Cheese Raviolis:
Pasta dough
2 cups all purpose flour
1 cup high quality all purpose flour
1 tsp. salt
2 T. Extra Virgin olive oil
1 cup warm water
1. Mix flour and salt together. Place on a clean flat work
surface.
2. Make a well in the center. Combine oil and water. Gradually add
liquid to center of flour. Incorporate sides of flour.
Alternate water and kneading until dough is a soft
consistency. About 10 minutes. Add more flour if needed
to make it smooth and elastic.
3. Cover in plastic wrap and rest 60 minutes or up to 2 days.
4. Roll out with floured rolling pin to 1/8 in. thick or using pasta
roller, available about $25.00 in kitchen appliance store.
5. Cut into rectangle, 3 in. across 15 in. long. With a knife cut 1.5 in.
across the 3 in. you should get 10 1.5 in. strips X 3 in.
6. Take filling mixture from below and place 1 tsp. in center of 1/2
7. Brush edges with water, lightly
8. fold over, press edges with a fork
9. refridgerate or place on sheet tray and freeze
Filling
1 cup ricotta cheese
1 egg
2 oz. of fresh grated romano cheese
salt and pepper
1. mix in bowl
2. follow steps as listed above
3. to cook, place in boiling water 5 - 7 minutes or when
raviolis float
Spaghetti and Meatballs: yields app. 16 X 1 oz. meatballs
1 lb. ground beef
1 each whole egg
2 oz. seasoned bread crumbs
1/8 tsp. ground mustard
1 oz. ketchup
1/2 oz. steak sauce
1/8 tsp. garlic powder
1/8 tsp. black pepper
1. in a bowl, combine all ingredients and mix thoroughly
2. form into 1 oz. balls
3. bake at 350 for 10 - 15 minutes or until 165 degrees
Gnocchis: serves 4
1 cup ricotta cheese
1 whole egg
1 cup flour
2 T. parmesan cheese
1 tsp. salt
1/2 tsp. black pepper
1. combine all ingredients
2. kneed into a smooth ball
3. refrigerate 2 hours
4. roll out into a 1/2 in. lengths, 18 to 24 in lengths
5. cut into 3/4 in. lengths
6. roll a fork across each length, leaving grooves in each one
7. to cook, place in boiling water 5 - 7 minutes or when
8. you can cook the gnocchis ahead, cool them in cold water if you
do this, toss in a small of oil, refrigerate until ready to
use.
9. Saute in hot pan with whatever you like.
10. add cooked bacon or ham and peas with a splash of lemon juice, 1
or 2 T. butter, salt and pepper.
11. you could serve them simply like this.
Variations: saute some scallops or shrimp, then add your gnocchis,
finish with some reduced cream and chicken stock,
parmesan cheese and english peas
Ham and Cheddar Cassoulette with Egg Noodles:
2 T. butter
2 T. flour
1. make roux
2 cups milk
3 cups raw egg noodles (cook)
1/2 tsp. dry mustard
8 oz. extra sharp cheddar cheese (shred, or
slice thin)
3/4 tsp. garlic powder
1 lb. cubed ham
1 cup buttered bread cubes
2. heat milk, thicken with roux
3. add, spices
4. slowly add cheddar cheese,
5. in a bowl stir sauce in with cooked egg noodles, and
ham
6. place in a buttered casserole dish
7. top with 1 cup buttered cubed bread
8. bake at 350 for 30 - 45 minutes or until golden and
bubbly
Macaroni and Cheese: serves 6 - 8
2 T. butter
2 T. flour
1. make roux
2 cups milk
2 cups raw macaroni (cook)
1/2 tsp. dry mustard
8 oz. extra sharp cheddar cheese (shred, or slice thin)
3/4 tsp. garlic powder
2. heat milk, thicken with roux
3. add, spices
4. slowly add cheddar cheese,
5. in a bowl stir sauce in with cooked hot macaroni
6. serve
Variations: place macaroni and cheese in buttered casserole dish, top
with buttered cubed bread and bake at 350 for 30 - 45
minutes or until crispy top.