Dining with Debbie: Recipes for National Pasta Month

October is National Pasta Month, and food blogger Debbie Arnold joined THV This Morning with some recipe ideas to celebrate

LITTLE ROCK, Ark. (KTHV) -- October is National Pasta Month, and food blogger Debbie Arnold joined THV This Morning with some recipe ideas to celebrate.

Making ravioli or tortellini from your own homemade pasta is fairly simple, but using already prepared wonton wrappers makes it even easier. The wontons will be somewhat more fragile than homemade dough so you will need to handle them with a little tenderness.

For more of Debbie’s recipes, you can click here.

 

PUMPKIN-SAGE RAVIOLI IN BROWNED BUTTER

Serves 4

Pumpkin-Sage Filling:

Ingredients

•     1 cup unsalted butter, plus 2 Tablespoons unsalted butter

•     9 large sage leaves, 3 leaves shredded

•     1 scant cup pumpkin puree (not pumpkin pie filling)

•     1 egg yolk

•     1/4 cup grated Parmesan or Pecorino-Romano cheese

•     1 Tablespoon minced fresh sage

•     1/2 teaspoon freshly grated nutmeg

•     salt and pepper to taste

•     1 egg, slightly beaten with 1-2 teaspoons water

•     24 wonton wrappers

•     1/4 cup roasted pepitas or toasted pecans

•     Shaved fresh Parmesan as garnish

 

Directions

1.      Melt butter in a small saucepan over medium heat. When the butter begins to simmer, reduce heat to low and continue simmering until it turns a light golden brown.

2.      Add sage leaves and cook 1 - 2 minutes watching carefully so the butter does not burn.

3.      Remove from heat and cool slightly.

4.      Strain butter through a coffee filter, discarding solids; set aside. May be prepared ahead and refrigerated until needed

5.      In the same saucepan, melt 2 Tablespoons butter over medium heat. Add shredded sage leaves and cook 2-3 minutes until crisp; drain on paper towels and set aside.

6.      Combine pumpkin puree, egg yolk, cheese, sage, nutmeg, salt and pepper; set aside.

7.      Whisk egg with water to create egg wash; set aside

8.      Arrange 1 or more wonton wrappers on work surface.

9.      Add 1 teaspoon pumpkin filling, mounding it in center of the square.

10.  Brush border of the square with egg wash or water. Or fold the single square into a triangle for a smaller ravioli.

11.  If making larger raviolis, top the first one with another wonton wrapper, pressing dough around filling to remove air bubbles then press edges of the two wrappers together to seal.

12.  Transfer to a lightly floured baking sheet; cover with a dampened towel while preparing the remaining raviolis.

13.  Bring a large saucepan of water to boiling; add 1-2 teaspoons of salt.

14.  Add raviolis 4 at a time to boiling water and cook until they are just tender and begin to float slightly, about 2 minutes.

15.  Remove with a slotted spoon and drain in a colander; repeat with remaining raviolis.

16.  Meanwhile heat prepared browned sage butter in a nonstick skillet over low heat.

17.  Add cooked raviolis to melted sage butter and warm through. Serve garnished with shredded sage, Parmesan cheese and roasted pepitas or toasted pecans.

 

SPINACH-ARUGULA-CHEESE RAVIOLI IN MARINARA

Serves 4

Ingredients:

•     12 ounces whole milk ricotta

•     1 1/2 cup freshly grated Parmesan cheese

•     1 egg

•     salt and pepper to taste

•     2 cups baby spinach

•     2 cups baby arugula (may use all spinach)

•     1 Tablespoon olive oil

•     24 wonton wrappers

•     water or egg wash

•     Purchased or homemade marinara sauce

•     freshly shaved Parmesan

 

Directions

1.      Combine ricotta, Parmesan, egg, salt and pepper; set aside.

2.      Place 12 wonton wrappers on work surface. Brush edges with water or egg wash.

3.      Place 1/2 - 1 teaspoon cheese filling in the middle of each wonton wrapper.

4.      Place a second wrapper on top, pressing out air bubbles around filling. Press lightly to seal edges; set aside and repeat with remaining filling and wrappers.

5.      Add raviolis 4 at a time to boiling water and cook until they are just tender and begin to float slightly, about 2 minutes.

6.      Drain raviolis and set aside while heating marinara.

7.      Service topped with marinara and fresh Parmesan.

 

CHEESE TORTELLINI IN CHICKEN-PARMESAN BROTH

Serves 4

Ingredients for the filling:

•     1 cup whole milk ricotta cheese

•     1/4 cup grated Parmesan or asiago cheese

•     1/4 cup grated Asiago cheese

•     slightly less than 1/4 cup chopped flat-leaf or Italian parsley

•     salt to taste

•     water

•     24 wonton wrappers

 

Ingredients for the broth:

•     4 cups chicken or vegetable broth

•     1 Parmesan cheese rind

•     2 garlic cloves smashed

•     1 bay leaf

•     1/2 teaspoon salt or to taste

•     1/4 cup chopped flat-leaf parsley

 

Directions for the filling

1.      Mix the ricotta, Parmesan or asiago, parsley and salt in a small bowl; set aside.

2.      Place 12 wonton wrappers on work surface. Brush edges with water or egg wash.

3.      Place 1/2 - 1 teaspoon cheese filling in the middle of each wonton wrapper.

4.      Dip your finger in the water and run it along the edge of each wonton to moisten it.

5.      Fold the dough over to form a half moon, then draw the two corners together to form a rounded bonnet shape.

6.      Press tightly to seal, dampening corner points if necessary to seal tightly.

7.      Toss with flour (rice flour is sometimes preferable), place on a baking sheet and cover with a damp cloth. Repeat with remaining tortellini wrappers.

 

Directions for broth

1.      Over medium-high heat, bring the stock to a rapid boil in a 4-quart pot.

2.      Add cheese, garlic cloves, and bay leaf.

3.      Reduce heat and simmer for 30 minutes.

4.      Strain into a large bowl and return strained broth to pat.

5.      Taste and add salt and pepper as desired.

 

To finish

1.      Over medium-high heat, bring broth to low boil. Lower the tortellini into the broth a few at  a time.

2.      Cook 5 minutes, stirring occasionally, until all tortellini are floating on top of the broth.

3.      Scoop out tortellini with a slotted spoon and divide between serving bowls and spoon broth over all.

4.      Garnish with minced parsley and extra cheese as desired.

 


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