Vegan Wild Mushroom & Kale Ravioli
With premium ingredients and exceptional flavor, Bernardi’s Vegan Wild Mushroom & Kale Ravioli is the perfect upscale addition to any operator’s menu. This delicious vegan ravioli consists of a blend of grilled portobello mushrooms, kale and onion with a wine-infused, creamy filling seasoned with savory spices and olive oil, all stuffed in a round pasta pillow.
Easy Homemade Ravioli w/Spinach & Ricotta
Get $50 off your first Splendid Spoon subscription delivery: Easy plant-based meals delivered to my door that save me time as a busy dad.
------------
HOMEMADE RAVIOLI
- FLOUR (all purpose) 1 1/4 cups | 200 grams | 7 oz
- EGGS 2
- OLIVE OIL 1/2 teaspoon
- SALT 1/4 teaspoon
- SPINACH 250 grams | 9 oz
- RICOTTA 150 grams | 5 oz
- SALT & PEPPER a pinch
- OLIVE OIL a bit
- GARLIC 4 cloves
- BASIL 10 leaves
- PINE NUTS 2 tablespoons
- SALT & PEPPER
- PECORINO CHEESE
----------
⌖ FIND ME HERE ⌖
⍆ My Instagram:
⌖ MUSIC ⌖ ⍆
Courtesy of Epidemic Sounds - Orange - Siny
FTC: This is sponsored by Splendid Spoon
Binging with Babish: Goodfellas Prison Sauce
Say what you want about gangsters - the garroting, the cocaine use, the shooting-a-guy-in-his-foot-for-no-reason - the guys know how to eat, even in prison. Follow along as we make old-school Sunday gravy, and please, try not to piss off Tommy. Recipe below!
Recipe:
Music: Cream on Chrome by Ratatat
RECIPE
---
*Ingredients*
-3 cloves garlic, cut paper-thin
-3 small onions (keyword: small) chopped
-1 lb each sweet and spicy italian sausage
-1 beef shank
-1lb veal neck bones w/ meat attached
-1 glug red wine
-3 cans DOP San Marzano tomatoes
-1 tbsp tomato paste
-2 large stems fresh basil
-1 large carrot, peeled and cut into big chunks
-1lb meatballs
-Olive oil or butter for finishing (optional)
-Parmesan cheese (not optional)
*Method*
In a large stock pot, brown the sausage, beef, and veal in batches until well browned and fond has formed on the bottom of the pot. Add onions, sauté until translucent, add tomato paste and garlic and sauté until fragrant. Deglaze with wine, scraping up all the good stuff on the bottom of the pot. Add tomatoes, crushing with a spoon (or processing with a food mill if desired), and return meats to the pot. Add basil and carrot, and bring to a bare simmer. Let sauce simmer for hours, stirring and scraping the bottom occasionally (don't let anything stick - it will scorch and ruin your sauce). Add meatballs during the final hour of cooking, and simmer until desired consistency is reached.
Remove carrots and beef/veal bones - add a spoonful of sauce to coat some freshly-cooked pasta (preferably something ridged so it holds onto lots of sauce), and serve with meat and extra gravy. Top with parmesan. Eat.
Watch in Spanish here:
Binging With Babish Website:
Basics With Babish Website:
Patreon:
Instagram:
Facebook:
Twitter:
Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
This is the most-perfect pantry dinner that the whole fam will love!
Subscribe ►
Get the recipe ►
Whether it's a casual game night, a family get-together or a big party, Giada De Laurentiis shares tips, secrets and recipes for planning the perfect event.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Crispy Orzo with Peas
RECIPE COURTESY OF GIADA DE LAURENTIIS
Level: Easy
Total: 30 min
Active: 25 min
Yield: 4 servings
Ingredients
1 can light coconut milk
One 2-inch piece ginger, sliced
Kosher salt
2 cups orzo pasta
1/4 cup olive oil
1 cup frozen peas, thawed
1 bunch scallions, sliced thin (about 1/2 cup)
1 tablespoon lemon juice
Directions
In a medium saucepan, add the coconut milk, ginger, 1 tablespoon salt and 2 cups water. Bring to a boil over medium-high heat. Add the orzo and stir. Cook, stirring to prevent sticking, until the pasta is al dente, 6 to 7 minutes. Drain well. Remove and discard the ginger.
Heat a large skillet over medium-high heat. Add 2 tablespoons of the oil and heat for 1 minute more. Add the drained orzo and spread out evenly in the skillet. Cook, undisturbed, until the bottom of the pasta is starting to get browned and crispy, about 4 minutes. Flip the pasta, add the remaining 2 tablespoons oil and continue to cook, undisturbed, until the other side is browned, about 4 minutes more. Flip again and brown another 3 minutes. Season with 1/4 teaspoon salt and stir in the peas and scallions. Cook another 2 minutes to warm through. Finish with the lemon juice. Serve warm.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
► FOOD NETWORK KITCHEN APP:
► WEBSITE:
► FULL EPISODES:
► FACEBOOK:
► INSTAGRAM:
► TWITTER:
#GiadaDeLaurentiis #GiadaEntertains #FoodNetwork #CrispyOrzowithPeas
Cook Crispy Orzo and Peas with Giada De Laurentiis | Giada Entertains | Food Network
Buffalo Chicken Toasted Ravioli | Football Fusion
On the first episode of Football Fusion, Sawyer makes buffalo chicken stuffed ravioli with little prior cooking experience.
Babish Cookware on Amazon:
My playlist of preferred cooking tunes, Bangers with Babish!
BCU TikTok:
Binging With Babish Website:
Basics With Babish Website:
BCU Discord:
Patreon:
Instagram:
Subreddit:
Facebook:
Twitter:
Discover unusual ravioli made in one village in Italy: farabalá from Balestrino
Who has come across these ravioli special to Balestrino in Liguria. Anna and Maria Luigia share their recipe for 'farabalá' - which translates as frilly in the local dialect.
The recipe is as follows:
For the pasta: 300g 00 flour, 2 eggs, 50ml tepid water and a pinch of salt
For the filling: 100g mortadella, 1 teaspoon marjoram leaves, 200g boiled, squeezed dry, chopped chard, 50g Parmesan, 1 egg, enough breadcrumbs to form a stiff paste
For the braised rabbit (if this is not your choice, use pheasant or chicken)
4 joints rabbit, a carrot, celery stick, onion, 75ml white wine, a bouquet of myrtle, bay leaf, rosemary, wild thyme, 20 black olives (good quality ones, preferably Ligurian ones) and a 20g of Italian pine nuts