Skillet Ravioli with Spinach

Skillet Ravioli with Spinach
  1. 1 Tablespoon olive oil
  2. 2 large garlic cloves, chopped
  3. 5 oz baby spinach
  4. 18 ounces refrigerated or frozen ravioli
  5. 1/2 cup grated parmesan cheese
  6. 6 tablespoons mascarpone cheese
  1. Heat oil and garlic in medium large, oven-proof skillet over medium high heat. Cook until garlic is barely golden, about 30 seconds to 1 minute. Add spinach and a few pinches of salt and cook until spinach is wilted. Season to taste. Transfer garlic and spinach to a bowl.
  2. Place cold ravioli, 1/2 cup water and a few pinches of salt in skillet and bring to a boil over high heat. Reduce to medium heat and cover with lid. Steam ravioli for 3-5 minutes (longer for frozen ravioli). Check a piece to see that it is tender and heated through.
  3. Spoon mascarpone in tiny dollops around the ravioli, which is fragile now and doesn’t like to be moved a lot - but give it a gentle turn or two. Season with salt and pepper. Return spinach and garlic to pan. Sprinkle top with grated parmesan and broil until ravioli are browned in places, 3-6 minutes depending on how robust your broiler is.
  1. Smitten Kitchen, inspired by Theodora Kaloudis on Marley Spoon.
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Turkey Tetrazzini

Turkey Tetrazzini
  1. 5 tablespoons butter
  2. 8 ounces baby bella mushrooms, sliced
  3. 4 green onions, chopped (2/3 cup)
  4. 2 tablespoons flour
  5. 2 cups chicken broth
  6. ¾ cup half-and-half, room temperature
  7. ¼ cup plus 1 tablespoon freshly grated Parmesan cheese
  8. ¼ cup sherry
  9. ½ teaspoon kosher salt
  10. ½ teaspoon freshly ground pepper
  11. 2 cups hot cooked fusilli pasta
  12. 2 cups cooked turkey or chicken, diced
  13. 1 cup fine, fresh soft bread crumbs
  1. Preheat oven to 375.
  2. Melt 2 tablespoons butter in a large, deep skillet over medium heat. Add mushrooms and green onions. Sauté 8-10 min or until soft. Transfer to a large plate.
  3. Melt 2 more tablespoons butter in skillet and add flour, stirring until smooth, about 1 min. Stir in half-and-half and chicken broth. Cook, stirring occasionally, 6-8 min until lightly thickened and smooth. Remove from heat and stir in ¼ cup Parmesan and next 3 ingredients. Fold in mushroom mixture, cooked pasta and turkey. Return to medium heat and cook until heated through.
  4. Transfer to a lightly greased 11x7 baking dish. Melt remaining 1 tablespoon butter. Mix in bread crumbs and remaining 1 T Parmesan. Sprinkle evenly over dish. Place on middle oven rack and bake 25-30 min or until bubbling and beginning to brown.
  1. Cooking Light
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Herbed Pasta Salad

Herbed Pasta Salad
  1. 1 shallot minced (about 1/4 cup)
  2. 1 clove garlic
  3. 1 teaspoon coarse salt, plus more for pasta water and seasoning
  4. ¼ cup extra-virgin olive oil
  5. 2 cups packed mixed fresh herbs, such as dill, flat-leaf parsley, tarragon, and basil, cilantro, finely chopped
  6. Freshly ground pepper
  7. 3/4 pound spaghetti or other pasta
  8. 1 fresh lemon, juice and zest
  1. Fill a large pot with water; bring to a boil over high heat. Add salt and pasta. Cook until the pasta is al dente according to package directions.
  2. Meanwhile, place shallots and garlic clove on a cutting board, and sprinkle with 1 teaspoon salt. Using the side of a chef's knife, crush into a paste. Transfer to a medium bowl, and add oil and lemon juice. Whisk to combine. Add herbs to shallot paste, and mix well. Season with pepper.
  3. Drain the pasta in a colander, and return to pot. Stir in the herb sauce. Serve warm.
Add in
  1. Parmesan cheese
  2. 1 cup frozen peas
  3. 1/2 cup sun-dried tomatoes
  4. Red pepper
  5. Scallions
  6. Pine nuts
  7. or anything that sounds good!
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Orzo Salad with Tomatoes, Olives & Feta

