Sugar Baby Carbonara
One of the most ubiquitous signs of fall is the pumpkin and squash. Whether you’re carving it, baking it, or using it for decorating your front stoop, pumpkins are everywhere. Sugar-baby pumpkins are the best for cooking. These little guys are small, about 10 inches in diameter. and can be found anywhere - the grocery store, Lowes, farm stands, you name it. When roasted, the meat of this pumpkin is soft, sweet, and creamy, making it ideal for pie or pasta sauce.
This recipe calls for roasting a whole pumpkin but if you don’t have time, the canned stuff will also work. Carbonara is one of my favorite comfort foods. It is very simple and uses ingredients you most likely already have - bacon, eggs, and cream. Due to its simplicity, it is also easy to riff on, such as adding mashed pumpkin. If you’re unfamiliar with carbonara, you might questions the use of raw eggs but hear me out, the hot pasta will cook the eggs just enough to make it safe but retain that creamy goodness.
Happy Fall and Happy Halloween!
Ingredients
1 sugar baby pumpkin
2 T olive oil
salt and pepper to taste
5 oz diced pancetta
1 large shallot, finely minced
1 teaspoon thyme
1 whole egg
2 egg yolks
1 C heavy cream
4 cups baby spinach
1 box bow tie pasta
Directions
Peel the pumpkin and remove the seeds, stem, and end. Cut into 1" cubes and toss with olive oil, salt, and pepper.
Roast the pumpkin for 25 minutes, stirring once, until the pumpkin is soft. Cool slightly, then transfer to a bowl and mash with a potato masher or spoon.
Cook the pasta according to package instructions, reserve 1 cup of pasta water, and keep everything hot.
Cook the pancetta in a heavy skillet over medium heat until crispy, 5-8 minutes. Reduce heat and add the shallot, cook until fragrant, about 1 minute. Add the thyme and remove from heat.
Mix the mashed pumpkin with the egg, egg yolks, and cream until smooth. Add the spinach, pancetta, and hot pasta. If the sauce is too thick, add a little pasta water.
Whole Wheat Spaghetti with Parsley, Almonds, and Chickpeas
It’s been two weeks since Anthony and I moved out to the island and we’re so happy to be together during this time. In a normal year, we would be separated at this point, I would be alone on the island while Anthony stays at our home, tending to the lawn, gardens, and house. One blessing that came from the coronavirus pandemic is Anthony’s ability to work remotely. Now Anthony is able to go back and forth from our house to the island as needed and the whole family can be together.
Since moving out here, we’ve been busy trying to get everything ready for the upcoming season. COVID19 will undoubtedly have an impact on our business, and in many ways it already has. Despite all this, I am hopeful that we will be able to open and operate in a modified manner. I have been working diligently to create a risk mitigation plan and develop employee training protocols to keep our guests, team, and family safe.
Training and COVID related plans aside, we’re moving forward with all the annual projects; cleaning and weeding gardens, painting buildings, and picnic tables, and getting our ferry, Bennie Alice, ready for the season. Anthony and I have even had time to talk about starting our family and are so excited to begin the process!
With so much to do this spring, I’ve had less time to spend in the kitchen and I’m actually OK with this. Food is my passion and love language but sometimes a break is nice. I love this recipe because it is fast, easy, and fresh. It uses inexpensive pantry staples and is easy to customize. Sometimes we throw in olives, sometimes we throw in red pepper flakes. Either way, the end result is a delicious, meatless dish that comes together easily so Anthony and I can spend less time in the kitchen and more time enjoying our slice of heaven.
Whole Wheat Spaghetti with Parsley, Almonds, and Chickpeas
Ingredients
1 box whole-wheat spaghetti
1 cup slivered almonds
1 tablespoon olive oil
1 onion, sliced
1 tablespoon garlic, minced
1 can chickpeas, drained and rinsed
1 cup chopped parsley
1 tablespoon lemon juice
parmesan cheese, for garnish
Directions
Bring a large pot of salted water to a boil and cook the pasta according to the instructions on the package. Reserve one cup of the water before straining the pasta.
In a large skillet, toast the almonds until they are browned and aromatic, about 60 seconds, set aside.
Return the skillet to the stove and add the olive oil. Heat over medium-high heat and add the onions and cook until softened, about 3 minutes. Add the chickpeas, season with salt and pepper, and continue cooking for 3 more minutes. Finally, add the garlic and cook until aromatic, about 30 seconds.
