Pasta and Vegan Recipes

Pasta invokes a visually stunning, palate-tantalizing look. It is also made with a technique that facilitates the pliability of the dough, thus resulting in many diverse shapes (e.g., ziti, spaghetti, and ravioli) that truly distinguish “pasta.” For many years, we have lusted after these beautiful culinary delights, as they are wonderfully gratifying and graceful in composition. If you’re having a dinner with someone that does not eat meat, try these wonderful vegan recipes—they’re guaranteed to look stunning and taste delicious. For numerous generations, pasta has been an essential aspect of family traditions, from weeknight meals to holiday feasts. Make a scrumptious pasta dish tonight and create a tradition that will last for many years to come.

Pasta is a Essential Aspect of Family Traditions

There is nothing “ordinary” about pasta. It is attractive and it can be designed in many different ways, including triangular, round, rectangular, flecked, striped, and marbled, just to name a few.

Since fresh pasta is prepared from eggs, it must be used within a few days. Fresh pasta cooks in a fraction of the time instructed for dry pasta. Henceforth, it is listed as a fundamental pasta recipe, shadowed by a few modest variations.

Florida-Tomato-Linguine-Saute_recipe

Fresh Pasta Dough

Yields two servings.
If you discover that you take pleasure in making your own pasta from scratch, you may want to purchase a pasta press or machine. This will enable you to make many varieties of fresh pasta quickly and easily.

  • 2 cups SEMOLINA or ALL-PURPOSE FLOUR
  • ⅓ cup plus 2 teaspoons WATER
  • 2 large EGGS, room temperature
  • 2 teaspoons VEGETABLE OIL
  • ½ teaspoon SALT

Place the flour in a mound on a large, floured surface.

Make a well in the center. Add the water and salt. Using a fork, gently start to work the flour into the liquid. Continue until the dough becomes sticky and difficult to work with, with the fork. Use your hands to form the rough dough into a ball. Let the dough rest for ten minutes. Next, knead the dough until it is smooth and elastic (about ten minutes). Divide the dough into three or four balls, cover them, and allow them to rest for forty-five minutes out of drafts.

After the dough has rested, dust the work area with flour. Remove the dough from the mixing bowl and place on the work area. Start to flatten it out with a rolling pin. Flip the dough over occasionally while rolling, and frequently dust your work surface with flour. Continue rolling the dough until it is of ⅛-inch thickness (or thinner). Spread the sheet of dough onto a clean surface to dry. After drying, use a sharp knife or pasta cutter to cut it into strips (or whatever shape you desire).

Fresh Pasta: It’s easier than you think! Twirling fresh, homemade pasta around your fork and savoring each light, tender strand between your teeth is truly one of the life’s simple pleasures.

Secret Tips for Cooking Pasta

The secret to cooking pasta is to use enough water and make sure it is kept on a rolling boil throughout the entire cooking process. Each pound of pasta requires six quarts of water, one-teaspoon salt, and one tablespoon of vegetable oil, and yields four servings. Time the cooking of the pasta so that it is finished when needed. The regular serving of pasta is four ounces of dry pasta per person. However, a two-ounce serving is recommended for those who are trying to maintain or lose weight.

  1. To cook the pasta, bring the water, salt, and oil to a rolling boil in a large pot with a lid. The oil prevents the pasta from sticking together. Add one pound of pasta all at once. Cook the fresh pasta, uncovered, for about four minutes. Remove a small piece of the pasta near the end of the cooking time, and taste it to determine whether it is fully cooked or not. Most people prefer pasta cooked al dente—tender but firm—but this preference varies. Stir occasionally to prevent the pasta from sticking to the bottom of the pot while boiling.

Shaping Pasta Dough

There is a vast array of ready-to-use, pasta-forming equipment at specialty gourmet shops. If you have a pasta press, follow the manufacturer’s instructions regarding the shaping of the dough. Alternatively, you can roll the dough and cut it by hand. However, you can prepare many varieties of pasta using minimal cooking utensils.

