Anyone know of any delicious gourmet pasta recipe I can make tonight for dinner?Gourmet Pasta Recipe?
Goat Cheese Linguine With Pesto
Ingredients:
2 T chopped walnuts, toasted over low heat until just browned.
3-5 cloves garlic, sliced thinly
1 戮 cups cleaned and stemmed baby spinach leaves
4 ounces soft goat cheese (feta is fine)
2 T extra virgin olive oil
1/3 cup chicken broth
Salt and pepper to taste
录 cup chopped, oil packed sun-dried tomatoes, chopped coarsley
1/4 cup fresh, chopped basil leaves
12 ounces linguine, fettuccine or spaghetti pasta, fresh or dried.
Preparation
Cook linguine according to desired doneness.
Chop walnuts and garlic in a food processor or with knife until fine, then toast. Add spinach to olive oil over medium heat and stir for about 1 minute.
Add broth, sun-dried tomatoes, basil, salt and pepper for about 1 more minute
Add walnuts - garlic and goat cheese, allow to marry with sauce for about 1 minute, then remove from heat and serve.
An easy one. You'll love it, though.Gourmet Pasta Recipe?
This is awesome!
Lobster Ravioli with Crabmeat Cream Sauce Recipe
***Lobster Ravioli:***
2 ounces unsalted butter
1 clove garlic, chopped
1 tablespoon chopped shallots
16 ounces cooked lobster meat
4 ounces cooked snow crabmeat
2 ounces Cognac
2 ounces ricotta
Salt
Pepper
1 tablespoon chopped chives
Egg white, slightly beaten
***Crabmeat Cream Sauce:***
2 ounces unsalted butter
1 tablespoon chopped shallots
4 ounces whole chunk Maryland crabmeat
2 ounces Cognac
5 ounces tomato sauce
10 ounces heavy cream
Salt
***Pasta Dough:***
8 ounces durum flour
8 ounces semolina
1 egg
Water, as needed
Pinch salt
Directions:
Recipe courtesy Lilly's Gastronomia Italiana, Boston, MA
For the Lobster Ravioli: In a large saute pan, add the butter and melt. Add the garlic and shallots and saute until golden brown. Add lobster, crab, and chives and saute 2 to 3 minutes. Add Cognac and reduce for 2 minutes. Remove from heat and cool for 30 minutes, until room temperature. Chop lobster mixture into small chunks. In a large bowl, combine lobster mixture and ricotta and mix well. Season with salt and pepper.
Lay out the first piece of pasta dough on the table and place 1/4-ounce mounds of stuffing 2 inches apart. Using a pastry brush, brush egg white around each bit of stuffing, making the dough damp not wet. Take the second piece and cover the bottom piece with the stuffing. Press around each ravioli being careful not to squeeze the stuffing out. Using a round ravioli cutter, cut each ravioli round and put on a sheet pan sprinkled with semolina. Gently place ravioli in boiling water and cook for 8 to 10 minutes, or until al dente.
For the sauce: Using a 12-inch saute pan at medium heat, add butter, shallots, and saute until shallots are translucent. Add the crabmeat and saute for about 2 to 3 minutes. Remove the saute pan from the burner and add Cognac then place pan back on the heat to cook off the alcohol. (Please beware: the Cognac will create a large flame.) Once the flame stops, add the tomato sauce and cream with salt and cook until it reduces half way and becomes creamy. Add the cooked ravioli to the sauce and let cook together for about 1 minute before serving. Garnish with chives.
Pasta Dough: Add all the ingredients into a large mixing bowl until all ingredients are blended. Place mixture on countertop and knead until the texture is smooth and well mixed. Separate the pasta dough into 2 equal pieces and put one piece aside. Flour the first piece, just enough to prevent sticking and roll out with a rolling pin to about 1/8th-inch thick. Repeat procedure with second piece making it as close to the shape as the first.
This recipe from CDKitchen for Gastronomia Italiana`s Lobster Ravioli with Crabmeat Cream Sauce serves/makes 4
Creamy Smoked Salmon Pasta
6 tablespoons butter
1/2 onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons garlic powder
2 cups skim milk
1/2 cup grated Romano cheese
1 cup frozen green peas, thawed and drained
1/2 cup canned mushrooms, drained
10 ounces smoked salmon, chopped
1 (16 ounce) package penne pasta
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
Melt butter in a large skillet over medium heat. Saute onion in butter until tender.
Stir flour and garlic powder into the butter and onions. Gradually stir in milk. Heat to just below boiling point, and then gradually stir in cheese until the sauce is smooth. Stir in peas and mushrooms., and cook over low heat for 4 minutes.
Toss in smoked salmon, and cook for 2 more minutes. Serve over pasta.
I like this one.
Lemon Basil Bowties
Rachael Ray
1 pound bowties, or other short pasta
录 cup extra virgin olive oil
戮 cup pine nuts (about 4 ounces) toasted
1 陆 cups cottage cheese or ricotta cheese
1/2 cup packed fresh basil leaves, chopped
Grated peel of 2 lemons
Salt
In boiling salted water cook pasta until al dente; drain
Transfer the pasta to a large serving bowl and toss with the olive oil. Add the toasted pine nuts, cottage or ricotta cheese, basil, and lemon peel, toss. Season to taste with salt.
Pasta with chicken
1 pkg. of fresh linguine noodles
1lb. chicken
Sun-dried tomatoes- chopped
Capers (drained)
Fresh Basil/or dried
Mushrooms-chopped
Fresh Parmesan cheese
Balsamic Vinegar
Garlic %26amp; Herb seasonings
Butter
Extra Virgin Olive Oil
Sea salt %26amp; black pepper to taste
1. Pre-heat oven to 350.
2. Let the chicken brown on both sides in a cast iron pan with olive oil, Tablespoon of butter, and Garlic %26amp; Herb Seasoning.
3. Add balsamic vinegar, and place in oven for about 20-30 minutes.
4. While baking, chop mushrooms, basil, and sun dried tomatoes, and shred cheese.
5. Saut茅 mushrooms in butter and salt and pepper.
6. Set aside.
7. When chicken is done, cut into pieces and boil noodles.
8. Drain water when the noodles are done. ( Leave the noodles in the pot)
9. Add olive oil, salt and pepper. Mix well.
10. Then add the mushrooms, basil, chicken, sun dried tomatoes, and capers to the noodles.
11. Combine well.
12. Serve warm with dipping spices and French bread.
GOURMET PASTA
1 (8 oz.) can tomato sauce
1 (16 oz.) can tomatoes
1 or 1 1/2 lb. ground beef, depending on taste
8 oz. sour cream
3 oz. cream cheese
2 c. grated cheddar cheese (10 oz.)
6 green onions, tops included
5 oz. thin egg noodles
Brown meat; drain. Add salt and pepper to taste, tomatoes, and tomato sauce. Simmer 5 minutes. Cook noodles as on package; drain. Mix cream cheese, sour cream and finely chopped onions. Alternate noodles, sauce, cheese, noodles, sauce, cheese in 13 x 9 inch casserole dish. Bake at 350 degrees until hot and bubbling about 45 minutes. (You can prepare it a day ahead of time, too.)
Here are some: http://allthingsitalianinmt.wordpress.co鈥?/a> - I like the fregula with citrus %26amp; gnocchi w/ lemon %26amp; peas
