Everyday Pasta Read online

  Bring a large pot of salted water to a boil over high heat. Add the ravioli in batches, being careful not to overcrowd the pot. Cook, stirring occasionally, until the ravioli float, 2 to 3 minutes. Remove the ravioli using a slotted spoon and place on individual plates, or a large serving platter, that have been drizzled with extra-virgin olive oil. Spoon the beef ragù over the ravioli. Sprinkle with Parmesan cheese. Serve immediately.

  Prosciutto Ravioli

  6 servings

  This is a variation on the ricotta and spinach ravioli recipe from my first book, Everyday Italian. The original is one of my very favorite dishes, but my husband, Todd, never feels completely satisfied with a meatless meal so I came up with this version for him. The prosciutto adds body and a kick of flavor to the ravioli, making it a more substantial, manly dish.

  1 (15-ounce) container whole-milk ricotta cheese

  1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry

  4 ounces thinly sliced prosciutto, chopped

  2 large egg yolks

  ¾ teaspoon salt

  ½ teaspoon freshly ground black pepper

  48 square wonton wrappers

  ½ cup (1 stick) unsalted butter

  1½ teaspoons dried oregano

  Freshly grated Pecorino cheese

  Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.

  Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half point to point, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to a baking sheet. Repeat with the remaining filling and wrappers. (The ravioli can be prepared up to 2 hours ahead; cover and refrigerate.)

  Bring a large pot of salted water to a boil. Working in batches, cook the ravioli until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.

  Melt the butter in a small, heavy skillet over medium heat. Add the oregano and stir for 1 minute. Season to taste with salt and pepper. Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle with the Pecorino cheese and serve.

  Turkey and Artichoke Stuffed Shells

  6 to 8 servings

  Todd and I both love stuffed shells, so I’m always thinking of fun new fillings to try. This one is a real home run. The first time I made it I used leftover dark meat from our Thanksgiving turkey and chopped it fine, but we liked it so much that I’ve adapted the recipe for ground raw turkey. Now we can have it any night of the year! We like it with the slightly spicy arrabbiata sauce, because turkey can be a bit on the bland side (especially if you can only get ground white-meat turkey), but if you want to use your favorite jarred marinara sauce instead, it’s still a great dish.

  1 (12-ounce) box jumbo pasta shells

  3 tablespoons extra-virgin olive oil

  ½ large yellow onion, chopped (about 1 cup)

  3 garlic cloves, chopped

  1 pound ground turkey, preferably dark meat or a mix of dark and light meats

  Salt and freshly ground black pepper

  1 (8- to 10-ounce) package frozen artichokes, thawed and coarsely chopped

  1 (15-ounce) container whole-milk ricotta cheese

  ¾ cup freshly grated Parmesan cheese

  2 eggs, lightly beaten

  ¼ cup chopped fresh basil

  2 tablespoons chopped fresh flat-leaf parsley

  5 cups Arrabbiata Sauce or marinara sauce (store-bought or homemade)

  1½ cups grated mozzarella cheese (about 5 ounces)

  Preheat the oven to 350°F.

  Bring a large pot of salted water to a boil over high heat. Add the pasta and partially cook until tender but still very firm to the bite, stirring occasionally, 4 to 5 minutes. Drain.

  Meanwhile, in a large, heavy skillet, heat the olive oil over medium-high heat. Add the onion and the garlic and cook until the onion is soft and starting to brown, about 3 minutes. Add the ground turkey, ½ teaspoon salt, and ¼ teaspoon pepper and continue to cook, stirring occasionally, until the meat is lightly golden and cooked through. Add the artichoke hearts and stir to combine. Remove from the heat and let cool.

  In a large bowl, combine the cooled turkey mixture with the ricotta cheese, Parmesan cheese, eggs, basil, parsley, ½ teaspoon salt, and ½ teaspoon pepper. Stir to combine.

  Cover the bottom of a 9 × 13 × 2-inch baking dish with 1 cup of the Arrabbiata Sauce. Hold a shell in the palm of your hand and stuff it with a large spoonful of turkey mixture, about 2 tablespoons. Place the stuffed shell in the baking dish. Continue filling the shells until the baking dish is full; you should have about 24 shells. Drizzle the remaining Arrabbiata Sauce over the shells and top with the grated mozzarella. Bake until the shells are warmed through and the cheese is beginning to brown, about 25 minutes.