Orzo Salad with Tomatoes, Olives & Feta
  1. 12 ounces orzo pasta
  2. 2 tablespoons plus 1/2 cup olive oil
  3. 1 1/2 cup crumbled feta
  4. 1 cup diced red bell pepper
  5. 1 cup diced yellow pepper
  6. 1 cucumber, peeled, seeded and diced
  7. 3/4 cup Kalamata olives, cut in half
  8. 4 green onions, trimmed and chopped
  9. 1 pint grape tomatoes, cut in half lengthwise
  10. 3 tablespoons fresh lemon juice
  11. 1 tablespoons white wine vinegar
  12. 1 tablespoons minced garlic
  13. 1 1/2 teaspoons dried oregano
  14. 1 teaspoons dijon mustard
  15. 1 teaspoons ground cumin
  16. Chopped Italian flat leaf parsley for garnish
  1. Cook orzo in a large pot of boiling, salted water until tender but firm to the bite. Drain. Rinse with cold water and drain well. Transfer to a large bowl.
  2. Add 2 tablespooons olive oil, crumbled feta, bell peppers, cucumbers, olives, green onions and tomatoes to the orzo. Toss to mix well.
  3. In a small bowl combine lemon juice, vinegar, garlic, oregano, mustard and cumin. Mix well. Gradually whisk in 1/2 cup olive oil. Season dressing to taste with salt and pepper.
  4. Add dressing to orzo mixture and toss to blend. Season to taste with salt and pepper. Can be prepared up to six hours in advance, covered tightly and refrigerated.
  5. Sprinkle with chopped parsley before serving.
  1. Recipe by Chef Paul Lindemuth
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Peanut Rice Noodles with Pork and Collard Greens

Peanut Rice Noodles with Pork and Collard Greens
  1. Kosher salt
  2. 12 ounces regular-width rice stick noodles
  3. ¼ cup smooth natural peanut butter
  4. ¼ cup soy sauce
  5. 2 tablespoons unseasoned rice vinegar
  6. 1 tablespoon sugar
  7. 2 teaspoons crushed red pepper flakes
  8. 1 tablespoon vegetable oil
  9. 1 pound ground pork
  10. 1 1½" piece ginger, peeled, cut into matchsticks
  11. 4 garlic cloves, thinly sliced
  12. 1 bunch collard greens, ribs and stems removed, leaves thinly sliced
  1. Bring a large saucepan of salted water to a boil. Remove from heat; add noodles. Let sit, stirring occasionally, until al dente, about 4 minutes (time may vary by brand). Drain and rinse under cold running water.
  2. Meanwhile, whisk peanut butter, soy sauce, vinegar, sugar, red pepper flakes, and 1 cup water in a medium bowl. (Sauce will look a little broken and lumpy.)
  3. Heat oil in a large skillet over medium. Cook pork, breaking up with 2 forks, until nearly cooked through, about 5 minutes. Add ginger and garlic; cook, stirring, until softened, about 3 minutes. Add collard greens and cook, stirring occasionally, just until wilted, about 2 minutes. Add sauce and noodles and bring to a simmer; cook, tossing occasionally, until sauce is reduced by half and coats noodles, about 3 minutes. Season with salt.
  1. Recipe from Bon Appetit
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Rigatoni with Broccoli and Sausage

