Cook Like a Rock Star - Anne Burrell [44]
6 Add the ravioli to the boiling water and cook for 4 to 5 minutes; scoop out the ravioli and add them to the sauce. Cook the ravioli in the sauce for a couple of minutes, shaking the pan frequently, until the sauce begins to thicken and cling to the pasta. If the sauce seems too thick, add a bit more stock. Put five ravioli on each serving plate, spoon a little extra sauce and some fava beans over each, and sprinkle with Parm to serve.
This is one of my fava-rites!
Whole Wheat Pappardelle with Roasted Butternut Squash, Broccoli Rabe & Pumpkin Seeds
SERVES: 6 TO 8 • TIME: ABOUT 45 MINUTES WITH PREMADE PASTA DOUGH
This is an amazing dish because it takes everyday ingredients and joins them in a delicious and unexpected collaboration. Both the squash and the broccoli rabe have their own strong personalities—one sweet and one bitter—and each brings something to the party that would be sorely missed if one of them didn’t show up. Combined with the nutty, earthy flavor of the whole wheat pasta, this is what I call a real team effort.
MISE EN PLACE
1 butternut squash, peeled and cut into ½-inch dice
Extra virgin olive oil
Kosher salt
1 bunch of broccoli rabe, tough bottom stems removed
3 cloves garlic, smashed
Pinch of crushed red pepper
1½ cups veggie or chicken stock
1 recipe Chef Anne’s All-Purpose Pasta Dough, whole wheat variation, cut into pappardelle, or 1 pound fresh pappardelle
1 cup freshly grated Parmigiano
Big fat finishing oil
½ cup pepitas (green pumpkin seeds), toasted
1 Preheat the oven to 375°F.
2 In a large bowl, toss the butternut squash with just enough olive oil to lightly coat it and sprinkle with salt. Put the squash on a baking sheet and roast for about 20 minutes, or until soft. Reserve.
3 Bring a large pot of well-salted water to a boil. Add the broccoli rabe, give it a swish, and immediately remove it from the water; save the water to cook the pasta. When the rabe is cool enough to handle, coarsely chop it and set aside.
4 Coat a large wide saucepan generously with olive oil. Toss in the garlic and red pepper and bring to medium heat. When the garlic is golden brown and very aromatic, 2 to 3 minutes, remove it from the pan and ditch it—it has fulfilled its garlic destiny. Add the roasted squash and the stock to the pan. When the stock has reduced by about half, 5 to 6 minutes, add the broccoli rabe.
5 In the meantime, bring the broccoli rabe water back to a boil, add the pasta, and cook for 4 to 5 minutes or until tender but toothsome. Drain the pasta and add it, along with ½ cup reserved pasta cooking water, to the squash and rabe. When the pasta water has evaporated, remove the pan from the heat, add about two-thirds of the Parmigiano, and a big drizzle of the big fat finishing oil. Toss or stir vigorously to combine. Divide among serving bowls and top with more Parm and the pepitas.
Squash it!
Spinach & Ricotta Gnocchi with Fontina Fonduta
SERVES: 8 TO 10 • TIME: ABOUT 45 MINUTES, NOT INCLUDING OVERNIGHT PREPARATION OF CHEESES
These gnocchi are also called malfatti (which translates to “badly made”) or gnudi (which means “nude”) because essentially these are ravioli without the pasta—they’re naked! No matter what you call them, I ADORE these delicate little cheese dumplings. They’re little bundles of spinach and ricotta sitting on top of melted Fontina mixed with heavy cream, mascarpone, and egg yolks. A little bit of this dish goes a long way—right to my booty usually!
MISE EN PLACE
FOR THE GNOCCHI
2 pounds ricotta cheese
1 10-ounce package frozen spinach, defrosted, water squeezed out, and finely chopped
4 large eggs
2 cups freshly grated Parmigiano, plus more for sprinkling
2 or 3 grates of fresh nutmeg
Kosher salt
¼ to ½ cup all-purpose flour, plus more as needed
Semolina flour, as needed
FOR THE FONDUTA
1 pound Fontina cheese, cut into 1-inch squares
2 cups heavy cream
1 cup mascarpone
6 large egg yolks
You need to prepare the cheeses for this delicious dish overnight—so plan ahead!
FOR THE GNOCCHI
1 Wrap