RAVIOLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Make the dough: In a small saucepan over high heat, bring the water and 1/4 teaspoon salt to a simmer. Place the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Pour the mixture onto a lightly floured surface and continue to work and knead the dough for about 5 minutes, or until smooth. Wrap the dough in plastic wrap and allow to rest for at least 10 minutes at room temperature.
- Meanwhile, make the filling: In a medium bowl, mix together the ricotta, caciotta, Parmigiano, oregano, egg and salt.
- Make the sauce: Heat a saucepan over medium heat. Add the olive oil and garlic and cook for 2 minutes, or until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil sprigs and cheese rind. Season with the salt. Simmer, stirring often, for about 12 minutes, or until the sauce is slightly thickened. Remove and discard the basil and cheese rind.
- Bring a large pot of water to a boil. Season with salt. On a lightly floured surface, roll the pasta dough into a large rectangle (6 by 36 inches), about 1/8 inch thick. Place little mounds, about 2 teaspoons each, of the filling about an inch apart down the long edge of the rectangle closest to you. Fold the dough over the filling and gently press around the filling, sealing the dough. Using a small glass or a cookie cutter about 2 1/2 inches round, cut out the ravioli, keeping the folded edge intact. Remove any scrap dough and repeat. You should have about 30 ravioli.
- In batches, add the ravioli to the boiling water. Simmer for about 3 minutes, or until they float and are cooked through. Remove with a spider or slotted spoon. To serve, place spoonfuls of sauce in the center of a platter and position the ravioli on top. Sprinkle with grated Parmigiano and garnish with torn basil.
PASTA CAPRESE
Provided by Food Network
Time 45m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Whisk the olive oil, lemon juice, shallot and garlic in a large bowl. Season with salt and pepper. Add sugar, if desired (depending on the sweetness of your tomatoes). Add the tomatoes and gently toss. Marinate at room temperature, about 15 minutes.
- Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain in a colander and run under cold water to stop the cooking.
- Add the pasta and mozzarella to the tomato mixture and toss. Stir in the basil and lemon zest, and season with salt and pepper. Refrigerate, tossing occasionally, until serving.
RAVIOLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the dough: In a small saucepan, over high heat, bring the water and salt to a simmer. Put the flour in a medium bowl. Pour the hot water over the flour and stir with a rubber spatula or wooden spoon to bring it together into a shaggy dough. Transfer the mixture onto a lightly floured surface and continue to work and knead the dough until smooth, about 5 minutes. Allow to rest for at least 10 minutes at room temperature.
- Meanwhile for the filling, in a medium bowl mix together the ricotta, caciotta, Parmigiano Reggiano, oregano, egg and salt.
- For the sauce: Heat a medium saucepan over medium heat. Add the olive oil and garlic and cook, stirring, for 2 minutes until the garlic is lightly browned. Stir in the tomato puree and nestle in the basil and cheese rind. Add the salt. Simmer, stirring often, until the sauce is slightly thickened, about 12 minutes. Remove and discard the basil and cheese rind.
- Bring a large pot of water to a boil. Season with salt.
- On a lightly floured surface, roll the pasta dough into a large rectangle about 1/8-inch-thick. Place little mounds, about 2 teaspoons, of the filling about an inch apart down the edge of the rectangle closest to you. Fold the unfilled portion of the dough over the line of filling and gently press down around all the filling to seal the dough. Using a small 2 1/2-inch round cookie cutter or drinking glass, cut out the ravioli. Remove any scrap dough from the top and repeat the process. You should end up with around 30 ravioli. In batches, add the ravioli to the boiling water and simmer until they float and are cooked through, about 3 minutes. Remove with a spider or slotted spoon.
- To serve, place a spoonful of sauce in the center of the plate and position the ravioli around it. Sprinkle with more Parmigiano Reggiano and garnish with a few leaves of basil.
SPAGHETTI ALLA CAPRESE
Provided by Food Network
Time 26m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce. Mix the tomatoes and mozzarella in a large bowl. Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
- When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water. Mix well, and serve immediately.
ONE-POT CAPRESE PASTA
This dish tastes just like your favorite summer salad, only heartier. If you haven't tried a one-pot pasta yet, do: It's a great timesaving trick. Place all the ingredients in the pot together, add enough water and simmer. The noodles and sauce cook together, which means this dinner is ready in just 15 minutes. Stirring in the fresh mozzarella after the pasta has finished cooking creates an almost instant cream sauce, coating each noodle with a hint of cheese.
Provided by Food Network
Categories main-dish
Time 25m
Yield 5 servings
Number Of Ingredients 11
Steps:
- Place the tomatoes, spaghetti, water, garlic, red pepper flakes, oregano and oil in a stockpot and bring to a boil. Reduce heat and simmer for 10 to 12 minutes, until the pasta is al dente, stirring occasionally.
