Grilled Summer Vegetable "Bolognese" with Fresh Pasta

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHnKcdbD35XfxOadiXJoj0swC60HU8sONmNkyKMe3RVbjh49avS2Dun6mWWMnv-WQtvcOeqFv2oO8_af1luieyx2eUBA_2LtzPAriJgH9VW418DJqIEtA2tA_fZrbbW9I8q0Oa1H19VN8/s1600/IMG_6667.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnHnKcdbD35XfxOadiXJoj0swC60HU8sONmNkyKMe3RVbjh49avS2Dun6mWWMnv-WQtvcOeqFv2oO8_af1luieyx2eUBA_2LtzPAriJgH9VW418DJqIEtA2tA_fZrbbW9I8q0Oa1H19VN8/s640/IMG_6667.JPG" width="640" /></a></div><br />This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplant, Tomatos, Peppers and Zucchini- all grilled.  The grilled tomatoes and eggplant broke apart and coated the pasta creating an amazingly fresh and very flavorful sauce... Mike and I were both shocked how delicious this was.  The texture and taste was almost like a meaty bolognese sauce- but it is all vegetable.  Really amazing.  This is going to be my 'go-to' pasta for the summer when I'm at the market drooling over all of the beautiful produce- I'll know exactly what I'm going to be making for dinner.  Oh, and if you want to go crazy with this, toss in some fresh mozzarella at the end and sprinkle on some crispy pancetta... makes it really over the top.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSWIK1R0dsAiOOajsz21eI0EanZjekKehBZW0s-MoME453lpve3Uah0NwKWRWpVdj-fcabmBlKmDBLw1fAMLS6lfD14uTKiFlrvnE5_jBHY_aPS14citzWIHyii8n5dbf8RfqdurWhgiW/s1600/rat-pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicSWIK1R0dsAiOOajsz21eI0EanZjekKehBZW0s-MoME453lpve3Uah0NwKWRWpVdj-fcabmBlKmDBLw1fAMLS6lfD14uTKiFlrvnE5_jBHY_aPS14citzWIHyii8n5dbf8RfqdurWhgiW/s640/rat-pasta.jpg" width="426" /></a></div>my version of...<span style="font-size: large;"> <span style="font-size: small;"> </span></span><br /><span style="font-size: large;"><span style="font-size: small;">Grilled Summer Ratatouille</span></span><br /><span style="font-size: large;"><span style="font-size: small;"><span style="font-size: large;">Vegetable</span> </span>"Bolognese" </span><br /><i>with fresh pasta</i><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br /><br />1 eggplant, sliced lengthwise<br />1 zucchini, sliced lengthwise<br />1 yellow pepper, seeded and quartered<br />3 tomatoes, thickly sliced<br />1/2 cup of olive oil<br />3 cloves of garlic, sliced<br />sea salt & pepper <br />......<br />2 tablespoons of sea salt<br />1 pound of pappardelle pasta (<a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html" target="_blank">homemade recipe here</a>, or store-bought) <br />......<br />1/2 teaspoon of crushed red pepper flakes<br /><br />fresh basil<br />fresh cherry tomatoes, halved<br /><br />Combine 3 sliced cloves of garlic and 1/2 cup of olive oil in a small bowl.  Brush the oil on all sides of the sliced vegetables.  Reserve the remaining oil.  Sprinkle each vegetable with sea salt and cracked pepper.<br /><br />Grill the vegetables for 3-4 minutes on each side until good color has developed and the vegetables are tender.  Remove the vegetables from the grill and bring them inside, let cool.  Cut the vegetables into 1-inch pieces.  <br /><a name="more"></a><br /><br /><br />Meanwhile, boil a pot of water with 2 tablespoons of sea salt for the pasta.<br /><br />In a large saute pan, add reserved olive oil with sliced garlic cloves.  Cook for 30 seconds on medium high just until the garlic begins to bubble.  Add the crushed red pepper flakes.  Cook for 10-20 seconds longer, then add chopped vegetables and stir the mixture.  The more tender vegetables like the eggplant and tomatoes will naturally break apart to create the sauce.<br /><br />Cook the pasta in the salted, boiling water just until al dente.  Add a 1/4 cup of pasta water to the sauce to thin it slightly.  Add more, if needed.  Remove it from the water and add it directly to the sauce, toss it with the pasta.  Add fresh cherry tomato halves and fresh basil at the end or as a garnish. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZq4rKXP4HEvwAUGco7lAQYjx0Bqg6dzLv4TbXT73Y-2rKqXEki4H5agkwJpKmqKw71_ko7TrLWofFFzItREfepVgqRRS2gUq-3qHzX2DJPIduv088_A1MAj3OVD_XBJnPFpfwLkWeE0/s1600/IMG_6552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIHZq4rKXP4HEvwAUGco7lAQYjx0Bqg6dzLv4TbXT73Y-2rKqXEki4H5agkwJpKmqKw71_ko7TrLWofFFzItREfepVgqRRS2gUq-3qHzX2DJPIduv088_A1MAj3OVD_XBJnPFpfwLkWeE0/s640/IMG_6552.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqry8GAzWbUmIOwfJ9q8tbTlfpzkZ7YijXoegd9r0GKaxtMIQDV7Mv_dn_n1Xgp18VdiipBA19VdAFMLX17ZkMhVGyaqKCYmZR1EHTKy6sNpHxrKozwc4ATETOlKiKPUNSF98eKYxXTpW_/s1600/IMG_6553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqry8GAzWbUmIOwfJ9q8tbTlfpzkZ7YijXoegd9r0GKaxtMIQDV7Mv_dn_n1Xgp18VdiipBA19VdAFMLX17ZkMhVGyaqKCYmZR1EHTKy6sNpHxrKozwc4ATETOlKiKPUNSF98eKYxXTpW_/s640/IMG_6553.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BzSMZ7acquj4lsicSYIiDHOTg150iQYEMX9VWWpuN4zJze-VA5goDRDRRxWv-LizPuTLJPcwWj74n-Ydv2P1D2bwjxqDfxaegcJatQ44QpLJwnT5Uh49q3AF85jKBrjLoTQA-f5BRfL-/s1600/IMG_6297.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9BzSMZ7acquj4lsicSYIiDHOTg150iQYEMX9VWWpuN4zJze-VA5goDRDRRxWv-LizPuTLJPcwWj74n-Ydv2P1D2bwjxqDfxaegcJatQ44QpLJwnT5Uh49q3AF85jKBrjLoTQA-f5BRfL-/s640/IMG_6297.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">These Grilled Summer Appetizers would perfect starters for this pasta.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-prosciutto-fresh-mozzarella.html" target="_blank">Grilled Garlic Toasts topped with Prosciutto & Fresh Mozzarella</a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://jennysteffens.blogspot.com/2012/05/grilled-artichokes-with-lemon-garlic.html" target="_blank">Grilled Artichokes with a Lemon Caper Dipping Sauce</a></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALibxysWBpYY2zEheA5AKs8gNLzf1Wudut9fbUU_4TC_xWfGw2ZFeH9-wP_54LkpwToZ6ylvJLsaJqmZ865GNXWwWa1KxzqwAIqKGrs2SoGYYZfqwTse1zuiiMQAh-jiiVA5zuRxuQhxL/s1600/tom-square.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiALibxysWBpYY2zEheA5AKs8gNLzf1Wudut9fbUU_4TC_xWfGw2ZFeH9-wP_54LkpwToZ6ylvJLsaJqmZ865GNXWwWa1KxzqwAIqKGrs2SoGYYZfqwTse1zuiiMQAh-jiiVA5zuRxuQhxL/s640/tom-square.jpg" width="640" /></a></div><br />For more recipes from my <a href="http://jennysteffens.blogspot.com/2012/06/celebrating-tomato-season-tomato.html" target="_blank">Heirloom Tomatoes Tasting Dinner Party, click here</a>!<br /> <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html&media=http%3A%2F%2F3.bp.blogspot.com%2F-s7KlQXu5XJg%2FT8zqZ5JnM2I%2FAAAAAAAAKkE%2FbUAIHHb7sAM%2Fs640%2Frat-pasta.jpg&description=Summer%20Grilled%20Vegetable%20%22Bolognese%22%20with%20Fresh%20Pasta%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F06%2Fgrilled-summer-vegetables-with-fresh.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>

Grilled Summer Vegetable "Bolognese" with Fresh Pasta

This recipe was inspired by a recent edition of Everyday Food magazine.  Sarah Carey called it a Summer Ratatouille pasta.  It has Eggplan...