  Gnocchi with Thyme Butter Sauce

  4 to 6 servings (makes about 54 gnocchi)

  I happen to love gnocchi; they’re like little pillows in your mouth, and very, very comforting. Although you can get them at any grocery store these days, when I have some time, I still enjoy making them at home.

  Gnocchi

  2 baking potatoes, such as russets (about 12 ounces each)

  1 egg, lightly beaten

  1 teaspoon salt

  ½ teaspoon freshly ground black pepper

  ¾ cup all-purpose flour

  ¼ cup shaved Pecorino Romano, for garnish

  Thyme Butter Sauce

  ¾ cup unsalted butter (1½ sticks)

  1 tablespoon fresh thyme leaves

  Salt and freshly ground black pepper

  To make the gnocchi, pierce the potatoes all over with a fork. Microwave the potatoes on High until tender, turning once, about 12 minutes. (You can also bake the potatoes at 375°F for 50 minutes, or until tender.) While the potatoes are still warm, cut them in half and scoop the flesh into a large bowl. Discard the skin. Using a fork, mash the potato well. Stir in the egg, salt, and pepper. Sift the flour over the potato mixture and stir just until blended.

  Scoop out a large spoonful of gnocchi dough. Roll each scoop on the work surface into about a ½-inch-diameter rope. Cut the dough into 1-inch pieces. Roll each piece of dough over a wooden paddle with ridges or over the tines of a fork to form grooves in the dough. Set the formed gnocchi on a baking sheet while you form the rest of the dough.

  To make the thyme butter, melt the butter with the thyme leaves in a medium, heavy skillet over medium heat until the butter is melted, about 2 minutes.

  Working in two batches, cook the gnocchi in a large pot of boiling salted water until they have all risen to the surface, about 3 minutes. Scoop the gnocchi into a colander with a slotted spoon while you cook the second batch. Reheat the thyme butter sauce over low heat. Transfer the cooked gnocchi to the skillet with the hot thyme butter and toss to coat. Sprinkle with salt and freshly ground black pepper and toss again.

  Spoon the gnocchi and butter sauce into shallow bowls. Top with the Pecorino and serve.

  Ricotta Gnudi in Parmesan Broth

  4 to 6 servings

  Gnudi translates literally as “nude,” a reference to the fact that these little dumplings are basically “naked” raviolis—the fillings without their pasta wrappers. Served in a savory broth, this is a comforting winter meal.

  Parmesan Broth

  6 cups low-sodium chicken broth

  1 teaspoon freshly ground black pepper

  ¼ cup freshly grated Parmesan cheese

  Ricotta Gnudi

  2½ cups whole-milk ricotta cheese

  ½ cup freshly grated Parmesan cheese

  1 egg

  1 egg white

  2 ounces prosciutto, chopped

  2 tablespoons chopped fresh flat-leaf parsley

  ¼ teaspoon freshly grated nutmeg

  1 teaspoon salt

  ½ teaspoon freshly ground black pepper

  �
� cup plus 2 tablespoons all-purpose flour, plus 1 cup for dredging

  Bring the chicken broth to a boil in a medium saucepan over high heat. Reduce the heat to medium-low and simmer until the broth has reduced to 4 cups, about 20 minutes.

  Meanwhile, make the gnudi. Bring a large pot of salted water to a simmer over high heat. In a large bowl, combine the ricotta, Parmesan, egg, egg white, prosciutto, parsley, nutmeg, salt, and pepper and mix thoroughly. When the water is simmering and ready, stir the flour into the ricotta mixture. (It is important not to add the flour too soon; otherwise they will become dense and gummy, not light.) Shape the gnudi using two large soup spoons: scoop up a large spoonful of ricotta mixture into one spoon, then scoop the mixture onto the other spoon and back again, forming a three-sided oval. Drop the gnudi into the dredging flour. Form another 8 or 9 gnudi at a time, dredge in flour on all sides, and tap off the excess.

  Slide the formed gnudi into the simmering water, being careful not to overcrowd the pot. Remove the gnudi using a slotted spoon after they have floated to the top and have cooked for about 4 minutes total. While the gnudi cook, create another batch of gnudi and dredge them in flour. Continue cooking and forming gnudi, transferring the cooked gnudi to a platter in a single layer, until you have used all the ricotta mixture.

