RECIPE:
1 recipe pasta dough sheets, made from scratch or use fresh pasta sheets from your local specialty food market.
You can also find wonderful pre-made ravioli or tortellini. If you can't find pumpkin, try another flavor such as fresh ricotta and spinach.
Pasta filling:
1 cup Bella Cucina Sweet Pumpkin Pesto
1 egg yolk, beaten
1 oz. pancetta slices
8 tbs. unsalted butter
15-20 fresh sage leaves, long stems removed
Parmesan cheese
Roll out the pasta dough into thin sheets or lay one pre-rolled sheet on floured counter and brush lightly with egg yolk. Place one tablespoon every 3 inches in center of dough. Place another sheet on top of stuffed sheet and press around edges where stuffing is to remove any air bubbles. Cut into squares with knife or pasta wheel, leaving a nice edge of pasta around filling. Place on semolina lined sheet pan to prevent sticking. If not using immediately, place in freezer.
To cook ravioli, heat 4 quarts boiling salted water. Add ravioli gently by hand, avoid adding the semolina. Cook until al dente or until ravioli float to top (about 3-5 minutes depending on if ravioli are fresh or frozen). Taste for doneness.
Meanwhile, cut pancetta into pieces and sauté until crisp. Remove pan and drain on paper towels. Heat butter in the same saucepan over medium heat. Add sage leaves and cook until leaves are crisp and butter is nutty brown. Do not overcook butter, as it will cook quickly and may easily burn. Remove from heat and pour over cooked ravioli.
Serves 4 (16 large ravioli).
Buon appetito!
Alisa Barry copyright 2007
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1 head cauliflower
1 jar Bella Cucina Walnut Sage Pesto
¼ cup chicken or vegetable broth
¼ cup heavy cream
1/3 plus 3 tablespoons Parmigiano-Reggiano
3 tablespoons breadcrumbs
Preheat oven 350°
Cut the stem and leaves off the head of cauliflower. Remove the core from the center and discard. Cut the cauliflower into bite size pieces and blanch in boiling salted water until tender, about 4-6 minutes. Drain and pat dry. Place in a 9-inch round buttered ovenproof casserole dish and set aside.
In a mixing bowl, combine the pesto, broth, cream and 1/3 cup of the cheese. Pour over the cauliflower. Mix the remaining 3 tablespoons of cheese and breadcrumbs and sprinkle over the top. Bake until tender, golden brown, and bubbly at the edges, about 35-45 minutes. Serves four.
Buon Appetito!
Copyright 2007 Alisa Barry
]]>Serves: 4
6 tablespoons extra-virgin olive oilServes: 4
2 pieces pita bread, torn into 1-inch piecesServes 2-3 people
Ingredients:
2 sweet potatoes, peeled and cubedIngredients:
3 tbsp. Desert Olive Farms EVOO1 box brownie mix
2 eggs
1 orange (for zest and juice)
¼ Desert Olive Farms Olive Oil
3 tablespoons water
Preheat oven to 350 degrees. Zest and juice the orange into the mixing bowl. Mix all ingredients together, replacing the vegetable oil with Orange Olive Oil. Add the water with half water and half juice from the orange. Pour into a 13 x 9 baking dish. Cook for 20 minutes or until toothpick comes out clean. Enjoy!
]]>Wash the fish and dry with a paper towel. Season it with salt and pepper (Drying the fish makes the seasoning stick). Cut the zucchini and squash into 1” cubes. Place the garlic, olive oil, lemon pepper, basil leaves, and salt into a plastic gallon bag and give it a good shake. Add the fish, squash, and zucchini to the marinade and let it soak for about 15 minutes. Using two pieces of foil, place the fish, some squash, and zucchini. Wrap up, using one piece of foil to fold vertical, and one to fold horizontal. Turn the fish packet upside down and add another piece of foil. Doing this ensures that there is no leakage. Place on the grill for about 17-20 minutes, or until fish is cooked. Pair with some pasta or rice for a great meal!
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