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Asparagus, Mushroom & Leek Spring Pasta

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlatsMp_d0B8HwLBrW9lhJeJcb1cNTT3nYFUxH3uOvo-AoVppEnc3CSVJz2gxVtXbMIphj-_B0BfjgGM5692_su2q601oRJNTb5UezSjBHbgyolvIeScuUoJfqMPuaD99nQli8lbsTMAB/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVlatsMp_d0B8HwLBrW9lhJeJcb1cNTT3nYFUxH3uOvo-AoVppEnc3CSVJz2gxVtXbMIphj-_B0BfjgGM5692_su2q601oRJNTb5UezSjBHbgyolvIeScuUoJfqMPuaD99nQli8lbsTMAB/s640/IMG_4573.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSQy0D0r1OFs8OWA23_QzoWSjXU5Sy-lHnVX0LK4_gqhZmHHpy_A1GbMYrODhb1ZZrBhGojUZUQA6kSzLkWKa9USfrTyaZ9arwab_GK_RcC3EOO443VUg5zwC5CDMhPulvK8JhqPH6zWl0/s1600/IMG_4573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><span style="font-size: large;">Spring Pasta Supper</span><br /><i>Asparagus, Mushroom & Leek with Pappardelle Pasta</i><br /><br />At the beginning of every season I go to the local market and long to make something that 'feels' like that particular season- roasted root vegetables in the Fall, heirloom tomatoes and cucumbers in the Summer.  This pasta took shape like all good recipes- it started on <a href="http://pinterest.com/jennysteffens/pins/">pinterest</a> (are you <a href="http://pinterest.com/jennysteffens/pins/">following me?</a>), and ended with a trip to <a href="http://jennysteffens.blogspot.com/2012/03/around-our-town-verrill-farm-in-concord.html">Verrill Farm</a>.<br /><br /><a data-pin-config="beside" data-pin-do="buttonPin" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2012%2F04%2Fasparagus-mushroom-leek-spring-pasta.html&media=http%3A%2F%2F1.bp.blogspot.com%2F-nJGxGr8eT0Y%2FT4L5OoFLNBI%2FAAAAAAAAJq4%2F9UwSbNli2aI%2Fs640%2FIMG_4584.jpg&description=Asparagus%2C%20Mushroom%20%26%20Leek%20Pasta%20%23SpringRecipe"><img src="//assets.pinterest.com/images/pidgets/pin_it_button.png" /></a><br /><br />1 pound of pappardelle pasta (here is the <a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">homemade recipe</a>- or buy it if you can find it.)<br />1/2 pound of bacon, cut into 1/2 inch dice <br />2 tablespoons of olive oil <br />2 pints of mushrooms, sliced <br />2 leeks, large dice<br />1 pound of asparagus, 2-inch pieces <br />3 cloves of garlic, minced<br />1/2 cup of cream<br />sea salt & cracked pepper<br />olive oil<br />parmesan cheese<br /><br /><br />Bring a large pot of water to boil.  Add 2 tablespoons of sea salt.  Meanwhile... <br /><br />In a saute pan, cook diced bacon on medium, rendering fat, cooking until crispy.  Remove cooked bacon and set aside, leave the bacon fat in the skillet.  Add olive oil.  Cook mushrooms in olive oil and bacon fat for 2-3 minutes until they begin to brown.  Add leeks.  Continue to cook for 2-3 minutes.  Add asparagus and garlic.  Cook for 2-3 minutes until the asparagus begins to get tender.  Add cream, salt & pepper.<br /><br />Add the pasta to the boiling water.  For fresh pasta, only cook for 30 seconds.  For dried pasta, cook for 4-6 minutes.  Add 1/4 (or more or less) pasta water from the boiling pot to the sauce.  Remove the pasta from the water with tongs and put it directly in the sauce. Toss the pasta in the sauce.  Add more pasta water if needed.<br /><br />Serve topped with parmesan cheese & good olive oil drizzled.<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIvpZK6v5ArwuoiCEqiWiS1UDvq1M2FqWD52hhTjY0lwSnDik1SuhTq1fpZb-58BF0k7i9zALtnqktmc-qaQn0qIbj6kQv0YgqZpCJfz-3i2RceR4YDlQLzasTSdq06blwTS5oGFXU9J7/s1600/IMG_4584.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbIvpZK6v5ArwuoiCEqiWiS1UDvq1M2FqWD52hhTjY0lwSnDik1SuhTq1fpZb-58BF0k7i9zALtnqktmc-qaQn0qIbj6kQv0YgqZpCJfz-3i2RceR4YDlQLzasTSdq06blwTS5oGFXU9J7/s640/IMG_4584.jpg" width="546" /></a></div><br />This pasta would be great for Mother's Day served with this dessert...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTZlICCe4E3z8pKye0uCYavs8GWwQsiOhz5ZwN-5Jex1Kd5rdK0E31l8kiHOGwj1ivEYQFLAyGAaDJILW6fXiHnpRi22gvM_D8onxltZc8gTEQDa8KmJQvzLPQ0E-QLXy665fkAVIczIq/s1600/IMG_4587.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKTZlICCe4E3z8pKye0uCYavs8GWwQsiOhz5ZwN-5Jex1Kd5rdK0E31l8kiHOGwj1ivEYQFLAyGAaDJILW6fXiHnpRi22gvM_D8onxltZc8gTEQDa8KmJQvzLPQ0E-QLXy665fkAVIczIq/s640/IMG_4587.jpg" width="426" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Vanilla Pound Cake layered with Lemon Curd Cream, Whipped Cream, Berries & Black Plums - Recipe coming later this week along with a planted pansie centerpiece. </div><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Asparagus, Mushroom & Leek Spring Pasta

Spring Pasta Supper Asparagus, Mushroom & Leek with Pappardelle Pasta At the beginning of every season I go to the local market and long...

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Homemade Pasta with White Truffle Butter Cream Sauce | Pasta with Truffle Cream

