Sausage Artichoke And Roasted Red Pepper Ravioli From Hatfield Recipes

HERBY SAUSAGE AND ARTICHOKE BAKED PASTA

Steps:

• Preheat the oven to 450 degrees F. Bring a large pot of salted water to a boil.
• Heat 2 tablespoons of the oil in a medium saucepan over medium heat. Add the garlic and red pepper flakes and cook, stirring, until the garlic is golden, about 2 minutes. Add both cans of tomatoes and 1 cup of water. Increase the heat to medium-high and bring to a simmer. Reduce the heat slightly, add the basil sprigs and simmer rapidly, uncovered, until thickened, 15 to 20 minutes. Discard the basil sprigs and stir in the chopped basil and parsley. Season with salt and pepper.
• Meanwhile, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Add the sausage and cook, breaking up any clumps with a wooden spoon, until brown, about 5 minutes. Transfer the sausage to a large bowl with a slotted spoon. Add the artichokes to the skillet and cook, stirring occasionally, until hot, about 3 minutes. Add the artichokes to the bowl with the sausage.
• Cook the rigatoni in the salted boiling water until very al dente, about 2 minutes less than the package directions. Drain the pasta and add it to the bowl.
• Add the tomato sauce, half of the fontina and half of the Parmesan to the bowl and stir well to combine. Transfer the pasta to a 3- to 4-quart baking dish and top with the remaining fontina and Parmesan. Bake, uncovered, until browned, about 15 minutes. Let the pasta stand about 10 minutes before serving. Sprinkle with chopped parsley.

THREE CHEESE RED BELL PEPPER RAVIOLI

Steps:

• Preheat the oven to 300 degrees F or preheat grill over high heat.
• Toss the peppers with some oil, place on a baking sheet, and roast in the oven until blackened. Turn them over, blacken on the second side, and remove to cool. Alternatively, blacken on a grill in the same manner. Gently remove the skins and seeds; do not rinse with water. Place in a food processor bowl and pulse to puree. Scrape down sides and pulse a few more times.
• Add to the processor bowl 1 egg, 2 1/2 teaspoons olive oil, and salt; pulse to combine. Add in 12 ounces of the semolina and pulse to combine. A dough ball should start to form after 6 to 7 pulses. If the mixture is too wet, add more semolina until a dough ball forms. Process for 1 minute and turn the dough out onto a lightly semolina-floured cutting board. Sprinkle with a little more semolina and knead for 2 to 3 minutes. Wrap tightly in plastic wrap and allow to rest at room temperature for 30 to 45 minutes.
• Prepare a work area for rolling out the pasta: a large cutting board, all-purpose bench flour, large sheets of plastic wrap, dough blade or knife, small amount of water, and a pastry brush.
• Cut a 1/2-inch thick piece of the dough from the ball and shape into an oval, making sure that the dough isn't wider than the width of the pasta roller. Process through the pasta machine by folding the dough into thirds, feed through the rollers on level 1, and repeat until the dough is smooth, elastic, and in an even shape. Add more flour or a sprinkle of water, if necessary, to adjust the consistency of the dough. Continue rolling out through level 9, without folding, and cutting the sheets into 12 to 14-inch long pieces as needed. Wrap carefully and individually in plastic wrap; it's okay to layer. Repeat until the dough is used up.
• Combine the cheeses with the pepper and whisk in 2 eggs. On a clean, lightly semolina-floured surface lay out a sheet of pasta. With a round tablespoon measure, lightly press some cheese mixture into the measuring spoon and "thonk" with your finger gently onto the sheet, spacing them 1 1/2 inches apart. Lightly brush beaten eggs around the cheese. If the dough is wide enough you can fold it over the cheese, or if it's thinner in width, center the cheese spacing and add a top sheet. Start at the center and gently compress around the cheese to push out any air. Cut between the raviolis with a bench scraper, knife, or pizza cutter. Dust raviolis lightly with semolina flour and set on a cookie rack; repeat until all the raviolis have been made. Reserve the extra cheese for garnish.
• Bring a large pot of water to boil over high heat and add 1 tablespoon kosher salt. When ready, add the raviolis gently into boiling water, pressing into the water as needed, and cook for 2 to 3 minutes. Remove from the water, drain, and add to the Chardonnay Cream Sauce. Place into a serving dish and drizzle some of the Basil Oil. Sprinkle with a bit of the remaining cheese, the minced parsley, and serve immediately.
• In a small saucepan over medium-high heat, add the butter and when foamy, add the shallots and cook for 5 to 6 minutes. Add the chardonnay and the salt and pepper and bring to a boil. Allow to simmer for 10 minutes. Add the cream and combine well. Simmer, stirring occasionally, for 10 to 15 minutes; the mixture will thicken slightly. Hold warm until service. Adjust seasonings as needed.;
• Prepare an ice bath of ice and water. Bring a large pot of water to a boil over high heat, add the basil leaves, and cook for 10 seconds. Remove immediately to the ice bath. When cool, transfer to a salad spinner or strainer and remove water.
• Add the leaves and oil into a blender and pulse to puree. Scrape down the sides and pulse a few more times. Strain the mixture through 4 layers of rinsed cheesecloth into a sterile canning jar (16-ounce size is good). This process will take about an hour.
• Refrigerate unused portion for up to 1 week.

