Wednesday, May 11, 2011

Review of last recipe - A very nice, easy soup to make.  I went with the baby clams rather than the minced ones, and added the juice from the can to increase the flavor.   Since I'm going to make the roasted rosemary potatoes again, I plan on chopping up a few to add to the rest of the soup.

TODAY'S RECIPE - HALF-MOON RAVIOLI PRIMAVERA
For this pasta salad, the recipe actually has you make homemade egg and spinach pastas for the raviolis ... (such an undertaking!) though at the end, it is noted that you can substitute packaged frozen ravioli, which I will do.   When reading over the recipe, I realized I didn't include the additional pasta recipe, so I'm not sure how long the raviolis would have to cook to make sure the sausage mixture would be cooked sufficiently.  Another reason to use store bought raviolis!

Serves 8

2 sweet italian sausage
1 medium onion, coarsely chopped
1 slice whole wheat bread
1/4 tsp dried oregano
1/4 tsp dried basil
1 egg
1 recipe spinach pasta
1 recipe egg pasta
salt
1/2 lb asparagus
1/4 cup red wine vinegar
3 tbsp lemon juice
2/3 cup olive oil
1 tsp sugar
2 cloves garlic, pressed
1/2 lb medium mushrooms
1/2 box cherry tomatoes

IF USING STORE BOUGHT RAVIOLIS, START AT #4.

1)  Remove sausage meat from skins.  In medium skillet, saute sausage and onion until sausage is cooked through; 5-7 minutes.
2)  Combine sausage, onion, bread, oregano, basil and egg in food processor with chopping blade, and process until smooth.
3)  Prepare spinach pasta.  Roll out to make a 10" x 14" rectangle.  Cut into rounds, using a 2" plain to fluted cookie cutter.  Spoon 1/2 tsp suasage filling onto each round.  Moisten half of edge of each round, fold over and press edges together with a fork to make half-moon raviolis.  Repeat with the egg pasta.
4)  Cook spinach and egg ravioli together in boiling, salted water until al dente.  Trim off ends of asparagus, pare lower end of the asparagus with a peeler and slice diagionally to make 2" pieces.  Add to the pasta for the last 5 minutes of cooking time.  Drain well.
5)  In a large bowl, combine vinegar, lemon juice, olive oil, 1 tsp salt, sugar and garlic.  Add pasta and asparagus, and toss to coat well.
6)  Slice mushrooms, cut cherry tomatoes in half and add to the pasta.  Toss, refrigerate covered, for at least 4 hours.

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