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcA1-BaFTKacVV8KlAE1_b5QZBrVjTdmL_IKkftSly4YNwQBpgTptRvN8TwaT0n9VnmZapnNIGbnsH5RU4tiNsHHHqoN_mu6zrFJdRtU08LaqOF9F74NkqthuBnH7l_v8SVFvJSh4V0Zo/s1600/IMG_8570.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiIjC2fdpdJ2aGhg4R_nr03ovX0EEqOJTc_xQoCcvhwYrKDtMciryaRsuvhBG7b9FivlLVnMCLV-wkEVwB-Q1C0pfelaNPN0Aarfo1DeMiL55VPfWgrEOZDZPaXpor0coYr-kBCMAQH8/s1600/IMG_8601.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiIjC2fdpdJ2aGhg4R_nr03ovX0EEqOJTc_xQoCcvhwYrKDtMciryaRsuvhBG7b9FivlLVnMCLV-wkEVwB-Q1C0pfelaNPN0Aarfo1DeMiL55VPfWgrEOZDZPaXpor0coYr-kBCMAQH8/s640/IMG_8601.JPG" width="640" /></a></div><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQMAb3yBWZuOpuEcdPEbaXB58jpzFlpjWVP4VAWPhHovOjOQzVkObYERmKvml6bv-YEpOwqJU3V696o36RRdxdlsbytUipibsU352M9YJ_Xlcv-syzoLoZJB32qrwfexmyueQbar1jYs/s1600/IMG_8572.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUQMAb3yBWZuOpuEcdPEbaXB58jpzFlpjWVP4VAWPhHovOjOQzVkObYERmKvml6bv-YEpOwqJU3V696o36RRdxdlsbytUipibsU352M9YJ_Xlcv-syzoLoZJB32qrwfexmyueQbar1jYs/s320/IMG_8572.JPG" width="320" /></a> Homemade Pasta is not nearly as daunting as it might seem.  As a person that uses store-bought pie crust and boxed cakes mixes, I'm definitely not an 'everything from scratch' purist - by any stretch.  But when Mike and I went to<a href="http://jennysteffens.blogspot.com/2010/11/my-life-our-honeymoon-in-italy-rome.html" target="_blank"> Italy on our honeymoon</a>, we discovered fresh pasta.  When we came back home, the only way we could get the authentic pappardelle and tagliatelle pasta we had had was to make it ourselves.  <br /><br />For most of our special occasions, instead of heading out to a restaurant we spend the evening with a bottle of wine and our pasta rolling machine.  This year for our 1st Anniversary I was 8 months pregnant and we had a snow storm headed our way in New England.  Going out was not an option... not a fun sounding one, anyway.  We stayed in, started a fire, Mike opened a bottle of wine (for himself) and I got out the pasta roller.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LXWdisw2FlmSiALfaVsdedA-tj52PwUdnDu7GfPz2UqnSor7hAwh06B-MjcP3RYk4KvP7dU0kxUVSiJVl0Z2H8cjFZYzidRcSzD08edWrwBnjrrVY2oClaCFvHYuQyEryoFb9hASSog/s1600/IMG_8571.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8LXWdisw2FlmSiALfaVsdedA-tj52PwUdnDu7GfPz2UqnSor7hAwh06B-MjcP3RYk4KvP7dU0kxUVSiJVl0Z2H8cjFZYzidRcSzD08edWrwBnjrrVY2oClaCFvHYuQyEryoFb9hASSog/s640/IMG_8571.JPG" width="640" /></a></div><br />This is our <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866" target="_blank">pasta roller machine - it was around $60 from Williams-Sonoma</a>.  It is very simple to use!<br /><br />Sign-up <a href="http://mad.ly/signups/118273/join">here</a> for an emailed version of my <a href="http://mad.ly/signups/118273/join">Printable Recipes</a>.<br /><br /><span style="font-size: large;">Homemade Pasta Recipe</span><br /><i>easier than you think! </i><br /><br />2 cups of flour<br />3 eggs<br /><br />Start with a KitchenAid mixer fitted with the dough hook.  Dump in the flour, then top with the eggs.  Put the mixer on medium and let the ingredients roll together until they form a ball.<br /><br />*You may need to add a little bit (1-3 tablespoons?) of water or flour if the dough is too wet or too dry.  After a ball is formed, let the dough 'knead' on low-medium  in the mixer for 5-7 minutes until the dough is elastic.  Cover it with plastic wrap and let it sit for 20 minutes.<br /><br />When it is finished kneading, turn the dough out onto a floured board and kneed it by hand a couple of times. <br /><br />From this stage, you can roll it out by hand with a rolling pin (or bottle of wine!), or put it through a pasta rolling machine.  Either way is pretty simple.  I've recently invested in <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">this pasta machine</a> that was very inexpensive.  If you plan to make a lot of pasta in the future it can make things a little easier. <br /><br />Separate the dough into 6 pieces.  Flour the machine and dough well to keep it from sticking.  Feed it through the rolling/flattening part of the machine starting on the largest setting and progressing to a smaller setting each time you feed the dough through.  I find that flouring it each time helps to keep it from sticking.  After it has gone through the smallest (or 2nd to the smallest) setting, lay it flat.<br /><br />Attach the tagliatelle (small square cut long pasta, pictured above) cutting attachment.  Feed the long flat sheets through, creating long strands of spaghetti type pasta.  Set aside in a dry area until ready to cook in boiling water.<br /><br />Cook in a large pot of boiling salted water for 30 seconds, until the pasta is light in color and floating.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlogw3Cb3-wo5FKUWywBJV9uVXwqpDmDcyVKd6ui-cKL0EkAHwL1gi6CyW_9VLEIPEfQ5a36E9RTEn3Un_cu8AavTIlQYyGq_lEiWwsJHOTYfgCMOURa9U0QsCyVgBxMIu8iB3oQPuu0/s1600/IMG_8570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjlogw3Cb3-wo5FKUWywBJV9uVXwqpDmDcyVKd6ui-cKL0EkAHwL1gi6CyW_9VLEIPEfQ5a36E9RTEn3Un_cu8AavTIlQYyGq_lEiWwsJHOTYfgCMOURa9U0QsCyVgBxMIu8iB3oQPuu0/s640/IMG_8570.JPG" width="640" /></a></div><br /><span style="font-size: large;">Truffle Cream Sauce</span><br /><i>easy indulgence, serves 6</i><br /><br />2 cups of heavy cream<br />6 ounces of white truffle butter (or 3 oz. truffle oil)<br />black pepper <br /><br />Prepare a large pot of water to cook pasta.  Add salt.   <br /><br />In a saucepan, heat cream for 5 minutes on medium - until slightly bubbling.  When the cream is bubbling, reduce heat to low.  Add truffle butter, stir to melt.<br /><br />Add pasta to the boiling water.  After 30 seconds, remove the pasta from the water (with tongs) and place it immediately into the truffle cream sauce.  Toss and stir to coat.  Add a small amount of black pepper.  Serve immediately!<br /><br />We love a simple, seared steak along side our truffle pasta.  For the step-by-step directions for how to perfectly sear a steak in a skillet, click here.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcj-t76Nj2-oGzKja0695BHzt_YlTJtvhNKtknGspobeQUaHNd9N6t7TB3msPZ8_Xq-rN_eDdQKkhCeJf7ohgbNs_0g3xGFmYnmayh9l1p9RRPBgrjtBZ2JVWEP_tdn9f9ihy8zo5vT0/s1600/IMG_8600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqcj-t76Nj2-oGzKja0695BHzt_YlTJtvhNKtknGspobeQUaHNd9N6t7TB3msPZ8_Xq-rN_eDdQKkhCeJf7ohgbNs_0g3xGFmYnmayh9l1p9RRPBgrjtBZ2JVWEP_tdn9f9ihy8zo5vT0/s640/IMG_8600.JPG" width="640" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJiIjC2fdpdJ2aGhg4R_nr03ovX0EEqOJTc_xQoCcvhwYrKDtMciryaRsuvhBG7b9FivlLVnMCLV-wkEVwB-Q1C0pfelaNPN0Aarfo1DeMiL55VPfWgrEOZDZPaXpor0coYr-kBCMAQH8/s1600/IMG_8601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>

Homemade Pasta with White Truffle Butter Cream Sauce | Pasta with Truffle Cream

Homemade Pasta is not nearly as daunting as it might seem.  As a person that uses store-bought pie crust and boxed cakes mixes, I'm def...

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Butternut Squash Ravioli with Sage Browned Butter | Fall Entertaining

