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Lorraine & Lester's Vegetable Stuffed Pasta Packages in Herbed Rose Sauce

Ingredients:

  • 1 pkg. Olivieri fresh lasagna noodles
  • 1 zucchini, trimmed and cut into chunks
  • 1/2 yellow or red pepper, cut into chunks
  • 2 shallots, finely diced – divided 1 for sauce and 1 for filling
  • ½ tsp. hot pepper flakes, more to taste
  • 4 cloves of garlic, finely diced
  • 6 mushrooms cut in half
  • ½ cup finely chopped plus more for garnish
  • 1 – 2 tbsp. dried oregano
  • 1 – 2 tbsp. dried basil
  • Fresh Basil, thinly sliced chiffonade style
  • Kosher salt
  • Fresh cracked pepper
  • Freshly grated parmigiano reggiano cheese
  • Olive oil
  • 1 jar of store bought or home-made tomato sauce
  • 2 cups heavy cream (whipping cream)

Directions:

To Prepare Sauce:

  1. In a heavy bottomed saucepan heat enough olive oil to cover the bottom of the pan, add shallot, 2 garlic cloves and hot pepper flakes, sautee until shallots and garlic are softened.  Add a pinch of salt and fresh cracked pepper
  2. Add tomato sauce, chopped parsley, oregano and dried basil, simmer.  If you would like a smoother sauce, use an immersion blender to puree until desired texture is achieved.  Allow to simmer for about 10-15 minutes, check for seasoning and adjust if needed
  3. Slowly add whipping cream and whisk a little at a time, allow to simmer a few minutes more while preparing pasta
  4. Add a little fresh parmesan cheese to thicken, and whisk just before serving

To Prepare Filling:

  1. In food processor add shallot, zucchini, pepper, mushrooms and process until you have a coarse “crumb”
  2. In a heavy bottomed skillet, on medium heat add about a tbsp. of olive oil and vegetable mixture, a pinch of salt, fresh cracked pepper and cook stirring often, for about 10 to 15 minutes until no longer raw, allow to cool. Keep skillet to use later to heat pasta

To Prepare Pasta:

  1. In the meantime, bring large pot of generously salted water to a boil, drop in 2 or 3 noodles at a time moving them around so they don’t stick, being careful not to rip them
  2. Remove noodles to a flat surface keeping them from sticking to each other.
  3. Cut each noodle in half, fill the centre of each pasta square with a heaping tbsp. of filling, being careful to leave about ¼” of edge free of filling.  Sprinkle a little fresh basil and fresh parmesan cheese.
  4. Take a corner and bring over the filling to create a triangle, gently seal the edges of pasta to close, making sure to press down as close to the filling as possible, removing any air bubbles
  5. Set all prepared pasta aside on a lined baking sheet, cover lightly to keep from drying out

To Complete Dish:

  1. Heat the skillet from filling over medium heat, add a enough oil to coat the bottom of the pan, once hot add 2 pasta packages and lightly brown, turn and brown other side
  2. Plate with a little sauce first, place pasta on top and top with more sauce
  3. Garnish with a sprinkling of basil, parmesan cheese and a sprig of parsley

Bon Appetito!

Kirk & Joanna's Roasted Butternut Squash & Goat Cheese Tortellini with Hazelnut Brown Butter

Filling Ingredients:

  • 1 Butternut Squash, peeled and cubed (1-inch pieces)
  • Olive Oil
  • Liquid Honey
  • Salt & Pepper
  • 1/2 cup Soft Goats Cheese (Chevre)
  • 4 Large Fresh Sage Leaves (chopped)


Directions:

  1. Add squash to baking tray
  2. Toss squash with seasoning and a splash of Olive Oil (to coat)
  3. Drizzle with a small amount of honey and add to oven @ 400 until tender (about 20 minutes), making sure to stir it half way through
  4. Add warm squash to Food Processor along with goats cheese and sage
  5. Blend until smooth
  6. Test for seasoning
  7. Heat before serving

Brown Butter Sauce Ingredients:

  • 1 cup Butter
  • 1 tbsp Fresh Lemon Juice


Directions:

  1. In saucepan over Medium-High Heat, melt butter until a toasted, golden colour.
  2. Immediately remove from heat before adding lemon juice.
  3. Add butter to bowl to stop the browning process.
  4. Set aside in warm area until ready to use

Lardon:

3 pieces thickly cut bacon

  1. Cut bacon into cubes
  2. Add to pan medium-high heat
  3. Cook until crispy
  4. Remove from heat and spoon only bacon (not fat) onto plate lined with paper towels (don't dab off excess fat)

Hazelnuts:

1/2 cup Hazelnuts

  1. In saucepan over medium high heat, or oven at 400, toast hazelnuts until their dark skin  begins to crackle off (5 -10 minutes).
  2. Keep a close eye on these! They will burn if not watched!
  3. Add warm hazelnuts to dish towel and rub together so remove any sharp skin.
  4. Roughly Chop half, finely chop the other half (This can also be done in a Food Processor)
  5. Set aside until ready to use.

Fried Sage:

Dozen Sage Leaves
Canola Oil for frying

  1. In medium saucepan, heat canola oil to 170
  2. Carefully drop in sage leaves
  3. Allow to fry for up to 1 minutes
  4. Carefully remove using slotted spoon or spider.
  5. Add to plate lined with paper towel.

Set aside until ready to use.

Pasta:

Firmly press 4-inch round cookie cutter into Olivieri Lasagna sheets. Make sure to get a nice clean edge.
Repeat.

  1. Add pasta to pot of boiling salted water until tender (2 minutes)
  2. Meanwhile - add 1/4 cup brown butter sauce to large bowl.
  3. Once cooked, remove pasta from water immediately and add to bowl.
  4. Toss to coat to prevent sticking. Use immediately

PLATING:

  1. Add two pasta circles to a plate (making sure to shake off any excess butter before doing so)
  2. Top with a large warm dollop of squash filling.
  3. Adorn with lardon and hazelnuts.
  4. Drizzle whole dish with brown butter sauce
  5. Finish with 2 fried sage leaves.

Wednesday, February 20, 2013