Fresh Calamari California Puttanesca And Ham Hock Raviolo Recipes

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RAVIOLO AL UOVO



Raviolo al Uovo image

Provided by Anne Burrell

Categories     appetizer

Time 3h15m

Yield 8 servings

Number Of Ingredients 20

1 cup dried porcinis
4 ounces chanterelles, halved
Extra-virgin olive oil
Kosher salt
Four 1/8-inch slices guanciale, finely diced
10 leaves fresh sage, plus 2 sprigs for the sauce
2 cups ricotta cheese
1 cup freshly grated Parmigiano, plus more for garnish
1/4 cup chopped fresh Italian parsley
10 large eggs, all heirloom or organic
All-purpose flour, as needed
1/2 recipe Chef Anne's All-Purpose Pasta Dough, rolled into sheets for ravioli, recipe follows
Semolina flour, as needed
1 stick unsalted butter
1/2 cup chicken stock
1 pound all-purpose flour
4 large eggs plus 1 yolk, all heirloom or organic
1/4 cup extra-virgin olive oil
1 to 2 tablespoons water, or more if needed
Kosher salt

Steps:

  • Cover the porcinis with hot or room temp water and allow to sit for 30 minutes. Remove from the liquid with a slotted spoon before dicing into small pieces.
  • Preheat the oven to 375 degrees F.
  • Toss the chanterelles with olive oil and season with salt. Put on a sheet tray and roast in the oven until golden brown, about 15 minutes. Reserve for garnish.
  • To a saute pan over medium-high heat, add the guanciale and render until crispy. Transfer the guanciale with a slotted spoon onto a paper towel-lined plate. To the guanciale fat in the pan, add the sage leaves and fry until crispy, about 30 seconds. Season the sage leaves with salt. Crumble the sage and set aside. Reserve the guanciale and sage for garnish.
  • In a medium bowl, combine the ricotta, Parmigiano, parsley, 2 whole eggs and the diced porcinis; mix well and season with salt.
  • Dust a clean work surface lightly with all-purpose flour and lay out 2 sheets (at least 12 inches long) of the rolled Chef Anne's All-Purpose Pasta Dough; brush them lightly with water. Equally space 4 dollops of the ricotta mixture on each pasta sheet, then use a spoon to make a "nest" or small hole in the center of each dollop. Carefully separate the remaining 8 eggs one at a time and put a yolk in each ricotta "nest" the ricotta should lovingly nestle each yolk (if a yolk breaks, scoop it out with a spoon and don't use it).
  • Cover each sheet of ricotta "nests" and egg yolks with another sheet of pasta. Use your index fingers to press around each ricotta nest to seal the edges, then use a fluted ring cutter or dough roller to cut around each ravioli (they should be 3 to 4 inches in diameter). Reserve the ravioli on a tray generously dusted with semolina.
  • Bring a large pot of well-salted water to a boil. In a large saute pan, melt 1/2 stick of the butter and add 1/4 cup of the chicken stock (you're going to use the remainder for your next batch); add a sage sprig and season with salt. Bring this to boil and reduce to a simmer.
  • Add 4 of the ravioli to the boiling water and cook for about 2 minutes, no more. Using a spider or slotted spoon, carefully transfer the ravioli from the water to the pan with the butter and chicken stock and cook for 2 to 3 minutes. If the sauce reduces too much, add a few drops of the pasta cooking water. The sauce should cling to the ravioli in a buttery hug. Repeat with the remaining 4 ravioli, using the remaining 1/2 stick butter, 1/4 cup chicken stock and 1 sprig sage to make the sauce.
  • Transfer the ravioli to serving plates, 1 per plate. Spoon a little extra sauce over each one and finish with a sprinkey-dink of the grated Parm, guanciale, chanterelles and fried sage.
  • Put the flour on a clean dry work surface. Make a hole (this is also called a well) in the center of the flour pile that is about 8 inches wide (bigger is definitely better here). Crack all of the eggs and the yolk into the hole and add the olive oil, water and salt.
  • Using a fork, beat the eggs together with the olive oil, water and salt. Using the fork, begin to incorporate the flour into the egg mixture; be careful not to break the sides of the well or the egg mixture will run all over your board and you will have a big mess! Also, don't worry about the lumps. When enough flour has been incorporated into the egg mixture that it will not run all over the place when the sides of the well are broken, begin to use your hands to really get everything well combined. If the mixture is tight and dry, wet your hands and begin kneading with wet hands. When the mixture has really come together to a homogeneous mixture, THEN you can start kneading.
  • When kneading, it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done, the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun! When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately after that, do not refrigerate.
  • Roll and cut the pasta into the desired shape. How smooth and supple!

HAM RAVIOLI BAKE



Ham Ravioli Bake image

I based this recipe on a dish my husband likes to order when we go out for Italian food. Not only does he love it, my one-year-old daughter does, too. She'll grab a whole ravioli and eat it! -Jennifer Berger, Eau Claire, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 7

1 package (25 ounces) frozen cheese ravioli
1-1/2 cups cubed fully cooked ham
1-1/3 cups sliced fresh mushrooms
1/4 cup chopped onion
1/4 cup chopped green pepper
1 tablespoon canola oil
1 jar (15 ounces) Alfredo sauce

Steps:

  • Cook ravioli according to package directions. Meanwhile, in a large skillet, cook the ham, mushrooms, onion and green pepper in oil over medium heat 4-5 minutes or until vegetables are crisp-tender. , Spread 2 tablespoons Alfredo sauce into a greased 8-in. square baking dish. Stir remaining sauce into ham mixture; cook 3-4 minutes or until heated through. , Drain ravioli; place half in the prepared baking dish. Top with half the ham mixture. Repeat layers. Cover and bake at 375° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 653 calories, Fat 31g fat (16g saturated fat), Cholesterol 137mg cholesterol, Sodium 1496mg sodium, Carbohydrate 61g carbohydrate (5g sugars, Fiber 3g fiber), Protein 35g protein.

CALIFORNIA GRANDE CALAMARI



California Grande Calamari image

This is a wonderful dish based on a recipe from Isaac Cronin's book, The International Squid Cookbook, which in turn is based on a recipe from "...Ocean Garden Products, a San Diego based company with a strong belief in the future of the Grande Calamari." What more can I say?

Provided by mersaydees

Categories     < 30 Mins

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 grande calamari fillets
1/2 lb monterey jack cheese
4 ounces mild green chilies
4 ounces sweet red peppers
1 egg, beaten
2 cups breadcrumbs
oil (for deep frying)

Steps:

  • Lay strips of Monterey Jack cheese, green chiles and red chiles in the center of each Grande Calamari fillet.
  • Roll steak into a tube shape, securing with toothpicks or string.
  • Dip into egg, then dredge through breading.
  • Heat oil to 350°.
  • Deep fry until golden brown, approximately 4 minutes.
  • Pat off excess oil with paper towels and serve hot.

Nutrition Facts : Calories 457.2, Fat 21.4, SaturatedFat 11.9, Cholesterol 103.5, Sodium 1053.3, Carbohydrate 42.5, Fiber 3.4, Sugar 5.8, Protein 23.2

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