Showing posts with label pasta recipes. Show all posts
Showing posts with label pasta recipes. Show all posts

Sunday, March 24, 2024

Crab Rangoon Ravioli

Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.  

Food Lust People Love: Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.

We don’t eat out very often since I love to cook and my husband has gotten pretty good at it himself, since he started taking turns during the recent pandemic. One place we do like to go is a Chinese buffet that has wonderful sticky ribs and crispy shell on shrimp. It also serves my late sister's favorite, crab Rangoon, crunchy deep-fried wonton wrappers filled with cream cheese and crab. 

Crab and cream cheese are a delightful mixture but I'm not big on deep frying at home so when I had leftover crab a while back filling ravioli to boil seemed like much a better idea.

This is a dish that takes time to make but homemade ravioli dough is so worth it. And the filling is super easy to make! It’s special enough for either the main course at an intimate dinner party, or like fancy Italian restaurants do, you can serve just three or four per person in shallow bowls, as your starter. 

Crab Rangoon Ravioli

This recipe makes about 24 ravioli but is easily doubled. After making and filling the ravioli, any scraps of pasta can be cut into noodles and refrigerated to be boiled for another dish, another day. I used my leftovers in a stir-fry. This recipe was adapted from one on Thailand 1 Dollar Meals.

Ingredients  
For the egg pasta dough:
1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)
1 egg 
1 egg yolk (save white for filling)
2 teaspoons olive oil 
1/2 teaspoon fine sea salt

For the filling:
Small bunch chives
1 clove garlic
4 3/4 oz or 135g cream cheese
3/4 cup, lightly packed, or 130g crabmeat
1 egg white (saved from making the egg dough)
1 teaspoon Worcestershire sauce


For serving:
Pasta sauce of your choice or simply melted butter and garlic
Parmesan cheese, grated
Extra chives for garnish
Crushed red pepper (optional)

Method
In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.


Using a wooden spoon or a Danish dough whisk, stir in enough of the remaining flour to make a soft dough. I start with half and go from there. You may not use it all. 


Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you aren’t ready to assemble your ravioli yet.) 


While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. 

Finely chop the chives and mince the garlic. 


Mix all the ingredients together well in a mixing bowl. Set aside.


Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.


Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.


Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.

Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.


Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.


Trim the ravioli around the edges and cut them apart.


Set them aside on a plate lined with cling film that has been well floured.


Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.

The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

When you are ready to cook the ravioli, warm your sauce of choice or serve simply with some melted butter, perhaps with a little chopped garlic. 

When your sauce is simmering, if using, heat a pot of salted water to boiling. 

Add several ravioli at a time, using a slotted spoon being careful not to over-crowd the pot. Cook for 4 to 5 minutes, or until tender.


Remove with a slotted spoon to the pan with the warmed sauce. As you can see, I added mine to a pan with just butter and garlic. 


Stir gently to coat then spoon into plates or bowls to serve. Top with grated Parmesan, crushed red chili pepper and some chopped chives for garnish, if desired.

Food Lust People Love: Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.

Enjoy!

It’s Sunday FunDay and today we are sharing dinner party dishes! Check out the links below. 

We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.


Pin these Crab Rangoon Ravioli!

Food Lust People Love: Fresh sheets of egg pasta filled with crabmeat, cream cheese, chives and garlic make the most succulent crab Rangoon ravioli! Serve simply buttered or with the sauce of your choice.

 .

Friday, January 20, 2023

Lemon Ricotta Lobster Ravioli

Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion. 
Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

As I said in my original spinach and cheese ravioli post, our family loves the group project of making ravioli. The joint effort produces more ravioli much faster which helps us not feel so bad when they are eaten even more quickly. And they do disappear quickly. 

I was on my own making these lemon ricotta lobster ravioli so I decided to pare down the ingredients for the pasta dough and make just enough for about 24 ravioli, a manageable amount and still more that my husband and I could eat at one sitting. It’s always nice to have some leftovers of a nice dish and I can assure you, this is indeed a Very Nice Dish.

