Ravioli and Tortellini recipe

Ingredients for 6 persons

• 1/2 pound ground beef
• 1/2 pound Italian sausage, casings removed
• 1 (16 ounce) jar marinara sauce
• 1 (4.5 ounce) can sliced mushrooms
• 1 (14.5 ounce) can Italian-style diced tomatoes, undrained
• 1 (9 ounce) package refrigerated or fresh cheese tortellini
• 1 cup shredded mozzarella cheese
• 1/2 cup shredded Cheddar cheese

Directions

1. Crumble the ground beef and Italian sausage into a large skillet. Cook over medium-high heat until browned. Drain.
2. Combine the ground meats, marinara sauce, mushrooms, and tomatoes in a slow cooker. Cover, and cook on LOW heat for 7 to 8 hours.
3. Stir in the tortellini, and sprinkle the mozzarella and cheddar cheese over the top. Cover and cook for 15 more minutes on LOW, or until the tortellini is tender.

Bow Ties with Sausage, Tomatoes and Cream

Servings for 6 persons

 

Ingredients

• 1 (12 ounce) package bow tie pasta
• 2 tablespoons olive oil
• 1 pound sweet Italian sausage, casings removed and crumbled
• 1/2 teaspoon red pepper flakes
• 1/2 cup diced onion
• 3 cloves garlic, minced
• 1 (28 ounce) can Italian-style plum tomatoes, drained and coarsely chopped
• 1 1/2 cups heavy cream
• 1/2 teaspoon salt
• 3 tablespoons minced fresh parsley

Directions

1. Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain.
2. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic, and cook until onion is tender. Stir in tomatoes, cream, and salt. Simmer until mixture thickens, 8 to 10 minutes.
3. Stir cooked pasta into sauce, and heat through. Sprinkle with parsley.

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Tuna pasta

2 tbsp. olive oil
1 med. onion, diced
3 lg. cloves garlic, crushed
1 (14 1/2 oz.) can whole tomatoes
3 tbsp. chopped fresh basil or 2 tsp. dried
1/2 (16 oz.) pkg. angel hair pasta or vermicelli
2 (6 oz.) cans tuna, packed in water, drained
1/2 tsp. grated lemon peel
Freshly ground black pepper to taste
Chopped fresh parsley
Thinly slivered lemon peel

In deep 4 quart saucepan over high heat, bring 2 quarts water, covered, to boil, 8 to 10 minutes.Meanwhile, in 10" skillet over medium high heat, heat oil, add onions and garlic, cook about 5 minutes, stirring frequently until softened. Add tomatoes with their liquid, basil and 1/4 cup water, bring to boil. Reduce heat to low, simmer, uncovered 5 minutes to blend flavors, stirring occasionally to break up tomatoes. Add pasta to boiling water. Cook 5 minutes. To skillet, add tuna, lemon peel and pepper. Cook 1 to 2 minutes longer until heated through. Drain pasta and pour tuna mixture.

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Coming soon: Pasta with Tuna

Risotto alla Pescatora

SERVINGS: 4
COOKING TIME:40 Minutes

INGREDIENTS:

Risotto

Arborio rice - 1 lb.
Parmesan - 1 cup
Saffron - 2 pinches
Onion chopped fine - 1/2
White wine - 1 cup
Butter - 2 tablespoons
Chicken stock (at boiling temperature) - 5 cups

Sauce

Mussels - 1 lbs.
Clams - 1/2 lb.
Shrimp - 1/2 lb.
Calamari, cleaned - 1/4 lb.
White wine - 1 cup
Olive oil 1/2 cup
Tomato sauce - 1/2 cup
Garlic - 2 teaspoons
Parsley to garnish

DIRECTIONS:

Risotto

1. Roast onion in pan w/1 T. butter until blonde. Put in arborio and roast for 4 minutes. Add wine, stir. Add stock 1 Cup at a time, stirring constantly letting liquid absorb. Stir in saffron.

2. Complete cooking time for risotto is about 20 minutes, when arborio has completely absorbed broth and is not crunchy. Finally, stir in parmesan and last T. butter. until "mantecata" when rice has emulsified with butter and cheese.

Sauce

1. Roast garlic in pan with oil until blonde. Add mussels and clams with wine, and continue roasting. When they've opened, add shrimp and calamari and continue cooking and stirring until done. Add tomato sauce; stir and let simmer a few minutes. Plate by pouring on top of risotto and garnish with parsley.

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