Think of stuffed pasta and what comes to mind first? Perhaps you think of cannelloni or those pasta shells which are big enough to fill. Another popular kind of stuffed pasta is ravioli. This recipe shows you how to make your own ravioli dough, and features a ricotta and spinach filling. The garlic and tomato sauce is also really good and easy to make from scratch. You can make the ravioli a few hours before cooking them, as long as you keep them in the refrigerator until you are ready to cook them. Then you can cook them in a large pot of water while you have the sauce gently simmering in another pan.
Ravioli is always a nice option in Italian restaurants, but learning how to make your own means you can make this delicious Italian dish any time you want and of course you can take your pick from all kinds of filling possibilities. If you want to stir some chili paste through the ravioli after taking out the kids’ portions or add some diced bacon to make it meatier, go ahead. This recipe is amazing whether you choose to tweak it or not.
Making a dish like this from scratch is more labor-intensive than opening a package of readymade ravioli, but you cannot beat the amazing fresh flavor, so if you want to go all-out to impress, this is the perfect recipe, and it is special enough for a special occasion such as Valentine’s Day. You are sure to win your sweetheart over with this stunning meal. Serve chocolate mousse for dessert, crack open a bottle of champagne to go with it, and you simply cannot go wrong. Continue reading
Giant pasta shells are a lot of fun to work with, and there are all kinds of lovely fillings to use in them. One of the most popular ways to cook giant pasta shells is to stuff them with a creamy mixture and then add sauce and bake them. Rather than the tomato sauce a lot of Italian cooks use, we have chosen to use Alfredo sauce, to offer a really creamy flavor and complement the flavors in the pasta filling.
The pasta shells are cooked and while they are cooking you can prepare the filling. Combine ricotta (or cottage cheese if you prefer) and parmesan with basil, chicken, egg, spinach, and a little nutmeg, to make your filling, and then it can be divided between the pasta shells. This mixture will be enough to stuff 18 pasta shells. Now, if you want to make this dish ahead you can make it up to this point and then cover and freeze for up to a month. When you want to cook it, thaw it for 24 hours in the refrigerator, let it stand at room temperature for half an hour then bake it covered for 80 minutes.
Each person will get 3 stuffed pasta shells along with some of the Alfredo sauce. It is recommended that you serve something contrasting since you have a creamy filling plus a creamy sauce, so consider some cherry tomatoes sautéed in extra-virgin olive oil and balsamic vinegar, some crisp green asparagus spears, or even bruschetta with a tomato, garlic and basil topping. Continue reading
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