From miriamp@pobox.com Mon Jun 1 14:48:48 1998 Date: 27 May 1998 05:48:57 -0600 From: Miriam Podcameni Posvolsky Newsgroups: rec.food.recipes Subject: Collection (3) Pasta Followup-To: rec.food.recipes Green Ravioli with Walnuts and Ricotta Pasta with Garlic and Anchovy Stuffed Gnocchi * Exported from MasterCook * Green Ravioli with Walnuts and Ricotta Recipe By : Miriam Podcameni Posvolsky Oct 95 Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 recipe for green pasta dough 2 lb ricotta cheese 3/4 cup chopped walnuts 8 large basil leaves 1/2 lb mozzarella cheese -- grated salt, pepper -- to taste pinch walnut Mix all ingredients Roll out dough very thin n.6 in the machine Fill raviolis, baste edges with egg white Press to adhere. Cook in plenty of boiling salted water Serve with tomato sauce - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Pasta with Garlic and Anchovy Recipe By : Miriam Podcameni Posvolsky Apr 1998 Serving Size : 1 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 to 6 oz anchovies 1 tbs crushed garlic 1 lb kalamata olives -- pitted 8 basil leaves 1/2 cup chopped parsley 1/2 lb butter 1/4 cup olive oil capers (optional) 1/2 lb smoked ricotta Process the olives into a paste Cook the garlic in the olive oil just until it begins to smell. Add the chopped anchovies and cook over very low heat until it melts Add the basil, cook 1 minute Add the olive paste and stir 30 seconds Stir in the butter Add the chopped parsley Stir in the grated cheese Serve at once over your choice of pasta I like angel hair - - - - - - - - - - - - - - - - - - NOTES : May be made with provolone as well * Exported from MasterCook * Stuffed Gnocchi Recipe By : Miriam P. Posvolsky Serving Size : 6 Preparation Time :0:00 Categories : Pasta Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 lb potatoes 1 to 1 1/2 lb flour -- or more salt, pepper and nutmeg -- to taste FILLINGS Ricotta Cheese 1/2 cup ricotta cheese or farmer's cheese 8 basil leaves -- shredded 1/2 cup mozzarella cheese -- grated 1/4 cup walnuts -- chopped salt and pepper -- to taste Ham 1/2 cup ricotta cheese 1 cup ham -- ground or chopped 1 tablespoon Parmesan cheese -- grated 1/2 teaspoon oregano pepper -- freshly ground 1 teaspoon parsley -- chopped Gnocchi: Cook potatoes in their skins. Peel them as soon as they are cool enough to handle and mash them. Season with salt pepper and nutmeg. Add flour to combine until you have a somewhat firm dough, With floured hands, make walnut size balls . Flatten each ball and place a little of the filling of your choice in the center.Shape it back into a ball making sure the filling is covered by the potato dough. Cook in plenty of boiling water until they rise to the surface. Drain. Serve with tomato sauce and Parmesan. Ricotta Filling. Combine all the ingredients. Ham Filling: Combine all the ingredients. - - - - - - - - - - - - - - - - - - NOTES : Some people use egg in the dough, but then you may have to add more flour. The gnocchi dough recipe is based on Marcella Hazan's "Essentials of Classic Italian Cooking" -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted on Mondays. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.