Closet Cooking is the first co-host of Presto Pasta Nights, which started in March 2007 by Ruth, of Once Upon a Feast. I leafed through the Essential Pasta Cookbook (German edition) and adapted the recipe on page 227 for my new ravioli maker and prepared

Homemade Mushroom Ravioli

just for son no. 2 and me. He liked it and me too.

A similiar recipe you find here, I made mine by guess and buy gosh. I filled the homemade pasta dough with sautéed and seasoned mushrooms. The remaining mushrooms I added to chopped hazelnuts and some left over cream.

I have to admit, I use these containers* for years, a shelf in the cellar is full of this stuff for freezing* and refrigerating*. The stuff is great, but I am afraid to buy more, because of my husband’s behavior. T***ware and men don’t agree. But I had to have the ravioli maker *. As I promised, I didn’t go to a party. I ordered it through my work-mate. I had some some pasta dough in the fridge from the lasagne. When I came home, I went straight into the kitchen, mixed together ricotta cheese parmesan cheese, egg yolks and basil pesto and rolled out the pasta. Than I followed the instructions for the T***-tool and served

Homemade Ravioli with Basil Ricotta Filling

My husband’s comment: That was quick, you should do more ravioli. The first time he agreed with plastic from here.

Recipe in German

* = Affilate-Link to Amazon

 
 
This is the third English entry in a row this week. Don’t worry this is still a German blog, but I don’t want to miss Ruth’s Pasta Night this week. The boys claimed their right of one pasta dish a week and I prepared
 
 
 

Chicken & broad bean tagliatelle

Meanwhile my sons share my liking for broad beans!

 
 
You can’t say, that I stopped making pasta dishes since my last contibution to PPN, but they didn’t find the way in my blog. This week I used my slow cooker to prepare the lunch. While I made a road test to find the right used beamer as the family car the

Creamy Tortellini Soup

cooked alone. I just had to add the tortellini just in time and to wait for the boys. Even the boy who doesn’t care for spinach liked it.

-=========	REZKONV-Recipe – RezkonvSuite v1.4
Title:	Creamy Tortellini Soup
Categories:	Crockpot, Slowcooker, Soup
Yield:	1 Recipe

Ingredients

1			1.8-ounce envelope white sauce mix *
4	cups		Water
437	grams		Can vegetable broth
105	grams		Sliced fresh mushrooms
115	grams		Chopped onion
3	cloves		Garlic, minced
1/2	teasp.		Dried basil, crushed
1/4	teasp.		Salt
1/4	teasp.		Dried oregano, crushed
1/8	teasp.		Cayenne pepper
225	grams		Package dried cheese tortellini
			— (about 2 cups)
340	grams		Package evaporated milk
180	grams		Fresh baby spinach leaves or torn spinach
			Ground black pepper (optional)
			Finely shredded Parmesan cheese (optional)

Source

www.bhg.com/recipes/recipedetail.jsp?recipeId=R112816

	Edited *RK* 04/13/2008 by
	Ulrike Westphal

Directions

1. Place dry white sauce mix in a 3-1/2- or 4-quart slow cooker. Gradually add the water to the white sauce mix, stirring until smooth. Stir in broth, mushrooms, onion, garlic, basil, salt, oregano, and cayenne pepper.

2. Cover and cook on low-heat setting for 5 to 6 hours or on highheat setting for 2-1/2 to 3 hours.

3. Stir in dried tortellini. Cover and cook on low-heat setting for 1 hour more or high-heat setting for 45 minutes more.

4. Stir in evaporated milk and fresh spinach. If desired, sprinkle individual servings with black pepper and Parmesan cheese. Makes 4 servings.

: Prep: 20 minutes
: Cook: 5 to 6 hours (low), plus 1 hour, or 2 1/2 to 3 hours (high), plus 45 minutes

* 1 Tbsp butter or margarine 1 Tbsp all-purpose flour 1/8 tsp salt Dash pepper 3/4 cup milk

Follow the rest of the recipe for the soup as directed. The only thing that I changed aside from making the white sauce from scratch (which was not hard at all).

=====

 
 
My husband complained to me, that I never made fresh pasta for him. I have to admit, he’s right, because normally I cook no pasta on weekends. But especially for him my pasta making son and I prepared yesterday

Spaghetti all’arrabiata

All’arrabbiata means „angry style“, and it’s named as such due to the heat of the peppers. This spicy Italian pasta sauce is characterized by the use of simple, but fresh, ingredients, the sauce always features tomatoes and hot chili peppers. Other common inclusions are garlic, fresh herbs, olive oil and sometimes a little bit of meat or some olives for additional flavor and texture.

Arrabbiata Sauce
2 tablespoons olive oil
80 grams pancetta, thinly sliced and diced
1 onion chopped
2 tsp crushed red pepper flakes
2 garlic cloves, minced
1 can chopped tomatoes

Heat the oil in a medium saucepan over medium heat, then add in the pancetta and saute for about 5 minutes or until golden. Add in the red pepper flakes and the garlic, and saute for 1 minute. Add in tomatoes, bring to a boil and reduce heat to low, stirring often, until ready to serve.

This is my entry for Ruth’s Presto Pasta Nights this week. The last week I missed to translate my Gnocchi for this great event