Pasta

Egg and Sausage Raviolis with Sage Butter

I could start this post by saying that I’m bringing a lighter recipe to make up for the excesses of Easter … something between a salad or a soup. But it’s not the case! In fact it’s precisely and exactly the opposite!
And why not? I thought and found no plausible reason for not sharing this delight with all of you that on that side of the computer are great foodies as myself!
Indulgent? Affirmative
Creamy? Check!
Delicious? Yeeeeaaas!
Dear Spring: Thank you for the long and discreet sweaters !

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SERVES: 4
TIME:
60MIN

Ingredients:
Dough:
100g of wheat flour
1 whole egg

Sauce:
1 Sausage
1 cup of chopped White Mushrooms
1/2 chopped onion
Chopped garlic
1 Parsley branch chopped
100g of cottage cheese
2 tbsp of Olive Oil
Salt and pepper
1 egg yolk per ravioli
1 tbsp of butter
Sage leaves

Preparation:
Dough:
Weigh the flour and put it in a surface to knead: stone or wood preference.
Make a well in the center and place the egg in it. With the aid of a fork, and circular movements, start incorporating the flour and the egg. When you get a wet sandy texture, begin kneading it by hand.
Knead until you feel the dough begins to acquire some elasticity. Form a ball and wrap it with cling film. Let it stand in the refrigerator for at least 1/2 hour.
After this time, roll the dough with the help of a pasta machine.
Pass it in slot 1 until it is fully uniform and smooth.
Then move to slot 5. Roll out the dough until you get a thin sheet and place it on a surface with some flour.

Filling:
In a skillet add the olive oil, garlic, chopped mushrooms and onions and let them gain some color. Add the meat of the sausage and stir. Season with salt and pepper and remove from heat.
Place the preparation a bowl, add the cheese and mince everything (you may leave more or less texture as you prefer). Add the chopped parsley and leave it to cool.
Put salted water to boil to cook the raviolis.
On the dough sheet, place a few portions of the stuffing. Make a dimple in the center and place the egg yolk on it.
Place another sheet of dough on top and with the help of the fingers remove the air bags where the filling is. Press both dough sheets to glue the together. Cut with a cup or bowl and cook the raviolis for 2 or 3 minutes.
While cooking them, put the butter to melt in a pan and fry the sage leaves. Add the raviolis with some of the cooking water and let them gain flavor for a few moments.
Serve immediately.

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Tagliatelle with clams in roasted tomato and anchovies sauce

Whoever follows me around here, knows the reasons for my absence. I’m in the first trimester of pregnancy (almost in the second) and had a lot of sickness. And it was not morning sickness contrary to what is more usual … it lasted all day, and if I wake up at night, even then I felt really bad. A small suffering compared to the great happiness of being pregnant with my first child , yet the task of cooking (or even think about food), became quite unbearable for me … is there anything worse than a food blogger felling sick? I don’t think so … and more odd is that I now hate eating stuff I used to love, such as broccoli, Azores cheese  or green beans, and I started enjoying things that I didn’t hate, but simply didn’t make me jump with joy: chicken soup or oranges. Seriously … me eating chicken soup !!

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Finally I’m feeling much better working in the culinary arts and I swear that it has given me immense joy eating (even more than before) pasta dishes! No need for great refinements, or skills … just good, honest food! This recipe is special because it teaches how to make a fantastic tomato sauce without any apparatus or work … just baked tomatoes until they reach the ideal sweetness, so smooth that the skin falls apart in a delicate and wonderful sauce! A basil branch and some anchovies … and I’m a happy girl!

tagliatelle com amêijoas e molho de anchovas e tomate assado

SERVES: 4
TIME: 45min

INGREDIENTS:
1/2 kg of tomatoes
3 garlic cloves
Salt and pepper
1/2 cup olive oil
250g tagliatelle
4 anchovies
1 small glass of Port wine
1 Basil branch
1/2 kg of Clams

PREPARATION:
In a tray place the tomatoes cutted in half, face down, and seasoned with salt and pepper and half the olive oil. Bake in a preheated oven at 200 ° C for 30 minutes.
In a pan heat the remaining olive oil, the chopped garlic cloves and the anchovies. Let the garlic slightly cook, stirring with a spoon so that the anchovies melt in the sauce.
Add the tomatoes (you can add them in halves, or you can grind them first), add also a small glass of Port and salt and pepper to season.
Boil some water seasoned with salt.
Let the sauce bubble and reduce to the minimum, add the clams and let these open.
Cook the tagliatelle (for 5 minutes). Do not let it cook completely, since the goal is to finish cooking it in the tomato sauce.
When the pasta is cooked, drain it, but reserve some of the cooking water. Add it to the tomato sauce and if necessary, rectify the thickness of the sauce with some of the cooking water. Let it get al-dente and then add the basil. Stir and serve immediately.