<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickPFCTPJ6ZG_XSQjk5TvIBzlNH-m72th9Ye3qqEom3ifps8GSsywc_MtsxsjoWm-HitMV9ctcOED_aCUaTafWCXzgype0lWH0UtrfOjuMmAk0UgPavVMFNaaukoOE6ZqwakNp6BlFvgGN/s1600/IMG_6639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a> <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgcgpVHXf40aT763_J0WXx8JeWYaUkoVKZXNfsjjqDQowNSxDEYLi8vs1aXYCHLXJKUUHepC76zNcoUDa5KFZdb9jaBgzY39n3CMWufg33CZuIu-R9IygZjMXLosruYH-Eym5xWteq_C8/s1600/IMG_6634.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="502" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXgcgpVHXf40aT763_J0WXx8JeWYaUkoVKZXNfsjjqDQowNSxDEYLi8vs1aXYCHLXJKUUHepC76zNcoUDa5KFZdb9jaBgzY39n3CMWufg33CZuIu-R9IygZjMXLosruYH-Eym5xWteq_C8/s640/IMG_6634.jpg" width="640" /></a></div><br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F09%2Fbutternut-squash-ravioli-with-sage.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-Nv6tDtbFqFg%2FUHbceE5w3DI%2FAAAAAAAANNQ%2Fw5uF5YlvizE%2Fs640%2Fbutternut-rav.jpg&description=Butternut%20Ravioli%20with%20Browned%20Sage%20Butter%20-%20great%20Fall%20Recipe%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F09%2Fbutternut-squash-ravioli-with-sage.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a>You might remember a few short days ago when I said that I really don't get excited aout butternut squash.  Well, that was before I had had it mixed with parmesan cheese, stuffed in ravioli and smothered in sage browned butter.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84aOOs8nOocNozs1rcyLE7lsw1FP0CBN437t02SgiXbK2fd6T3Ut-8P4fzkxq8JY2hLvvPrR3996WvtPKucS3madjmeHTwJjQxYLa7Mt1usNtEZxWMOC3VWLiOuFcaQ2hXxiLXNLC4I9Y/s1600/butternut-rav.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh84aOOs8nOocNozs1rcyLE7lsw1FP0CBN437t02SgiXbK2fd6T3Ut-8P4fzkxq8JY2hLvvPrR3996WvtPKucS3madjmeHTwJjQxYLa7Mt1usNtEZxWMOC3VWLiOuFcaQ2hXxiLXNLC4I9Y/s640/butternut-rav.jpg" width="428" /></a></div>This weekend, Mike and I stayed in on Saturday night and created a Ravioli Duo... homemade ravioli two ways.  Actually, I wanted ravioli stuffed with Chicken, Spinach and Mozzarella in a Tomato Cream, and Mike wanted Butternut Squash stuffed ravioli in a Sage Browned Butter.  And given my (former) evasion to butternut squash, I really didn't want it for dinner, but thought it would make a good blog post for those of you that do.<br /><a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F09%2Fbutternut-squash-ravioli-with-sage.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-Nv6tDtbFqFg%2FUHbceE5w3DI%2FAAAAAAAANNQ%2Fw5uF5YlvizE%2Fs640%2Fbutternut-rav.jpg&description=Butternut%20Ravioli%20with%20Browned%20Sage%20Butter%20-%20great%20Fall%20Recipe%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F09%2Fbutternut-squash-ravioli-with-sage.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><br />Turns out... I do like butternut squash.  Butternut Squash Ravioli, at least.  We both loved the subtle sweetness of the squash mixed with the creaminess of the parmesan cheese and gentle spice of nutmeg.  The Sage butter was the perfect compliment - you don't need much of a sauce with such a bold ravioli.<br /><br />Please, do not be intimidated by making homemade ravioli - it is so easy, I promise!  All you need a rolling pin or this easy hand-crank <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">Pasta Machine from Williams-Sonoma</a>.  If you absolutely do not want to attempt the homemade ravioli, use the filling and stuff it into giant shell pasta and serve it with the sauce drizzled over.<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFK678bOxO7tl1LAYLQ3sr1_YDalUEEXZ5ZCT4JqM-uHgzzviFtpk8uJ2WMv5hK3WqHHlG1TWidVle7UvAT89L5Y5ylpH6y7GKD3hySDSK4d2xRya-t2wPRrB1ZmhRNU5PF_oU69bXLH1/s1600/IMG_6497.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTFK678bOxO7tl1LAYLQ3sr1_YDalUEEXZ5ZCT4JqM-uHgzzviFtpk8uJ2WMv5hK3WqHHlG1TWidVle7UvAT89L5Y5ylpH6y7GKD3hySDSK4d2xRya-t2wPRrB1ZmhRNU5PF_oU69bXLH1/s320/IMG_6497.JPG" width="320" /></a></div>I think Butternut Squash Ravioli will definitely make my Fall Entertaining list - it would be great served as a first course, or as the entree for a dinner party.  <br /><br />Visit my <a href="http://jennysteffens.blogspot.com/2011/09/fall-dinner-party-menu-fall.html">Fall Dinner Party</a> Post for a complete <a href="http://jennysteffens.blogspot.com/2011/09/fall-dinner-party-menu-fall.html">Menu, Table Setting & Tips</a> for an easy, casual <a href="http://jennysteffens.blogspot.com/2011/09/fall-dinner-party-menu-fall.html">Fall Dinner Party</a>.<br /><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTn1RtfsUWJxtsPnMBqY6gAC4vOW9hm471KEtYxS0gsYbrj8vtG1Ja3vFv9TZebK6u-ibwfsSBqUAO25SxEU4O5zWeYrRTYlSDCtNi1QrCCHqcsUigM0s7b8hiDuSbudMkD1JrTrBC18Rs/s1600/Apple-Dumpling-Photo.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTn1RtfsUWJxtsPnMBqY6gAC4vOW9hm471KEtYxS0gsYbrj8vtG1Ja3vFv9TZebK6u-ibwfsSBqUAO25SxEU4O5zWeYrRTYlSDCtNi1QrCCHqcsUigM0s7b8hiDuSbudMkD1JrTrBC18Rs/s320/Apple-Dumpling-Photo.jpg" width="320" /></a> I am thinking <a href="http://jennysteffens.blogspot.com/2011/09/apple-dumplings-caramel-apple-dumplings.html">Caramel Apple Dumplings with Cinnamon Ice Cream</a> for dessert, for sure. <br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Back to the Butternut Ravioli...<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickPFCTPJ6ZG_XSQjk5TvIBzlNH-m72th9Ye3qqEom3ifps8GSsywc_MtsxsjoWm-HitMV9ctcOED_aCUaTafWCXzgype0lWH0UtrfOjuMmAk0UgPavVMFNaaukoOE6ZqwakNp6BlFvgGN/s1600/IMG_6639.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEickPFCTPJ6ZG_XSQjk5TvIBzlNH-m72th9Ye3qqEom3ifps8GSsywc_MtsxsjoWm-HitMV9ctcOED_aCUaTafWCXzgype0lWH0UtrfOjuMmAk0UgPavVMFNaaukoOE6ZqwakNp6BlFvgGN/s640/IMG_6639.JPG" width="640" /></a> <br /><br />You can see the tiny flecks of nutmeg in the squash filling.  The Sage and Nutmeg made my kitchen smell sooo good - it smelled like Fall!<br /><br /><span style="font-size: large;">Butternut Squash Ravioli</span><br /><i>a new fall favorite</i><br /><br /><i>New! <a href="http://mad.ly/signups/118273/join"><span style="background-color: #f7f7f8;">Printable Recipes</span>, here.</a></i><br /><br />1 pound of Butternut Squash<br />Olive Oil <br />1/4 cup of parmesan cheese, grated<br />1/4 teaspoon of nutmeg<br />salt & pepper<br />1 recipe of Homemade Pasta, rolled into sheets (below)<br /><br />1 stick of butter <br />10-12 sage leaves<br /><br />Begin by cutting the squash into cubes and placing them on a baking sheet.  Coat them with olive oil, salt & pepper.  Roast the squash at 425 degrees for 25 minutes until it is tender.  