Rigatoni with Broccoli and Sausage
Serves 4
  1. 3-4 garlic cloves, very thinly sliced
  2. Extra-virgin olive oil
  3. 1 pound sweet or hot Italian sausage
  4. Salt and pepper
  5. 8 ounces rigatoni
  6. 1 pound broccoli, stems trimmed and peeled, stems sliced crosswise into ¼” coins, and tops cut into florets
  7. ¼ teaspoon dried chile flakes
  8. ½ cup Whipped Ricotta (recipe follows)
  9. ½-1 cup grated Parmigiano-Reggiano
  10. ¼ cup dried breadcrumbs, optional
  11. Whipped Ricotta (Makes about 1 ½ cups)
  12. 1 ½ cups whole-milk ricotta cheese (from Marché)
  13. ½ teaspoon kosher salt
  14. Freshly ground black pepper
  15. ¼ cup extra-virgin olive oil
  1. Put the garlic in a small bowl and pour over enough olive oil to cover. Shape the sausage into 4 balls then flatten them like a hamburger patty.
  2. Bring a large pot of water to a boil and add salt until it tastes like the sea. Add the pasta and cook just shy of al dente according to the package directions.
  3. Meanwhile, heat a small glug of olive oil in a large skillet over medium heat. Add the sausage patties and cook until nicely browned on one side, about 4 minutes.
  4. Add the broccoli coins and the sliced garlic, including the oil, to the skillet. Flip the sausage patties and keep cooking until the sausage is just about fully cooked, another 4 more minutes or so. Break up the sausage with a spoon into bite-size chunks. Add the chile flakes and cook for 30 seconds or so. With a ladle, scoop out about ¼ cup of the pasta cooking water, add it to the pan to stop the cooking of everything, and slide the pan from the heat.
  5. About 3 minutes before the pasta should be al dente, add the broccoli florets and cook all together until the pasta is ready. Scoop out another cup of pasta cooking water, drain the pasta and broccoli, and add to the skillet.
  6. Return the skillet to the heat. Add ¼ cup or so of the pasta water, the whipped ricotta, and half the Parmigiano. Season the pasta generously with salt and black pepper. Shake the pan to combine the ingredients, put back over med. heat, and cook for a couple of min. to warm everything through and make a nice saucy consistency.
  7. Serve with more Parmigiano and top with the breadcrumbs, if using.
Whipped Ricotta Directions
  1. Put the ricotta, salt and 20 twists of pepper in a food processor and start to process. With the motor running, add the olive oil in a thin stream. Pause and scrape down the sides if needed. The mixture should get lovely and creamy. Taste it and adjust with more salt, pepper. Or a bit more olive oil – you should be able to taste the oil as well as the ricotta. Store in the fridge for up to 1 week.
  1. From the book: Six Seasons: A New Way with Vegetables by Joshua McFadden
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Lemon Fusilli with Arugula

Lemon Fusilli with Arugula
  1. 1 tablespoon good olive oil
  2. 1 tablespoon minced garlic (2 cloves)
  3. 2 cups heavy cream
  4. 3 lemons
  5. Kosher salt and freshly ground black pepper
  6. 1 bunch broccoli
  7. 1 pound dried fusilli pasta
  8. 1/2 pound baby arugula
  9. 1/2 cup freshly grated Parmesan
  10. 1 pint grape or cherry tomatoes, halved
  1. Heat the olive oil in a medium saucepan over medium heat, add the garlic, and cook for 60 seconds. Add the cream, the zest from 2 lemons, the juice of 2 lemons, 2 teaspoons of salt, and 1 teaspoon of pepper. Bring to a boil, then lower the heat and simmer for 15 to 20 minutes, until it starts to thicken.
  2. Meanwhile, cut the broccoli in florets and discard the stem. Cook the florets in a pot of boiling salted water for 3 to 5 minutes, until tender but still firm. Drain the broccoli and run under cold water to stop the cooking. Set aside.
  3. Bring a large pot of water to a boil, add 1 tablespoon of salt and the pasta, and cook according to the directions on the package, about 12 minutes, stirring occasionally. Drain the pasta in a colander and place it back into the pot. Immediately add the cream mixture and cook it over medium-low heat for 3 minutes, until most of the sauce has been absorbed in the pasta. Pour the hot pasta into a large bowl, add the arugula, Parmesan, tomatoes, and cooked broccoli. Cut the last lemon in half lengthwise, slice it 1/4-inch thick crosswise, and add it to the pasta. Toss well, season to taste, and serve hot.
  1. From the Barefoot Contessa at Home cookbook
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Spicy Turkey Meatballs

