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From: FRESCO restaurant by Scotto
Makes: 4 servings
INGREDIENTS
Filling
• 1 jar Nutella (hazelnut spread)
Ravioli
• 2 tablespoons cocoa powder
• 2 tablespoons hot water
• 2 tablespoons melted bittersweet chocolate
• 1 1/2 cups semolina flour
• 1/4 cup granulated sugar
• 3 eggs
Mascarpone cream
• 1 container of mascarpone (500 g)
• 1/4 cup granulated sugar
• 1/2 teaspoon vanilla extract
• Toasted hazelnuts for garnish
DIRECTIONS
Raviolis
1. Combine cocoa and hot water to make a paste. Combine cocoa paste, bittersweet chocolate, semolina flour, sugar, 2 eggs in a mixing bowl with dough hook. Mix dough until smooth, remove from bowl and knead adding flour as necessary until dough is no longer sticky. Wrap in plastic and refrigerate for 1 hour.
2. Pass dough through a pasta machine according to manufacturer’s instructions to make 2 sheets measuring 6-inches by 15-inches.
3. Cut pasta sheet into 3-inch squares. Place 1 tablespoon of Nutella spread in the center of each square. Lightly beat 1 egg and brush the edges of the pasta squares, then fold diagonally over the filling, pressing gently to seal.
4. Preheat the oven to 200° F. Add enough oil to a heavy large frying pan to reach a depth of 2 inches. Heat the oil over medium heat to 350° F.
5. Working in batches, carefully add the ravioli to the hot oil and cook until they are golden brown, about 45 seconds per side. Using a slotted spoon, transfer the ravioli to a plate lined with paper towels to drain.
Then, transfer the cooked ravioli to another baking sheet and keep them warm in the oven while frying the remaining ravioli. (The fried ravioli can be prepared 1 day ahead. Cool them completely, then cover and refrigerate. Before serving, place them on a baking sheet and rewarm in a preheated 375 degrees F oven just until they are heated through, about 7 minutes.)
Mascarpone cream
Mix 1 container of mascarpone (500 g) with 1/4 cup granulated sugar and 1/2 teaspoon vanilla extract.
Place a dollop of the mascarpone cream in the center of a plate, surrounded by 5 ravioli; sprinkle with toasted hazelnuts and serve.
***
And the pasta recipes:
Artichoke linguine with wild mushrooms and goat cheese
From: FRESCO by Scotto
Makes: 4 servings
INGREDIENTS
• 1/4 cup olive oil
• 4 garlic cloves, thinly sliced
• 4 tablespoons scallions, thinly sliced
• 1 pound mixed wild mushrooms, trimmed, washed and dried (any combination of oyster, shiitake, or trumpet mushrooms)
• 1/2 cup cherry tomatoes or grape tomatoes cut in half
• 1 cup frozen or canned artichoke hearts or bottoms, washed and drained
• 1/2 cup fresh frozen peas, defrosted
• 1 pound fresh baby spinach, trimmed, washed, and pat dried
• 3 tablespoons soft unsalted butter
• 1 1/2 pounds fresh linguine, spaghetti or fettuccine
• 3/4 cup crumbled goat cheese
• Salt and freshly ground black pepper to taste
DIRECTIONS
1. Bring 6 quarts of water to a boil in a large pot and add 2 tablespoons salt.
2. Meanwhile, in a large 12-inch sauté pan, heat the olive oil over medium to high heat or until almost smoking. Add the garlic and scallions, sauté until lightly brown. Add the mushrooms and continue to sauté until mushrooms are soft, follow by adding cherry tomatoes and artichokes; season with salt and pepper. Continue to simmer for 5 to 7 minutes; set aside.
3. Drop the pasta into boiling water and cook until tender, about 4 to 5 minutes; drain.
4. Add the hot pasta to the large sauté pan containing the vegetables by stirring gently over medium heat. Add the peas, spinach and soft butter, toss until butter is melted and spinach is wilted. Transfer to a serving dish and sprinkle with crumbled goat cheese.
Serve immediately.
***
Penne with pesto sauce, string beans and Yukon gold potatoes
From: FRESCO by Scotto
Makes: 6 servings
INGREDIENTS
Pasta
• 1/2 pound string beans, blanched; cut in half
• 1/2 pound Yukon gold potatoes, diced small and blanched
• 1 pound penne pasta
• 1/2 cup basil pesto (see recipe below)
• 1 tablespoon chopped garlic
• 1/2 tablespoon julienne shallots
• 1/4 cup extra-virgin olive oil
• Salt and pepper
Pesto sauce
• 4 cups basil leaves
• 3 cloves garlic, crushed
• 1/2 lemon, juice only
• 1 cup extra-virgin olive oil
• 1/2 cup pine nuts, roasted
• 2 ounces Parmesan, freshly grated
• Salt and pepper
DIRECTIONS
Pasta
1. Sauté garlic and shallots over medium to high heat 2-3 minutes until golden brown. Add string beans and potatoes and sauté for about 1 minute.
2. In a large pot of lightly salted boiling water, cook penne according to package directions, drain and add to sauté pan containing the string beans and potatoes.
3. Simmer for about 2 minutes over medium heat, then add basil pesto and toss.
4. Season with salt and pepper to taste and serve immediately.
Pesto sauce
1. Pick over basil leaves, wash and dry in a salad spinner.
2. Place basil in a food processor with the garlic and lemon juice, process until well combined.
3. With machine running, drizzle in olive oil. Add pine nuts and Parmesan and process briefly to retain some texture to the pesto.
4. Season with salt and pepper to taste.
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