Put it in a bowl and mash it with a fork.  Add parmesan cheese, nutmeg and salt & pepper, if needed.<br /><br />Place tablespoons of the filling down the center of the pasta dough that has been rolled into long sheets.  Brush the dough around the filling with water, then fold the dough over lengthwise (making the filling of each ravioli be on one side, surrounded by dough on three sides.  Cut the ravioli apart.<br /><br />Heat a large pot of water for the ravioli. <br /><br />For the sauce, melt the butter in a sauce pan.  Add sage leaves. Cook on medium-low for 2-3 minutes, just until the butter starts to brown.  Remove from the heat and set aside.<br /><br />Cook the ravioli in the boiling water for 2 minutes, until it is floating.  Remove from water and add directly to butter sauce. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_2nGnpbjzD0tlSBIibkH6vuDo_uXMM0IDo6LT6VAN-kBvo5D23WJRAD6rHH9cf0ef2fXVOatJ6T_APYgcHVyJNbIzOroyr17GB8nC41Cdrr6G0UOfP3yWxpBWwfb8-jdcHwBBwYrk4Gi/s1600/IMG_6563.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_2nGnpbjzD0tlSBIibkH6vuDo_uXMM0IDo6LT6VAN-kBvo5D23WJRAD6rHH9cf0ef2fXVOatJ6T_APYgcHVyJNbIzOroyr17GB8nC41Cdrr6G0UOfP3yWxpBWwfb8-jdcHwBBwYrk4Gi/s400/IMG_6563.JPG" width="400" /></a></div>Here is Mike rolling out the pasta dough into long sheets.  He is always in charge of using the <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">Pasta Machine </a>and doing the rolling out.  <br /><br />We got this <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">old fashioned pasta roller and cutter</a> after our honeymoon in Italy - we came back hungry for homemade pasta!   I bought the hand-crank style because I thought the KitchenAid pasta roller attachment was too much of an investment, not knowing how much we'd use it.  However, I have found that this <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">hand roller pasta machine</a> is no trouble at all - very easy to use!<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHKe-ky4AYHXKICctfkBe48MCG4hZBh7flYC_RdLm1B4bl40frWwmmq8R1_yj5su3bNKFEOK858tq1Tmt_L6s58AYefRUexVgn1F6zq1-YbZKcQ4Nxyy-VMFIHjBm59-kCbFebZh0MaZs/s1600/IMG_6562.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuHKe-ky4AYHXKICctfkBe48MCG4hZBh7flYC_RdLm1B4bl40frWwmmq8R1_yj5su3bNKFEOK858tq1Tmt_L6s58AYefRUexVgn1F6zq1-YbZKcQ4Nxyy-VMFIHjBm59-kCbFebZh0MaZs/s400/IMG_6562.JPG" width="400" /></a></div><br />Put tablespoons of the filling down the middle of the long strips of dough.  Space them about 2-inches apart.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigU_VT8bfLQKN1gn6SptwfCyWKUT4w1KTu2HfKHzSF_FwIccBXUG6V-XS4XVSV3HAEDT2on21sSO7OfdskORWsLQ3d4eg6AVlpnJCVIJY51CqhP5G4W-NRJ9TeOK3qNgzrPZkvHaZmKwYe/s1600/IMG_6569.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigU_VT8bfLQKN1gn6SptwfCyWKUT4w1KTu2HfKHzSF_FwIccBXUG6V-XS4XVSV3HAEDT2on21sSO7OfdskORWsLQ3d4eg6AVlpnJCVIJY51CqhP5G4W-NRJ9TeOK3qNgzrPZkvHaZmKwYe/s400/IMG_6569.JPG" width="400" /></a></div>Brush the pasta with water using a pastry brush. <br />Fold the dough in half length wise over the filling and pinch down over the filling getting rid of air bubbles.  Cut the ravioli into pieces.   Homemade ravioli shouldn't look perfect - any shape is fine! <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk7rEhCAHxbD5K78SuunNQS4nr4d8aXJnYMNI2ZpzvL7Qbn9WHCI5wFC7y2MFh3ZbnEuW2vgVjfRVv6x9JGgeIh275MK1OozDr20x-UubpDwWsQ8bFgvkDT8UU0Z2GMHtVyKad0j5m1pW/s1600/IMG_6579.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnk7rEhCAHxbD5K78SuunNQS4nr4d8aXJnYMNI2ZpzvL7Qbn9WHCI5wFC7y2MFh3ZbnEuW2vgVjfRVv6x9JGgeIh275MK1OozDr20x-UubpDwWsQ8bFgvkDT8UU0Z2GMHtVyKad0j5m1pW/s400/IMG_6579.JPG" width="400" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />For the sauce, melt the butter on medium low, then add sage leaves.  Cook for 2-3 minutes until the butter starts to brown.  Remove from the heat immediately.  <br /><br /><br /><br /><br /><br /><br /><br /><br /><span style="font-size: large;"><br />Homemade Pasta Recipe</span><br /><i>easier than you think! </i><br /><br />2 cups of flour<br />3 eggs<br /><br />Start with a KitchenAid mixer fitted with the dough hook.  Dump in the flour, then top with the eggs.  Put the mixer on medium and let the ingredients roll together until they form a ball.<br /><br />*You may need to add a little bit (1-3 tablespoons?) of water or flour if the dough is too wet or too dry.  After a ball is formed, let the dough 'knead' on low-medium  in the mixer for 5-7 minutes until the dough is elastic.  Cover it with plastic wrap and let it sit for 20 minutes.<br /><br />When it is finished kneading, turn the dough out onto a floured board and kneed it by hand a couple of times. <br /><br />From this stage, you can roll it out by hand with a rolling pin (or bottle of wine!), or put it through a pasta rolling machine.  Either way is pretty simple.  I've recently invested in <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">this pasta machine</a> that was very inexpensive.  If you plan to make a lot of pasta in the future it can make things a little easier. <br /><br />By Hand : Roll the dough, flipping it, folding it and rolling it until it is about 1/8 of an inch thick.  Cut it into 1" pieces with a knife, or a pizza wheel.  After cutting, you can cook it immediately, or let it dry on a baking sheet sprinkled with flour too keep the dough from sticking. <br /><br />With Pasta Machine : Separate the dough into 6 pieces.  Flour the machine and dough well to keep it from sticking.  Feed it through the rolling/flattening part of the machine starting on the largest setting and progressing to a smaller setting each time you feed the dough through.  I find that flouring it each time helps to keep it from sticking.  After it has gone through the smallest (or 2nd to the smallest) setting, lay it flat.  It is ready to but cut into any shape or used for ravioli! <a class="pin-it-button" count-layout="horizontal" href="http://pinterest.com/pin/create/button/?url=http%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F09%2Fbutternut-squash-ravioli-with-sage.html&media=http%3A%2F%2F2.bp.blogspot.com%2F-Nv6tDtbFqFg%2FUHbceE5w3DI%2FAAAAAAAANNQ%2Fw5uF5YlvizE%2Fs640%2Fbutternut-rav.jpg&description=Butternut%20Ravioli%20with%20Browned%20Sage%20Butter%20-%20great%20Fall%20Recipe%0A%0Ahttp%3A%2F%2Fjennysteffens.blogspot.com%2F2011%2F09%2Fbutternut-squash-ravioli-with-sage.html"><img border="0" src="//assets.pinterest.com/images/PinExt.png" title="Pin It" /></a><script src="//assets.pinterest.com/js/pinit.js" type="text/javascript"></script>

