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How To make Cheese Pasta Roll with Tomato Sauce
TOMATO SAUCE:
1 lb Tomatoes
2 tb Butter
2 ea Shallots, peeled, minced
Bouquet garni ** Salt (to taste) Pepper (to taste) PASTA ROLL:
2 tb Butter
1/2 c Ham, smoked, diced
4 ea Scallions, minced
8 oz Cheese, cream, softened
1/4 c Cheese, Parmesan, grated
1/2 c Cheese, Ricotta
2 lg Eggs
1/2 ts Pepper, black
2 ea Pasta, spinach, sheets
( 12 x 4 inches ea. ) 1/2 lb Prosciutto, sliced
:
1/4-inch thick 1 ga Stock, chicken
Chives, chopped ** Bouquet garni is a cheesecloth bag (or some other porous material) in which you've put some rosemary, thyme, bay leaf, and crushed peppercorns. There is no rule for how much of each you'd use. Tomato Sauce: ============= To prepare the tomatoes, drop them briefly into boiling water, then remove and plunge them into cold water and peel. Remove the seeds and chop the tomatoes. Melt butter in a saute pan and add minced shallots. Saute, covered, for 5 minutes over low heat. Add tomatoes and bouquet garni. Season to taste. Cook covered over medium heat for 30 minutes. Remove shallots and bouquet garni, then puree. Reserve sauce. Pasta Roll: =========== In a saute pan, melt the butter and add the diced ham and scallions. Cook over medium heat for about 2 minutes until scallions are soft. Beat the cream cheese, Parmesan cheese, Ricotta cheese, and pepper together until smooth. Add the sauteed ham and scallions to the cheese mixture; then add eggs, and mix well. Cover and refrigerate at least 2 - 3 hours. Spread half of the filling on one of the pasta sheets - leaving a half-inch border around the edges. Brush the border with a little melted butter. Place a layer of sliced Prosciutto to cover the filling mixture then beginning at one of the short ends of the pasta, roll it up. Do not roll too loosely or the poaching liquid may seep into the cheese/meat mixture. Wrap roll in a double thickness of cheesecloth and tie each end securely with string. Repeat for second pasta sheet. Fill a large saute pan with chicken stock. Bring the stock to a boil and add pasta rolls. Reduce the heat to simmer and cook gently, turning occasionally, for 25 minutes. Drain and cool before removing string and cheesecloth. Cut each roll in half-inch thick slices. Pour some of the tomato sauce into a pool on the bottom of individual serving plates and arrange the slices on the plates. Garnish with chopped chives. Serve warm or at room temperature. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Werner Albrecht, The French Room - : Four Season's Clift Hotel, San Francisco, CA
How To make Cheese Pasta Roll with Tomato Sauce's Videos
Parmesan Cheese Wheel Pasta
Cheese wheel pasta has constantly been featured across the internet, so I finally had to give it a try. So, we shipped an 80 pound parmesan cheese wheel straight from Italy. The first trip, it was damaged in transit. I don't know exactly what that means...did it roll off the truck? Did somebody accidentally damage it so they could eat it? I mean, who doesn't want some fresh Parmigiano Reggiano. But it really does make me think. Hmm...
But the second trip, it made it all the way to my kitchen in Boston. After learning the delicate yet demanding process of opening the cheese wheel, we dug out a bowl within the cheese, lit it on fire to get a cheesy sauce, then added our fresh, homemade egg pasta to with some garlic cream sauce and blended it together. The result? Indescribable.
Homemade Pasta
2 cups all-purpose flour
2 eggs + 4 yolks
Cream Sauce
1/2 cup butter
4-6 cloves garlic
2 tbsp all-purpose flour
2 cups heavy cream
grated parmesan until thickened sauce
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Tomato & Ricotta Pasta: 20 Minute Recipe
Easy Lasagna Roll Ups With Meat - Make Ahead | Freezer Friendly
These make-ahead Lasagna Roll Ups combine best of classic Lasagna but they much easier to serve, bake faster, freezer-friendly and can be enjoyed right away – no resting time required!
