Best Filomenas Pasta Fresca Recipes

DELICATE CHEESE RAVIOLI ALA FILOMENA (AND BAKED VERSION, TOO!)

Steps:

• Mix filling ingredients and refrigerate until you need to fill your pasta.
• Roll your pasta dough into two long strips as thin as possible. Make sure you flour your board well.
• With a small cookie scoop make twenty mounds of filling on one strip (or twenty four depending on your ravioli cutter size - I get 22 about 2 1/2 inches around with my cutter. You can see the pictures.
• Put the second strip of pasta on top of the filled pasta (I fill half of one strip and fold the other half on top of it to save space on my counter - I think it's easier to do two strips, but I have a short space to work in).
• Starting from the center of the pasta strip, press as much air as you can out of the filling towards the end and sides of the dough. Cut the ravioli with a well floured 2 1/2" cutter making sure to press hard so you seal the edges. If you want, you can egg wash the pasta strips to make sure they stick. I don't but some people do.
• Let them dry on a well-floured board for at least 30 minutes. In a huge skillet bring well-salted water to the boil and add about a tablespoon of oil to it to prevent boil-overs.
• Put the ravioli in the water and reduce the heat so it barely boils or you may explode the ravioli. Cook until desired tenderness - my pasta is thin and the ravioli cook in 7 minutes. Use a wire or slotted spoon to remove the ravioli rather than pouring them into a colander since this will break them. They are very delicate.
• Sauce with Recipe #rz.279041 and serve, Garnish with basil. Usually 5 for a main dish and 2 or three for a starter. If you want baked ravioli just put sauce in your casserole, then the cooked ravioli, sauce the tops a little, add mozzarella shreds and bake them until the mozzarella is all melty and lovely. Top with a little Parmesan and some fresh chopped basil or parsley and serve.
• Take your deformed ravioli and cook to get your time down pat. Also, if you have air in the ravioli it will probably explode so poke a toothpick in the top center so the air has an escape route.
• OR you can freeze your ravioli in a single layer before cooking. Just put them on a tray that is well floured and freeze them hard. Store in a flat container - not a freezer bag. Make sure you cover them tightly. Use within a month or so.

PASTA FRESCA

Steps:

• Put a large pot of water on the boil for the pasta.
• Put aside 1 cup of the tomatoes and a couple of basil leaves.
• Puree the rest of the tomatoes, basil, garlic and olive oil in a blender until smooth.
• Season.
• When the pasta water is boiling, stir in the pasta and cook until al dente[approx 10 minutes].
• In the meantime cut the reserved basil into thin strips.
• Drain the cooked pasta and toss it immediately with the mozzarella.
• Add the sauce and mix well.
• Top with the reserved tomatoes and basil.
• Serve immediately.

NOODLES & CO. PASTA FRESCA

Steps:

• Sauté Instructions:
• In a very hot sauté pan, add: extra virgin olive oil, pre-cooked farfalle (bow-tie pasta), roma tomatoes, diced red onions, kosher salt & cracked pepper.
• Sear noodles, stirring occasionally until steaming hot.
• Add: baby fresh spinach, 1 oz. fresca sauce.
• Toss to combine, serve with freshly shaved parmesan cheese.
• FRESCA SAUCE: (for 15 servings) 1/4 cup fresh garlic, 2 teaspoons kosher salt, 1/4 cup balsamic vinegar, 1/4 cup sweet white wine, 1 cup extra virgin olive oil.

CAJUN PASTA FRESCA

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil. Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork. Stir in parsley, reduce heat and simmer 5 minutes more.
• Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.

CAJUN PASTA FRESCA

Steps:

• Bring a large pot of salted water to a boil.
• Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While the pasta water is boiling, in a large skillet over medium heat, briefly saute garlic in oil.
• Stir in tomatoes and their juice and sprinkle with salt. When tomatoes are bubbly, mash slightly with a fork.
• Stir in parsley, reduce heat and simmer 5 minutes more.
• Toss hot pasta with tomato sauce, Cajun seasoning, mozzarella and Parmesan.