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The perfect vegetarian pasta: Penne with Fresh Ricotta, Kale and Butternut Squash

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The sheer quantity of recipes online and in my cookbook library can be overwhelming.  I continuously collect recipes in my Epicurious and Martha Stewart profiles.  I keep a binder of magazine tear sheets.  I keep a recipe box of index cards.  Like everyone, I have infinite choices at my fingertips.

So when I have a basic idea of what to make for dinner, I generally combine several recipes, distilling the best parts of each.  I think the most thrilling aspect of cooking is the alchemy of creation.  And I love the small triumph of creating the perfect recipe.

On Sunday, I wanted a pasta with dark, leafy greens.  Most of the recipe comes from Martha Stewart's Rigatoni with Swiss Chard.  As my own twist, I replaced the chard with kale, added roasted butternut squash and a few pinches of nutmeg.  The spice of the red pepper, the zest of the lemon, and the creamy fresh ricotta make this an outstanding and perfectly balanced pasta dish.

Penne with Fresh Ricotta, Kale and Butternut Squash
2 to 3 servings

Ingredients
3/4 lb penne
1 tblsp unsalted butter
3 tblsp extra virgin olive oil
2 garlic cloves, thinly sliced
2 medium shallots, finely chopped
1 1/2 lbs kale, stems removed, leaves cut into 1/2-inch strips (about 5 cups)
zest of two lemons
1/2 cup dry white wine
1/2 tsp red pepper flakes
1/2 cup fresh ricotta cheese
2 pinches nutmeg
fresh grated Parmesan cheese, for sprinkling
2 cups cubed butternut squash, 2-inch cubes
salt and fresh black pepper

1.  Preheat the oven to 400°.  Spread the butternut squash on a rimmed baking sheet and toss with 1 tblsp extra virgin olive oil, salt and pepper.  Roast until golden brown and cooked through, tossing occasionally, 20 to 30 minutes.  Set aside.

2.  Bring a large pot of water to a boil.  Add 2 tblsp salt and the pasta.  Cook until al dente. Drain.

3.  Meanwhile, heat the butter and 2 tblsp olive oil in a large, deep skillet.  Add garlic, shallots and red pepper flakes.  Cook, stirring, until fragrant, about 2 minutes.  Stir in the kale, lemon zest, wine, 1 tsp salt and black pepper.  Cover and cook, stirring occasionally, until kale has just wilted, about 3 minutes.

4.  Stir in pasta, ricotta, and nutmeg.  Add some extra-virgin olive oil to loosen the sauce if necessary.  Cook for another 3 to 4 minutes, stirring occasionally.  Add the roasted butternut squash.  Divide among serving dishes.  Generously sprinkle with Parmesan and fresh black pepper.

Filed under  //  fall   pasta   vegetables  
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Posted by Jocelin 
 

Luscious Lasagna with Rainbow Chard, Sausage, and Bechamel

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After buying some beautiful rainbow chard at the farmer's market, I started searching for interesting recipes.  Winter greens like chard, kale, and collards are densely packed with nutrients that stave off cancer and other diseases.  Dressing them up with full-flavored ingredients like garlic, lemon and cream helps to balance their bitterness.

 

This is another Martha Stewart recipe that I tweeked for convenience.  Using rainbow chard instead of Swiss chard throws a bit of pink in the layers and looks really pretty, making this meal a good Valentine's Day option.  I also used a combination of sweet and hot turkey sausage to cut some calories and fat.  And I can never resist adding fresh ricotta to homemade lasagna.  

 

To remove the stems from the greens, fold the leaf in half, and cut the stalk from the edge.  It's fairly easy to find fresh lasagna noodles at the grocery store to save time.  Be generous with the Bechamel, because the pasta will soak it up in the oven.