- Once the pasta is cooked, remove the pot from heat and stir in the basil, mozzarella and salt and pepper to taste. Serve with Parmesan if using.
FUSILLI ALLA CAPRESE
Provided by Giada De Laurentiis
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1/2 cup of the cooking liquid.
- In a medium skillet heat the olive oil over medium heat. Add the garlic and saute until fragrant, about 2 minutes. Add the tomatoes, salt, and pepper. As the tomatoes cook and soften, smash them with a fork. Continue to cook until the tomatoes make a chunky style sauce, about 4 minutes. Transfer the tomato sauce to the bowl with the pasta. Toss to combine. Add the basil leaves and mozzarella. Stir to combine. Add the reserved pasta water, 1/4 cup at a time, until the pasta is moist. Serve.
SPAGHETTI ALLA CAPRESE
A simple, fast and delicious recipe from David Rocco. Great in the summer when tomatoes are in season.
Provided by FeelinYummy
Categories One Dish Meal
Time 20m
Yield 4 , 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook the spaghetti in salted boiling water until al dente, about 6 minutes. While the spaghetti is cooking, begin to make the sauce.
- Mix the tomatoes and mozzarella in a large bowl.
- Add the best available extra-virgin olive oil, oregano, basil leaves, and salt, to taste.
- When the spaghetti is ready, remove it from the water and add it to the bowl with approximately 1/2 cup of pasta water.
- Mix well, and serve immediately.
Nutrition Facts : Calories 1014.4, Fat 54.2, SaturatedFat 19, Cholesterol 89.6, Sodium 720.4, Carbohydrate 90.3, Fiber 4.6, Sugar 4.8, Protein 40.6
CAPRESE-STYLE SPAGHETTI (SPAGHETTI ALLA CAPRESE)
Make and share this Caprese-Style Spaghetti (Spaghetti Alla Caprese) recipe from Food.com.
Provided by Pineapple
Categories Spaghetti
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- BRING a large pot of water to a boil.
- HEAT oil in skillet over medium heat. Add garlic and red pepper flakes; stir for 1 to 2 minutes. ADD tomatoes and seasoning; reduce heat to low. Cook for 5 minutes, stirring occasionally.
- COOK pasta according to package directions; drain and return to pot.
- ADD hot pasta to skillet mixture. Add cheese; stir until slightly melted. Transfer to serving platter. Garnish with oregano leaves.
- Tip: Substitute shredded mozzarella cheese for buffalo mozzarella. Substitute dried oregano for fresh.
ALFREDO RESTAURANT'S TAGLIATELLE ALLA CAPRESE
Provided by Craig Claiborne
Categories dinner, main course
Time 20m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Bring 3 quarts of water to boil to cook pasta. Add salt to taste.
- Heat oil and butter in skillet and add shallots and scallions. Cook briefly, stirring, until wilted. Add tomatoes and cook, stirring, about 3 minutes.
- Add vodka and ignite it. Add basil, peppercorns and broth and let simmer 5 minutes.
- Meanwhile, add pasta to boiling water and cook 5 minutes or longer to desired doneness. Drain.
- Add pasta to sauce. Stir in egg yolks and 1/4 cup cheese, tossing pasta in sauce. Let sauce barely simmer until thickened; do not boil or the sauce might curdle. Stir in parsley and serve with additional freshly grated Parmesan.
Nutrition Facts : @context http, Calories 513, UnsaturatedFat 7 grams, Carbohydrate 69 grams, Fat 15 grams, Fiber 4 grams, Protein 16 grams, SaturatedFat 7 grams, Sodium 2185 milligrams, Sugar 5 grams, TransFat 0 grams
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- In a large frying pan on medium heat, add oil, onion, garlic, spices and tomatoes, fry until soft and lightly browned.
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- Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, until al dente. Drain the pasta, reserving 1/2 cup of the cooking liquid.
- In a large skillet, heat the olive oil over medium heat. Add the garlic and sauté until fragrant, 1 to 2 minutes; do not burn. Add the tomatoes, salt, and pepper and increase the heat to medium-high. Cook, stirring occasionally, until the tomatoes start to soften and burst, 4 to 5 minutes. Using a fork, smash the tomatoes into a chunky sauce. Add the drained fusilli to the pan and toss to combine. Right before serving, toss in the basil and mozzarella pearls. (It's important to do this at the last minute so the cheese doesn't melt too much.) Taste and adjust seasoning, adding the reserved pasta water little by little if the pasta seems dry. Spoon into bowls and serve.
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