  1. To create fettuccine and noodles, roll out the dough and allow it to sit for ten minutes. Then, cut it into quarter-inch strips. Shake the strands to separate them. For thin noodles, cut the dough into two-inch strips. To create linguine, let it stand, then cut into ⅛-inch slices. Again, shake the strands to separate them.
  2. To create bow ties (also called “farfalle”); cut the dough into 2” x 1” rectangles. Then, pinch the centers to form bow tie shapes. For ravioli, follow the instructions as listed in the recipe. Voila! You are now a pasta artist.

Jumbo Eggplant Ravioli with a Fire-Roasted Red and Yellow Coulis

Yields two servings.
This recipe bestows upon you an innovative, informal method of presenting a large ravioli that is cooked right on your grill. It is easy and delicious, and remarkably transforms the traditional version ravioli into a light, crispy dish. Jumbo size ravioli are the key to this dish. Making ravioli is a magnificent art form.

  • ⅓ cup FIRE-ROASTED RED and YELLOW COULIS
  • 10 ounces FRESH PASTA DOUGH
  • 2 slices EGGPLANT, grilled
  • ¼ cup RICOTTA CHEESE
  • 1 medium EGG WASH
  • ¼ cup EXTRA VIRGIN OLIVE OIL
  • ¼ tablespoon FRESH GARLIC, minced
  • ¼ cup FRESH BASIL, chopped
  • 2 sprigs FRESH BASIL, garnish

Prepare the red and yellow bell pepper coulis. While roasting the peppers, grill or roast the slices of eggplant.

Preparing grilled eggplant ravioli: By hand or using a pasta machine, roll the dough into four even squares of ⅛-inch thickness. On two squares, place the grilled eggplant; layer with two tablespoons of ricotta cheese. Rub the edges of the pasta with the egg wash. Carefully place the other half of the pasta sheets on top. Using your fingers, press around each mound of filling. With the tip of a fork, carefully seal the edges of the ravioli.

Place the ravioli on a lightly floured cloth towel, allowing it to dry for about one hour before cooking. In a large pot, bring water to a rolling boil. Add the ravioli one at a time, cooking until the edges are tender (about five minutes). Remove them with a slotted spoon. Warm up the grill to a moderate heat. When the grill is hot, spray with pam spray and grill each eggplant ravioli on each side for one minute. Sprinkle them with garlic and basil while cooking.

Remove the raviolis and place them on plates. Serve with red pepper coulis on one side and yellow pepper coulis on other side. Embellish the dish and serve it. Serve with side dish accompaniments. Snuggle up with your lover and enjoy your delicious grilled ravioli meal.

Note: Judge the initial sear marks to get an indication of how hot you are cooking. If the sear marks are dark or black after the first flip, the temperature is too hot—turn down the heat of the burners.

Fire-Roasted Red and Yellow Coulis

Yields two-thirds of a cup of each coulis.
A coulis (pronounced “koo-lee”) is a wonderfully simple sauce made of puréed vegetables or fruits. Sweet peppers are members of the bell pepper family. In this recipe, you will use both red and yellow bell peppers to prepare a sweet pepper coulis.

  • ½ each FIRE-ROASTED RED and YELLOW BELL PEPPER
  • ½ tablespoon SHALLOTS, minced
  • 2 tablespoons RED WINE VINEGAR
  • ¼ cup DRY WHITE WINE
  • ¼ cup HEAVY WHIPPING CREAM
  • ½ cup VELOUTÉ SAUCE (stock)
  • SALT and WHITE PEPPER, to taste

Preparing Fire-Roasted Red and Yellow Coulis: In a medium-sized sauté pan over moderate heat, add the shallots, vinegar, and white wine; reduce to about one tablespoon in total. Add the heavy cream and reduce in half. Finally, add the velouté and simmer for two minutes.

Place half of the sauce mixture into a blender. Add the fire-roasted red pepper and purée for about ten seconds. Place in a small pan to keep warm. Wash the blender and repeat the process with the yellow pepper. If the sauces are thin, reduce them separately, in a saucepan over moderate heat, until they thicken.