 

Ingredients

Serves 4

 

For the Filling

1 tblsp extra-virgin olive oil

2 links of Italian turkey sausage, one sweet, one hot, casings removed, meat crumbled into small pieces

2 shallots, peeled, halved lengthwise, and cut into 1/4 inch half moons

1 bunch rainbow chard, stems removed, leaves cut crosswise into 1/4-inch strips

2 garlic cloves, thinly sliced crosswise

1 tsp finely grated lemon zest

1/2 tsp coarse salt

fresh ground black pepper

1 tblsp fresh lemon juice

 

For the Bechamel

2 1/2 tblsp unsalted butter

1/4 of an onion, finely diced

1 tsp coarse salt

pinch red pepper flakes

1/4 cup all-purpose flour

2 cups whole milk

 

fresh lasagna noodles, cut to fit your pan and cooked 

4 oz fresh ricotta cheese, drained if wet

4 oz fontina cheese, grated (1/2 cup)

 

1.  Preheat the oven to 400°.  Make the filling:  Heat oil in a large saute pan over medium-high heat.  Add sausage, and cook, stirring until golden and cooked through, 5 to 6 minutes.  Transfer sausage to a paper-towel-lined plate.

 

2.  Reduce heat to medium, and add shallots to drippings in pan.  Cook, stirring often until softened and translucent, about 4 minutes.  Add chard and cook, stirring frequently, until just starting to wilt, 2 minutes.  Add garlic, lemon zest,  and salt, season with pepper.  Cook, stirring often until chard wilts completely, about 3 minutes.  Stir in lemon juice.  Transfer to a colander to drain.

 

3.  Make the Bechamel:  Melt butter in a medium saucepan over medium heat.  Add the onion, salt, red-pepper flakes, and cook, stirring occasionally until onions are slightly translucent, about 5 minutes.  Stir in flour and cook, stirring, for 1 minute.  Whisk in the milk a little at a time, until incorporated.  Bring to boil, stirring often, then reduce heat to low.  Simmer, stirring gently and often, until thickened and creamy, about 10 minutes.  Remove from heat.  

 

4.  In a 11 x 8 inch baking dish, spread 6 tblsp of bechamel in dish and top with a noodle.  Spread half of the chard mixture evenly, then 1/2 the sausage, then dot with ricotta.  Top with 4 tblsp Bechamel, then another noodle.  Repeat with chard, sausage, ricotta and Bechamel, then another noodle.  Spread another 2 tblsp Bechamel over the top, then sprinkle with the Fontina.

 

5.  Bake until cheese is golden brown and sauce is bubbling, 30 to 35 minutes.  Let cool slightly before serving.

 

Filed under  //  pasta   recipes  
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Posted by Jocelin 
 

Sweet, Savory & Seasonal: Wonton Butternut Squash Ravioli with Brown Butter & Sage

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Like many epicurians, autumn is my favorite food season.  When a warm kitchen wafts the aromas of pumpkin, mushrooms, roasted garlic, stuffing, or apple pie...I'm in heaven.  Probably why Thanksgiving is my favorite holiday (plus it's secular).

There is finally a chill in the night air in LA and I'm going to warm it up. 

Tonight I made a restaurant favorite... pumpkin ravioli with a sage butter sauce (actually I used butternut squash, but they're interchangeable).  I love using wonton wrappers as ravioli pasta.  They come out so delicate and you can see the gorgeous orange color of the filling through the dough.  The key to success here is not over-filling, sealing the edges firmly, and freezing for 30 minutes so they don't fall apart when boiling.

Butternut Squash Ravioli with Sage Butter Sauce
Ingredients (2 servings)

12 wonton wrappers
1 butternut squash, halved, seeded, peeled and cut in 1 inch cubes (Trader Joe's carries bags of these already prepped, use 2 bags)
1 tblsp golden brown sugar
1 large shallot, chopped
2 tblsp ricotta
2 tblsp grated Parmesan
pinch of nutmeg
2 pinches cinnamon
1 egg, beaten and divided in two
3 tblsp butter
6 sage leaves, sliced thin crosswise
EVOO
Salt and Fresh black pepper

1.  Preheat oven to 375°.  Toss butternut squash with 1 tblsp EVOO and salt and pepper.  Roast until fork-tender, about 30 minutes.  Let cool.

2.  In a food processor, combine squash, shallot, brown sugar, 1/2 egg, ricotta, parmesan, nutmeg, and cinnamon.  Process until smooth.