SAUSAGE, ARTICHOKE, AND ROASTED RED PEPPER RAVIOLI FROM HATFIELD®

Steps:

• Sausage Mixture: Cook sweet Italian sausage in saute pan over med-high heat until brown. Drain; set aside and cool.
• Drain canned artichokes and roasted red peppers. Chop vegetables into 1/4-inch pieces and combine with ricotta cheese and ground sausage. Season with salt, pepper, and Italian herb blend.
• Ravioli: In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
• On a lightly floured surface, knead dough for about 3 to 4 minutes. Let rest for 15-20 minutes under a mixing bowl.
• On a lightly floured surface area, divide the pasta ball into two and proceed to roll out two 1/4-inch thick sheets, one very slightly larger than the other. One sheet will be the bottom half of the ravioli, and the slightly larger sheet will be the top to ensure a proper seal.
• Place teaspoons of sausage mixture onto the smaller pasta sheet. The filling should be spaced far enough apart so that each dumpling has a clear border.
• Brush an egg wash (egg yolk or egg white mixed with a small amount of water) around the fillings to seal the two sheets of pasta together. Gently lay the top sheet of pasta over the layer covered with filling. Make sure that the two sheets match up evenly.
• To remove air bubbles, gently but firmly push the air from the edge of the filling to the edge of the pasta with your fingers. Continue pushing the air out until there is no more air trapped in the ravioli. (Trapped air will expand during cooking and can cause the ravioli to burst.)
• To create beautiful ravioli, the filling should be shaped into a uniform size. A small cookie cutter or shot glass is a good way to shape the dumplings. Place the dull side of the cookie cutter around the filling, and press down lightly. Don't cut through the pasta dough--you're just shaping the ravioli.
• To cut the raviolis, use a sharp knife. On the edges, crimp the ravioli with a fork.
• In boiling salted water, cook ravioli for 3-4 minutes, until floating.
• Serve with your favorite sauce.

SAUSAGE, ARTICHOKE AND ROASTED RED PEPPER ROTINI

Steps:

• Cook pasta according to package directions.
• Heat a large saute' pan with a light film of oil, toss in sausage, red peppers and artichokes; heat until warmed (about 1 minute).
• In the large saute'pan, toss cooked pasta with sausage, red peppers and artichokes. Add Caesar Salad dressing and milk, stirring frequently until heated through (approximately 3-5 minutes).
• Top pasta with desired amount of parmesan cheese and cracked pepper.

ITALIAN SAUSAGE WITH ARTICHOKES AND FETA

Steps:

• In a large skillet, cook sausage, onion and garlic over medium heat 6-8 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles; drain., Stir in artichoke hearts, tomato sauce, wine and Italian seasoning; heat through. Gently stir in cheese. Serve with pasta. If desired, sprinkle with parsley.Freeze option: Freeze cooled sausage mixture in freezer containers. To use, partially thaw in refrigerator overnight. Place sausage mixture in a saucepan; heat through, stirring occasionally and adding a little broth or water if necessary.

CAMPANELLE WITH SAUSAGE AND ROASTED RED PEPPERS

Steps:

• Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Place bell peppers on a baking sheet skin-side up and broil until blackened, 8 to 10 minutes. When the peppers are cool enough to handle, scrape away the blackened skins with a knife and discard. Cut the flesh into 1-inch pieces.
• Bring a large pot of lightly salted water to a boil. Cook pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and reserve 1/4 cup of the cooking water.
• Meanwhile, heat olive oil over medium-high heat and cook sausage until well browned on both sides, about 5 minutes. Add roasted red bell pepper and continue cooking for about 3 minutes. Add olives, almonds, and thyme. Cover and simmer until flavors are combined, about 5 minutes.
• Add 2 tablespoons of reserved cooking water and pasta to the sauce and season with salt and pepper. Toss until well combined, adding more cooking water if pasta seems too dry.
• Serve with freshly grated Parmesan cheese, if desired.