Category: Pasta

Garlicky Shrimp with Fettucini

8/25/2019

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Author: Kathy Schowe

Garliky Shrimp with Fettucini

ingredients:

16-20 large shrimp shelled and deveined
½ onion chopped
2 garlic cloves crushed
2 tablespoons olive oil
½ cup white wine
2 tablespoons butter
1 lemon zested and juiced
2 tablespoons chopped Italian parsley
9 ounces fresh fettuccini noodles
1 pinch red pepper flakes
1 pinch oregano

instructions:

How to cook Garliky Shrimp with Fettucini

Fill a stock pot with water and salt generously. Heat over medium to boiling in preparation for adding the pasta.
Heat the olive oil in a sauté pan and add the shrimp. Cook until they just turn pink then remove from pan and set aside.
Add the chopped onions to the pan and a bit more olive oil if needed. Add in the crushed garlic and a pinch of red pepper flakes, salt & pepper, and oregano and cook over medium heat for a few minutes.
Deglaze pan with white wine and juice from lemon. Simmer until reduced by half. Return the shrimp back into the pan and salt & pepper to taste. Keep warm while you cook the pasta.
Drop the fresh pasta into the boiling water and cooked to desired tenderness. Just a few minutes for fresh pasta. Drain and add to pan of shrimp.
Stir in butter until melted and creamy and garnish with chopped parsley. Divide into 4 pasta bowls and serve.

NOTES:

Easy and quick dinner with just the right buttery garlic sauce to balance the sweet shrimp!

Created using The Recipes Generator

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Capellin with Lemon, Shrimp and Avocado

8/25/2019

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Author: Kathy Schowe

Capellini with Lemon, Shrimp, and Avocado

ingredients:

16 ounces raw jumbo shrimp shelled and deveined
12 ounces dry capellini or fresh pasta
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic crushed
1 lemon zested and juiced
1 green onion chopped
1 ripe avocado
1 tablespoon chopped Italian parsley
1 pinch red pepper flakes
salt & pepper

instructions:

How to cook Capellini with Lemon, Shrimp, and Avocado

Cook the pasta according to package instructions, drain and set aside.
Melt butter and olive oil. Saute' onions, red pepper flakes, for one minute and season with salt & pepper.
Add in the shrimp and garlic and cook quickly for 3-4 minutes until they are pink and just cooked through.
Stir in the lemon zest, juice, and Italian parsley. Add in the cooked pasta and combine with shrimp. Toss to mix together.
Chop avocado and season with salt & pepper.
Serve in pasta bowls, garnishing with more Italian parsley and avocado.

NOTES:

By using fresh pasta you can elevate this dish! It pairs nicely with a chilled Pinot Grigio or Sauvignon Blanc!

Created using The Recipes Generator

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Egg Ravioli with Morels, Bacon & Sage

8/25/2019

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Author: Kathy Schowe

Egg Ravioli with Morels, Bacon, and Sage

ingredients:

1 batch fresh pasta See recipe
5 cups homemade ricotta cheese See recipe
12 large eggs
2 cups rehydrated morels
4 tablespoons butter
8 slices bacon fried crispy and chopped
½ cups fresh sage chopped
2 tablespoons vegetable oil
8 leaves fried sage for garnish
3 tablespoons grated parmesan
salt & pepper

instructions:

