaspoon basil
1 teaspoon parsley
1 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon pepper
1/4 teaspoon salt
5 tablespoons grated parmesan cheese (or your favourite kind)
1 egg
or a variation....
Ingredients
10 ounces spinach, cleaned and trimmed
1 egg
1 cup ricotta cheese, preferably fresh, drained for a few minutes in a fine strainer
1 cup freshly grated Parmesan cheese
Salt and freshly ground black pepper to taste
1/2 tsp freshly grated nutmeg
Velma Said:
your best recipe for cold pasta salad dressing?We Answered:
I part ranch, to 2 parts italian or this vinegraitte.Or just use this viniagrette:
Cowboy Vinaigrette:
1 1/2 cups apple cider vinegar
3 tbsp sugar
1/8 cup horseradish
3 cups plus 2 tbsp veggie oil
1/4 cup finely chopped red onion
1/8 cup worcestershire sauce
3/4 tbsp dijon mustard
Place everything but the oil in a food processor, and combine. Slowly add the oil until emulsified. Keep in an air tight container.
Mix with ranch dressing for a creamy vinaigrette for salads or to dip fries in.
Jerry Said:
Have you a Filling Pasta Recipe for 10, must be eaten Cold.?We Answered:
Here is a cool summertime favorite of mine ...... = )Antipasto Salad
Red Wine Vinaigrette:
1 bunch fresh basil, stemmed and leaves chopped (about 2 cups)
1/4 cup red wine vinegar
1 clove garlic
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
3/4 cup extra-virgin olive oil
Antipasto Salad:
1 pound fusilli pasta, multi colored rotini, or farfalle
1/2 cup hard salami, cut into strips (about 3 ounces)
1/2 cup smoked turkey, cut into strips (about 3 ounces)
1/4 cup provolone cheese, cut into strips
1/4 cup grated Asiago cheese
2 tablespoons green olives, halved and pitted
2 tablespoons roasted red peppers, cut into strips
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
Vinaigrette:
In a blender, add the basil, vinegar, garlic, mustard, salt and pepper. Blend until the herbs are finely chopped. With the machine running, drizzle in the olive oil until the dressing is smooth.
Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.
In a large bowl, toss together the cooked pasta with the remaining salad ingredients. Drizzle with dressing and toss to coat. .