Butternut Squash Ravioli with Sage Browned Butter | Fall Entertaining

You might remember a few short days ago when I said that I really don't get excited aout butternut squash.  Well, that was before I had...

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Easy Homemade Ravioli Recipe | Ricotta Cheese Ravioli Recipe

<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3pC504721XRWHBAH4rVVO4xyWFc8se1tx5JnqJjoyO0pH3iqIKHfnOTpqrHdvHyff9YIrPs5IrHOZQr5UJQ4mHf4d2th8MA2PMkFk_z0xjM-YWOIfUZOByDCnFfFymFkONy3JUszLiGH/s1600/IMG_9025.JPG" style="margin-left: auto; margin-right: auto;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu3pC504721XRWHBAH4rVVO4xyWFc8se1tx5JnqJjoyO0pH3iqIKHfnOTpqrHdvHyff9YIrPs5IrHOZQr5UJQ4mHf4d2th8MA2PMkFk_z0xjM-YWOIfUZOByDCnFfFymFkONy3JUszLiGH/s640/IMG_9025.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Easy Homemade Cheese Ravioli | Ricotta Cheese Ravioli</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Homemade Ravioli Recipe | Ricotta Ravioli Recipe<br /><br />Homemade pasta is so easy and so worth it.  It is not something I do on a Tuesday night, but something I enjoy doing on the weekend when I can spend some leisure time in the kitchen.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdint4y4e_2DmaoaI7pZ5jsXw9L6It_zhm6CY8WOtQS9XWh2ofHv134CR0Zfde6Bfrwo-pzbnmCxZuJ7aINCtCwxIOqwD1EdOhcIW1LkeoNBbQLXBVSyTwhqUnlW7M4a1j79Q6uJwzeTe/s1600/IMG_2915_2.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSdint4y4e_2DmaoaI7pZ5jsXw9L6It_zhm6CY8WOtQS9XWh2ofHv134CR0Zfde6Bfrwo-pzbnmCxZuJ7aINCtCwxIOqwD1EdOhcIW1LkeoNBbQLXBVSyTwhqUnlW7M4a1j79Q6uJwzeTe/s320/IMG_2915_2.JPG" width="320" /></a>Last Saturday night we stayed in made ricotta ravioli in a simple tomato basil sauce.  It was fun to turn some really simple (and inexpensive) ingredients, into a hand-crafted special dinner.  Oh yeah... it was a pretty crazy Saturday night!  <br /><br />Homemade Ricotta Ravioli<br /><i>4 servings </i><br /><br />1 recipe of fresh pasta<br />1 cup of ricotta cheese<br />1/2 cup of parmesan cheeese<br />1 teaspoon of sea salt<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KTO5AhF0DH8HhZhVNZ33CADotUewN7rDWeQa2pOFEWcyva2x5tVarpXVVrurbpnI3MFKym1qJ0lTYeEcdm0DRTry3yvldG8RMcK51AQQs0uqYEeEEN8LnBqFH_bgiVfcgZDYZ3eVzX2W/s1600/IMG_8931.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7KTO5AhF0DH8HhZhVNZ33CADotUewN7rDWeQa2pOFEWcyva2x5tVarpXVVrurbpnI3MFKym1qJ0lTYeEcdm0DRTry3yvldG8RMcK51AQQs0uqYEeEEN8LnBqFH_bgiVfcgZDYZ3eVzX2W/s320/IMG_8931.JPG" width="320" /></a>1/2 teaspoon of black pepper<br />1 recipe of tomato sauce (or <a href="http://jennysteffens.blogspot.com/2009/07/recipes-fresh-tomato-basil-sauce.html"> Fresh Heirloom Tomato Basil Sauce</a>)<br /><br />Start by making a batch of pasta dough (Pasta Recipe).  After the dough as rested 20 minutes, divide it into 4 pieces and roll them out into thin long pieces in the pasta roller.   Each piece should be about 4"x 24".<br /><br />We received this <a href="http://www.williams-sonoma.com/products/ravioli-mold/">ravioli mold for a wedding gift</a> - I can't believe how great it works.  Each little pillow turned out perfect and professional looking. <br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmahL-wFU7OsVaXwXMSPgB4nGMueyeT75zhDwzccTLzQ4f-VgL6seF3wiRqeyHPKnktscOFdsjarDLJ5g-TGv-oYyIewsHzLRH4ldCkmKaD7_4zjZ6IELF9lg4Ebkf5fUVKmg0lQ5snu8/s1600/IMG_8930.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="229" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzmahL-wFU7OsVaXwXMSPgB4nGMueyeT75zhDwzccTLzQ4f-VgL6seF3wiRqeyHPKnktscOFdsjarDLJ5g-TGv-oYyIewsHzLRH4ldCkmKaD7_4zjZ6IELF9lg4Ebkf5fUVKmg0lQ5snu8/s320/IMG_8930.JPG" width="320" /></a></div>I missed a step in the photos, but you can follow the instructions on<a href="http://www.williams-sonoma.com/products/ravioli-mold/"> the ravioli maker</a>, if you have one.  If you don't...<br /><br />Lay out one piece of dough and put dollops of the ricotta mixture every 2 inches (in a grid pattern).  Place a 2nd sheet of dough over the ricotta and seal around it with your fingers.  Cut the ravioli apart with a knife. <br /><br />*Yes that is Mike getting in on the fun...<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawST9Lr9mS-mFHciRWvoB744GnDdIgt4lCVSfMnShOEb0Igz0sXSRuYL7-tezs5aKi37Oi_pIiQ9AVgyP-GLThtB736c5zJpTqLZAUvwRWV1kPU4hG9NLEzl4vahyphenhyphenyczFtNdulaRmYeaQ/s1600/IMG_8938.JPG" style="margin-left: 1em; margin-right: 1em;"><a name="more"></a><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjawST9Lr9mS-mFHciRWvoB744GnDdIgt4lCVSfMnShOEb0Igz0sXSRuYL7-tezs5aKi37Oi_pIiQ9AVgyP-GLThtB736c5zJpTqLZAUvwRWV1kPU4hG9NLEzl4vahyphenhyphenyczFtNdulaRmYeaQ/s640/IMG_8938.JPG" width="640" /> </a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGj7VAmmZkV84MckAVZoWxNAKJE-lRnXG2RH_5BS3o9LaY7cZfeISx8hLtBNHSmTjKz9Vzz0vaJU7iajsaaUom54EGBOq3RNmxC2M5dSaI1qbg2HsVswDMW71jSAti6eqNj1aIuxa_kFwp/s1600/IMG_8936.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGj7VAmmZkV84MckAVZoWxNAKJE-lRnXG2RH_5BS3o9LaY7cZfeISx8hLtBNHSmTjKz9Vzz0vaJU7iajsaaUom54EGBOq3RNmxC2M5dSaI1qbg2HsVswDMW71jSAti6eqNj1aIuxa_kFwp/s320/IMG_8936.JPG" width="320" /></a></div><br />To cook the ravioli, boil in a large pot of salted water for 1-2 minutes, or until they are floating.<br /><br />*Toss them in a simple tomato basil sauce or (if it Summer and the tomatoes are plenty)<a href="http://jennysteffens.blogspot.com/2009/07/recipes-fresh-tomato-basil-sauce.html"> Fresh Heirloom Tomato Basil Sauce</a> and serve with parmesan cheese and fresh basil. <br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKRq2La3ZJdfv8q5SmHJDhWXXY9Ui-tKWKT67DB6bCeD6xM0wgQRWS_BTgru6e0qMmSWD_5u_9nFhc4S3S7Pgwyj2i3DcZKVoxPmbSZBBKhoWTCX_HWMSXHDiJftPvy-1gz05fROeBXTg/s1600/IMG_8993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="496" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioKRq2La3ZJdfv8q5SmHJDhWXXY9Ui-tKWKT67DB6bCeD6xM0wgQRWS_BTgru6e0qMmSWD_5u_9nFhc4S3S7Pgwyj2i3DcZKVoxPmbSZBBKhoWTCX_HWMSXHDiJftPvy-1gz05fROeBXTg/s640/IMG_8993.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCa_FN4AI12RZFGc4pEZex97P0JcPFEYcxFP7MkCZowxUidccyJcjUuOMAIWZea8Ed1QnwbaWNST1u7uhJrTw6ZqU-cGcuBqBRA3kvfjO2wcLjD3Um6dOBgDcyn-86kcXayZGgkh42BLTB/s1600/IMG_8993.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhurmsLRsKjpYI1LzvcRzZAgykMh_OX7erhcVbpWRh7EkxxoHQyWx8974LIebGknOpyhAF1JeTXIK-A4ed4SEKv7nSUeQns5ADKoJbxldxStZR8efeOF2Rx9UfZxemj_kXq-yPYIML4ZQsn/s1600/IMG_8979.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>

Easy Homemade Ravioli Recipe | Ricotta Cheese Ravioli Recipe

Easy Homemade Cheese Ravioli | Ricotta Cheese Ravioli Homemade Ravioli Recipe | Ricotta Ravioli Recipe Homemade pasta is so easy and so wort...

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Lobster Ravioli in Lemon Butter with Saffron | Recipes | Valentine's Day Dinner Ideas