Lemon Ricotta Lobster Ravioli

You can serve this with your favorite sauce, but one caveat: Choose one that will complement and not overwhelm the flavors in your filling. We want that lobster to shine! I’ve included the ingredient list and instructions for my garlic browned butter wine sauce, in case you’d like to try it as well. It’s not the prettiest color but, oh, the flavor! So good. For the lobster meat, I used two lobster tails (8 1/4 oz or 230g total weight) and steamed them for about 7 minutes until internal temp reached 160°F or 71°C.

Ingredients
For the pasta dough:
1 1/2 - 1 2/3 cups or 187.5- 208g tipo 00 flour (plus extra for rolling out the pasta)
1 egg 
1 egg yolk (save white for filling)
2 teaspoons olive oil or salad oil 
1/2 teaspoon fine sea salt

For the ravioli filling:
4 oz or 112g cooked lobster meat, chopped
1 large clove garlic, minced
1/2 cup or 125g whole milk ricotta cheese
1 egg white
Zest of 1 lemon
1 sprig Italian parsley, just leaves, chopped finely, plus extra for garnish, if desired
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

For the garlic brown butter wine sauce (optional):
3 tablespoons butter
1 clove garlic, sliced as thinly as possible
2 tablespoons flour
1/4 cup or 60ml dry white wine
1 cup or 240ml lobster or seafood stock (from a cube is fine – I used shrimp)
1/2 teaspoon salt

Method
In large bowl, combine 3/4 cup or 94g flour, 1/4 cup or 60ml water and remaining dough ingredients. With mixer at slow speed, beat for two minutes, occasionally scraping the bowl with a rubber spatula.


Using a wooden spoon or a Danish dough whisk, stir in enough of remaining flour to make a soft dough.


Turn out onto floured surface and knead until smooth and elastic, about 10 minutes. Wrap in cling film and let stand at least 30 minutes. (After the 30 minutes, refrigerate the dough if you are making this ahead of time.)


While the dough rests, we can get on to the ravioli filling. It couldn’t be simpler. Mix all the ingredients together well in a mixing bowl. Set aside.


Once the dough has rested, cut it in four equal pieces and remove one. Wrap the rest of the dough again with the cling film.

Flour the dough ball well and use a rolling pin or a pasta roller to roll it out quite thinly to the size of your ravioli plaque. Check out my original ravioli post to see my roller in action.

Flour your ravioli plaque liberally and lay the sheet of pasta on top. Fill each hole with about a teaspoon of the filling.


Using the second quarter of the dough and, following the same instructions, roll it out to the size of your ravioli plaque.

Use a pastry brush to wet the pasta on the plaque between the spoons of filling.


Carefully, starting at one end, lay the second sheet of pasta on top of the filled one, sticking the two sheets together and pressing out the air as you go along.


Turn the ravioli plaque over and let the filled pasta drop out onto your countertop. If it sticks, just gently pry it off.


Trim the ravioli around the edges and cut them apart.


Set them aside on a plate lined with cling film that has been well floured.


Continue the process until all the ravioli are rolled out, filled and cut apart. I put another layer of cling film and flour again with each layer of ravioli.


The ravioli should be stored in the refrigerator, covered with cling film until you are ready to boil them.

I re-rolled the scraps that were cut off and just made a few noodles with them so they didn't go to waste. I cooked those a different night to add to a veggie stir-fry.


If you are making my garlic brown butter wine sauce, now’s the time. If not prepare your own sauce.

Cook the butter over a medium heat, watching it carefully and stirring occasionally until it turns a nutty caramel color. 


Add in the sliced garlic and cook stirring for about 15-20 seconds. 


Immediately whisk in the flour until it's incorporated into the butter.


Slowly pour in the wine and stock and whisk until creamy. Cook over a medium heat until the sauce reduces slightly and thickens. 


Add the salt and stir well. Keep warm until the ravioli are cooked. 

To cook the ravioli, boil water with salt and a little olive oil in a large pot, as you would for regular pasta, and lower the ravioli in gently a few at a time. Stir gently so they don’t stick to each other or the bottom of the pot. They only take a few minutes to cook. 


Remove with a slotted spoon and tap it gently on a folded paper towel to get rid of most of the water. 


Serve with the sauce of your choice or my garlic brown butter wine sauce. Spoon over the ravioli to serve.


