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WINTER COOKING CLASSES!

Wishing you and yours a VERY HAPPY HOLIDAY SEASON!

Give a GIFT TO REMEMBER – COOKING CLASSES ...pasta making, sensational sausage, risotto and more!

Check out my WINTER 2015 CLASSES under EVENTS. Ciao!

Recipe: Mushroom Ravioli in Creamy Squash Sauce

We use this recipe in my Handmade Pasta 201 class, where we learn to create stuffed pasta like this ravioli.

Ingredients:

2 large shallots, sliced, divided

1 clove garlic, whole, skin on

3 Tbsp olive oil, divided

1 small butternut squash, halved, seeded

1 cup mixed mushrooms, minced

1/2 cup ricotta cheese

1/2 cup grated cheese of preference

2 cups stock, chicken or vegetable

1 handful fresh sage

1/2 cup whipping cream, 35%

Pasta sheets for ravioli

Parmiggiano for garnish

 

Directions:

1. Preheat oven to 350F. Drizzle 2 Tbsp oil over shallots, garlic, squash and roast for 45 to 60 min until squash is tender.  Set aside shallots and garlic. Scoop out squash and set aside.

2. In medium pan with remaining oil, saute mushrooms. Set aside.

3. Peel roasted garlic and mash with fork. Combine garlic, mushrooms, half of the shallots, ricotta, and preferred cheese. Stuff ravioli with this filling.

4. In same pan, add squash, remaining shallots, stock and sage.  Bring to boil, reduce heat, simmer 10 min. Let cool slightly, puree. Add cream. Simmer 3 to 5 min.

5. In large pot, bring salted water to a rolling boil. Cook ravioli until pasta is tender and filling is cooked through, 3 to 5 min.

6. Toss ravioli with squash sauce. Divide among plates. Garnish with parmigiano. Serve immediately.

 

Recipe: Garganelli al Gaunciale

This basic recipe is used in my Handmade Pasta 201 class at The Culinarium Cupboard Cooking School.  We use guanciale as it is a wonderful yet little known ingredient outside of Italy.  You can substitute pancette if desired, but make sure to add 1 Tbsp of fresh ground black pepper if you do.

Ingredients:

100g  guanciale, chopped into ½” dice
2 links Angelo Bean Baco Noir Infused Sausage, casing removed
1 cup milk
1 ½  cups chicken stock
1- 28oz can diced tomatoes, drained
Garganelli or other fresh pasta enough for 4 servings
Salt
1/2  cup grated aged pecorino or Parmiggiano-Reggiano cheese
1 Tbsp butter

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Recipe: Sausage & Mushroom Ragu

This recipe is great anytime of year, we feature it in my Handmade Pasta 101 class at The Culinarium Cupboard Cooking School.

Ingredients:

2 links Angelo Bean Riesling Infused Sausage, casing removed

2 shallots, finely chopped

1 handful dried porcini mushrooms

2 king mushrooms, sliced

1 1/2 cups sliced cremini mushrooms

1 Tbsp fresh thyme

1/2 cup dry white wine

olive oil to coat pan

1/4 cup grated pecorino or parmiggiano cheese

basic pasta or stracci recipe for 4

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