<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicAIQRSS2i4cdVMIylWUkYGitvmtRsSUsFajAomtROQ-h9Q_yhViLsrn5NBAIe2ojPhvfsKvmhZR9hD_Q5AhMwPoB3tYqzb1YMl3nNtI6d06a7fVFzmkXqlYbm85HxPhgUwBeFH0phRxM/s1600/Lobster+Ravioli+Lemon+Saffron+Butter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhicAIQRSS2i4cdVMIylWUkYGitvmtRsSUsFajAomtROQ-h9Q_yhViLsrn5NBAIe2ojPhvfsKvmhZR9hD_Q5AhMwPoB3tYqzb1YMl3nNtI6d06a7fVFzmkXqlYbm85HxPhgUwBeFH0phRxM/s640/Lobster+Ravioli+Lemon+Saffron+Butter.jpg" width="640" /></a></div>Lobster Ravioli in Lemon Butter with Saffron for Valentine's Day</td></tr><tr><td class="tr-caption" style="text-align: center;"><br /></td></tr></tbody></table>Lobster Ravioli in Lemon Butter with Saffron Recipe<br /><br />For Valentine's Day, I like to stay in.  Especially when it falls on a Monday night like it does this year.  Nothing sounds better than to stay in for a cozy night and fix a special dinner.  And nothing is better for Valentine's Day than lobster.  This Lobster Ravioli will stretch your lobster dollars... you could even use shrimp, if your budget it tight.<br /><br />Lobster Ravioli in Lemon Butter with Saffron Recipe (for 2)<br /><br />Pasta Dough Prepared (<a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">Get the Recipe Here</a>)<br /><br />Prepare the dough and roll into long flattened pieces (just before you would cut it into noodles). <br /><br />Filling :<br />1/2 pound of lobster - cooked, 1/4 inch dice<br />1/4 cup of ricotta cheese<br />1 tablespoon of parmesan cheese<br />1 egg <br /><br />Mix together lobster, ricotta and parmesan.  In a separate small bowl, beat the egg slightly with a fork to create an egg wash.<br /><br />Work with two pieces of the long flattened pasta at a time - a top and a bottom.  On the bottom, brush the dough with the egg wash.  Put 1 tablespoon of the lobster filling every 2 inches.<br /><br />Brush the second piece of dough with egg wash and place it egg-side down on the bottom piece (that has the filling).  With your fingers, press dough together between the filling so no air exists.  Cut in between the raviolis with a knife and place them on a floured board until they're ready to cook.<br /><br />Bring large pot of water to boil.  Add a tablespoon of salt.  Wait to cook the ravioli until the sauce is completed.  They will cook for only 1-2 minutes.  Then, they go directly into the finished sauce to toss.<br /><br />Sauce :<br /><br />2 tablespoons of olive oil<br />1 clove of garlic, minced<br />4 tablespoons of butter<br />2 tablespoons of heavy cream<br />1/2 of a lemon, sliced <br />5 threads of saffron<br />parmesan cheese<br />Black pepper<br /><br />In a saute pan, cook the garlic on medium in olive oil for 30 seconds.  Add butter, cream, lemon slices and saffron. Lower heat and simmer for 2-3 minutes.  Toss with ravioli and serve topped with black pepper and parmesan cheese.

Lobster Ravioli in Lemon Butter with Saffron | Recipes | Valentine's Day Dinner Ideas

Lobster Ravioli in Lemon Butter with Saffron for Valentine's Day Lobster Ravioli in Lemon Butter with Saffron Recipe For Valentine's...

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Recipes | Homemade Pasta | Pappardelle with White Truffles | Tuscan Pasta Dinner Party Menu

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAF9_De9RyHLUgh-OH06KFvGBc2mpDRtglYWgDMiUW1CHp3_KAAeNN_hC-vCV6pCaoHPMGpTDHhhovfbI3iRiNcIzyq9Zixx8ML1InttQNHWl3PEIaucVGanBONH5Ds2uwnKxfHCesia_Q/s1600/DSC_2447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAF9_De9RyHLUgh-OH06KFvGBc2mpDRtglYWgDMiUW1CHp3_KAAeNN_hC-vCV6pCaoHPMGpTDHhhovfbI3iRiNcIzyq9Zixx8ML1InttQNHWl3PEIaucVGanBONH5Ds2uwnKxfHCesia_Q/s640/DSC_2447.JPG" width="640" /></a></div><br />So simple and so delicious - this is the essence of Tuscan cooking.  With only a couple of ingredients and a cooking time of about 10 minutes, it is perfect for any winter night dinner. <br /><br />Pappardelle Pasta with White Truffles<br /><br />1 pound of Pappardelle Pasta (store bought or homemade- get recipe here!) or 1 pound of fettucine<br />1/4 cup of olive oil<br />1 tablespoon of white truffles, minced or shaved**<br />1/3 cup of heavy cream<br />parmesan<br />black pepper<br /><br />**You can get preserved white truffles at most gourmet stores.  Truffle Butter can also be used.  Sometimes, in a pinch, you can just use a couple of minced baby portobello mushrooms used with truffle oil.<br /><br />In a large stock pot, bring water to a boil and add 2 tablespoons of salt.  If you are using dried pasta, you will start the pasta before you begin the sauce - as it will take just about the same amount of time to cook the pasta as it will to make the sauce (approx. 6-8 minutes).  If you are using fresh pasta, boil the water now, and add the pasta to the water just when you've finished the sauce.  It will only take 1-2 minutes to cook.<br /><br />For the sauce, start with a large saute pan.  Put in olive oil and cream.  Cook on med-low, for about 3-5 minutes, stirring constantly, until it begins to slightly thicken.  Add in the truffles and cook for 2 more minutes.  If it gets too thick, add a little water from the pasta pot. <br /><br />Add the cooked pasta to the sauce and toss.  Sprinkle in black pepper and parmesan cheese.  Serve hot.  You may want to drizzle it with a special olive oil.<br /><br /><br /><div class="post-body entry-content" style="color: #666666; font-family: 'Trebuchet MS'; font-size: 12px; text-align: left;"><div class="" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s1600/Pasta-Party.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s320/Pasta-Party.png" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;" width="319" /></a>This recipe is part of my <a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">"Tuscan Pasta Dinner Party" </a> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Menu : </div></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.blogger.com/goog_165561046">Pesto Grilled Shrimp</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-shrimp-pesto-appetizer-tomato.html">Fresh Tomato & Olive Bruschetta</a></div></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">Pappardelle with Beef Ragu</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-pappardelle-with.html">Pappardelle with With Truffles</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-poached-pears-tuscan-pasta.html">Poached Pears</a></div></div><div style="text-align: center;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">Rustic Holiday Table Setting</a></div></div></div><br /><div></div><div style="text-align: center;"> </div><br /><div class="separator" style="clear: both; text-align: left;"></div><div style="text-align: center;"><br /></div><br /><br /><div style="clear: both;"></div></div><div class="post-footer"></div>

Recipes | Homemade Pasta | Pappardelle with White Truffles | Tuscan Pasta Dinner Party Menu

So simple and so delicious - this is the essence of Tuscan cooking.  With only a couple of ingredients and a cooking time of about 10 minute...

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Recipes | Pappardelle Beef Ragu | Rustic Pasta Recipe | Pasta Homemade | Beef & Red Wine Ragu