Garnish with chopped parsley, if desired. 

Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

Enjoy!

Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

It’s Fish Friday Foodie time and this month we are starting the year off in style by sharing lobster recipes. Check out the links below! Many thanks to our host Camilla of Culinary Cam. 


Would you like to join Fish Friday Foodies? We post and share new seafood/fish recipes on the third Friday of the month. To join our group please email Wendy at wendyklik1517 (at) gmail.com. Visit our Facebook page and Pinterest page for more wonderful fish and seafood recipe ideas.


Pin these Lemon Ricotta Ravioli!

Food Lust People Love: Lemon ricotta lobster ravioli are easy to make and even easier to eat with their light, flavorful filling and tender pasta outside. Truly it’s a special meal for any special person or occasion.

 .










Sunday, December 19, 2021

Creamy White Bean Mushroom Pasta

This Creamy White Bean Mushroom Pasta is full of flavor from brown butter, baby bella mushrooms and a healthy helping of salty feta. Comfort food for sure!

Food Lust People Love: This Creamy White Bean Mushroom Pasta is full of flavor from brown butter, baby bella mushrooms and a healthy helping of salty feta. Comfort food for sure!

Let me just say right now that this is not the prettiest dish I’ve ever made. Those dark mushrooms are super flavorful, cooked in brown butter, but they aren’t very attractive. Would I prefer some golden chanterelles for this? Of course. But who can afford that many chanterelles? If only they weren’t so expensive.

No worries though because I can assure you that when you taste this pasta, its looks won’t matter! 

I’m often on the lookout for meat-free meals that are made with plant proteins like beans and legumes and are, of course, super tasty. That way no one misses the meat. This dish feels indulgently creamy because of the blended beans but when divided between six people, the calorie count per portion is quite reasonable. If you've been eating too many holiday treats, this dish will help balance that out.

Creamy White Bean Mushroom Pasta

This recipe is adapted from a vegan one on BiancaZapatka.com. I had good intentions on keeping it vegan but I didn’t have any non-dairy cream. And if I was going to use cow cream anyway, I might as well brown some butter, right? In for a penny, in for a pound, the feta at the end boosted the creaminess, salt and flavor. Its addition was also a good decision.

Ingredients to serve six
1 lb or 450g pasta of your choice (I like linguine.)

For the sauce:
1/4 cup or 60g butter
2 lbs or 900g baby bella mushrooms 
1/2 large onion (about 5.1 oz or 145g)
4 cloves garlic
1 can (15oz or 425g) white beans, drained and rinsed (I used navy beans.)
2 tablespoons nutritional yeast
2/3 cup or 155ml cream
1/2 cup or 120ml vegetable broth
7 oz or 200g feta cheese, crumbled
Freshly ground black pepper

For garnish:
fresh parsley, optional

To serve:
Freshly grated Parmesan or Pecorino Romano cheese, optional

Method
Clean the mushrooms and cut off any hard stem ends. Slice a third of them, cut the second third in bite-sized pieces and chop the last third. (Or cut them all one way. I just like the mix of textures when they are cooked.)

Cutting the clean mushrooms

Peel and dice the onion finely. Peel and roughly chop the garlic cloves.

Dicing the onion and chopping the garlic

Rinse and drain the white beans and blend them with the cream, nutritional yeast and chopped garlic cloves in a food processor or with a hand blender until smooth. If the mixture is too thick to blend smooth, you can thin it with some of the vegetable stock. It’s all going into the pan together eventually.

Heat the butter in a pan and cook until the milk solids separate and the butter browns. 

The brown butter!

If you need better instructions on browning butter, check out this link: https://www.cookingactress.com/2013/04/browned-butter-how-to.html My friend, Kayle, will show you how to do it. 

Add the mushrooms to the brown butter and pop the lid on your pan. 

Adding the mushrooms to the butter pan.

Cook covered until the mushrooms release their liquid, stirring occasionally. This takes just a few minutes over a high heat.

The mushrooms released their liquid

Take the lid off the pan and keep cooking them until the liquid evaporates and the mushrooms are relatively dry and golden.