  Divide the gnudi among the serving bowls. Pour the reduced broth over the gnudi. Sprinkle with a pinch of the pepper and a spoonful of grated Parmesan and serve.

  Tagliatelle with Short Rib Ragù

  4 to 6 servings

  Although this dish takes almost three hours to make, I promise you it’s so worth it. The short ribs become incredibly tender and moist, they fall off the bone. It’s the kind of meal you will dream about on a snowy night. The twist here is the shaved bittersweet chocolate, which gives the dish a sweet and savory yet extremely subtle component. You can leave it out, but trust me when I tell you that it’s the element everyone will be talking about when they taste this.

  3 tablespoons olive oil

  2 ounces pancetta, chopped (about ½ cup)

  2½ pounds short ribs

  Salt and freshly ground black pepper

  ¼ cup all-purpose flour

  1 medium onion, chopped

  1 carrot, peeled and chopped

  ½ cup fresh flat-leaf parsley leaves

  2 garlic cloves

  1 (14.5-ounce) can tomatoes (whole or diced)

  1 tablespoon tomato paste

  1 teaspoon chopped fresh rosemary

  1 teaspoon dried thyme

  ½ teaspoon dried oregano

  1 bay leaf

  2½ cups beef broth

  ¾ cup red wine

  1 pound fresh or dried tagliatelle

  4 to 6 teaspoons shaved bittersweet chocolate

  Heat the olive oil in a large, heavy soup pot over medium heat. Cook the pancetta until golden and crisp, about 4 minutes. Meanwhile, season the short ribs with salt and pepper, and dredge in the flour. Using a slotted spoon, remove the pancetta from the pan and set it aside. Add the short ribs to the pan and cook until browned on all sides, about 7 minutes total. Meanwhile, combine the onion, carrot, parsley, garlic, tomatoes, and tomato paste in a food processor and pulse until finely minced. Once the short ribs are browned, add the minced vegetables to the pot along with the pancetta and stir. Add the rosemary, thyme, oregano, bay leaf, beef broth, and wine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 1 hour and 15 minutes. Remove the lid and simmer for another hour and 30 minutes, stirring occasionally. Using a slotted spoon, lift out the short ribs and let cool briefly on a plate. Shred the meat and return it to the pot, discarding the bones. Discard the bay leaf. Add ½ teaspoon salt and ¾ teaspoon pepper.

  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes for dried pasta or 2 to 3 minutes for fresh. Drain the pasta, reserving 1 cup of the cooking liquid. Add the pasta to the pot with the short rib ragù and stir to combine. If needed, add the reserved pasta liquid ¼ cup at a time to moisten the pasta. Transfer to serving bowls, top each bowl with 1 teaspoon of chocolate shavings, and serve immediately.

  4 to 6 servings

  Many Sicilian dishes feature swordfish, since it is very plentiful in the waters surrounding the island. Eggplant is also found in many dishes from this area, but I prefer the texture and taste of Japanese eggplants over the larger ones because their seeds are so tiny; there is also no need to salt the cubed eggplant because they aren’t as bitter as the fully mature ones can be.

  1 pound penne rigata

  ⅓ cup plus 2 tablespoons olive oil

  3 garlic cloves, minced

  ½ teaspoon crushed red pepper flakes, plus more to taste

  ¼ cup plus ⅓ cup chopped fresh flat-leaf parsley

  4 Japanese eggplants, ends trimmed, cut into thirds lengthwise, then cut into 1-inch pieces

  1 pound swordfish steaks, skin removed, cut into 1-inch cubes

  Salt and freshly ground black pepper

  ⅓ cup dry white wine

  2 cups halved teardrop or cherry tomatoes (red, yellow, or a blend)

  Extra-virgin olive oil, for drizzling

  Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes. Drain.

  Meanwhile, place a large, heavy skillet over medium-high heat. Add the ⅓ cup olive oil, the garlic, red pepper flakes, and the ¼ cup parsley. Stir and cook until fragrant, 1 or 2 minutes. Add the eggplant and cook until tender, about 5 minutes. Use a slotted spoon to remove the eggplant from the pan and set aside. Season the swordfish cubes with salt and pepper.

