KATE’S RED, WHITE, AND GREEN RAVIOLI

1 20-oz. jar roasted red peppers
2 eggs
3 c. semolina flour
1 t. salt
1 T. olive oil

Spinach Filling:
2 eggs
2 c. chopped cooked spinach
1/2 c. bread crumbs
1/3 c. grated Parmesan cheese
1 clove garlic, minced
salt and pepper to taste

Lemon Cream Sauce:
1 c. heavy cream
1 T. lemon juice
2 T. minced lemon zest
1/2 t. salt

toasted pignoli for garnish

Place drained peppers in blender and puree. Lightly beat eggs. In
large mixing bowl combine semolina and salt. Mix well. Make a well in
center of flour. Add eggs, pureed peppers , and olive oil to well.
Using fingers, stir liquids slightly to mix. Then begin to mix in flour
gradually. When a soft dough has formed turn out onto a floured board
or pastry cloth. Knead 10 minutes. Form into a ball and place in a
plastic bag. Let rest for 1 hour. Divide dough into 4 pieces. Process
each piece with a pasta machine to make ravioli. Fill with spinach filling.

Spinach Filling: Beat eggs lightly. Blend remaining ingredients and
gradually add enough egg to hold ingredients together firmly.

Lemon Cream Sauce: In frying pan cook cream over medium heat until it
thickens and big shiny bubbles form. Add lemon juice, zest, and salt.
Cook 1 minutes longer.

For each serving place 4-5 ravioli on a small plate. Nap with Lemon
Cream Sauce and sprinkle with toasted pignoli.

KATE’S PASTA FIFTH AVENUE

16 oz. Pennsylvania Dutch wide egg noodles
butter
1 c. heavy cream
2 slices ginger root, crushed
1 T. minced orange zest
1 T. poppy seeds

Cook noodles as directed on package until done al dente. Drain and toss
with butter. In skillet combine cream, ginger root, and orange zest.
Bring to boil over high heat and cook until cream is reduced by half.
Remove ginger. Toss cream with buttered noodles and poppy seeds. Serve
immediately. Variation: Substitute chopped pistachios for poppy seeds.
Serves 4-6.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Kate Connally,

WHOA!!! Both recipes sound excellent.

Saved for "Fatten Up Again" season.

Thanks,

Andy

"Kate Connally" > wrote in message
...
> KATE’S RED, WHITE, AND GREEN RAVIOLI

The Italian ravioli sounds fabulous! I'd be tempted to lighten up on that
sauce though, or perhaps rather than "dumbing down" a delicious sauce (and
it *does* sound lovely), just use something much lighter. I ain't as young
as I usedta be, and it's a lot harder keeping the love handles down to a
manageable size :-)

Thanks for this recipe, Kate!
TammyM

TammyM wrote:

> I ain't as young as I usedta be, and it's a lot harder keeping the
> love handles down to a manageable size :-)

Find a man with larger hands
--
Vilco
Mai guardare Trailer park Boys senza
qualcosa da bere a portata di mano

TammyM wrote:

> "Kate Connally" > wrote in message
> ...
>
>>KATE’S RED, WHITE, AND GREEN RAVIOLI
>
>
> The Italian ravioli sounds fabulous! I'd be tempted to lighten up on that
> sauce though, or perhaps rather than "dumbing down" a delicious sauce (and
> it *does* sound lovely), just use something much lighter. I ain't as young
> as I usedta be, and it's a lot harder keeping the love handles down to a
> manageable size :-)
>
> Thanks for this recipe, Kate!
> TammyM

You're welcome, Tammy. Well, i wouldn't go so far
as to use 2% milk in the sauce but you could certainly
go with light cream or maybe even half-and-half and it
would still be good.

I always "dumb up" - if something calls for whipping
cream or light cream I go for heavy cream. ;-) I'm
bad.

Kate


--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

Andy wrote:

> Kate Connally,
>
> WHOA!!! Both recipes sound excellent.
>
> Saved for "Fatten Up Again" season.
>
> Thanks,
>
> Andy

Thanks, Andy. I developed the ravioli recipe
as an appetizer for an Italian-themed dinner
I was preparing. I don't make it often as it's
a lot of work.

The other recipe I just made up on the spur
of the moment cause I wanted to do something a
little different and was having company for dinner.
It's called "Fifth Avenue" because at the time I
lived on Fifth Avenue (in Pittsburgh, not New York).

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?