Sinful Stuffed Broccoli Rolls with Trio and Basil

Yields two servings.
There’s no taste like homemade pasta! You’ll love how a simple concordance of egg, salt, flour, and water yields deliciously tender pasta that may be used immediately. Hint: let the pasta sheet dry for twenty minutes before cutting. Use the sauces for painting the plate, while creating this colorful anddelightful dish.

  • Homemade Broccoli Pasta
  • 10 ounces FROZEN BROCCOLI, cooked and chopped
  • 1 large EGG
  • 2-½ cups ALL-PURPOSE or UNBLEACHED FLOUR
  • 3 tablespoons EXTRA VIRGIN OLIVE OIL
  • 2 tablespoons EXTRA VIRGIN OLIVE OIL
  • 1 tablespoon FRESH GARLIC, minced
  • 1 small CARROT, julienned (See “Proper Chopping”)
  • 1 small ZUCCHINI, julienned
  • 2 small YELLOW SQUASH, julienned
  • ¼ cup FRESH BASIL, chopped
  • SALT and WHITE PEPPER, to taste
  • 2 cups TOMATO-BASIL SAUCE
  • 1 cup SWISS and PARMESAN MORNAY SAUCE
  • 2 sprigs FRESH BASIL, garnish

Preparing Homemade Broccoli Pasta: Drain the broccoli, retaining the purée. Put one large egg, at room temperature, into a blender. Add the flour and the broccoli purée. Add salt. Continue the process according to the instructions listed under “Fresh Pasta Dough”. Roll out the broccoli pasta dough, using your hands or a pasta machine, until it reaches a ⅛-inch thickness. Cut the dough into four 6” x 5” rectangles. Let them dry for twenty minutes. Bring the water and salt to a rolling boil in a large pot. Drop the pasta rectangles, one at a time, into boiling water. Cook for approximately four minutes.

Carefully remove the pasta with a slotted spoon. Drain thoroughly on cloth towels. Place to the side. In a sauté pan, heat the extra virgin olive oil over moderate heat. Next, add the garlic, trio of vegetables, and basil, and sauté for four to six minutes, stirring constantly. Adjust the flavor with salt and white pepper. Remove the vegetables from the stove and mix them with half a cup of the Swiss and Parmesan Mornay sauce.

Take each rectangle, lay them out flat, and place the cooked vegetables onto each pasta rectangle. Roll the pasta in a jellyroll-like manner. Secure each roll with two toothpicks. Place the pasta rolls on a baking pan coated with excess oil and cover. Bake in an oven, preheated to 350°F., for five to seven minutes or until hot. Remove and, using a spatula, carefully place two rolls onto each plate.

Spread the tomato basil sauce on the sides and dribble with the Swiss and Parmesan Mornay sauce. Embellish the dish and serve it. Snuggle up with your lover and enjoy your delicious meal.

Bow Tie Pasta with Broccoli, Pine Nuts and Sun Dried Tomatoes

Yields two servings.
Some pasta dishes may seem to be too fancy for everyday use, but they can actually be quick and easy to prepare, relying on simple ingredients with bold flavors. This particular dish is vibrant, colorful, and absolutely delicious. Sun-dried tomatoes and broccoli are combined to produce an intense flavor.

  • 8 ounces BOW TIE PASTA
  • ½ head BROCCOLI FLORETS, uncooked
  • ¼ cup ROASTED GARLIC CLOVES
  • 2 tablespoons PINE NUTS
  • ¼ medium ONION, chopped
  • 8 medium SUN-DRIED TOMATOES, julienned
  • ⅓ cup EXTRA VIRGIN OLIVE OIL
  • 1 medium VINE-RIPENED TOMATO (See “Concassée”)
  • ¼ cup FRESH BASIL, chopped
  • SALT and WHITE PEPPER, to taste
  • 2 sprigs FRESH BASIL, garnish

Prepare the bow tie pasta using the instructions listed under “Fresh Pasta Dough”. Next, shape the bow ties using the instructions listed under “Shaping Pasta Dough”. When you’re finished, precook the pasta.

