CLASSIC NICOISE SALAD
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the potatoes in a medium saucepan; cover with cold water and season with salt. Bring to a simmer over medium-high heat and cook until fork-tender, about 5 minutes. Drain and transfer to a medium bowl; drizzle with the wine and let cool. Reserve the saucepan.
- Meanwhile, bring a separate saucepan of salted water to a boil. Fill a bowl with salted ice water. Add the haricots verts to the boiling water; cook until crisp-tender and bright green, 2 to 4 minutes. Drain and immediately plunge into the ice water to cool; drain and pat dry.
- Place the eggs in the reserved saucepan and cover with cold water by about 1 inch. Bring to a simmer over medium-high heat, then cover, remove from the heat and let stand, 10 to 12 minutes. Drain, then run under cold water to cool. Peel under cold running water.
- Make the dressing: Whisk the vinegar, shallot, mustard, thyme, 1/2 teaspoon salt, and pepper to taste in a bowl. Whisk in the olive oil in a slow, steady stream until emulsified.
- Toss the tomatoes ian a small bowl with salt and pepper to taste. Add about 1/4 cup dressing to the potatoes and toss. Quarter the hard-cooked eggs.
- Divide the lettuce among 4 plates. Arrange the potatoes, haricots verts, radishes, hard-cooked eggs and tuna on top. Pour any juices from the tomatoes into the dressing, then add the tomatoes to the plates. Drizzle with the dressing and top with the olives.
NICOIS RAVIOLI
This delicious ravioli recipe is courtesy of Chef Alain Allegretti.
Provided by Martha Stewart
Categories Beef Recipes
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees. Season oxtail with salt, and place in an even layer in a Dutch-oven over medium-high heat, working in batches if necessary. Cook until well browned on all sides, 3 to 5 minutes per side. Remove oxtail from Dutch-oven and set aside. Return Dutch-oven to stove and warm over medium heat; add onion. Cook, stirring, until caramelized, about 10 to 15 minutes. Add 8 garlic cloves and cook, 2 minutes more.
- Transfer onion mixture and oxtail to a Dutch-oven. Add beef stock, orange zest, and juice of 2 oranges. Place thyme in a piece of cheesecloth; tie with kitchen twine to enclose and add to Dutch-oven. Season with salt and pepper. Cover and transfer to oven. Cook, until meat is falling off the bone, 2 1/2 to 3 hours.
- Remove meat from Dutch-oven and let cool; discard bones. Strain braising liquid into a small, clean saucepan through a fine-mesh sieve, pressing down on solids; discard solids. Place saucepan over medium heat and cook until reduced by 3/4; set braising liquid aside.
- Transfer meat to the bowl of a food processor and pulse until finely chopped. Transfer to a large bowl and set aside.
- In a large skillet, heat 1/4 cup olive oil over medium heat. Add 5 cloves garlic and cook, stirring, until softened; remove from skillet and discard. Add Swiss chard and cook, stirring, until tender. Remove from heat and let cool slightly. Squeeze out any excess liquid from Swiss chard; set aside 3/4 cup and keep warm. Add remaining Swiss chard to the bowl of a food processor; pulse until finely chopped. Add to bowl with oxtail, along with cheese, 3 tablespoons olive oil, 1 egg, and juice of 1 orange; season with salt and pepper and set aside.
- Sprinkle a baking sheet with semolina flour and set aside. Set the rollers of a hand-crank or electric pasta machine at their widest opening. Unwrap one piece of dough; flatten with the palms of your hands and run it once through the machine. Fold the dough in thirds like a letter and run through the machine again. Repeat this step two or three times, until the dough is smooth and elastic.
- Now change the rollers of the pasta machine to the next lowest setting, and roll out the dough once without folding. Keep rolling the sheet through the machine on decreasing settings until you have rolled it through the last (thinnest) setting. Transfer pasta to prepared baking sheet and cover with plastic wrap. Repeat process with remaining pieces of dough.
