Pasta Recipes

Ricotta and Spinach Ravioli with Red Pepper, Ham & Parmesan – – Ready in 20 Minutes!!

Quick, Easy and Good!!

If you’ve been following My Yellow Farmhouse for a while, you know I call these types of recipes Quick, Easy and Good. And you may also know – at times when the ‘cupboard is bare’ – I make up with a recipe using whatever I happen to have in the house.

And – this is one of those recipes!! Looking through my ‘almost empty fridge’ I scored some ham, a red pepper and a hunk of Parmesan cheese – plus a bag of refrigerated KANA brand Spinach & Ricotta-Filled Ravioli. With the addition of butter and onion, I had the makings of a quick, delicious meal.

(I like KANA refrigerated pastas. Buitoni is good as well.)

So, see what you have on hand. Only have a green pepper… or a bit of leftover green or orange peppers, sliced those up and throw them in. Like a lot of onion? Slice up a bunch. Want a bit more butter… add it in. Make this recipe your own. I’m just giving you a place to start. PS I highly recommend preparing this with ham because it adds quite a bit of flavor to the dish. ; o )

INGREDIENTS

Recipe feeds two, but is easily doubled!

One (10 oz.) package Spinach & Ricotta Ravioli, cooked according to package directions ++ RANA cooks in 4 – 5 minutes!!
2 Tb. – 3 Tb. butter
sliced red pepper.. about half a pepper
sliced onion..about half a large onion
1 cup ham, cut into short, rather thin slices ++ If you are going to use deli ham, have it sliced thicker than for sandwiches.
about a 1/2 cup freshly grated Parmesan cheese ++ Invest in a cheese grater. Freshly grated Parmesan tastes so much better!

While you’re waiting for the ravioli water to boil, slice the red pepper, onion and ham.

Place 2 Tb. – 3 Tb. butter in a large non-stick skillet. ++ TIP Add veggies once pan starts to get hot. Cook over medium-high heat, stirring often, until veggies are softened. Add ham, and cook just until heated through. Remove skillet from heat.

Drain cooked ravioli and add to skillet. Sprinkle on 1/2 cup freshly grated Parmesan cheese. Stir to mix ingredients – and you’ve got dinner. Enjoy!

COPY - Ricotta and Spanach Ravioli with Red Peppers, Ham and Freshly Grated Parmesan - My Yellow Farmhous — Ricotta and Spinach Ravioli with Ham, Red Pepper and Parmesan

April 21, 2018April 21, 2018

My Yellow Farmhouse - Cooking with Love!3 Comments

A New Spin on an Old Favorite – Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce

My son Dan recently dropped by and I told him I’d made a new dish called Mushroom Ravioli Lasagna. He wanted to try it for himself… and the first words out of his mouth were, “Why did you make so much”? Hey, I prefer to make A LOT. It’s just as easy to make a lot as it is too make a little. And everyone loves leftovers, especially if you have children who seem to eat 18 hours a day. I guess I’m still thinking like the woman who used to feed twin sons…. plus all their friends. And now I just feed the neighbors! ; 0 )

Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce is easier, at least to me, than preparing a regular lasagna with lasagna noodles. And the mushroom ravioli gives this Italian staple a whole new spin. The tomato sauce has a fresh, light taste and is a cinch to prepare. I used several types of bell pepper, a bit of red onion, two cans of VERY good quality crushed tomatoes, one can of tomato sauce, some roughly chopped basil – plus salt and pepper. Then I let the sauce simmer for about an hour, which thickened it up perfectly and allowed the flavors to meld.

While the sauce was simmering I mixed the ricotta, parmesan, eggs and fresh Italian parsley, and cooked the mushroom ravioli al dente. All that was left to do was make the layers, which I thought was a lot of fun. (Maybe I need to get out more, huh?)

A few of my sister-in-laws (I have six) visited Saturday night, when I prepared this lasagna. The wine was flowing and we had a lot of fun. Due to my broken ankle, one of them had to drain the ravioli and place the lasagna in the oven… And take it out, of course.

I hope you like this Mushroom Ravioli Lasagna with a Light Basil & Bell Pepper Tomato Sauce as much as we did. Enjoy!