Toss the onions and chickpeas with the parsley, almonds, and pasta. Add the reserved pasta water and lemon juice, cook until most of the liquid is absorbed, 2 minutes.
Garnish with more parsley and parmesan cheese.
Penne Pasta alla Kathy
Everyone thinks their mother is the best mother in the world, myself included. While I’m not getting into a fight with anyone over their mother’s qualities versus mine, I am here to say that my mother is the best mother in the world, for me.
My mom grew up in Southern Ohio in a small house next to the high school in a small town. She had the quintessential childhood of a babyboomer in the midwest. She was a girl scout, rode horses, was part of 4H, and was a cheerleader. In her college years, she attended The Ohio State University and was in the dorms during the Vietnam War protests and on campus when the National Guard came, fortunately for her things ended peacefully unlike at Kent State University.
“When you look into your mother’s eyes, you know that is the purest love you can find on this earth.” - Mitch Albom
By the time my sister and I came around, our parents had opened their own businesses in Virginia and Ohio. Roots & Shoots was my parents’ flower shop in Newark, Ohio where we spent countless days and nights as a family. From the time I was an infant to now, my parent’s store has been a central part of my life and my identity. I have enough memories of the store and many characters that frequented it to fill a library.
Owning her own store meant my mom worked all the time. Around the holidays, Mom was at the design table in the early hours of dawn until well into the night preparing for the next day. It wasn’t until I got older that I realized how much work and sacrifice went into that flower shop.
Those long hours and days often meant my mom didn’t have time to stand over a hot stove at the end of the day. She needed a recipe that was fast, could fee a crowd and was kid-friendly. That’s where recipes like this one came in handy. Penne Pasta came from the back of a box of pasta and has evolved over time with my family. The original recipe called for a can of tomatoes, a bag of frozen broccoli, and a box of pasta. Low frills, high nutritional density. Over the years we’ve made it our own through embellishment; adding mushrooms, bell peppers, sausage, and seasonings.
This is the dish I make when I miss my mom. I think about her, and the shop, and how hard she and my dad worked to provide a comfortable and safe life for my sister and me. I am so very fortunate to have a mom who knew how important it was to teach her children the value of things like hard work, manners, and to keep showing up, even when it’s hard.
I look back on that time often - reflecting on my mom’s ability to get up and go every day, year after year, pouring her heart and soul into her shop. By watching my parents all those years, I learned that success is a mix of passion, diligence, and grit. There are many things the two of them could have done with their talent they stuck with the store and never looked back. They often joke that being an entrepreneur is a sickness one never overcomes; I’m not sure that’s a bad thing.
These days, my mom runs another small business with my sister, in the same building where her flower shop once was. I feel an immense sense of joy, pride, and admiration when I think of the two of them, working there together where it all began.
Penne Pasta alla Kathy
Ingredients
1 Box Penne Pasta
1 bunch broccoli, trimmed and chopped
1 tablespoon olive oil
1 large onion, chopped
1 bell pepper, chopped
1 tablespoon garlic
1 teaspoon oregano
1/2 teaspoon red pepper flakes
1/2 teaspoon crushed fennel seeds
28oz can diced tomatoes
Directions
Bring a large pot of salted water to a boil and add the pasta. Add the broccoli for the last 5 minutes of cooking. Strain and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, bell pepper, and mushrooms. Season to taste with salt and pepper. Saute until softened, about 5 minutes.
Add the garlic, oregano, red pepper flakes, and fennel. Cook until the garlic is aromatic, about 1 minute.
Add the diced tomatoes and bring to a simmer. Add the pasta and broccoli and heat thoroughly.
Garnish with parsley and serve with fresh parmesan.
Pea and Ricotta Anolini with Mushrooms and Alfredo
I went to the grocery store last night to pick up some vitals - flour, butter, eggs, and several bottles of wine. Despite living with chronic anxiety, I have been relatively level headed through this whole thing. I’m not as calm, cool, and collected as usual but I’m also not a puddle on the floor or hoarding toilet paper. Still, I can feel our collective unease wherever I look. There is a sensation of something bubbling just below the surface. It’s in the eyes of the cashiers, the rushed pace of people at the grocery store, and all over social media. We’re all scared.