- Sprinkle a second baking sheet with semolina flour; set aside. Lay one sheet of pasta flat on work surface with the long side facing you. Beat remaining egg and brush over right half of the pasta. Transfer oxtail mixture to a disposable pastry bag and snip the end, or using a spoon, place about 1 tablespoon oxtail mixture, 2 inches apart, down the center of the right side of pasta. Fold the left side over filling. Using the blunt side of a 1 1/2-inch round cutter, gently press around each mound of filling, but do not cut through. Using a 2-inch round cutter, cut out ravioli. Transfer ravioli to prepared baking sheet and cover with plastic wrap. Repeat process with remaining sheets of pasta and oxtail mixture. Set ravioli aside.
- Bring a large pot of water to a boil. Generously salt water and return to a boil. Meanwhile, transfer reserved braising liquid to a large skillet. Add butter and cook over medium heat until butter is melted and liquid is heated through.
- Add ravioli to boiling water and cook until just tender, 2 to 3 minutes. Using a slotted spoon, transfer ravioli to butter mixture and stir to coat. Divide reserved Swiss chard leaves evenly between 4 to 6 serving dishes; top with ravioli and sauce. Garnish with shaved Parmesan and serve immediately.
HOMEMADE RAVIOLI
I love to bake and cook, especially Italian dishes like this homemade ravioli recipe. In fact, my idea of a perfect day consists of cooking my family's favorite foods then watching them dig in!-Lori Daniels, Hartland, Michigan
Provided by Taste of Home
Categories Dinner
Time 2h10m
Yield 6 servings.
Number Of Ingredients 28
Steps:
- Place 5 cups flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes., Meanwhile, in a Dutch oven, combine sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally., In a large bowl, combine filling ingredients. Cover and refrigerate until ready to use., Divide pasta dough into fourths; roll 1 portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Working quickly, place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling., Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook until ravioli float to the top and are tender, 1-2 minutes. Drain. Spoon sauce over ravioli.
Nutrition Facts : Calories 856 calories, Fat 27g fat (13g saturated fat), Cholesterol 279mg cholesterol, Sodium 1139mg sodium, Carbohydrate 110g carbohydrate (19g sugars, Fiber 7g fiber), Protein 42g protein.
RAVIOLI (DOUGH AND CHOICE OF 4 FILLINGS)
Posted in reply to a message board request. This is the family recipe for homemade ravioli. I have included 4 filling variations along with the ravioli dough recipe. Please note that this dough was made by hand and not with a pasta machine. Feel free to use the fillings with your own favorite pasta dough recipe (hand or machine). Prep time includes 1 hour drying time.
Provided by Dee514
Categories Veal
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 28
Steps:
- MAKING THE FILLING: Ricotta Filling#1: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Ricotta Filling#2: In a large bowl, blend all filling ingredients together until smooth, set aside filling until needed.
- Beef and Spinach Filling: Brown beef and veal in butter with the whole clove of garlic.
- Remove garlic and let meat mixture cool.
- Mix spinach, parsley, eggs, cheese and nutmeg into cooled meat until well blended, set aside filling until needed.
- Sausage Filling: Brown sausage in frying pan, drain fat and allow sausage to cool.
- When sausage has cooled, mix in eggs and cheese, set aside filling until needed.
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- Place flour mixture on a board, making a well in the center of the flour.
- Drop eggs into the flour well, using your hand or a fork, break the yolks and beat eggs slightly.
- Combine the eggs and flour together, gradually adding enough warm water to make a stiff dough.
- Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- Cut dough in half and roll each half of the dough out on a floured board, into a very thin sheet (about 1/16 to 1/8 inch thick).
- FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- Using your fingers, gently press dough between each dab of filling to seal it.
- Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking.
- COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 10 to 15 minutes, or until dough is tender.
- Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Place drained ravioli on a serving platter in layers, alternating layers with your favorite sauce and a sprinkling of grated cheese between each ravioli layer.
- Serve hot.
Nutrition Facts : Calories 1765.9, Fat 105.8, SaturatedFat 53.8, Cholesterol 793.5, Sodium 2679.3, Carbohydrate 89.4, Fiber 2.9, Sugar 2.7, Protein 108.6
ERINIA'S RAVIOLI
Provided by Molly O'Neill
Categories dinner, pastas, appetizer, main course
Time 40m
Yield Eight Servings (4 pieces each)
Number Of Ingredients 7
Steps:
- Combine the grated cheese, eggs, dry mint and pepper in a large bowl.
- Working with a few pieces at a time, place 1 plus teaspoons of the filling in the center of each round of dough. Fold the dough over the filling to form half circles. Press the edges of the dough together firmly with the tines of a fork. There may be some filling left over.
- Bring the chicken stock or broth to a boil in a large saucepot. Add the ravioli. Lower the heat and simmer for 20 to 25 minutes or until the ravioli are very tender.
- Before serving, moisten with a little stock and sprinkle generously with grated cheese, fresh mint and fresh black pepper. Serve in large flat bowls.
Nutrition Facts : @context http, Calories 478, UnsaturatedFat 9 grams, Carbohydrate 52 grams, Fat 17 grams, Fiber 3 grams, Protein 28 grams, SaturatedFat 7 grams, Sodium 1318 milligrams, Sugar 9 grams, TransFat 0 grams
NONNA MARFISA'S RAVIOLI
My grandmother-in-law's recipe. It is requested by nearly everyone who tastes it. Recently the club we belong to added it to their permanent menu. Nonna made her own pasta dough - but I use won ton wrappers. It is the filling that makes these!
Provided by ksenko
Categories Meat
Time 35m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat 1 Tbs. oil in large skillet, add meat and brown well.
- Drain fat from meat and add salt, pepper, garlic powder and nutmeg. Set aside.
- Drain thawed spinach, squeezing to eliminate excess water.
- Saute spinach with 3 Tbs. oil sprinkled with garlic powder.
- Add spinach to meat and stir well. Continue sauteing for 5-10 minutes.
- Cool, then add egg and Paresan cheese mixing well.
- Place 2 teaspoons filling into center of won ton wrapper. If using less filling - fold wrapper over and seal edges using a bit of water. If using more filling- place a second wrapper over filling and seal using a bit of water.
- Note: Nonna made the filling and then placed several slices of bread into a bowl. Then put the filling on top of the bread. She let that sit in the refrigerator to absorb any excess fat drippings. Then she would place filling into pasta.
- Place pasta in boiling water until float to top. Ravioli may be frozen.
Nutrition Facts : Calories 627.6, Fat 19.8, SaturatedFat 5.1, Cholesterol 92.9, Sodium 865.4, Carbohydrate 78.9, Fiber 3.5, Sugar 0.3, Protein 30.9
NIÇOISE PASTA
This quick and easy pasta and tuna dish brings summer flavours to your tastebuds all year round
Provided by Mary Cadogan
Time 30m
Number Of Ingredients 10
Steps:
- Trim the beans and cut in half. Bring a large pan of water to the boil and add 1 tsp salt. Add the penne, bring to the boil and cook following pack instructions. Throw in the beans 5 mins before the end of the cooking time.
- Meanwhile, heat the oil in a frying pan, add the garlic and anchovies, and fry gently for a couple of mins, stirring to dissolve the anchovies in the oil. Add the tomatoes and cook for a few mins until softened but not pulpy.
- Drain the pasta and return to the pan, then add the tomato sauce and olives. Flake in the tuna and add the lemon juice and basil. Heat through and serve.
Nutrition Facts : Calories 504 calories, Fat 15 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 70 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 24 grams protein, Sodium 1.7 milligram of sodium
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