Follow this link to -‘Not Your Grandmother’s’ Turkey (or Chicken) Tetrazzini – Prepared with Tortellini Instead of Spaghetti !

Oven at 425 degrees F for 45 minutes 13″ x 10″ deep casserole dish

Do NOT Cover Lasagna with Foil !

Allow lasagna to stand for 10 minutes after removing it from the oven.

INGREDIENTS

Sauce

1 Tbs. olive oil
½ cup each; chopped red pepper, chopped green pepper, chopped orange pepper ++ Or any combination – to equal 1 1/2 cups.
¾ cup chopped red onion
2 cans (28 oz.) crushed tomatoes ++ I used Sclafani brand for the first time & was very impressed with the quality.
1 (8 oz.) can tomato sauce ++ I used Hunts – Basil, Garlic & Oregano
2 Tbs. roughly chopped fresh basil
1 tsp. salt
ground fresh pepper – to taste

Filling

4 cups (32 ounces) ricotta cheese
1 (16 oz.) package shredded Mozzarella ++ DIVIDED Mix 2 1/2 cups into the ricotta mixture – the rest will be sprinkled top.
1/2 cup grated Parmesan (or Romano) cheese
2 eggs
1 Tbs. chopped fresh flat leaf parsley (a.k.a. Italian parsley)
1 tsp. salt
1/2 – 3/4 tsp. black pepper

Ravioli

3 packages (9 0z.) fresh mushroom-stuffed ravioli, cooked according to package directions ++ I used Buitoni Riserva Pasta Agnolotti Wild Mushroom, located in the refrigerator aisle of your grocery store.
1 tsp. salt and 1 Tbs. olive oil in water
2 Tbs. olive oil… to mix with cooked ravioli. Helps it not to stick. (I forgot to do this…)

METHOD

Add 1 Tbs. olive oil to a large stock pot or Dutch Oven. Add ½ cup each; chopped red pepper, chopped green pepper, chopped orange pepper ++ Any combination – to equal 11/2 cups and ¾ cup chopped red onion. Cook, stirring occasionally, over medium heat until peppers and onion begin to soften. (They’ll cook more in the oven.)

Add 2 cans (28 oz.) crushed tomatoes, 1 (8 oz.) can tomato sauce, 2 Tbs. roughly chopped fresh basil, 1 tsp tsp. salt and ground fresh pepper, to taste. Simmer sauce, stirring occasionally, for one hour. Do NOT cover pan. Sauce will reduce by about 1/3.

I highly recommend using a splatter guard!

While sauce is simmering, prepare ricotta/mozzarella mixture. In a medium bowl mix 4 cups (32 ounces) ricotta cheese, 2 1/2 cups shredded Mozzarella, 1/2 cup grated Parmesan cheese, 2 eggs, 1 Tbs. chopped fresh flat leaf parsley (a.k.a. Italian parsley), 1 tsp. salt and 1/2 – 3/4 tsp. black pepper. Set aside.

Ravioli

Cook al dente, according to package directions. Drain well and mix with 2 Tbs. olive oil so the ravioli won’t stick together. Set aside.

Putting It All Together ++ See photos below !

In a large casserole – or 13″ x 10″ pan – spread about 1 cups tomato sauce. Layer about 14 mushroom ravioli on top, depending upon the size of the ravioli. Spread HALF the ricotta/mozzarella mixture on top of ravioli. Cover with more tomato sauce. Add your second layer of ravioli, other half of ricotta/mozzarella mixture and your final layer of ravioli. Spread remaining tomato sauce on top.

At this time you can sprinkle on the remaining shredded mozzarella BUT I suggest you wait until the lasagna has been cooking for about 25 minutes, then sprinkle on the shredded mozzarella because this helps the mozzarella to not overcook and turn brown. Enjoy!

1 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 002

2 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 003

3 - Mushroom Ravioli Lasagna - My Yellow Frmhouse 006

4 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 008

5 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 009

6 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 011

7 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 013

9 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 015

10 - Mushroom Ravioli Lasagna - My Yellow Farmhouse 019

May 11, 2016April 11, 2018

My Yellow Farmhouse - Cooking with Love!18 Comments

Spaghetti Carbonara à la St. Julians Bay (Malta)

St Julians Bay - Malta myyellowfarmhouse.com — The view from one of our favorite restaurants in St Julians Bay (Malta), where I, almost always, ordered Spaghetti Carbonara.

