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Archive for the ‘PASTA’ Category

TOMATO SAUCE WITH CREAM

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Ingredients

3 TBL unsalted butter

¾ cup chopped white onion

1 bay leaf

1 tsp red pepper flakes

¼ tsp salt

4 cloves garlic

3 TBL tomato paste

2 TBL sun dried tomatoes

¼ cup red wine

Zest of 1/2 lemon, or more to taste

28 oz. can crushed tomatoes (I used Carmelina San Marzano)

2 tsp sugar

½ cup heavy cream

  1. Melt butter over medium heat.
  2. Add onions, bay leaf, pepper flakes, and salt.  Cook until onions are translucent (8-10 min.)
  3. Increase heat to Medium High and add the garlic, stirring constantly as to not burn the garlic, about 30 sec.
  4. Add the tomato paste and sun dried tomatoes.  Stir for 2 minutes.
  5. Stir in wine and cook until evaporated, about 2 minutes.
  6. Turn heat to low and add tomatoes and lemon zest.  Cook on low for 30 minutes.  The sauce will thicken as it cooks down.
  7. Take off heat and stir in cream, sugar, salt, and pepper.

Written by REW

December 13, 2008 at 05:56

Posted in DIPS, SPREADS AND SAUCES, PASTA

Tagged with ,

PISTACHIO CREAM RAVIOLI

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Wonton wrappers are the secret to a quick homemade ravioli.

Ingredients

1 1/2 cups whole milk ricotta cheese

1 egg, well beaten

1/4 tsp salt

1/4 cup grated Parmesan cheese

1/4 tsp black pepper

24 wonton wrappers


Sauce

2 cups heavy cream

1 cup freshly grated parmesan

1/2 cup finely ground unsalted pistachios + 2 TBL

Ravioli

  1. Boil water for ravioli.
  2. Preheat oven to 400 degrees.
  3. Combine all ingredients for the filling.
  4. Lay out 12 won tons and place 1 tbl of ricotta mixture in the center.
  5. Lightly dampen the edges with water to make sealing easier.
  6. Put a second wrapper over the first, pressing down around the filling.
  7. Check that you have sealed the edges well.
  8. Place in boiling water for 3 minutes.
  9. Remove from water and place in the broiler until just toasted.  Combine with sauce.
  10. Sprinkle remaining 2 TBL over the finished plate.

Sauce

  1. Combine ingredients for sauce over medium heat.
  2. Salt and pepper to taste and continue to cook on low.
  3. Pay careful attention that it does not burn.

Written by REW

December 5, 2008 at 07:23

Posted in DIPS, SPREADS AND SAUCES, PASTA

Tagged with , , ,