PASTA PURSES
Pesto-dipped tortelloni or mini ravioli make an unexpectedly delicious option in the cocktail party spread.
Categories cocktail party appetizer recipes cocktail party food pesto pasta purses ravioli tortellini
Time 10m
Yield 1
Number Of Ingredients 4
Steps:
- Cook purchased pasta purses (Borsetti), tortelloni, or mini ravioli according to package directions. Arrange on a large platter on top of room-temperature pesto sauce. Garnish with small basil leaves and grated cheese.
BEGGARS' PURSES
Provided by Melissa Roberts
Categories Shellfish Appetizer Dinner Pan-Fry Chive Sour Cream Gourmet Sugar Conscious Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 (First course) servings
Number Of Ingredients 11
Steps:
- Make crêpe batter:
- Melt butter in a 10-inch nonstick skillet over medium heat and set aside 2 tablespoons for cooking crêpes. Continue to cook butter remaining in skillet until it has a nutty fragrance and is golden brown, about 2 minutes. Blend brown butter with remaining crêpeingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blend brown butter with remaining crêpe ingredients, except chives, in a blender until smooth. Add chives and pulse 1 or 2 times to just combine. Let batter stand 30 minutes.
- Blanch whole chives:
- Blanch chives in a small saucepan of boiling water 10 seconds. Drain and plunge into an ice bath. Pat dry.
- Make crêpes:
- Lightly brush skillet with butter, then heat over medium-high heat until hot but not smoking. Stir batter. With skillet off heat, add a scant 1/4 cup batter, tilting and rotating skillet to coat bottom. (If batter sets too fast, reduce heat slightly.) Cook until golden around edges, 15 to 30 seconds. Loosen with a heatproof plastic spatula, then flip crêpe over with your fingertips. Cook until underside is set, about 30 seconds. Slide onto a plate. Make more crêpes, brushing skillet with butter and stacking crêpes on plate.
- Assemble purses:
- Top each crêpe, browned side up, with about 1 1/2 tablespoons sour cream and 2 teaspoon caviar. Gather crêpe around filling and tie 1 or 2 blanched chives in a knot to close purse. Trim ends of chives if necessary.
GORGONZOLA PEAR PASTA
A delicious combination of the unique flavor of gorgonzola cheese and the sweetness of fresh pears. Brush the pear cubes with lemon juice to keep them from browning.
Provided by nellegirl
Categories Main Dish Recipes Pasta
Time 25m
Yield 2
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a rolling boil. Cook the penne in the boiling water, stirring occasionally, until tender yet firm to the bite, about 11 minutes; drain.
- Return the drained pasta to the pot; stir the butter, Parmesan cheese, and Gorgonzola cheese into the pasta and place over medium heat; cook until the cheese is completely melted. Pour the cream into the pasta mixture; stir. Remove from heat and fold the pear into the pasta mixture. Top with walnuts. Season with pepper to serve.
Nutrition Facts : Calories 1828.2 calories, Carbohydrate 236.7 g, Cholesterol 146.7 mg, Fat 68.6 g, Fiber 27.8 g, Protein 73.6 g, SaturatedFat 29.1 g, Sodium 711.5 mg, Sugar 16.9 g
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