Posts Tagged ‘pasta salads’

Rotelline Pasta

Rotelline Pasta

Rotelle are a type of pasta resembling wheels with spokes. A delightful pasta recipe with the goodness of asparagus, cherry tomatoes, peas and broccoli.

Ingredients :
=> 50 gm asparagus
=> 50 gms green peas, frozen
=> 1/2 cup vegetable stock
=> Salt to taste
=> 5 cloves of garlic, chopped
=> 50-60 gm broccoli, cut into florets
=> 1/2 medium onion, chopped
=> 150 gm rotelle pasta or any other short pasta
=> 1/2 tsp red chili flakes
=> 30 gm cherry tomatoes
=> 1 Tbsp lemon olive oil
=> 20 gm ricotta cheese
=> 10-15 gm sour cream
=> A few basil leaves
=> Small bunch Italian parsley
Rotelline Pasta
Method :

=> Trim the asparagus, discard the bottom woody ends, chop the mid stems and reserve the top asparagus spears for grilling.

=> In a blender, blend together asparagus stems, green peas and vegetable stock.

=> Cook the pasta in boiling salted water. Between 8-10 minutes

=> Heat the lemon olive oil in a pan, saute the chopped onions, garlic and broccoli. Add the green peas and asparagus puree to this. Season it with salt.

=> Add cherry tomatoes, ricotta cheese and sour cream to the sauce. Stir well.

=> While the pasta is coming together, season the asparagus spears with salt and lemon olive oil and set on the grill for a few minutes.

=> Add the pasta to the sauce and mix well.

=> Garnish with Italian parsley and grilled asparagus spears.

Eggless Ravioli

Eggless Ravioli

Pasta filled with a delicious mixture of pumpkin, potatoes, cheese and seasoning. Cooked in a zingy tomato sauce.
Ingredients :
-> 1 cup of white flour
-> 1 cup of semolina/suji
-> 225 ml luke warm water
-> 10 ml olive oil
-> A pinch of salt

For the filling:
-> 250 gm pumpkin, roasted with salt pepper & olive oil
-> 2 medium sized potatoes, baked/boiled
-> 1/2 tsp minced ginger
-> 1 Tbsp white bread crumbs
-> 1 Tbsp ricotta cheese
-> 1 Tbsp mascarpone cheese
-> 1 Tbsp grated parmesan cheese
-> A few thyme leaves
-> 1 tsp chopped chives
-> Salt and pepper to taste

For the sauce:
-> 3 tomatoes
-> 6-8 basil leaves
-> 2-3 Tbsp olive oil
-> 2 cloves of garlic
-> 2-3 Tbsp tomato puree
-> Salt and pepper to season
Eggless Ravioli
Method :

-> Combine the flour, semolina, salt, olive oil and water together to make a semi stiff dough.

-> Cover and let it rest for 30-40 minutes.

For the filling:

-> Mash the pumpkin and potatoes together.

-> Season it with salt, pepper, grated ginger, chopped chives, breadcrumbs, ricotta cheese, mascarpone cheese and Parmesan cheese.

-> Mix all the ingredients together nicely and rest it in the fridge for a few minutes.

-> Knead the dough on a floured surface and cut in half.

-> Use only half of the dough.

-> Roll out the dough or pass it through a pasta roller till it is about 2 cm thin.

-> Use a ravioli cutter or any other round cutter to make the outer shell.

-> Brush a little milk on the ravioli shells.

-> Put the filling in a piping bag or use a spoon to put the filling in the pasta.

-> Use your fingers to fold the pasta into a crescent shape.

-> Make about six crescents and cool in the refrigerator.

For the tomato sauce:

-> In a mixer add chopped tomatoes, bashed garlic, basil leaves, red chilli flakes, salt and olive oil.

-> Blend into a nice thick paste.

-> Pour the sauce into a hot pan with olive oil and cook nicely.

-> Add the ravioli in a pot of boiling salted water and let the ravioli cook for a few minutes.

-> Once cooked add it to the sauce.

-> Serve on a nice plate and garnish with Parmesan cheese, cracked black pepper and basil