Roast and peel the garlic, leaving the cloves whole. Cook, peel, and dice the tomato, using the instructions listed under “Concassée: Using a Vine-Ripened Tomato”. Set to the side for later use. Prepare the sun-dried tomatoes for use; follow the directions on their packaging (if they’re dry, soak them in hot water for thirty minutes before cutting). Cut them into julienne strips.

Add extra virgin olive oil to a large sauté pan and warm it over moderate heat. Sauté the broccoli, pine nuts and onion for three minutes before adding the garlic, sun-dried tomatoes, and tomato concassée. Season the mixture with salt and white pepper, to taste. Sauté for three additional minutes, while stirring constantly. Add the bow tie pasta and chopped basil. Cook until the pasta is hot. Place even amounts of pasta and sauce in two large bowls or plates.

Embellish the dish and serve it with side dish accompaniments. Snuggle up with your lover and enjoy your delicious meal.

Crescent Vegetable Mornay in Crêpe Shells

Yields two servings.
This is a fresh, seasonal food that is expertly prepared and artistically presented in paper-thin pancakes (which have a wide variety of other uses). You can make your own shells, then stuff and roll them. Use these wonderfully versatile shells with just about any stuffing, even for dessert.

  • 4 delicious CRÊPE SHELLS
  • ½ cup FIRE-ROASTED RED PEPPERS
  • 2 tablespoons EXTRA VIRGIN OLIVE OIL
  • 1 tablespoon FRESH GARLIC, minced
  • ½ head BROCCOLI, cut into florets
  • 1 small CARROT, julienned (See  Proper Chopping)
  • ¼ head CAULIFLOWER, cut into florets
  • ½ cup DRY WHITE WINE
  • 1 cup SWISS and PARMESAN MORNAY SAUCE
  • 2 sprigs FRESH BASIL, garnish

Prepare four crêpe shells and set them to the side. In a food processor, purée the fire-roasted red pepper and set the mixture to the side for later use. Heat the extra virgin olive oil in a large sauté pan over moderate heat. Add the garlic, broccoli, carrots, and cauliflower. Cook for three to four minutes. Next, add the white wine and simmer until it is reduced and almost gone. Add ¾ of the Swiss and Parmesan Mornay sauce to the vegetables and simmer until the vegetables are soft. Set the remaining sauce on a burner, set to a low temperature, to keep warm.

To serve, place one crêpe shell on a serving plate and place one quarter of the vegetable-Mornay mix on one side. Fold the shell like a taco. Place the second crêpe shell on the plate and fill it. Repeat again on second plate. Pour remaining Mornay sauce on half of each crêpe.

Place red pepper purée on other half of crêpe. Embellish and serve with side dish accompaniments. Snuggle up and enjoy.

Delicious Crêpe Shells

Yields four crêpes.
You can make delicious crêpes for appetizers, entries, desserts, or soft shell tacos. This is a simple but delicious crêpe batter that can be created in minutes.

  • 1 cup ALL-PURPOSE FLOUR
  • 2 large EGGS
  • ¼ cup MILK
  • ¼ cup WATER
  • ¼ teaspoon SALT
  • 2 tablespoons BUTTER, melted

Whisk the flour and the eggs together in a large mixing bowl. Slowly stir in the milk and the water. Add the salt and butter, and beat the mixture until it is smooth.

Place a nonstick griddle or frying pan over medium heat. Give it a very light spray of cooking oil. Drop the crêpe mixture onto the heated surface. Use approximately ¼ cup of batter for each crêpe. Tilt the pan with a circular motion so that the batter coats the surface evenly. “Thin is in,” when it comes to the thickness of the layer of batter.

Cook each side until it is of a golden-brown color. Gently remove the crêpes and place them on a plate. Place waxed paper between each cooked crêpe to prevent them from sticking.

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