Pizza Today - December 2020 - 48

SAUSAGE AND CHEESE RAVIOLI
Â¼ cup olive oil
6 ounces ground sausage, partially
cooked
Salt and pepper to taste
1 (10-ounce) package frozen chopped
spinach, thawed and
	 squeezed dry
Â¼ cup mascarpone
1/3 cup grated Parmesan
Ravioli dough (recipe follows)

In a large sautÃ© pan, heat olive oil.
When almost smoking, add the sausage
and season with salt and pepper. Cook
until all the liquid has evaporated from the
sausage. Add spinach; cook for 2 minutes.
Remove from heat; pulse mixture in food
processor until you get a coarse texture.
Place in mixing bowl; stir in mascarpone
and Parmesan.
Ravioli dough:
3 cups unbleached white flour
Â½ teaspoon salt
2 eggs
Â½ cup warm water
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; let it rest for 15 minutes. Cut
dough in half; roll each half on a floured
board into a thin sheet (about 1/16- to 1/8
inch-thick).
To assemble:
Drop about 1 teaspoonful 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. Allow ravioli to dry for
one hour before cooking. Drop ravioli into
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 spider; drain well. Finish
with proprietary sauce.

CHICKEN CHEESE
STEAK SANDWICH
Â¼ cup vegetable oil
1 large yellow onion, cut into rings
36 ounces thinly sliced chicken breast
6 ounces provolone cheese, sliced
6 crusty Italian rolls
In a large skillet or sautÃ© pan set over
medium-high heat, sautÃ© the onion in 3
tablespoons of oil until tender. Remove the
onions and set aside.
Add the remaining oil to the pan and
sautÃ© the steak until it is just cooked
through. Put a slice of cheese on each roll,
then add six ounces of meat to each roll.
Top the meat with the sautÃ©ed onions.
Serve with sweet and hot peppers or fried
mushrooms.

PASQUALE'S PASTA SALAD
16 ounces spinach penne pasta
1 cup prosciutto
6 ounces black olives, pitted
1 large tomato, diced
1 large cucumber, sliced
4 ounces yellow bell pepper, diced
4 ounces red bell pepper, diced
3 ounces broccoli, chopped
3 ounces cauliflower, chopped
2 ounces red onion, chopped
12 ounces house Italian salad dressing
Fresh basil, to taste
Fresh parsley, to taste
Fresh grated pepper, to tasted
Cook pasta until al dente. Drain pasta
and give ice bath. Mix pasta, prosciutto,
olives, tomato, cucumber, bell peppers,
broccoli, cauliflower, onion and dressing
in large bowl. Divide in equal portions into
serving bowls and top with basil, parsley and pepper. Serve with warm house
bread.

TOMATO AND SPINACH PASTA
6 cups tomatoes, diced
2 teaspoons fresh garlic, minced
1 Â½ teaspoon salt
Â½ teaspoon pepper, freshly ground
1/3 cup extra virgin olive oil
1 cup fresh spinach leaves, torn
16 ounces cavatappi
3 tablespoons ricotta cheese
Combine tomatoes, garlic, salt, pepper
and olive oil and set aside while pasta
cooks. When pasta is al dente, drain and
toss with tomato/oil mixture and spinach.
After spinach starts to wilt, sprinkle with
cheese and serve.

FETTUCINI CARBONARA
Â¼ pound bacon, cut into strips
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 clove garlic, sliced
3 large egg yolks
Â½ cup freshly grated Parmesan cheese
Â¼ cup freshly grated Romano cheese
4 teaspoons freshly ground pepper
1 pound Fettucini pasta
Cut the bacon into strips. Put butter,
oil and garlic in a sautÃ© pan that is large
enough to hold all the pasta after it has
been cooked. Set the pan over medium
heat. Cook and stir the garlic until it is a
deep, golden color. Discard the garlic and
raise the heat to medium-high. Add the
bacon to the pan and fry it until it is crisps.
Turn the heat to low and keep the bacon
warm.
In a mixing bowl, lightly beat the egg
yolks with the two cheeses and half the
ground pepper. Set aside.
Cook the pasta in boiling, salted water
until al dente. Drain well. Add it to the pan
with the bacon. Next, add the egg and
cheese mixture to the pan. Toss thoroughly
to coat the pasta and heat through the
eggs. Add the remaining ground pepper.
Serve.

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