I am not afraid of catching COVID-19. I am young, relatively healthy, and should recover without complications should I contact the virus. Sadly, I’ve been avoiding the older people in my life to prevent spreading the virus to them, should I happen to contact it. What is really scary to me however is the mass hysteria that has swept so many people up. The strangers stocking up on pasta, beans, and toilet paper. The people who are going out and buying guns and body armor. Some seem to think we are on the brink of societal collapse and I can say is, only if you behave that way. It is unnerving to see the worst in society come out in a time like this. Hoarding will not solve this problem. Neither will shaming those people who are scared. The only way to get through this is to keep marching forward, together.
To soothe my soul and avoid the chaos, I turned to the activities that keep me calm. I’ve been cooking more than usual, playing the piano, drawing, and started learning a cello-piano duet with Anthony. I’ve begun to wrestle with the reality that the pasta workshop I’ve been planning all winter will likely be canceled and as much as it breaks my heart, I know it will be for the best.
I don’t know when COVID-19 will pass and I don’t know what we will learn from this experience if anything. What I hope we learn though, is that in times of great turmoil and strife, we have the capacity to care for each other and not retreat into the fearful and dangerous parts of our collective psyche. I know people are scared, I’m scared. Being scared and anxious right now is a natural reaction and if you’re feeling that, know that you’re not alone. Do what you need to do to keep yourself together and try to retain whatever routine you need.
Long story short, if you’re worried about COVID-19, get educated. Learn what you can and understand that some anxiety is OK and warranted, these are critical times we are living in. Just remember, we are all a little scared and uneasy. Be nice to each other. Stop mocking those who are worried and scared. Find peace, find comfort, eat pasta.
Notes about the recipe.
As I’ve mentioned before, if you can’t find eggs at the store, feel free to use water instead. Start with a cup and adjust from there.
I used fresh spinach to color the pasta dough but you can use whatever greens you have on hand. Swiss chard, kale, parsley, whatever you can get your hands on will be just fine.
To make the spinach puree, take a handful of spinach, place it in a food processor or blender with 1/2 cup of water and puree until its smooth. You can run it through a fine-mesh sieve if you want, otherwise, just mix it in with the eggs and get to kneading.
Pea and Ricotta Ravioli with Mushrooms and Cream
Ingredients
2 tablespoons pureed spinach
1 whole egg
4 egg yolks
2 tablespoons olive oil
hefty pinch of salt
2½ cups flour
2 cups ricotta
2 oz soft goat cheese
2 cups frozen peas, separated
1 cup parsley
pinch of salt
1 lb sliced mushrooms
1 onion, thinly sliced
1 tablespoon minced garlic
4 tablespoons butter
2 tablespoons flour
1/2 cup milk
Directions
Make the pasta dough. In the bowl of a stand mixer, combine the pureed spinach, eggs, and oil. Stir until everything is evenly mixed. Slowly incorporate the salt and flour and mix with a dough hook until a firm ball is formed. Dump the dough out onto a lightly floured surface and knead until the dough is firm. Wrap the ball in plastic wrap and chill while you make the filling.
Make the filling. Toss the parsley, 1 cup of peas, goat cheese, and ricotta in a blender and pulse until everything is smooth. You may need to scrape down the sides of the mixer as you work. The result should be smooth and bright green without any lumps or rogue parsley stems and leaves.
Roll the Dough. Take the dough out of the refrigerator and cut it into 8 even pieces (think of it as pie pieces). Grab to wedges to work with and cover the remaining dough with plastic to keep it moist. Roll one piece of dough until it is 1/8 inch thick either with a rolling pin or pasta machine, set this aside and do the same with the next piece.
Spread the filling. Using a spoon, gently spread the filling over the dough in an even layer, about 1/2 inch thick. Take the second rolled sheet and place it over the filling. Gently press the pasta dough into the filling, working from the center out to the edges, and press any air pockets out.
Stamp out the anolini. Using a pasta stamp, pastry cutter or simply a knife, stamp or cut the pasta to the shape you desire - I prefer to keep them 1 -2 inches in diameter max but you do you.
