Three Cheese Sorrentinos With Tomato Olive Sauce Food

SPAGHETTI WITH OLIVES AND TOMATO SAUCE

Steps:

• In a large pot, bring 6 quarts of salted water to a boil. When water comes to a boil, add pasta, stirring constantly for the first minute to help prevent spaghetti from sticking together. Cook until al dente, about 8 to 10 minutes.
• In a large saute pan, heat oil. When almost smoking, add olives and red pepper flakes. Saute for 3 minutes over medium high heat. Reduce heat to low and carefully pour in tomato sauce and simmer for 10 minutes.
• Drain pasta in a colander, reserving 1/4 cup pasta water. Add pasta to the sauce and toss to coat completely. Add pasta water if you need to thin out the sauce a bit. Plate pasta and sprinkle with Parmesan cheese and basil.
• In a large casserole pot, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.
• Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.
• If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

THREE-CHEESE SORRENTINOS WITH TOMATO-OLIVE SAUCE

Steps:

• For ravioli:
• Heat oil in heavy small skillet over medium heat. Mix in shallots. Cover and cook 5 minutes. Transfer shallots to medium bowl and cool. Add all cheeses and toss to coat.
• Place 2 wonton wrappers on work surface; brush with egg white. Mound 1 rounded tablespoon filling in center of 1 wrapper; cover with second wrapper, egg white side facing down. Using fingertips, press around edges and filling to seal. Repeat with remaining wrappers, egg white, and filling, forming total of 18 ravioli. Place ravioli in single layer on lightly floured baking sheet. Cover with dry towel, then plastic wrap. DO AHEAD Can be made 6 hours ahead; refrigerate.
• For sauce:
• Heat oil in heavy large skillet over medium-high heat. Add onion, garlic, and jalapeño; sauté 5 minutes. Add all tomatoes, all olives, and basil. Cover and simmer 12 minutes to blend flavors. Season to taste with salt and pepper.
• Cook ravioli in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally, about 6 minutes.
• Meanwhile, melt butter in heavy large skillet over medium heat; set aside. Using strainer, transfer ravioli to skillet with melted butter. Toss gently over medium heat to coat with butter, about 2 minutes. Spoon tomato sauce onto 6 plates. Top each with 3 ravioli and serve.

THREE-CHEESE TORTELLINI WITH CREAMY ITALIAN SAUSAGE MARINARA

Steps:

• In a large, heavy stockpot or dutch oven, brown the Italian sausage, breaking it up to the consistency you desire.
• Add the onions and cook until they are soft. Drain the grease from the pot.
• Add garlic, crushed tomatoes, tomato paste, water, basil, oregano, parsley, marjoram, sugar, salt, pepper, and rosemary (if desired). When adding the water, consider how long you will be simmering. The water helps to merge the flavors, but you do not want the sauce to be too thin. If you will be simmering your sauce for a shorter amount of time, add less water. Stir all these ingredients together and bring to a slow boil.
• Stir in red wine.
• Simmer on low for at least an hour. Then add the cheeses and the heavy cream. Stir well, until the cream and cheeses are well blended into the sauce. Stir occasionally while the tortellini is cooking to prevent the sauce from sticking and to prevent the cream from scorching.
• Bring water to a boil in another pot for the tortellini. Add a little olive oil to prevent the tortellini from sticking. Once the water comes to a boil, add the tortellini. Cook according to the package directions.
• I usually reserve some of the sauce for spaghetti for another day -- I add some sauteed mushrooms then. I try to ration the sauce to the amount of tortellini. If you like lots of sauce, use all the sauce. But if not, save some for another pasta dish. It freezes well. At my house, it never lasts long enough to freeze!

HOMEMADE SORRENTINOS & SCARPARO SAUCE

Steps:

• 1. Dough: We will start by making the pasta dough, add flour and salt to a large bowl making a well in the center of the bowl. Next add your egg yolk and oil into the well and beat slowly with a fork; slowly pulling the flour from the inside of the well, until it forms a ball. You may need to add a few drops of water or a little more flour (if necessary). The dough shouldn't be sticky or overly dry.
• 2. On a clean, lightly floured working surface, knead the dough for 10 - 15 minutes, until it is smooth. Cover with cling wrap and let rest for 20 - 30 minutes.
• 3. Filling: Meanwhile start your filling. In a large bowl add the ricotta, mozzarella, ham, Parmesan, egg, freshly grated nutmeg, sea salt and black pepper. Mix really well, cover and set aside until needed.
• 4. Shaping the Pasta: Cut the dough in half and re-cover the half you are not using, and put aside until needed.
• 5. Working on a clean floured surface with a floured rolling pin, roll the dough really thin. Then cut into 2 1/2 or 3 inch circles and lay between clean damp sheets until needed. When you have cut out all your pasta circles you are ready to start filling them. (You will need an even number of circles)
• 6. Lay the pasta circles on a floured surface and add 1 1/2 - 2 tbsp filling into the center of the dough. Now cover that with another circle of dough. Using your fingers gently press out any air and press the edges together. Use a fork to help seal the pasta together. Set pasta aside until needed.
• 7. Sauce: Put a medium size pan on high heat, add the olive oil and saute the pancetta for about 5 minutes. Next add the green onions, cook for 1 minute, then take out of pan and set aside until needed.
• 8. Now melt the butter in the same pan (med heat) and whisk in the flour, cook for 1 - 2 minutes stirring constantly. Slowly whisk in the milk. Add in the tomato puree and cream and allow to reduce a little. Finally add the onion and pancetta to the cream sauce, mixing well, then season with salt and pepper. Remove from heat.
• 9. Cooking the Pasta: You will want to cook the pasta in three separate batches for best results. Bring a large pot of water to a rapid boil, add salt and drop your pasta into the water. When they have risen to the top (3 - 5 minutes) they are done. Drain the pasta and serve them three to a plate; spoon on the sauce and garnish with shredded parmesan. Enjoy!