Mediterranean
Ravioli cut recipe in half for class
Tomato sauce (recipe backside)
Ravioli dough (recipe backside)
3/4 lb ground beef
1 small onion, finely chopped
1 10oz pkg frozen chopped spinach, thawed and well drained
1 egg
1/3 c grated Parmesan cheese
1 tsp salt
1/4 tsp pepper
Prepare tomato sauce. Prepare ravioli dough. While dough is resting, cook and stir beef an
onion over medium heat until beef is light brown and finely crumbled; drain . squeeze any
remaining moisture from spinach. Stir spinach, egg, cheese, 1 tsp salt, and the pepper into
the beef and onion.
Divide dough into 4 equal parts. (cover dough with plastic wrap to prevent drying.) roll one
part of the dough as thin as possible on lightly floured surface into about 13-inch square.
(Pasta machine – put dough 2 times threw each level only use levels 7 to 4 – do not go less
than 4 dough will tear)
Mound about 1 tsp beef filling about 1 1/2 inches apart in checkerboard pattern on sheet of
dough. Dip pastry brush into water; brush in straight lines between filing mounds and
around edge of dough. Unfold folded sheet of dough over filled half. Starting at center,
press with fingertips and side of hand around filling and edges to seal. Cut pasta between
mound into squares with pastry wheel or knife. Separate squares; place on waxed paper.
Repeat twice with remaining dough to make 48 squares.
Heat water and 2 tbsp salt to boiling in large kettle. Add ravioli; stir to prevent sticking.
Cook uncovered until tender, about 12 minutes; remove to colander with slotted spoon.
Serve with tomato sauce.
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Tomato sauce
2 16oz cans tomatoes
1 15oz can tomato sauce
1 large onion, chopped
2 cloves garlic chopped
2 tsp sugar
1 tsp dried basil leaves
1/2 tsp salt
1/4 tsp pepper
break up tomatoes with fork. Heat tomatoes (with liquid) and remaining ingredients to
boiling, reduce heat. Simmer uncovered until thicken, about 30 minutes.
Ravioli dough
3 cups flour
3 egg yolks
3 eggs
1 tbsp salt
1/4 to 1/2 c water
make a well in center of flour. Add egg yolks, eggs, and salt; mix thoroughly with fork. Mix
in water, 1 tbsp at a time, until dough forms a ball. Turn dough onto well-floured counter;
knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Tips:
After cutting ravioli into squares, place in single layer on cookie sheets; freeze. Place frozen
ravioli in freezer container; freeze no longer than 2 weeks. Cook frozen ravioli as direct
above, about 15 minutes.
Instead of tomato sauce: 1 c margarine or butter, melted, and 1/2 c grated Parmesan
cheese; toss with ravioli
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Lasagna
1 lb ground beef Cheese Mixture
1/2 c chopped onion 1 1/2c ricotta cheese (1 c cottage cheese)
1 clove garlic 1/4 c Parmesan cheese
1 8oz tomato sauce 1 1/2 tsp parsley flakes
1 c canned tomatoes 3/4 tsp salt
1 tbsp parsley flakes 1/2 tsp oregano
1 tbsp sugar
1/2 tsp salt 1/4 c mozzarella cheese
1/2 tsp sweet basil 2 tbsp Parmesan cheese
Topping
1/4 c mozzarella cheese
2 tbsp Parmesan cheese
Cook 4 oz lasagna noodles (8 noodles)
1 tbsp oil and dash of salt. Cook until aldaute (6-8 minutes). Drain and then place in
cold water. This will help keep the noodles separate and cool them off so they can be
handled.
Cook beef, onion, and garlic in frying pan. Drain off extra fat. Stir in tomato sauce,
tomatoes, parsley, sugar, salt and sweet basil. Simmer uncovered for 20 min.
Mix ricotta cheese, Parmesan cheese, parley, salt, and oregano.
In a greased 9x9 pan spoon in enough sauce to cover the bottom of the pan. Below is the
Meat sauce
Noodles
Meat sauce
Cheese mixture
Mozzarella cheese
Noodles (criss cross)
Meat sauce
Cheese mixture
Meat sauce
Topping
Bake at 350 for 30 minutes or until bubbly. Let stand 5 minutes before serving.
This can prepared the day before and refrigerated. Bake 1hour in 350 oven.
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Manicotti
1 c cottage cheese
1/4 c Parmesan cheese
1 beaten egg
3-4 section of crab meat – 1/2 lb ground beef
2 tsp finely chopped pimento
2 tbsp chopped fresh parsley – 1 tbsp if dried
1/4 tsp salt(with crab meat)
1/4 tsp salt (with sauce)
1/4 tsp white pepper – black is ok
1 1/2 tbsp margarine
1 clove minced garlic
1 minced green onion
1 1/2 tbsp flour
1 c milk
1/2 tsp lemon juice
Prepare manicotti – bring water to a rapid boil, add pasta, boil for 6-8 minutes. Drain and
place in cold water.
In medium bowl, combine cottage cheese, Parmesan cheese, and egg. Stir in the meat,
pimento, 1/2 of the parsley, salt (for meat) and dash of pepper.
Fill manicotti with cheese/meat mixture. Arrange in an 8x8 baking dish.
Sauce: In a large skillet, melt margarine. Add garlic, and green onion; sauté until golden.
Stir in flour and remaining salt and paper. Blend in milk and lemon juice. Cook, stirring
constantly until mixture is thick and bubbly; remove from heat. Stir in remaining parsley;
pour sauce over stuffed manicotti. Sprinkle with additional Parmesan cheese. Cover; bake
at 350 for 20 minutes until hot.
Bake for 30 minutes at 350, take it from the refrigerator.
If the sauce is thick add a tbsp of milk until the sauce is runny again.