Cook the onions and mushrooms. Heat 1 tablespoon of olive oil in a skillet until it shimmers. Add the onions and saute over medium-high heat until they are soft about 5-6 minutes. Add the mushrooms and a pinch of salt. Cook until the mushrooms release their liquid and soften, another 5 minutes or so. Add the peas and cook until they are soft, about 3 minutes and then add the minced garlic and cook until it is aromatic about 1 minute. Transfer everything to a bowl and return the skillet to the stove.
Make the sauce. Melt the butter in a skillet over medium-high heat. Add the flour and stir constantly while it cooks - this is a roux. Once the roux is golden brown, about 3 minutes. Remove from heat and add a splash of milk. Stir vigorously while you add the rest of the milk, stirring to incorporate. Season with salt and pepper and add the mushrooms and onions back to the pan. Stir to coat everything evenly.
Cook the pasta. Bring a big pot of water to a rapid boil and add a hefty pinch of salt. Add the ravioli, working in batches if necessary, and cook until they float. Remove with a slotted spoon and add to the mushrooms and sauce. Reserve 1 cup of the cooking liquid before dumping it out.
Toss it all together and serve. If the sauce has thickened, add some of the reserved pasta water and stir to incorporate. Serve with parmesan cheese and garnish with parsley.
Fresh Pasta Dough
In light of authorities telling everyone to remain calm, the grocery store is again looking like a war zone. I went shopping last night for the essentials - eggs, butter, wine, and cheese - when I noticed that not only is all the toilet paper gone but so are the boxes of pasta that once lined the shelves. Rather than panic purchase more pasta, I turned to my own kitchen and made a batch of spinach dough. Its easy, affordable and the perfect activity for when you’re social distancing but want those noods.
The recipe is for a basic dough and if you don’t have a pasta roller, do not despair or impulse buy one. You can make fresh pasta without a rolling machine just as easily. If this is you, go with a shape like cavatelli. Below is a quick video on how to make cavatelli at home.
EDIT: If, like me, you get to the store to find that all the eggs are gone, know that you can still make pasta without the eggs. Substitute the eggs for 3/4 cup of water and follow the rest of the instructions below!
Fresh Pasta Dough
Ingredients
2 whole eggs
4 egg yolks
2 tablespoons olive oil
hefty pinch of salt
2½ cups flour
Directions
In a large bowl, stir the eggs, yolks, olive oil and salt until evenly mixed. Add the flour and stir with a rubber spatula until the dough comes together into a sticky ball.
Turn the dough out onto a lightly floured surface. With floured hands, kneed the dough until a firm, smooth ball is formed. About 8 minutes. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Cut the dough into eighths and toss lightly with flour. Press each wedge flat and roll with a rolling pin, shaping into small discs. Feed the dough discs through the pasta roller. Start at the widest setting and roll until the dough is thin but still sturdy, “5” on most machines.
Trim the edges of the dough so you are working with a uniform rectangle. Fold the dough in half twice and cut into 1/2 inch ribbons. Dust the noodles with cornmeal and set aside.
Spinach Pasta Dough
To make spinach pasta dough, use the recipe above but substitute 2 tablespoons pureed spinach for 1 whole egg. Follow the rest of the directions, adding more flour as necessary.
Seared Scallops with Creamy Linguini
I’m typically not a creamy pasta kind of guy. Its not that I don’t like it but I just never seem to crave it like I do other pasta sauces. That is, until I do crave it. Once that craving sets in, buckle up. I’m not going to settle for some off-the-shelf alfredo, nor am I going to settle for something half done. I want the real deal. I want cream. I want butter. I want carbs in all their glutenous glory.
The craving hit me last week while I was at work. It was a cold and wet day and I just wanted something comforting to eat. I didn’t have time to make something braised, I didn’t want something light like couscous or quinoa. I wanted something heavy in carbs and creamy af. I also had a strange craving for some kind of fish or shellfish. When I got to the market, I saw fresh scallops were on sale and I knew I needed them. I bought a pound of scallops, grabbed some butter, milk and pasta and was out the door.
The result of this craving was a pretty simple and straightforward dish that anyone, I repeat anyone, can make. Scallops are intimidating to some because they are a bit pricy and they can get a little rubbery if you don’t pay attention. All things considered though, they are pretty easy and low maintenance and you don’t need a ton to make a meal feel filling. I learned to make scallops from my mom and she is a pro. Her tip: dry the scallops and dust them with salt to extract any extra moisture. A good dry scallop will brown beautifully.