How to cook Egg Ravioli with Morels, Bacon, and Sage

First make the toppings and sauce.
Rehydrate the morels in a bowl with hot water and let steep. Once softened cut larger mushrooms into rings, and keep the small mushrooms whole. Set aside.
Cook the bacon in a skillet until crispy, remove from pan, and retain a few tablespoons of the bacon fat. Roughly chop the bacon.
Add the butter and brown in the bacon fat and then sautee the mushrooms and chopped sage in the sauce. Season lightly with salt and pepper. Once cooked through, set aside, be careful not to burn the sauce.
In a small pan or skillet quick fry the sage in vegetable oil, drain and set aside for garnish.
Bring a large pot of water to a low boil and generously salt the water.
Assemble the raviolis.
Layer fresh pasta sheets on parchment paper on baking sheets and then cut sheets into 12- 5" squares. Keep all of the pasta covered with plastic wrap or a clean towel so it does not dry out.
Place the ricotta in a large ziplock bag and snip small corner to pipe the ricotta. Pipe 6 small circles about 3 inches high to form a "nest" for the egg on top of 6 pasta squares.
Separate 6 large eggs, retaining the yolk and inserting them into the ricotta nests.
Top each egg with pasta square and press down to squeeze out air and seal edges as close to the ricotta as you can. You can brush the bottom layer with the egg white around the edges if they are not sticking.
Carefully cut corners off of squares around each ravioli to form round raviolis.
Repeat process until all raviolis are formed.
Warm up the morel butter sauce and gather your garnishes of bacon, fried sage, and parmesan for plating.
Carefully drop raviolis, 3-4 at a time into the gently boiling water. Time the cook for 1 ½ minutes each ravioli until the fresh pasta is just cooked. You want the egg to remain runny.
Remove each ravioli and pat dry, place in pasta bowl or plate. 2 per serving, or 3 for a bigger appetite. Repeat until all of the raviolis are cooked.
Plate by placing the raviolis in the bowl, top with warm morel butter sauce, chopped bacon, fried sage and sprinkle of parmesan.
The egg should still be runny and when it mixes with the ricotta and sauce... heaven!
Find more creative egg recipes like this Bacon Mushroom Zucchini Frittata at Sumptous Spoonful!

NOTES:

Egg Raviolis aren't easy... but they are probably the most delicious thing I've ever made!

Created using The Recipes Generator

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Fresh Pasta

8/25/2019

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Author: Kathy Schowe

Fresh Pasta

ingredients:

2 cups double "00" flour
1 teaspoon salt
2 large eggs
4 large egg yolks

instructions:

How to cook Fresh Pasta

Measure out the flour onto the counter and make a well in the center. Add the eggs, yolks, and salt.
Blend with a fork and bench scraper until combined and a shaggy dough has formed.
Add more flour if dough is too sticky to handle. Knead for 10 minutes, until the dough feels elastic and springy.
Wrap dough in plastic and let it rest for at least an hour or refrigerate overnight.
Unwrap dough and divide into 4 even pieces.
Run first piece through a pasta machine set on thickest setting, "0".
Fold dough towards the center and run through again. Continue rolling the pasta and decreasing the setting until you reach the thinnest setting, "9".
Roll dough to thinnest setting for pappardelle and ravioli. Use "7" or "8" and add die cutters for spaghetti, linguine, or fettuccini.
Lay rolled pasta on parchment sheets dusted with flour and cover with another layer of parchment or plastic. If making noodles, roll them into little nests, dust with flour, and place in plastic bags for storage and freezing, or cook immediately.
To cook, bring a large pot of water to boil and season water generously with salt. Boil pasta for 1 ½ to 2 minutes and then drain. Serve with your favorite sauce.

NOTES:

Fresh pasta makes all the difference... it's well worth the effort.

Created using The Recipes Generator

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Garlicky Shrimp with Fettucini

Garliky Shrimp with Fettucini

ingredients:

instructions:

How to cook Garliky Shrimp with Fettucini

NOTES:

Capellin with Lemon, Shrimp and Avocado

Capellini with Lemon, Shrimp, and Avocado

ingredients:

instructions:

How to cook Capellini with Lemon, Shrimp, and Avocado

NOTES:

Egg Ravioli with Morels, Bacon & Sage

Egg Ravioli with Morels, Bacon, and Sage

ingredients:

instructions:

How to cook Egg Ravioli with Morels, Bacon, and Sage

NOTES:

Fresh Pasta

Fresh Pasta

ingredients:

instructions:

How to cook Fresh Pasta

NOTES:

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