According to food lore, Spaghetti Carbonara is a relatively new addition to Italian cooking.. In fact, one of the theories is that Spaghetti Carbonara came about due to food shortages during World War II. Another theory is that coal miners may have invented the dish. (I’m not buying that theory.) Or… that the black specs of freshly ground black pepper – and you should add a good amount of pepper – resemble coal dust lying atop a bed of spaghetti mixed with eggs and cheese. Actually, who cares where or why the recipe originated? We love it because it’s easy to make and delicious!

Like spaghetti and meatballs, there’s an unlimited number of ways to prepare Spaghetti Carbonara. While living in Malta I found a recipe very much like the ‘Popeye’s Spaghetti Carbonara’ served at our favorite restaurant, to which I added peas simply because that’s how it was served. WHAT??… you’re probably thinking. Yup – peas. And now I have to tell you how the making of the movie Popeye in the small island country of Malta led to a chef naming his version of Spaghetti Carbonara “Popeye’s.

If you’re not familiar with the character called Popeye, you may not know he always eats a can of spinach (yuck..) to give him strength. It seems the chef preferred adding peas, as opposed to Popeye’s spinach, to the Spaghetti Carbonara dish named Popeye’s, and I think he made the right call. Enjoy!!

Spaghetti Carbonara a la St. Julian's Bay, Malta — Popeye Village (Anchor Bay, Malta) for which ‘Popeye’s Spaghetti Carbonara’ was named.

INGREDIENTS Serves 4 – 5, depending upon your appetite ; o )

¾ cup cut-up bacon or pancetta (about 4 ounces) ++ Use kitchen shears!
¾ package spaghetti (12 ounces) ++ I used ‘rigati’ – it has ridges to hold the sauce.
2 tsp. salt
1 Tbs. olive oil
1/3 cup finely chopped onion ++ Optional

2 whole eggs – and – 2 egg YOLKS ++ Take eggs out early – OR – place eggs in a bowl with very warm water.
2/3 cup grated good-quality Parmesan cheese ++ Or Romano …….. Or a combination of both.
½ tsp. salt
lots of freshly ground black pepper
1/2 cup WARMED heavy (whipping) cream ++ Optional – but I recommend using it!!
1/3 cup frozen peas ++ Optional

++ Reserve some of the pasta water.

METHOD

Eggs should be room temperature, so either take them out earlier – or place them in small bowl with very hot water.

Following the directions on the box, cook 12 ounces (3/4 of a 16 oz. package) al dente, which means the pasta shouldn’t be too soft. Add 2 tsp. salt to the cooking water.

While waiting for the water to boil and the pasta to cook, cut up the bacon (or pancetta). If using bacon, cook in a skillet over medium-high heat until crisp. If using pancetta , it should be lightly brown but not crisp. Place cooked bacon or pancetta on a paper towel lined plate. Drain skillet of bacon grease and wipe skillet with paper towel.

Add 1 Tbs. olive oil to skillet. Cook 1/3 cup chopped onion over medium heat until cooked through and just beginning to brown. Put onions on the plate with the bacon.

Now it’s time to make the sauce. In a medium bowl whisk together 2 whole eggs – and 2 egg YOLKS, 2/3 cup grated good-quality Parmesan cheese, ½ tsp. salt and lots of freshly ground black pepper. ++ If you chose to include the 1/2 cup WARMED heavy (whipping) cream, whisk that in now. Set bowl aside.

Microwave 1/3 cup peas with a small amount of water (about 3 Tbs.) and cook for 3 minutes.

When spaghetti is ready, drain it – reserving some of the pasta water. Place drained spaghetti back in the pot. Replace pot on turned off burner. Add onions, bacon and peas. Pour on the egg & cheese mixture and stir to combine.

Think the sauce is too thick? Add a bit of the reserved pasta water.

After you’ve plated your spaghetti, remember to add a generous amount of freshly ground black pepper! And there you go – dinner is served!