Spicy Turkey Meatballs
  1. 3 cups (1-inch diced) bread cubes from rustic bread, crusts removed
  2. 2/3 cup whole milk
  3. 2 pounds ground turkey
  4. 1/2 pound sweet Italian pork sausage, casings removed
  5. 4 ounces thinly sliced prosciutto, finely chopped
  6. 1 cup freshly grated aged Asiago cheese
  7. 1/2 cup minced fresh parsley
  8. 1 teaspoon dried oregano
  9. 1 teaspoon crushed red pepper flakes
  10. Kosher salt and freshly ground black pepper
  11. 3 tablespoons good olive oil, plus extra for brushing the meatballs
  12. 2 extra-large eggs, lightly beaten
  13. 3 (24-ounce) jars good marinara sauce
  14. 2 pounds dried spaghetti
  15. Freshly grated Parmesan (or Asiago) cheese, for serving
  1. Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper. Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes. In a large mixing bowl, combine the turkey, sausage, prosciutto, bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the 3 tablespoons of olive oil and the eggs, and stir lightly with a fork to combine. With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked. Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.
  2. Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.
  1. 2010, Barefoot Contessa How Easy is That?, All Rights Reserved
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Sesame Chicken Noodles

Sesame Chicken Noodles
Serves 4
  1. Kosher Salt
  2. 1 (8 oz) boneless, skinless chicken breast
  3. 8 oz dried fettuccine
  4. 2 teaspons seasame oil
  5. ¼ cup peanut oil
  6. ¼ cup tahini
  7. 3 tablespoons soy sauce
  8. 2 tablespoons red wine vinegar
  9. 2 teaspoons chili oil
  10. 1 teaspoon honey
  11. ½ teaspoon cayenne pepper
  12. 1 garlic clove, minced
  13. 2 scallions, thinly sliced
  1. Fill a large saucepan two-thirds full of water and bring to a boil over high heat. Salt it so that it tastes good, add the chicken breast, and remove the pot from the heat. Cover and let the chicken sit until cooked but very tender, about 15 minutes. (If you’re using 2 smaller breasts, decrease the time by about 3 minutes.) Remove the chicken from the water (don’t throw the water away!) and cut into it to check its doneness; if it’s still a little pink, return it to the water for another minute or two. Remove the chicken to a plate and let it rest while you cook the noodles.
  2. Bring the water the chicken was cooked in back to a boil over high heat. Add the fettuccine and cook to al dente according to the package directions. Drain, rinse the pasta in cold water until cool, then shake it dry in a colander.
  3. While the pasta cooks, in a medium bowl, whisk together 1 teaspoon of the sesame oil, the peanut oil, tahini, soy sauce, vinegar, chili oil, honey, cayenne, and garlic until smooth.
  4. Transfer the noodles to a large bowl and use a clean paper towel to gently pat the noodles as dray as possible. Toss the noodles with the remaining 1 teaspoon sesame oil.
  5. Shred the chicken with your hands or chop it into bite size pieces and add it to the noodles. Add the dressing and toss to coat. Garnish with the scallions.
  1. Serves 4 as a light meal; 6 as a side dish. From the cookbook, "Cravings" by Chrissy Teigen
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Shrimp Scampi with Linguine

Shrimp Scampi with Linguine
  1. 1 pound Raw Shelled & Deveined Shrimp
  2. 3 tablespoons Butter
  3. 3 tablespoons Olive Oil
  4. 1 clove minced Garlic
  5. 1 tablespoon s.a.l.t. Sisters Tuscan Farmhouse Blend
  6. 3 tablespoons Bread Crumbs
  7. ½ cup Dry White Wine
  8. Juice of 1/2 Fresh Lemon
  9. 1 Package Filotea Linguine
  10. Parmesan Cheese for Garnish
  11. Fresh Parsley Optional Garnish
  1. Cook pasta according to directions - drain and reserve 1/4 cup pasta water for sauce.
  2. In a large skillet melt butter and olive oil. Add the minced garlic to the butter and olive oil and cook 2 minutes. Add Tuscan salt bend and bread crumbs to shrimp. Meanwhile add wine to the pan and bring to a simmer. Add some pasta water to sauce and reduce for a few minutes, then add shrimp. Cook shrimp until pink about 4 minutes.
  3. Serve over Linguine and garnish generously with fresh Parmesan cheese and parsley.
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