Video: Chef Dante’s no-fuss ravioli
Recipe: Ravioli Ignudi
- 2 cups ricotta
- 1 1/2 cups grated Parmigiano-Reggiano
- 2 egg yolks
- 1/8 teaspoon fresh grated nutmeg
- 1 1/2 pounds spinach
- 2 egg whites
- 1 cup flour
In a large sauce pot bring to a boil 1 gallon of water and 2 tablespoons of salt over high heat. Blanch the spinach in the boiling water for 1 minute, then drain the spinach and shock it in an ice bath. Remove the spinach from the ice and squeeze the spinach dry in a ball in your hands.
In a food processor blend the blanched dry spinach, the ricotta, Parmigiano-Reggiano, egg yolks, and nutmeg. Blend until smooth. Remove from the bowl and refrigerate for 20 minutes.
Scoop the ricotta mixture in balls the size of golf balls. Roll each ball in flour, then egg white, then flour, egg white, then flour one more time. In simmering salted water cook the balls for 4 minutes. Using a large slotted spoon carefully pull out each ball from the water one at a time and serve with your favorite pasta sauce. They are great in a brodo or chicken soup, or a simple tomato sauce.
Makes 4 servings
Recipe: Lamb spiedini
- 2 boneless lamb loins, about 1 pound
- 1 pound course sea salt
- 1 ounce fresh rosemary
- 1/2 ounce fresh sage leaves
- 1/2 ounce fresh oregano
- The zest of 2 lemons, grated
- 2 cloves of garlic, chopped
For herb salt:
Blend the rosemary, sage, oregano, lemon zest and garlic until all ingredients are finely chopped. Add the salt and blend until the salt is ground fine.
Spread the salt mixture on a tray and allow to dry in the sun for 5 hours and for a day at room temperature.
Dice the lamb loins into 1-inch cubes.
Soak wood skewers in water for at least 30 minutes or use metal skewers. Skewer the diced lamb. Season the meat with herb salt and grill on all 4 sides to your desired doneness. Drizzle with extra-virgin olive oil and a squeeze of lemon juice.
Recipe: Tomato sauce
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, sliced in half
- 6 fresh basil leaves
- 1 16-ounce can San Marzano or any good quality peeled tomatoes (passed through a food mill)
- 2 teaspoons salt
- 1 teaspoon crushed red pepper
Heat a large sauce pot over medium heat. Add the olive oil, garlic and basil. Allow to cook gently for 2 minutes, no color.
Turn the heat to medium-high heat. Add the tomatoes, salt and crushed red pepper. When the sauce comes to a boil, reduce heat to low and allow to simmer for 35 minutes.
Remove the garlic cloves. Adjust the seasoning to your liking. Set aside until ready to use.
Makes 6 to 8 servings
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An American doctor infected with Ebola in Sierra Leone last month has gone quietly home after spending six weeks at Emory University’s special biocontainment unit, the hospital said Monday.