As for the pasta sauce. This alfredo is also super easy and basic. You don’t need heavy cream like most recipes require but whole milk will make the sauce much more rich and filling.
Seared Scallops with Creamy Linguini
Ingredients
1lb fresh scallops
1 tablespoon salt
1 teaspoon paprika
1 teaspoon black pepper
1/2 teaspoon cumin
1/2lb dried linguini
2 tablespoons olive oil,. divided
4 tablespoons butter, divided
1 onion, finely minced
2 garlic cloves, finely minced
2 tablespoons flour
1 cup milk
Directions
Take the scallops out of the packaging and rinse briefly under cold water. Pat the scallops dry with a paper towel and transfer to a dry plate. Season the scallops with salt and allow them to rest about 5 minutes. Wipe the excess salt off the scallops and transfer them to a small bowl.
In the bowl with the scallops, add paprika, pepper and cumin. Mix everything together until all sides of the scallops are evenly coated. Set the scallops aside.
Bring a pot of salted water to a boil and cook the pasta according to the package instructions. Reserve 1 cup of pasta water before straining.
In a skillet, heat the olive oil and half of the butter over medium heat. Add the onions and cook until translucent, 3 - 5 minutes. Add the remaining butter, when it has melted add the garlic and cook until fragrant, about 30 seconds. Season with salt and pepper then sprinkle the flour over the whole mixture, stirring constantly until the flour is incorporated. Cook 2 - 3 minutes or until the flour mixture turns a very faint brown. Remove from heat and slowly add the milk, stirring constantly to prevent any clumps of flour. If the sauce seems too thick, add a little pasta water until the desired consistency is reached. If it is too thin, reduce the sauce over medium-low heat.
Heat a tablespoon of olive oil in a heavy skillet over medium-high heat. Add the scallops and cook 1 1/2 - 2 minutes on each side. The scallops should have a nice crust on the outside and be opaque on the inside.
Working quickly, toss the pasta and sauce together and nestle the scallops on top, garnish with parsley and serve immediately.
Pappardelle with Mushrooms, Chilis and Lemon
Everyone knows I’m a sucker for a good pasta dish. There is just something so satisfying about a bowl full of carbs and sauce. I can’t help myself, that is partially why I took up making fresh pasta a few years ago; to feed my addiction. I’ve been busy this winter perfecting a few different shapes and dough recipes and will be teaching another workshop this spring. I can’t wait to share my noodle knowledge with more people!
This dish uses my favorite noodle shape, pappardelle. These thick ribbons of pasta come from the Tuscany region where it is typically served with meaty sauces made from game. I’m not big on game but I do just love a fat wide noodle. They are great for slurping up everything from the meatiest ragu to butter and parmesan. It helps that pappardelle is super easy to make. Simple run it through the pasta roller a few times and cut into 1/2 inch ribbons. If you’re going to make fresh pasta on a weeknight, pappardelle is your friend.
A great mix of mushrooms takes the place of meat in this dish and the chilies and lemon zest to make this bright and filling with a nice kick. It is a great meal that leaves you warm and satisfied. Grate some parm over the top and garnish with parsley and more lemon zest and you’ve got a great dinner worthy of bragging about.
Pappardelle with Mushrooms, Chilies, and Lemon
Ingredients
For the pasta
2 whole eggs
4 egg yolks
2 tablespoons olive oil
hefty pinch of salt
2½ cups flour
For the mushrooms
2 tablespoons olive oil
1 onion, halved and thinly sliced
1 fresno chili, thinly sliced
12 oz mixed mushrooms
4 tablespoons butter
1 cup chicken broth
zest of 1 lemon
Directions
Make the pasta. In a large bowl, stir the eggs, yolks, olive oil and salt until evenly mixed. Add the flour and stir with a rubber spatula until the dough comes together into a sticky ball. Turn the dough out onto a lightly floured surface. With floured hands, kneed the dough until a firm, smooth ball is formed. About 8 minutes. Wrap the dough in plastic wrap and chill for at least 30 minutes.
Roll the dough. Cut the dough into eighths and toss lightly with flour. Press each wedge flat and roll with a rolling pin, shaping into small discs. Feed the dough discs through the pasta roller. Start at the widest setting and roll until the dough is thin but still sturdy, “5” on most machines.
