1 lb zucchini
1 lb fusilli
3 tablespoon butter
3 tablespoon olive oil
1 teaspoon all-purpose flour; dissolved in 1/3 cup milk
2/3 cup roughly chopped fresh basil
1 egg yolk; beaten lightly
1/2 cup freshly grated parmesan cheese
1/4 cup freshly grated romano cheese
1 vegetable oil; enough to fill a medium skillet
1. Wash the zucchini, seed, and cut into sticks about 3-inches long and
2. Heat the vegetable oil in a skillet over medium-high heat, Fry the
zucchini sticks, a few at a time, so that they are not crowded. Fry them
until they are a light-brown color, turning them occasionally. As each
batch is done, transfer to paper towels and drain.
3. Drop the fusilli into 4 quarts of boiling salted water, stirring with a
wooden spoon. It will cook while you prepare the sauce.
4. In another skillet, melt half the butter and add all the olive oil. When
the butter begins to foam, turn the heat down to medium-low, and stir in
the flour-and-milk mixture, a little bit at a time. Cook, stirring
constantly, for about 30 seconds.
5. Add the fried zucchini sticks, turning them a few times, then add 1/4
tsp salt and the chopped basil. Cook long enough to turn everything a few
times. Turn off the heat, swirl in the remaining butter. Rapidly mix in the
egg yolk, then all the grated cheese.
6. Cook the fusilli until al dente. Drain, transfer to a warm serving bowl,
toss with all of the sauce, and serve at once.
Vegetable Filled Ravioli
4 c durham flour
16 egg yolks
1/4 tsp kosher salt
2 tsp olive oil
5 tblsp water
1 yellow pepper, diced small
1 red bell pepper, diced small
1 zucchini, diced small
1/2 fennel bulb, diced small
1 carrot peeled, diced small
4 green onions, diced small
4 tblsp olive oil
2 cloves garlic
1/8 tsp black pepper
1 tblsp kosher salt
1 whole egg
1 tsp fresh basil, chopped
1 tsp fresh flat leaf parsely, chopped
4 tblsp parmesan cheese, grated
4 tblsp olive oil
1 tblsp chopped garlic
3 cleaned artichokes, thinly sliced
1 pint cherry tomatoes, halved
4 oz white wine
2 c vegetable or chicken stock
1 tsp chopped parsely
1 salt and pepper to taste
Ravioli dough: Place flour in a mixing bowl and make a well. Add egg yolks,
salt, olive oil and water. Mix with a fork, then with hands until a small
dough has been formed. Refrigerate for 1/2 hour before using the dough.
Filling: Mix all diced vegetables in a bowl. Saute garlic in olive oil for
2 minutes then add small diced vegetables and cook for five minutes or
until vegetables turn soft. Add saute to vegetables. Let filling cool.
Making the ravioli: Roll pasta dough with a rolling pin until dough is
almost transparent. With a pizza cutter, cut 3 inch squares from the dough.
Place 1 tablespoon of filling in one square. Brush the sides of the square
with water then place another square on top. Make sure to seal sides with
Sauce: Saute artichokes and garlic in olive oil for five minutes. Add white
wine and cook for 2 minutes. Add chicken stock or vegetable stock and
cherry tomatoes. Season with salt and pepper.
Finishing the meal: Bring 4 gallons of water to boil with kosher salt. Cook
ravioli for 4 minutes then add to sauce. Cook ravioli with sauce for one
more minute, add arugula and serve. Garnish with chopped parsely. Serve
with parmesan cheese.
Yield: 30 ravioli (Courtesy of Chef David Reynoso, Spoodles, Florida)
Recipe by: RECIPE FOR HEALTH: Healthy Eating Extra! Digest V1 #511
Cannoli Shells And Filling
1 1/2 cup flour
1/2 teaspoon baking powder
1 egg white
1/4 teaspoon salt
2 tablespoon butter
8 oz ricotta cheese
1/2 cup whipped cream
1/4 cup powdered sugar
1 teaspoon vanilla
1/4 cup miniature chocolate chips
Sift flour, salt and baking powder. Cut in butter; knead well. On floured
board, roll dough to 1/16-inch thick. Cut into 4-inch squares. With rolling
pin, roll squares into ovals. Wrap each oval around Cannoli tube. Seal edge
with egg white. Fry 2 at a time in 350 degrees oil for 1 to 2 minutes. Hold
tubes with chop sticks to drain. Cool for 5 minutes. Careful- ly remove
tubes. Makes 12 shells.
Filling: In blender, combine cheese, cream, sugar and vanilla. Fold in
chocolate chips. Fill Cannoli shells. Dust with powdered sugar. Garnish
with chocolate syrup. Fill 12 shells.
Feta Stuffed Pasta Shells
48 pasta shells; large
3/4 cup feta cheese; crumbled
3/4 cup red pepper; finely diced
12 olives; black pitted and finely chopped
1/4 cup walnuts; finely chopped
2 tablespoon parsley; fresh chopped
1/2 teaspoon oregano; dried
In pot of boiling water, cook pasta shells as directed on package (till
al dente). Rinse until cold water. Drain well, arrange shells on large
microwave safe serving dish. Set aside. In bowl, combine feta, red
pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with
about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell.
Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated
through. MAKES: 48 appetizers.
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