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Thursday, 22 December 2016

3 Quick and Easy Pasta Meals...



1.) Italian Indulgence slow cooked beef and mushroom in a red wine ragu ravioli with roasted butternut squash and sweet vine cherry tomato and salsa verde.


Serves 2

Preparation time: 20mins, cooking time: 35mins
Ingredients:
  • ½ small butternut squash, peeled and cut into 1cm, cubes
  • 1 garlic clove, crushed
  • ½tsp chilli flakes
  • 6 cherry vine tomatoes, cut in half
  • 3tbsp extra virgin olive oil
  • 1tbsp flat leaf parsley, roughly chopped
  • 1tbsp mint, roughly chopped
  • 1tbsp chives, finely chopped
  • 1tsp grainy mustard
  • 1tbsp capers, roughly chopped
  • 1tbsp cornichons, roughly chopped
  • 1 pack Slow Roasted Beef and Mushroom in a Red Wine Ragu Ravioli
  • salt and black pepper to season

Method:
  1. Preheat the oven to 180°C . Place the butternut squash on a baking tray lined with tin foil and toss through the extra virgin olive oil, garlic and chilli flakes. Season with salt and pepper and roast in the oven for 25mins.
  2. Add the cherry tomatoes and roast for a further 10mins.
  3. To make the salsa verde mix together the remaining extra virgin olive oil, parsley, mint, chives, mustard, capers and cornichon.
2.) Italian Indulgence slow cooked beef and mushroom in a red wine ragu ravioli with porcini mushrooms and crispy smoked pancetta in a red wine vinegar, shallot and rosemary dressing


Serves 2

Preparation time: 15mins, cooking time: 10mins

Ingredients:
  • 25g dried porcini mushrooms
  • 3tbsp extra virgin olive oil
  • 130g smoked pancetta, cubed
  • 2 cloves garlic, finely chopped
  • 2tbsp caper berries, roughly chopped
  • ½tbsp red wine vinegar
  • 1tbsp rosemary, finely chopped
  • 1 banana shallot, finely chopped
  • 1 pack Slow Roasted Beef and Mushroom in a Red Wine Ragu Ravioli
  • salt and pepper to season


Method:
  1. Pour boiling water over the porcini mushrooms. Cover with cling film and leave to soak for 15mins until soft. Drain, rinse and roughly chop.
  2. Heat a frying pan over a medium heat, add 1tbsp olive oil and the pancetta and fry for approximately 10mins until they begin to turn golden and crispy. Add the garlic, caper berries and porcini mushrooms and cook for a further 5mins. Season to taste with salt and black pepper.
  3. Whisk together the remaining olive oil, red wine vinegar, rosemary and shallot. Season to taste with the salt and black pepper.
  4. Cook the pasta according to packet instructions, strain, return to the pan and toss through the red wine vinegar dressing and the lardon and porcini mushroom mix.
3.) Italian indulgence parmigiano reggiano and creamy ricotta ravioli with a lemon ricotta, artichoke, Parma ham and roasted almond


Serves 2

Preparation time: 15mins, cooking time: 10mins

Ingredients:

  • 20g almond flakes
  • 125g ricotta
  • 1 lemon, juice and zest
  • 3tbsp extra virgin olive oil
  • 1 garlic clove, finely crushed
  • 20g fresh thyme, finely chopped
  • 150g marinated artichoke, cut into quarters
  • 1 pack Italian indulgence parmigiano reggiano and creamy ricotta ravioli
  • 4 slices Parma ham, torn
  • salt and pepper to season


Method:

  1. Preheat the oven to 200°C. Roast the almonds on a baking tray for 8mins until golden.
  2. Mix the ricotta with the lemon zest and season to taste with salt and black pepper.
  3. Whisk together the lemon juice, extra virgin olive oil, garlic and thyme and season to taste with salt and black pepper.
  4. Cook the pasta according to packet instructions, strain and return to the pan. Toss through the lemon and garlic dressing and mix through the almonds, lemon ricotta, artichoke and Parma ham.

Recipe c/o PARMIGIANO-REGGIANO
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