Cut the noodles. Trim the edges of the dough so you are working with a uniform rectangle. Fold the dough in half twice and cut into 1/2 inch ribbons. Dust the noodles with cornmeal and set aside.
Make the mushrooms. In a large heavy skillet, heat the olive oil over medium-high heat. Add the onions and peppers, cook until soft and tender. Toss in the mushrooms and season with salt. Cook until the mushrooms release most of their liquid and cook down about 8 minutes. Add the garlic and butter, stirring until the butter melts. Stir in the broth and reduce to a very low simmer.
Cook the noodles. Bring a pot of salted water to a bowl and add the pasta. Cook until tender, about 3 minutes. Reserve ½ cup of the pasta water and strain the noodles, rinse with hot water.
Combine it all. In a large bowl, combine the noodles, mushroom mixture, and lemon zest. Garnish with freshly grated parmesan and parsley.
Aunt Ruth's Wild Rice
Last spring, my mom gave me two tins of recipes from her Aunt Ruth, her mother, and her grandmother. Of these three women, I only knew Great Aunt Ruth. My grandmother and great grandmother passed long before I was born.
In these tins are countless index cards with handwritten, pasted and otherwise documented recipes from the 50s – 70s. I don’t recognize many of the names and the handwriting is foreign to me, but I recognize the recipes. These are the recipes Ruth would make for us around the holidays or when we came to visit. Three Bean Salad. Johnny Marzetti. Oatmeal Cookies. Wild Rice Pilaf.
Since receiving the recipe tins, I’ve been cooking from them here and there. Trying to draw inspiration and connection to women I never met but have always known. One of the recipes I keep coming back to is Aunt Ruth’s Wild Rice. It is simple, starchy and comforting. I remember hearing stories of how special this recipe was “back in the day” from my mom. Wild rice was a luxury in the 1960s, making this recipe one reserved for holidays.
I remember visiting Aunt Ruth when I was young when she still lived in Columbus. Uncle Ron had a big berry and fruit patch in the back yard and there were Lincoln Logs in the basement. I remember her taking me to the zoo and to the park across the street from her house. She was a fashionable and smart woman.
In her later years, Aunt Ruth developed dementia and either forgot who we were or confused us with other figures in her life. These are the hard memories families don’t talk about. Difficult as it may be, I remember lives in their entirety. I can recall all the good times, what she gave me for Christmas when I was 9 and the way her house smelled (it was a good smell).
The way we choose to remember our loved ones after they have gone is a personal experience that we all share. Nobody is a stranger to loss or will be for long. As morbid as that may sound, especially around the holidays, impermanence is real. So, though I may mourn and lament, I celebrate lives lived because that’s all you can do.
The holidays always make me nostalgic and this year is no different. I often wonder what Ruth and my Grandfather would think of the world we live in now. Not the political chaos on television but rather the intimate world of our family. New babies, new spouses. Changes in careers and locations. A lot has happened in the decade that Aunt Ruth and my Grandfather have been gone.
Though Aunt Ruth has been gone for over a decade now, I will always remember her smile and warm embrace. I plan to make this wild rice for the holidays this year and I am certain everyone will remember Aunt Ruth as soon as they taste it.
Ruth’s Wild Rice
Total Time: 1 hour 20 minutes
Prep time: 5 minutes
Cook time: 1 hour, 15 minutes
Servings: 8
Ingredients
2 tablespoons butter
1 yellow onion, diced
2 celery stalks, diced
2 carrots, diced
8 oz portobello mushrooms, chopped
2 cloves garlic, minced
1 cup wild rice, rinsed
½ cup slivered almonds, toasted
3 cups chicken broth
1 teaspoon oregano
½ teaspoon cayenne pepper
salt and pepper to taste
Directions
Melt the butter in a large heavy pot and add the onion, celery, carrots, and mushrooms. Season with salt and cook until the mushrooms are softened. About 10 minutes. Add the garlic and cook until aromatic, about 30 seconds.
Add the rice and cook 2-3 minutes. Add the almonds, broth, oregano, and cayenne. Bring to a boil and cover. Reduce to a simmer and cook for 1 hour and remove from heat. Allow the rice to rest 5 minutes, then fluff with a fork and serve.
Butternut Squash Ravioli
One of my favorite meals is ravioli. To be honest, I love pasta of all kinds but ravioli and other stuffed pasta steal my heart time after time. There’s something about the freedom to fill them with whatever my heart desires that I just love.
