Pizza Today - December 2020 - 48

SAUSAGE AND CHEESE RAVIOLI
¼ 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
¼ cup mascarpone
1/3 cup grated Parmesan
Ravioli dough (recipe follows)

In a large sauté 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
½ teaspoon salt
2 eggs
½ 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
¼ 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 sauté pan set over
medium-high heat, sauté the onion in 3
tablespoons of oil until tender. Remove the
onions and set aside.
Add the remaining oil to the pan and
sauté 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 sautéed 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 ½ teaspoon salt
½ 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
¼ pound bacon, cut into strips
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 clove garlic, sliced
3 large egg yolks
½ cup freshly grated Parmesan cheese
¼ 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 sauté 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.

4 8 / P I Z Z AT O D AY. C O M / D E C E M B E R 2 0 2 0 	

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11/11/20 12:00 PM


http://www.PIZZATODAY.COM

Pizza Today - December 2020

Table of Contents for the Digital Edition of Pizza Today - December 2020

Pizza Today - December 2020
Commentary
Online Ordering
Front of House Refresh
Buying Kitchen Equipment
2021 Menu Guide
Digital
Conversation
Mike’s Monthly Tip
Man on the Street
Building Blocks
Tony’s Trending Recipe
Knead to Know
Destinations
Product Showcase
Pizza Today Yellow Pages
The Marketplace
Expo Spotlight
Pizza Today - December 2020 - CT1
Pizza Today - December 2020 - CT2
Pizza Today - December 2020 - Pizza Today - December 2020
Pizza Today - December 2020 - Cover2
Pizza Today - December 2020 - Commentary
Pizza Today - December 2020 - 4
Pizza Today - December 2020 - 5
Pizza Today - December 2020 - 6
Pizza Today - December 2020 - 7
Pizza Today - December 2020 - Digital
Pizza Today - December 2020 - 9
Pizza Today - December 2020 - Conversation
Pizza Today - December 2020 - 11
Pizza Today - December 2020 - Mike’s Monthly Tip
Pizza Today - December 2020 - 13
Pizza Today - December 2020 - Man on the Street
Pizza Today - December 2020 - 15
Pizza Today - December 2020 - Building Blocks
Pizza Today - December 2020 - 17
Pizza Today - December 2020 - Tony’s Trending Recipe
Pizza Today - December 2020 - 19
Pizza Today - December 2020 - Knead to Know
Pizza Today - December 2020 - 21
Pizza Today - December 2020 - 22
Pizza Today - December 2020 - 23
Pizza Today - December 2020 - Destinations
Pizza Today - December 2020 - 25
Pizza Today - December 2020 - Online Ordering
Pizza Today - December 2020 - 27
Pizza Today - December 2020 - 28
Pizza Today - December 2020 - 29
Pizza Today - December 2020 - Front of House Refresh
Pizza Today - December 2020 - 31
Pizza Today - December 2020 - 32
Pizza Today - December 2020 - 33
Pizza Today - December 2020 - Buying Kitchen Equipment
Pizza Today - December 2020 - 35
Pizza Today - December 2020 - 36
Pizza Today - December 2020 - 37
Pizza Today - December 2020 - 2021 Menu Guide
Pizza Today - December 2020 - 39
Pizza Today - December 2020 - 40
Pizza Today - December 2020 - 41
Pizza Today - December 2020 - 42
Pizza Today - December 2020 - 43
Pizza Today - December 2020 - 44
Pizza Today - December 2020 - 45
Pizza Today - December 2020 - 46
Pizza Today - December 2020 - 47
Pizza Today - December 2020 - 48
Pizza Today - December 2020 - 49
Pizza Today - December 2020 - Product Showcase
Pizza Today - December 2020 - 51
Pizza Today - December 2020 - Pizza Today Yellow Pages
Pizza Today - December 2020 - 53
Pizza Today - December 2020 - 54
Pizza Today - December 2020 - 55
Pizza Today - December 2020 - 56
Pizza Today - December 2020 - 57
Pizza Today - December 2020 - The Marketplace
Pizza Today - December 2020 - 59
Pizza Today - December 2020 - 60
Pizza Today - December 2020 - 61
Pizza Today - December 2020 - 62
Pizza Today - December 2020 - 63
Pizza Today - December 2020 - 64
Pizza Today - December 2020 - 65
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Pizza Today - December 2020 - Cover3
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