2.
tablespoons chopped fresh flat-leaf parsley tablespoons chopped fresh flat-leaf parsley
2.
garlic cloves, minced garlic cloves, minced 1.
teaspoons salt, plus more to taste teaspoons salt, plus more to taste
1.
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste
3.
teaspoons olive oil teaspoons olive oil
12.
pieces of manicotti pasta (from one 8-ounce box) pieces of manicotti pasta (from one 8-ounce box) 1.
cups cups Marinara Sauce Marinara Sauce
1.
tablespoon b.u.t.ter, cut into pieces tablespoon b.u.t.ter, cut into pieces
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Heat a Medium-Size, heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly. heavy skillet over a medium flame. Add the ground beef and onion and saute until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and let cool slightly.
Meanwhile, in a medium bowl, mix the ricotta, 1 cup of the mozzarella cheese, cup of the Parmesan cheese, the parsley, garlic, salt, and pepper. Stir in the meat mixture and set aside.
Brush 1 teaspoon of the olive oil over a large baking sheet. Bring a large pot of salted water to a boil. Working in batches, add the manicotti and cook until softened but still firm to the bite, about 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the prepared baking sheet and let cool.
Preheat the oven to 350 degrees F. Brush the remaining 2 teaspoons of oil over a 13x9x2-inch gla.s.s baking dish. Spoon cup of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture, and arrange the stuffed pasta in a single layer in the prepared dish. Spoon the remaining cup of sauce over the manicotti. Sprinkle the remaining cup of mozzarella cheese and then the remaining cup of Parmesan cheese over the manicotti. Dot the top with the b.u.t.ter pieces. (The manicotti can be prepared up to this point 8 hours ahead. Cover and refrigerate.) Bake the manicotti uncovered until it is heated through and the sauce bubbles on the bottom of the dish, about 35 minutes. Let the manicotti stand for 5 minutes and serve.
PUMPKIN RAVIOLI WITH SAGE.
and Toasted Hazelnuts Pumpkin ravioli is easier to find in the fall through the holidays, when the Halloween mascot is in season and on the minds of cooks. The sauce can also work nicely with any ravioli filling, but the pairing of pumpkin (or another sweet squash) with sage is particularly perfect, especially with the nutmeg and hazelnut flavors. This is truly a seasonal dish; to me, it tastes like autumn-even autumn in Southern California, where I"m from.
4 MAIN-COURSE SERVINGS.
cup hazelnuts cup hazelnuts
Salt
2.
tablespoons vegetable oil tablespoons vegetable oil
1.
pound fresh pumpkin ravioli pound fresh pumpkin ravioli .
cup (1 stick) unsalted b.u.t.ter cup (1 stick) unsalted b.u.t.ter
6.
fresh sage leaves, torn into pieces fresh sage leaves, torn into pieces
Large pinch of freshly grated nutmeg .
cup freshly grated Parmesan cheese cup freshly grated Parmesan cheese
2.
amaretti cookies (Italian macaroons) amaretti cookies (Italian macaroons)
Preheat the Oven to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. In the bowl of a food processor, pulse the nuts just until they are coa.r.s.ely chopped. Set aside. to 350 degrees F. Place the hazelnuts on a large, heavy baking sheet, and toast in the oven, stirring occasionally, until the nuts are fragrant and light golden brown in the center, about 7 minutes. Let cool completely. Rub the hazelnuts between your palms to remove the dark skins from the nuts. In the bowl of a food processor, pulse the nuts just until they are coa.r.s.ely chopped. Set aside.
Meanwhile, bring a large pot of salted water to a boil. Add the oil, then the ravioli and cook until the ravioli float to the top, about 4 minutes. Using a slotted spoon, transfer the ravioli to a large platter and tent with foil to keep warm.
In a small, heavy skillet, melt the b.u.t.ter over medium heat until it starts to brown, about 3 minutes. Add the sage leaves and fry until they are crisp and fragrant, about 20 seconds. Remove from the heat and stir in the nutmeg. Pour the b.u.t.ter sauce over the ravioli and sprinkle with the toasted hazelnuts and Parmesan cheese. Grate the amaretti cookies over the ravioli and serve immediately.
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Spinach and Mushroom RAVIOLI.
In this recipe I have you make ravioli from scratch-but without using fresh pasta! Don"t worry, it"s really not hard, and you"ll look like a professional chef. Trust me.
2 MAIN-COURSE SERVINGS.
cup plus 4 tablespoons extra-virgin olive oil cup plus 4 tablespoons extra-virgin olive oil
6.
ounces b.u.t.ton mushrooms, sliced ounces b.u.t.ton mushrooms, sliced .
teaspoon salt, plus more to taste teaspoon salt, plus more to taste .
teaspoon freshly ground black pepper, plus more to taste teaspoon freshly ground black pepper, plus more to taste