I’ve been working at a local farm this fall and its pumpkin season. We have pumpkin, squash and gourds of all shapes and sizes so I’ve been feeling inspired. With my workshop coming up, I decided to pull the pasta roller out and work through a couple recipes and techniques. After flipping through my book of recipes, I settled on this classic stand by.
Ravioli is best reserved as a project recipe. Not that you can’t crank it out on a busy weeknight but it is not as quick as other options. That is why I reserve this for a nice Sunday afternoon when I don’t have to feel rushed to get something on the table. I can have a glass of wine, roll some dough and relax to the meditative process of kneading and forming dough.
The toasted almonds in this recipe really give the dish some added depth. If you don’t have almonds on hand, walnuts or pecans would also work well. On a whim, I threw a little orange zest into the burnt butter sauce to highlight the sweetness of the squash and it was great.
Butternut Squash Ravioli
Ingredients
1 small butternut squash, halved lengthwise and seeded
1 tablespoon thyme
1 tablespoon sage
1 onion, peeled and quartered
2 garlic cloves
1/2 teaspoon nutmeg
1/2 cup almonds, toasted
1 cup ricotta
Fresh Pasta Dough
Directions
Preheat the oven to 375
Place the squash in a casserole dish, cut side up and baste with olive oil. Sprinkle the thyme, sage and nutmeg over the squash and season with salt and pepper. Tuck the onion and garlic in and around the squash. Bake for 45 minutes or until soft and tender.
While the squash cooks, pulverize the almonds into a course meal.
Allow the squash to cool a bit, then scoop out the flesh and puree with the onion, garlic and ricotta until smooth, transfer to a bowl and fold in the almonds. Allow the filling to cool slightly then fill a piping bag.
Cut your pasta into 8 pieces and roll out until about a ¼ thick. Then run the pasta through your rolling machine until 1/16 inch thick (mine is setting #4)
Lay your pasta sheets out on a cutting board and pipe your filling on the bottom half of the sheet. The filling should be about the diameter of a quarter and ½ inch thick.
Fold the top half of the dough sheet over onto the bottom and seal by firmly pressing around the edges of the filling. Cut the ravioli using a fluted pasta cutter or a knife and transfer to a cookie sheet lightly dusted with flour or cornmeal.
Cook the ravioli in a large pot of salted water. Once the ravioli starts to float, cook another 60-90 seconds and then remove with a slotted spoon.
Serve with browned butter and Parmesan and a nice wine.
Fettuccine with Sausage, Fennel and Ricotta
As the days get shorter and the nights get cooler, I want something more substantial than what I’ve been eating through the hot summer. Something fresh but filling. Last week, it was particularly cool and I settled in on this dish. Its creamy, filling and satisfying without being overbearing and heavy. You could swap the sausage for mushrooms and have a wonderful vegetarian main or you can leave the sausage if you’re feeling carnivorous. Either way, you’ll love how creamy and starchy this dish is and how easy it is to prepare.
Ingredients
1lb Fettuccine
1lb ground Italian sausage
1 fennel bulb, cored and sliced
2 tablespoons olive oil
1 red Fresno chili, seeded and sliced
1 C ricotta
Directions
1. Cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
2. In a large skillet, brown the sausage over medium high heat, remove from pan and set aside. Add some olive oil and heat over medium high heat and saute the fennel until soft, about 5 minutes. Add the pepper and garlic and cook another 2-3 minutes. Return the sausage to the skillet and mix.
3. Combine 1/2 C of the reserved pasta water and the ricotta and stir until smooth. Add to the fennel mixture and toss with pasta, adding more pasta water if necessary.
Hand Rolled Pasta
A few summers ago, I found myself stranded on an island with my family during a gnarly spring storm. With nothing to pass the time, I looked around for something to cook other than lobster and clams. My mother-in-law had given me a pasta roller that Christmas and it had made its way to the island that weekend, so I settled on trying my hand at fresh pasta. As wind and rain pounded the cedar shingled cottage, I settled into our humble kitchen and began what would become an obsession.
By obsession, I mean flow charts, several afternoons of pasta making and rolling and so, SO many carbs. After all of this, I emerged with some pretty dope pasta skills and a great standby recipe. Fresh pasta isn't exactly a weeknight meal. From start to finish, I usually have close to an hour (or more) invest in a batch of dough. Despite the time commitment, there is a healing element that comes with working with dough that I love.