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LASAGNA ROLL UPS INGREDIENTS:
►12 lasagna noodles cooked to package instructions
►16 oz ground beef 85% lean
►24 oz marinara sauce
►1/2 cup diced onion
►3 garlic cloves minced
►1 tsp sea salt or to taste for red sauce
►1/2 tsp black pepper or to taste
►1/2 tsp dried oregano
►15 oz ricotta cheese
►1 large egg
►1/4 cup parmesan cheese shredded
►3 cups mozzarella cheese shredded, divided
►1/4 cup parsley chopped, plus more to garnish
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Desi Masala Pasta - Indian Style Pasta Recipe | Quick Masala Pasta Recipe
Desi Masala Pasta - Indian Style Pasta Recipe | Quick Masala Pasta Recipe
Pasta is almost everyone's favorite, so let's give a desi touch to it. Here is a lip smacking, full of flavors Desi Indian Style Pasta Recipe. Do give a big like to this recipe in case you liked it, also please do share with maximum friends as possible. I love to read all your comments and questions. In case you have any questions, provide me in the comments section.
#DesiPasta #MasalaPasta #IndianStylePasta #KanaksKitchen
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▬▬INGREDIENTS▬▬
2 cups Spiral Pasta/Fusilli Pasta/Any
Water
1 tsp Salt
1 tbsp Oil
1 tbsp Butter
1 Chopped Onion
1-2 Green Chilis Finely Chopped
2 tsp Ginger Garlic Paste/Finely Chopped
1 Chopped Carrot
1 Chopped Capsicum
Some Boiled Corns
Some Chopped Beans
1 Chopped Tomato
Puree of 2 Tomatoes
Salt
1 tsp Red Chili Powder
1/2 tsp Coriander Powder
1/4 tsp Garam Masala
2-3 tbsp Tomato Sauce
2 tbsp Grated Cheese
Fresh Coriander
1/2 tsp Mixed Herbs Seasoning
1/2 tsp Red Chili Flakes
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Masala pasta recipe | Indian style Pasta recipe | Spicy masala pasta | Spiral pasta
Ingredients-
Pasta (any variety)- 1.5 cup
sufficient water to boil
salt- 1 tsp (in water)
Oil- 1 tbsp
Butter-1 tbsp
Chopped Ginger - 1 tbsp
Chopped Garlic- 1 tbsp
Chopped Onions- 1/2 cup
Tomato Puree- 1 cup
Chopped Capsicum - 1/4 cup
Chopped Carrots- 1/4 cup
Chopped Green chillies - 1 tbsp
Turmeric powder- 1 tsp
Red chilli Powder- 1 tsp
Coriander powder- 1 tsp
Salt to taste
Mixed herbs & oregano (optional)
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Turn shop bought Ravioli into something AMAZING!
Upgrade that store-bought ravioli to something you'd get at a restaurant with this rich and creamy tomato ravioli sauce with spinach and parmesan. You can get it on the table in 15 minutes, and best of all, you can make it all in one pan.
This is perfect comfort food for busy weeknights!
Free printable recipe is available on our site:
Ingredients:
▢1 tbsp olive oil
▢1 onion - finely diced
▢2 cloves garlic - peeled and minced
▢500 g (1.1lb) fresh ravioli - (use your favourite flavour)
▢1 red bell pepper - sliced
▢½ tsp Italian herbs
▢½ tsp chilli flakes (red pepper flakes)
▢½ tsp black pepper
▢a pinch salt
▢1 tbsp tomato puree (paste if you're in the US)
▢90 ml (⅓ cup) white wine
▢100 g (3 ½ oz) roasted cherry tomato halves - (you can buy these from the deli counter)
▢120 ml (½ cup) chicken stock
▢90 ml (⅓ cup) double (heavy) cream
▢90 g (3 packed cups) baby spinach
▢50 g (½ cup) parmesan - grated
▢1 tbsp fresh parsley - finely chopped
Instructions:
1. Add the 1 tbsp of olive oil to a large frying pan (or skillet) and heat over a medium heat, then add in the finely diced onion and cook for 4-5 minutes until the onion starts to soften.
2. Add in the minced garlic and cook for another 30 seconds stirring continuously.
3. Now add in the ravioli and the sliced red bell pepper and cook for another minute, stirring a few times.
4. Add in the Italian herbs, chilli flakes, black pepper and a pinch of salt, give it a stir then add in the tomato puree and wine, stir again, and cook for another minute to reduce the wine down slightly.
5. Add in the roasted tomatoes, chicken stock and cream. Stir everything together and bring up to a simmer. Allow to simmer for 5-6 minutes, until the centre of the ravioli is piping hot (you can open one up to check this).
6. Add in the spinach and parmesan and cook for a minute to allow the cheese to melt and the spinach to wilt.
7. Sprinkle with fresh parsley and serve.
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