Tag: pasta water

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan

by Pam on March 10, 2014

We spent the weekend camping in our motor home at the coast. Unfortunately, we endured a massive rain and wind storm that kept us cooped up in the motor home instead of playing on the beach. We made the best of it by playing games, watching movies, and reading. On Sunday, we headed to Garibaldi for the crab races. Sadly, the races ended early and they were packing up to leave. My friend Currié managed to get us an amazing deal on whole cleaned & cooked dungeness crab. Once we got home, I steamed some of the crab a bit to until warm then served it with melted garlic butter and lemon. The crab was so tasty we didn’t need the butter! Fresh crab is hard to beat!

There was plenty of leftover crab meat so I decided to throw together this pasta for dinner. A simple veggie sauté with crushed red pepper flakes, garlic, olive oil, and a bit of butter tossed together with spinach and ricotta ravioli topped with crab meat, Parmesan, Pine Nuts, and basil. It was a delicious dinner that we all devoured. I still have crab leftover so I foresee eggs, asparagus, and crab in my future.

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.



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Spinach and Ricotta Ravioli topped with Asparagus and Tomato Sauté with Fresh Crab and Parmesan




Yield: 4



Ingredients:

10 oz Spinach and Ricotta Ravioli, cooked in salt water, per instructions
1 tbsp olive oil, divided
1 small bunch of asparagus, wooden ends removed, cut into thirds
1 cup of grape tomatoes
Pinch of crushed red pepper flakes
2 cloves of garlic
1 tbsp butter
Parmesan cheese, shredded, to taste
1 tbsp toasted pine nuts
2 tbsp fresh basil, chopped

Directions:

Cook the ravioli in salted water, per instructions. Drain ravioli reserving 3 tablespoons of pasta water.

While the ravioli is cooking, heat two tablespoons of olive oil in a large sauté pan over medium heat. Add the asparagus and grape tomatoes along with the crushed red pepper flakes then cook, stirring occasionally, for 4-5 minutes, until the asparagus is crisp tender and the tomatoes are ready to burst. Add the minced garlic, remaining olive oil, and butter. Toss to mix well then gently add the cooked & drained ravioli to the pan along with a few tablespoons of pasta water; season with sea salt and freshly cracked pepper, to taste. Pour into a serving bowl then top with shredded Parmesan, toasted pine nuts, and fresh basil. Serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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Velveted chicken breast with sage and pasta

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Ingredients

  • 2 skinless chicken breasts, cut into strips
  • 1tsp cornflour
  • 1 egg white
  • Zest and juice of 1 lemon
  • Salt and freshly ground black pepper
  • 300ml double cream
  • 10 sage leaves, roughly chopped
  • ½-1tsp chilli powder, according to taste
  • 2tbsp grated Parmesan
  • 300ml olive oil
  • 3 handfuls of dried fusili pasta

That’s goodtoknow

Use the same method of velveting with pork and beef for stir-fries

Method

  1. Mix the egg whites and cornflour together to make a smooth paste, then add the lemon and chilli, salt and pepper. Add the chicken and make sure it is coated all over. Set aside.
  2. Bring a large pan of salted water to the boiling and cook the pasta according to packet instructions, approx. 8-9 mins until the pasta is al dente.
  3. In a small saucepan, add the double cream, drained juices from the chicken marinade and half the chopped sage leaves. Gently heat. If it’s too thick, add a couple of spoonfuls of pasta water.
  4. In a large frying pan, heat the olive oil until hot and carefully add the chicken. Cook for 3-4 mins each side until cooked through and golden. Don’t overcook.
  5. Drain the pasta and add to the cream mixture.
  6. With a slotted spoon, remove the chicken from the oil and drain on kitchen paper.
  7. Pile the pasta onto plates, then add the chicken and garnish with the rest of the sage.

By Keith Kendrick

What do you think of this recipe? Leave us your comments, twist and handy tips.

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Lemon and Basil Spaghetti

Lemon and Basil Spaghetti

by Pam on January 12, 2014

I wanted to serve a nice and light pasta to pair with the Chicken Thigh Piccata that I was making for dinner. I cooked up some simple spaghetti and drizzled it with fresh lemon juice and olive oil and tossed in some fresh basil then seasoned it with sea salt and freshly cracked pepper. I finished it by topping it with fresh parmesan cheese. It was light, delicious, and it paired perfectly with the chicken. I liked how quick and simple it was to make and that it made the dinner a little extra special. We all loved the pasta.

Heat a large pot of water until boiling. Season with the water well with sea salt then cook the pasta per instructions. Drain the pasta, reserving 1/4 cup of pasta water, then place into a serving bowl. Drizzle the pasta with the lemon juice,  olive oil, and freshly chopped basil then season well with sea salt and freshly cracked pepper, to taste; add a few tablespoons of reserved pasta water if needed.  Top with fresh Parmesan then serve immediately. Enjoy.

 



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Lemon and Basil Spaghetti




Yield: 4

Total Time: 15 min.



Ingredients:

1/2 lb spaghetti noodles, cooked per instructions
Juice from two small lemons
2-3 tbsp olive oil
3 tbsp fresh basil, chopped
Sea salt and freshly cracked pepper, to taste
Parmesan cheese

Directions:

Heat a large pot of water until boiling. Season with the water well with sea salt then cook the pasta per instructions. Drain the pasta, reserving 1/4 cup of pasta water, then place into a serving bowl. Drizzle the pasta with the lemon juice, olive oil, and freshly chopped basil then season well with sea salt and freshly cracked pepper, to taste; add a few tablespoons of reserved pasta water if needed. Top with fresh Parmesan then serve immediately. Enjoy.



Recipe and photos by For the Love of Cooking.net

References

  1. ^ Print Recipe (www.gordon-ramsay-recipe.com)
  2. ^ Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

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