The mushroom liquid has evaporated

Add in the diced onions and sauté for about 2-3 minutes or until they are softened and translucent.

Adding in the onions

In the meantime, cook the pasta in salted water according to the package instructions.

Once the onions have softened, add the vegetable broth and the bean puree to the pan. 

Adding the bean puree and stock to the pan

Stir well. Bring the sauce to a boil then turn it down to simmer for a few minutes.

Already a creamy and wonderful sauce

Add in the crumbled feta and a few grinds of black pepper. 

Adding the feta

Stir to combine and warm the feta through.

Once the pasta is al dente, drain off the cooking water. Toss the pasta with the sauce to serve.

Garnish with chopped parsley if desired and put freshly grated Parmesan on the table so folks can help themselves.

Food Lust People Love: This Creamy White Bean Mushroom Pasta is full of flavor from brown butter, baby bella mushrooms and a healthy helping of salty feta. Comfort food for sure!

Enjoy! 

It’s Sunday FunDay and today we are all sharing pasta for the holidays. Check out all the links below. Many thanks to our host, Sue of Palatable Pastime



We are a group of food bloggers who believe that Sunday should be a family fun day, so every Sunday we share recipes that will help you to enjoy your day. If you're a blogger interested in joining us, just visit our Facebook group and request to join.

Pin this Creamy White Bean Mushroom Pasta!

Food Lust People Love: This Creamy White Bean Mushroom Pasta is full of flavor from brown butter, baby bella mushrooms and a healthy helping of salty feta. Comfort food for sure!

 .

Wednesday, October 6, 2021

Meatball, Spinach and Tortellini al Brodo

This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.

Food Lust People Love: This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.

It’s not cold here in Texas yet but I am anticipating those days with soup! The traditional Italian dish of tortellini al brodo – that is to say, cooked in broth – doesn’t have meatballs or spinach but I couldn’t resist the urge take it up a notch by adding both. 

Meatball, Spinach and Tortellini al Brodo

If you don’t have ground turkey, by all means substitute another light ground meat like pork or chicken. You can also skip the meatballs altogether but why would deprive yourself like that?

Ingredients
For the meatballs:
1 lb or 450g ground turkey
1 egg
1 green onion, white and green, minced
3/4 teaspoon fine sea salt
1/2 teaspoon crushed red pepper
freshly ground black pepper
1/4 cup or 20g panko
olive oil

For the tortellini: 
8 cups or 1.9L chicken stock
1 lb 4 oz or 567g fresh tortellini (I used one Buitoni family-size pack.)

To serve: 
Grated Pecorino Romano cheese

Method
Preheat your oven to 350°F or 180°C and line the bottom of a baking pan with foil or silicone liner to make clean up easier.

In a large bowl, mix the ground turkey, egg, green onion, sea salt, red pepper and a few generous grinds of black pepper together until well combined. 


Add in the panko and mix again. 


Use a small poon or melon baller to divide the mixture into little portions. 


Wet your hands so the mixture doesn’t stick to them and rolls the portions into balls. Drizzle the meatballs with a little olive oil. 


I made 64 mini meatballs. You can make yours bigger, of course, but they won’t be as cute. 

Bake them 20 minutes in the preheated oven. Turn your oven to broil for 5 minutes to brown them. 


Add the meatballs to a large pot along with the chicken stock. Bring the stock to a simmer. 


Add tortellini and cook until just before al dente according to package directions.


Tip in the spinach and stir. You may have to add it in batches to get it all to fit. 


Divide the broth, tortellini and meatballs among bowls and top with grated Pecorino Romano. 

Food Lust People Love: This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.

If you have any leftovers, I suggest you store the broth and the tortellini in separate containers or the tortellini will absorb all of the broth!

Enjoy! 

Today my Foodie Extravaganza friends are all sharing pasta recipes in celebration of National Pasta Month. Check out the links below. Many thanks to our host, Camilla of Culinary Adventures with Camilla.


Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board.


Pin this Meatball, Spinach and Tortellini al Brodo!

Food Lust People Love: This bowl of warm comfort is called Meatball, Spinach and Tortellini al Brodo and each spoonful is a light yet cozy delight on a chilly night.
 .