<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzghQq52qWbNMlmSOzUbt6-M8IQuIoPMPgzaWt0RDtTnIf1yZ7nGnWguwh_q-QehgPus4q2IEqllynRF6Jy9-nsd4SjqxbCmQBvuzHrnZv1G2pKLQmzB-_x9WQUshFs3iWJJyzOa8-ofM/s1600/DSC_2359.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="446" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIzghQq52qWbNMlmSOzUbt6-M8IQuIoPMPgzaWt0RDtTnIf1yZ7nGnWguwh_q-QehgPus4q2IEqllynRF6Jy9-nsd4SjqxbCmQBvuzHrnZv1G2pKLQmzB-_x9WQUshFs3iWJJyzOa8-ofM/s640/DSC_2359.JPG" style="cursor: move;" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><div class="" style="clear: both; text-align: center;">When <a href="http://jennysteffens.blogspot.com/2010/11/my-life-our-honeymoon-in-italy-rome.html">we were in Italy (just a couple of weeks ago!)</a>, we dedicated a large part of our trip to consuming great amounts of pasta.  Fresh homemade pasta was by far our favorite.  We became big fans of the Tuscan specialty, Pappardelle al Cinghiale, wild boar braised in red wine and tomatoes served with wide, flat egg noodles.  </div><div class="" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: center;">Here is my US-grocery-store-friendly version... I made if for Mike's Birthday Party Dinner with our friends last weekend.  It is definitely a warm-you-to-the-bones great winter dinner.  Oh, and if you don't want to make homemade pasta, you can find some great authentic alternatives at most grocery stores - even fettucine will work, but for a special occasion, I recommend the real thing. </div><div class="" style="clear: both; text-align: center;"><br /></div><div class="" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFONnOYTp-EoIEuBpt5FLXla2hJ0_2xnN2NKwwGtlSPShtOYK839PKmJ5ezwneaViP9fsfROAkIsgETV3AAJ2PnRyClqco4nrVlMC0bCZnpDZPJwODUls_z_HZFP6EuPpFjcxdn2F0qzsw/s1600/DSC_2477.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFONnOYTp-EoIEuBpt5FLXla2hJ0_2xnN2NKwwGtlSPShtOYK839PKmJ5ezwneaViP9fsfROAkIsgETV3AAJ2PnRyClqco4nrVlMC0bCZnpDZPJwODUls_z_HZFP6EuPpFjcxdn2F0qzsw/s320/DSC_2477.JPG" width="320" /></a>Pappardelle with Braised Beef Ragu</div><br />1 pound of homemade Pappardelle (recipe below)<br />1 pound of beef chuck roast<br />1 - 14 oz can of crushed tomatoes<br />1 - 14 oz can of whole peeled tomatoes<br />6 cloves of garlic, minced<br />1 cup of red wine<br />1 teaspoon of sea salt<br />1 teaspoon of sugar<br />2 tablespoons of fresh basil<br />parmesan cheese for serving<br /><br />For the sauce, place the chuck roast in a dutch oven (I like to use a Staub) or covered oven and stove safe dish.  Pour in the can of crushed tomatoes, hand-squeeze-crush the whole tomatoes onto the beef (I like the rustic texture of hand-squeezed), and add garlic, wine, salt & sugar.  Put it in oven at 250 degrees for 5-8 hours.  The beef is done when it pulls apart easily and is fork tender. <br /><br />Remove from the oven and let it slightly cool.  Remove the roast from the pot (keep the tomato and wine sauce in the pot for later!) and remove all of the large chunks of fat remaining and separate it from the beef.  Discard the fat.  Shred the beef back into the tomato and wine sauce.<br /><br />Place the pot on the stove and simmer the sauce until the desired thickness is desired.  If the sauce is too thick, you can add beef broth, crushed tomatoes or water to thin.  Keep it covered and on low until you are ready to serve.<br /><br />Cook the fresh pasta in a large pot of salted, boiling water for just 1-2 minutes... the pasta will float when it is ready.  Remove it from the water with tongs and place it immediately into the beef ragu.  Toss to coat and add parmesan cheese and fresh basil just before serving. <br /><br />Homemade pasta :<br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPa2IKAaMuLj1zBL5xojCz3FFxNTsQ5zmZSg28DHxWgOcNcVBwDTPqS_hE227V3SfGVbsgm6Uqo0U_xxqrx_uoXPFCQ2YZwAyS5lUuImcIdthrgv9HqK_Cra_ekvPttNg_91H8KEVqVjat/s1600/IMG_2915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPa2IKAaMuLj1zBL5xojCz3FFxNTsQ5zmZSg28DHxWgOcNcVBwDTPqS_hE227V3SfGVbsgm6Uqo0U_xxqrx_uoXPFCQ2YZwAyS5lUuImcIdthrgv9HqK_Cra_ekvPttNg_91H8KEVqVjat/s640/IMG_2915.JPG" width="640" /></a></div><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ym5XdcOlNssm6FJ61plc1tT29Ti23R_IcD6mrKGd9K92vnespi6_uv9JI3eDWazNr4BCR7jxGtzw1EMIdcAqHurNOnfHcY0CJg_hOxtm_G7MrK-6-jg4RaaGGvPrqZeMYWDDLZ3qqI-L/s1600/IMG_2919.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4ym5XdcOlNssm6FJ61plc1tT29Ti23R_IcD6mrKGd9K92vnespi6_uv9JI3eDWazNr4BCR7jxGtzw1EMIdcAqHurNOnfHcY0CJg_hOxtm_G7MrK-6-jg4RaaGGvPrqZeMYWDDLZ3qqI-L/s320/IMG_2919.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">The pasta dough before boiling.</td></tr></tbody></table>Homemade Pappardelle Pasta :<br /><br />1 1/2 cups of flour<br />2 eggs<br /><br />Start with a KitchenAid mixer fitted with the dough hook.  Dump in the flour, then top with the eggs.  Put the mixer on medium and let the ingredients roll together until they form a ball.<br /><br />*You may need to add a little bit (1-3 tablespoons?) of water or flour if the dough is too wet or too dry.  After a ball is formed, let the dough 'knead' on low-medium  in the mixer for 5-7 minutes until the dough is elastic.  Cover it with plastic wrap and let it sit for 20 minutes.<br /><br />When it is finished kneading, turn the dough out onto a floured board and kneed it by hand a couple of times. <br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bTvfkvZRHSDTfzyxMWLsxgocTva0_fWFkG87FqLZmvQdz-l4podR3StXf-a97zYGvKHz5PnMcfyiJbhwyLdXsaM_eS5hfdx20QD2folQl4tgAR0I32cPGyFxqKtrj_BuGJT1RF2Y88A3/s1600/pasta.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5bTvfkvZRHSDTfzyxMWLsxgocTva0_fWFkG87FqLZmvQdz-l4podR3StXf-a97zYGvKHz5PnMcfyiJbhwyLdXsaM_eS5hfdx20QD2folQl4tgAR0I32cPGyFxqKtrj_BuGJT1RF2Y88A3/s320/pasta.jpg" width="320" /></a></div>From this stage, you can roll it out by hand with a rolling pin (or bottle of wine!), or put it through a pasta rolling machine.  Either way is pretty simple.  I've recently invested in <a href="http://gan.doubleclick.net/gan_click?lid=41000000037196652&pubid=21000000000393866">this pasta machine</a> that was very inexpensive.  If you plan to make a lot of pasta in the future it can make things a little easier. <br /><br />By Hand : Roll the dough, flipping it, folding it and rolling it until it is about 1/8 of an inch thick.  Cut it into 1" pieces with a knife, or a pizza wheel.  After cutting, you can cook it immediately, or let it dry on a baking sheet sprinkled with flour too keep the dough from sticking. <br /><br />With Pasta Machine : Separate the dough into 6 pieces.  Flour the machine and dough well to keep it from sticking.  Feed it through the rolling/flattening part of the machine starting on the largest setting and progressing to a smaller setting each time you feed the dough through.  I find that flouring it each time helps to keep it from sticking.  After it has gone through the smallest (or 2nd to the smallest) setting, lay it flat and cut it into 1" strips with a knife, or a pizza wheel.  After cutting, you can cook it immediately, or let it dry on a baking sheet sprinkled with flour too keep the dough from sticking. <br /><div><br /></div>Cook pasta in a large pot of salted water (1 put at least 2 tablespoons of sea salt in a 6 quart pot).  Cook for just 1-2 minutes, or until the pasta floats and is tender.  Drain pasta water out and put the pasta directly into the sauce without rinsing. <br /><br /><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #666666; font-family: 'Trebuchet MS'; font-size: 12px;"></span></div><div class="separator" style="clear: both; margin: 0px; text-align: left;"></div><div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s1600/Pasta-Party.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5UtggRnI5FAYk84IUGFJoseLaQKQQj6rgBu35UXhWMlzz8sTHKlHrOhXm53p-oYge8LQ4_RXMmTmhZlYsQg2fSafP7nyoFJVJDtkbpMc00gXfQz3n0OrLbMnXQ0zCpA4krPSpA1-A7C3V/s320/Pasta-Party.png" width="319" /></a>This recipe is part of my <a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">"Tuscan Pasta Dinner Party" </a> </div><div style="text-align: center;"><br /></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin: 0px;">Menu : </div></div><div style="text-align: center;"><div style="text-align: center;"><div style="margin: 0px;"><a href="http://www.blogger.com/goog_165561046">Pesto Grilled Shrimp</a></div></div><div style="text-align: center;"><div style="margin: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-shrimp-pesto-appetizer-tomato.html">Fresh Tomato & Olive Bruschetta</a></div></div></div><div style="text-align: center;"><div style="margin: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-rustic-pasta.html">Pappardelle with Beef Ragu</a></div></div><div style="text-align: center;"><div style="margin: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-homemade-pasta-pappardelle-with.html">Pappardelle with With Truffles</a></div></div><div style="text-align: center;"><div style="margin: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/recipes-poached-pears-tuscan-pasta.html">Poached Pears</a></div></div><div style="text-align: center;"><div style="margin: 0px;"><a href="http://jennysteffens.blogspot.com/2010/12/entertaining-tuscan-pasta-party-easy.html">Rustic Holiday Table Setting</a></div><div><br /></div></div></div><br /><div></div>

Recipes | Pappardelle Beef Ragu | Rustic Pasta Recipe | Pasta Homemade | Beef & Red Wine Ragu

When we were in Italy (just a couple of weeks ago!) , we dedicated a large part of our trip to consuming great amounts of pasta.  Fresh home...

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