  Add the remaining 2 tablespoons of olive oil to the same pan, and cook the swordfish over medium-high heat until opaque, about 5 minutes, turning with a rubber spatula once or twice. Add the white wine and cook until almost evaporated, about 2 minutes. Turn off the heat. Add the tomatoes, eggplant, drained pasta, and the remaining ⅓ cup of parsley and stir. Drizzle with extra-virgin olive oil and sprinkle with more salt and pepper to taste. Stir to combine and serve.

  4 servings

  I’ve made this with lots of different pasta shapes—little stars, tiny elbows, ditalini, tiny wagon wheels—so use whichever you like or have on hand. In a pinch, you can even break a handful of spaghetti into small pieces if you don’t have any short-cut pasta on the shelf. It’s a perfect portable dish, a nice choice if you want to make something to take to a party or a new neighbor.

  1 cup pastina (or any small pasta)

  2 tablespoons olive oil

  ½ cup cubed chicken breast (1-inch cubes)

  ½ cup diced onion (about ½ small onion)

  1 garlic clove, minced

  1 (14.5-ounce) can diced tomatoes, with juice

  1 cup shredded mozzarella

  ¼ cup chopped fresh flat-leaf parsley

  ¼ teaspoon salt

  ¼ teaspoon freshly ground black pepper

  ¼ cup bread crumbs

  ¼ cup freshly grated Parmesan cheese

  1 tablespoon unsalted butter, cut in small pieces, plus more for buttering the baking dish

  Preheat the oven to 400°F.

  Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain the pasta and transfer to a large mixing bowl.

  Meanwhile, heat the olive oil in a medium sauté pan over medium heat. Add the chicken and cook for 3 minutes. Add the onion and garlic, stirring to combine, and cook until the onion is soft and the chicken is cooked through, about 5 minutes more. Add the chicken mixture to the bowl with the drained pasta, then add the canned tomatoes and their juice, mozzarella cheese, parsley, salt, and pepper. Stir to combine.

  Butter an 8 × 8 × 2-inch baking dish and spread the pasta in the prepared dish. In a small bowl, mix together the bread crumbs and the Parmesan cheese
. Sprinkle over the top of the pasta. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.

  6 servings

  For this dish, be sure to use the vacuum-packed type of gnocchi, not those that come hard and dry in a box, as they are full of preservatives. You can also buy fresh gnocchi at many specialty food shops, or even make your own, though that’s not really necessary for this dish. It’s a little spin on the basic gnocchi dish that’s also a really colorful meal-in-one, packed with spinach and cheese.

  2 (17-ounce) packages potato gnocchi

  3 cups heavy cream

  1 cup reduced-sodium chicken broth

  ¼ cup all-purpose flour

  ½ teaspoon salt

  ½ teaspoon freshly ground black pepper

  ¼ teaspoon freshly grated nutmeg

  12 ounces baby spinach

  3 ounces fresh goat cheese

  ½ cup freshly grated Parmesan cheese

  Preheat the oven to 400°F.

  Place the gnocchi in a lightly greased 9 × 13 × 2-inch baking dish. Set aside.

  In a medium saucepan, whisk together the cream, chicken broth, and flour over medium heat. Continue whisking until the sauce is simmering and thickened, about 5 minutes. Add the salt, pepper, and nutmeg and stir to combine. Add the spinach and toss to coat in the cream. Pour the cream and spinach mixture evenly over the gnocchi and gently spread the spinach out to cover.

  Crumble the goat cheese over the spinach. Sprinkle with the Parmesan cheese. Bake until the top is golden in places, about 30 minutes.

  5:

  on the lighter side

  People are always asking how I can cook the way I do and not gain weight. The truth is that if I ate fettuccine carbonara or a big plate of baked manicotti every night, I probably would; fortunately, so many of my favorite pastas are light, filled with vegetables and loaded with flavor. These are the recipes I turn to in the summer months, when the farmer’s market is loaded with beautiful produce that needs very little beyond a sprinkle of fresh herbs, a little grated cheese, and some freshly cooked pasta to make a completely delicious meal. Linguine with Butter, Pecorino, Arugula, and Black Pepper is probably the fastest pasta dish you can make, but it is full-flavored and delicious, with a nice, peppery kick from the arugula, cheese, and freshly ground pepper. I particularly like to pair pasta with fish and seafood because they both cook so quickly and their light textures don’t weigh me down. If you’re looking for fast and fresh, you’ll find a treasure trove of recipes here.