Pasta Artistica: July 2011

I wasn't quite sure what to think of this recipe after reading through it, but whatever preconceived notions you might have of what it will look and/or taste like, you'll probably be wrong...I was. The end result was a thick, creamy nutty sauce that paired delightfully well with the Basil Spelt pasta. You'll notice the recipe doesn't call for any additional spices than what's already in the pasta. Why? Because it doesn't need it. This is a mild flavored sauce packed with a ton of Omega-3's from the walnuts and flavored with a punch of basil and garlic.

Side Note: For those that aren't familiar with Spelt, it is an ancient relative of wheat, and it tastes like a mild version of it. Though it contains gluten, it's tolerated by many people who are allergic to gluten. It has a high protein content, is loaded with complex carbs, and can be a little easier for some people to digest than wheat.

Ingredients

1 lb. Pappardelle’s Basil Spelt Pasta
4 cloves garlic
6 oz. walnuts, toasted (about 2 cups)
1/3 cup olive oil
2 slices French bread from a baguette soaked in 1/2 cup milk
Fresh basil or parsley for garnish (optional)

Method

1. Cook pasta in a pot of rapidly boiling salted water until al dente (about 8-10 minutes). Reserve one cup of pasta cooking water, drain well and rinse with warm water. Place pasta in a large serving bowl.

2. In food processor, combine garlic, walnuts, olive oil, milk-soaked bread. Process until very smooth.

3. Pour walnut puree into a large mixing bowl. Add reserved pasta cooking water until sauce is desired consistency. Serve over individual plates of pasta. Garnish with fresh basil or parsley.

Source of Inspiration

The recipe comes from none other then Pappardelle's Pasta! The photo and description come courtesy of the Pasta Artistica Test Kitchen!

Raviloi for dessert may catch people by surprise, but after giving this a try, it will have you asking yourself, "why didn't I think of it first?" Pappardelle's Apple Cranberry Walnut ravioli, when pan-fried and served with vanilla ice cream, puts you back inside Grandma's kitchen indulging in warm apple pie. The fresh, chunks of apples, cranberries, and walnuts inside are enveloped in a sweet, cinnamon dough. Pan frying each raviloi gives the ravioli a slight crunch just before its contents deliver its sweet goodness from within.

Ingredients

1 12 ounce box of Pappardelle's Apple Cranberry Walnut Ravioli

1 Tbsp of olive oil

Vanilla ice cream or frozen yogurt

Method

1. Bring four quarts of water to boil. Once water is at a full roiling boil, reduce heat to medium and then add frozen ravioli. If you add ravioli when the water is at a robust boil you risk having the ravioli split open. Stir gently to prevent ravioli from sticking to the bottom of the pot. Once water returns to a gentle rolling boil, stirring is no longer necessary. Continue to cook about 8 minutes. Ravioli will be slightly firm.

2. Drain ravioli or use a slotted spoon to remove the ravioli individually from the pot.

3. Once the pot is empty and dry, heat olive oil over medium high heat. Carefully place ravioli
in the pot after patting each ravioli dry with a paper towel. Let each side of the ravioli sizzle for approximately 2-3 minutes until each ravioli appears toasted.

4. Plate each serving of raviloi and serve warm with a scoop of vanilla ice cream.

Source of Inspiration

A strong craving for All-American apple pie to celebrate the Fourth of July!

Basil Spelt with Garlicy Walnut Sauce (serves 6 - 8)

Apple Cranberry Walnut Ravioli Ala Mode (serves 3 - 4)