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Flatbread Pizza cut in half for class
Olive Oil Pizza dough Pizza toppings
1 tbsp sugar 2 tbsp olive oil
1 c warm water (110 degrees) ½ c sundried tomatoes in oil
1 pkg active dry yeast ½ c olives – chopped coarsely
3 c flour 4 oz Feta cheese
¾ tsp salt ½ c Shredded Parmesan cheese
¼ c olive oil
Extra flour as needed
To proof the yeast: In the large bowl of an electric mixer, dissolve sugar in water. Stir in the
yeast and allow to stand for 5 minutes, or until yeast starts to foam. To make the dough, add
flour, salt and oil, and beat for 2 minutes. Continue beating with the dough hook for 5
minutes. If the dough is sticky of tacky, knead in a little flour, a tablespoon at a time. Place
the dough in an oiled bowl, and turn to coat completely. Cover the bowl with plastic wrap
and a towel, and allow to stand in a warm place (75-80ºF) until dough has doubled in bulk,
about 1 hour. Punch dough down.
To shape the dough, place dough on a floured surface and lightly flour the top. With floured
hands, shape the dough into a circle or rectangle. With a floured rolling pin, roll the dough
out to 1/4" thickness. With your palms, press in 1/2" of the rim to form a small lip around the
edge. Sprinkle a pizza pan with cornmeal and place dough on top. Dough is now ready for
filling and baking.
Drizzle olive oil over dough. Using pastry brush to smear the olive oil evenly. Drain oil form
sundried tomatoes. Evenly distribute tomatoes, olives evenly. Place Feta cheese and
Parmesan cheese on 2 different sides.
Bake at 350 for 20 minutes.
Note: dough recipe using 3 cups flour will serve 6 and yield either 2 12" round pizzas, or 4 8"
round individual size pizzas.
To make flatbreads instead, can use this same dough. Follow directions above. After placing
dough in a 12" pan, brush it with a little oil, sprinkle and lightly press into the dough either
garlic powder, parmesan cheese, poppy seeds, onion flakes, chives, green onions, herbs, etc.
Bake at 350 - 375ºF for 15 minutes for chewy bread or 20 minutes for a very crisp one.
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Fettuccine Alfredo cut this recipe in half for class
18 oz fresh fettuccine (use noodles we made in class)
2 ½ c heavy cream
1/3 c fresh lemon juice
12 tbsp unsalted butter
2 c grated Parmesan
2 tsp grated lemon zest
Pinch freshly grated nutmeg
Salt and freshly ground white pepper
Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite,
stirring occasionally. Drain
Stir 2 cups of cream and the lemon juice in a heavy large skillet to blend. Add the butter and
cook over medium heat until the butter melts, stirring occasionally, about 3 minutes.
Remove from the heat.
Add the pasta and toss. Add the remaining ½ c of cream, and Parmesan to the cream sauce
in the skillet. Add the lemon zest, nutmeg, salt, and white pepper. Toss the pasta mixture
over low heat until the sauce thickens slightly, about 1 minute.
Strawberry Lemon Granita
Ingredients
1 cup water
3/4 cup sugar
2 lemons; juiced (about 4 tablespoons) *see not below
3 cups sliced hulled strawberries (about 1 pound whole berries)
Directions
- Make a simple syrup by combining the sugar with 1 cup of water in a saucepan. Place
over medium heat and heat until the sugar in completely dissolved; swirl the pan
occasionally. Let cool.
- Place strawberries and lemon juice into a blender or food processor until smooth.
- Pour the cooled simple syrup into the strawberry and lemon puree and blend to
combine.
- Pour the mixture into a 9×13 metal or Pyrex baking dish and place in the freezer for
about 30 minutes. Ice will begin to form along the outer edges of the pan. Using fork,
stir icy portions into middle of pan. Freeze until mixture is frozen, stirring edges into
center every 20 to 30 minutes for about 3-4 hours. Using fork, scrape the granita into
flaky crystals. Cover tightly and freeze.
- If desired, serve with fresh berries and a sprig of mint.
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Gelato
2 cups milk
1 cup heavy cream
4 egg yolks
1/2 cup sugar
- In a medium saucepan, mix milk and cream. Warm until foam forms around the
edges. Remove from heat.
- In a large bowl, beat the egg yolks and sugar until frothy. Gradually pour the warm
milk into the egg yolks, whisking constantly. Return mixture to saucepan; cook over
medium heat, stirring with a wooden spoon until the mixture gels slightly and coats
the back of the spoon. If small egg lumps begin to show, remove from heat
immediately.
- Pour the mixture through a sieve or fine strainer into a bowl. Cover, and chill for
several hours or overnight.
- Pour the mixture into an ice cream maker, and freeze according to the manufacturer's
instructions. Transfer to a sealed container, and freeze until firm. If the gelato is too
firm, place it in the refrigerator until it reaches the desired consistency.
Ice Cream may double to fill the ice cream tin
3 eggs
1 ¾c + 2 tbsp sugar
2 ½ c whipping cream
5 milk
1 ½ tbsp vanilla
¼ tsp salt
- Beat eggs and sugar
- Whip the rest in
- Add to the ice cream machine. Before adding the mixture to the machine place the
metal holder into the freezer. (this will just help everything go a little faster)
- Place any extra ice cream into the freezer
Hot Fudge Sauce
2 c sugar
4 tbsp cocoa powder
1 tbsp butter
1 can PET evaporated milk
2 tsp vanilla
- Place sugar and cocoa powder into a sauce pan, cook for 2 minutes over high heat
- Add butter and milk and bring to a boil
- Remove from heat and add vanilla
- Stir until it becomes shinny, it will thicken as it cools
Make sure to the fudge it not to hot before you add it the ice cream, otherwise it will melt.
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