Of all the pasta Anthony and I have made together, ravioli is my favorite. Using the ravioli stamp my mom bought me years ago, we have made ravioli stuffed with lobster, spinach, cheese, onions, chicken, and so much more. Savory ravioli? Done. Sweet ravioli? Duh. Spicy ravioli? All day, every day.
With the holidays in full swing, Anthony and I have been busy rolling pasta and stuffing ravioli that we will give our family and friends for Christmas.
So far, we have made close to 100 ravioli and two pounds of dry shapes. The real star though, is the lobster ravioli and lobster packages. With lobster, shallots and ricotta these boys are rich and pure decadence and turned out remarkably well.
Rolling enough pasta and ravioli to gift as gifts for 8 people takes time, patience and love. Making dough is easy and stuffing ravioli is simple with the right technique and you can always find time to make things for yourself but finding time to make this much pasta, knowing I will not eat any of it, was the biggest challenge of all!
As we rolled however, I had time to reflect on who we were making these gifts for. My parents, my sister and brother-in-law. Anthony's mother and our friends. For me, these are people who have seen me through so many passages in my life, each of them leaving their mark and impression on me. I do not live close to most of my family but we remain close in each other's hearts and I cannot wait to see everyone this year.
Lobster Ravioli
Ingredients
For the Dough
2 cups flour
2 whole eggs
4 egg yolks
1/2 teaspoon salt
1 tablespoon olive oil
For the Filling
1 T Olive Oil
2 C Chopped Shallots
1 1/4 lbs. cooked lobster meat
2 teaspoons black pepper
1 tablespoon fennel seed, toasted and ground
zest of 2 lemons
1/4 teaspoon nutmeg
1 teaspoon thyme
3 cups ricotta cheese
1 cup parmesan cheese
Directions
1. Make the dough:
o In the bowl of a stand-mixer, combine the flour and salt. Using the hook blade, slowly mix in the eggs and knead until a shaggy dough is formed.
o Turn off the machine and carefully knead the dough by hand in the bowl until it comes together into one piece.
o On a light floured work surface, knead the dough until it comes together. Wrap in plastic wrap and allow the dough to rest in the refrigerator for one hour.
2. While the dough is resting, heat the olive oil in a heavy pan. Add the shallots and cook over medium high heat until they just begin to brown. Transfer to a mixing bowl and turn off the stove.
3. Pulse the lobster in a food processor until it is finely chopped, add to the shallots and stir. Stir in the pepper, fennel, lemon zest, nutmeg and thyme and add the parmesan and ricotta. Stir until the mixture is even and smooth.
4. Divide the dough into four pieces. Press the dough into small discs and roll with a rolling pin. Pass the dough through a pasta roller until the desired thickness is reached. (I go to 4 on my Kitchen Aide attachment)
5. Lay a pasta sheet flat on a lightly floured surface and cut in half. Set one half aside and lightly wet the other. Using a teaspoon, form the filling into 1-inch balls and arrange on the dough. Cover with the other sheet of dough and press the dough tightly around the balls of stuffing. Cut either with a stamp, pastry cutter or knife.
6. Bring a large pot of salted water to a boil and plunge the ravioli into the water. Once the ravioli float, remove from the water with a slotted spoon and serve with an herby browned butter and parmesan cheese.
Classic Marinara
Homemade marinara is one of the easiest sauces to make and is truly worth the [tiny] effort. This dish, when made from scratch, has amazing flavor and consistency and takes only a few minutes to pull together. Even better, the ingredients are pantry staples that you most likely have on hand so you can easily come home and throw dinner together with minimal effort any night.
Classic Marinara
Ingredients
¼ C olive oil
8 garlic cloves
28oz can tomatoes
1 C water
1 tsp dried basil
1 tsp dried oregano
1 tsp crushed red pepper
Directions
1. In a low and wide skillet, heat the oil over medium heat. Stir in the garlic when hot and stir until aromatic, roughly 30 seconds.
2. Add the tomatoes to the skillet and immediately add water to the can, swirl and pour into the sauce. Stir in the herbs and red pepper. Reduce heat and simmer for 15 minutes or until thickened.
3. Optional: Add the sauce to a blender and roughly chop to create a smooth consistency.