3.  On a clean, cool surface, lay out a piece of parchment paper and lay the wonton wrappers out.  Also have a sheet pan lined with parchment paper for the finished ravioli. Working one at a time, brush all sides of the wrapper with egg wash.  Place a teaspoon of filling in the center, and fold diagonally into a triangle, being careful to keep filling out of the edges.  Press firmly on both sides to seal.  Place on the sheet pan.  Repeat assembly for all wrappers.  Cover the sheet pan of ravioli with plastic wrap and freeze for at least 30 minutes.

4.  Bring a large pot of salted water to boil.  When water is at a rolling boil, add ravioli.  Cover to bring the water back to boiling (the frozen ravioli will cool it down).  Uncover and boil until tender and cooked through, about 4 minutes.

5.  Meanwhile, melt the butter in a large skillet over medium-high heat.  Add sage.  Sautee until the butter is just brown.  This will take the same amount of time as the ravioli takes to cook.  When ravioli is done, drain and add to skillet with the sage-butter.  Toss very gently and serve,  topped with more Pamesan and fresh pepper.

Filed under  //  fall   pasta   recipes  
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Posted by Jocelin 
 

Fusilli with Slow Roasted Cherry Tomatoes

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Even though it's October, we are still swimming in cherry tomatoes and basil from the garden.  I hope you aren't sick of seeing them in my photos...but aren't they beautiful?!

This recipe would work well with tomatoes from any season though, because slow-roasting them concentrates their flavor and draws out their sweetness.

I added some fresh chives and parmesan cheese to this recipe, which help to balance the acidity from the tomatoes and the tanginess of the goat cheese.  I also used whole wheat pasta.

 

Filed under  //  pasta   recipes   summer  
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Posted by Jocelin 
 

Summer's Stunning, Edible Flower...the Squash Blossom

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We bought a bag full of zucchini squash blossoms from the Farmer's market, and I created two dishes with them the next day.  

Their beautiful color and delicate flavor can't be beat!  

For breakfast, I made an omelette with fresh herbs, goat cheese and squash blossoms.  For dinner, Penne with Heirloom Tomatoes, Baby Zucchini, Squash Blossoms and Ricotta.  

As the blossoms are highly perishable, it is best to use them within a day of buying.  To prepare them, cut off the stem and base, remove the stamen and any loose pollen, run under cool water and dry on paper towels.  If you will be stuffing them, try to leave the base of the flower intact.   

Check out my colorful, healthy recipe for summer pasta!

Penne with Heirloom Tomatoes, Baby Zucchini, and Squash Blossoms
Serves 2

Ingredients
4 tblsp extra virgin olive oil
1/2 medium red onion, thinly sliced in half moons
pinch of red pepper flakes
2 cloves of garlic, thinly sliced
10 baby zucchini, cut into 1/2 inch rounds
2 medium heirloom tomatoes, chopped
1 tblsp italian parsley, chopped
1/2 tblsp fresh thyme
1/2 lb Penne Rigate (or other short pasta)
Juice of 1 lemon
1/2 cup fresh Ricotta
2 tblsp grated Parmesan
Pinch of Nutmeg
15 zucchini squash blossoms, cleaned and sliced lengthwise
handful of baby arugula
1 tblsp fresh basil, chiffonade
Salt and fresh Black Pepper

1.  In a large skillet, heat 2 tblsp olive oil over medium heat.  Add onions, red pepper flakes, and garlic and saute until onions soften, about 4 minutes.  Add baby zucchini and continue cooking until they begin to caramelize, about 4 minutes.  Season with salt and pepper.  Add chopped tomatoes, parsley and thyme.  

2.  Meanwhile, bring a large pot of salted water to a boil. Add pasta, and cook until al dente, according to package instructions. Drain, toss with remaining olive oil, and add to the skillet with the vegetables.  Turn off the flame.  

3.  Fold in the ricotta, Parmesan, lemon juice, and pinch of nutmeg.  Gently fold in the basil, sliced squash blossoms, and baby arugula until wilted.  Finish with black pepper.

Filed under  //  pasta   recipes   summer  
Comments (0)
Posted by Jocelin