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Linguini with Roasted Butternut Squash and Ricotta Sauce

And here’s something I don’t usually make here at home … I don’t know why! Pasta is my favorite food, but I think it’s because of the convenience of dry pasta I use it more often. I think  fresh pasta has a different texture and taste and is much more versatile.

When I made this recipe, I wanted to dedicate more time to the pasta itself, and make a simple sauce. The sauce come out delicious, and even got my husband thinking it had meat, when in reality it was 100% made of vegetables and cheese.

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Fresh pasta is not hard to make, it’ll need some affection and undoubtedly becomes easier with experience. The ratio is always similar: 100g of flour per 1 egg. There are richer versions that are made with more egg yolks but I usually use the traditional version. The key is to knead the dough just enough to activate the gluten, and then let it stand for some time.
Do you need a machine to extend the mass? Of course not. They’re not expensive, but you can seamlessly use a roll dough to get the same result.
After getting some confidence remains appealing to creativity and start introducing new ingredients into the pasta: vegetables, herbs or spices.
You can replace the fresh pasta with dry one, on this recipe.

SERVES: 4
TIME: 60 min

INGREDIENTS:

for the pasta:
200g Flour
2 whole eggs

for the sauce:
1 onion
3 cloves of garlic
Salt and pepper
1 Bunch of Thyme
1 tbs of Olive Oil
1/2 Red Bell Pepper
Half pumpkin (I used butternut squash)
1 Chilli
125g Ricotta Cheese

parmesan
Leaves of basil

Start by making the pasta.
Weigh the flour and put it in a pile on a suitable surface for kneading: stone or wood preferably.
Make a well in the center and place the eggs in this hole. With the aid of a fork, and circular movements, start incorporating the egg and flour. When you get a texture of wet sand, begin kneading by hand.
Knead until the dough begins to feel that’s acquiring some elasticity. Form a ball and wrap it in cling film. Let it stand in he refrigerator at least 1 hour.
After this time period, extend the mass, just enough to fit in the machine
Pass it on slit 1 until nicely uniform and soft.
Then move to the slit 4. Cut it with the help of the accessory.

For the sauce, nothing could be simpler.
Preheat oven to 180 °C.
Peel the onion, garlic and pumpkin. Clean the red pepper. Cut the vegetables into small pieces and place on a baking sheet.
Drizzle them with a little olive oil, season with salt and pepper and add the thyme leaves.
Add the chopped chilli.
Bake for 25 minutes. Remove and let cool slightly.
Place the contents of the baking sheet into a food processor, add the ricotta cheese and mash. I like to leave some texture, but you can grind the sauce completely.
Rectify seasoning if necessary.

Cook thepasta on boiling water for 2 minutes, drain it and wrap it in the sauce.
Sprinkle with grated parmesan cheese and basil leaves and serve immediately.

Chicken Noodles

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TIME: 30 min
SERVES: 4

INGREDIENTS:
2 Chicken Breasts
1 Onion (cutted into cubes)
1 Tin of Soy Sprouts
White Mushrooms 100g
1 Bunch of Coriander
1 Carrot on Sticks
1/2 Courgette
1 tbsp Oil
2 tbsp Oyster Sauce
2 tbsp of Soy Sauce
1 tbsp Sugar
1 tbsp Vinegar
Chinese Noodles
2 cloves of minced garlic

Heat a pot of water with salt .
Heat the wok with the oil .
Cut the chicken breasts into cubes and saute them .
Add the carrot sticks , the onions and the sliced ​​mushrooms .
Add the garlic , the diced courgette and the soy sprouts . Cook about 2 minutes .
In a bowl combine the soy sauce, oyster sauce , vinegar and sugar. Stir until the sugar dissolves and add to the wok . Stir and cook about 2 minutes .
These minutes are perfect to cook the noodles. When the water boils, turn off the heat, add the noodles and cover for 1 minute .
Drain them and rinse through cold water to stop the cooking .
Add the noodles to the wok and stir .
Serve immediately with chopped coriander .