BETTE'S HOMEMADE PUMPKIN RAVIOLI

Filling
¾ cup pumpkin purée
½ cup ricotta cheese
1/3 cup grated parmesan
1 egg
½ teaspoon salt
¼ teaspoon nutmeg
Dash cinnamon
Dash ginger
Dash clove
Black pepper
Handful of bread crumbs

Sage Butter Sauce
1 teaspoon cornstarch
1 tablespoon cold water
1 cup chicken broth
2 teaspoons dried sage
3 tablespoons butter, cut in pieces, melted

In a small bowl, blend cornstarch with cold water. In a small pot, heat chicken broth over high heat and cook 3 minutes, or until slightly reduced. Add dried sage and cornstarch mixture and boil for 1 minute.

Remove pan from heat and swirl in butter until melted.

Homemade Ravioli

2 cups all-purpose flour, plus more for dusting
1½ teaspoons sea salt
3 eggs, plus 1 for egg wash
2 tablespoons olive oil

In a large bowl, whisk together the flour and salt. Make a well in the center of the flour, add in the eggs all at once and mix them together well using your hands. Add the olive oil and knead the dough for 5 minutes. Form into a ball and leave in the bowl, covered with plastic wrap for 30 minutes. Take a small piece of the dough and either run it through a pasta machine a few times or use a rolling pin, using some flour and muscle to create a thin sheet. Cut circles out of the dough using a cookie cutter or a glass. Place 1 teaspoon of the pumpkin filling in the center of half of the circles and lightly brush egg wash around the edge of the circle. Place the second circle on top over the filling and use a fork to crimp the edges all around. Continue with the remaining pasta dough until all of the dough and filling have been used.

To cook the ravioli, bring a large pot of salted water to a boil, add the ravioli, and cook for 2-3 minutes (they’re done once they float to the top). Drain, toss the pumpkin ravioli with sage butter sauce, and enjoy!

 INGREDIENTS

2 1/2 lbs. Cucuzza squash

1 lb. tomatoes

red pepper flakes to taste

4 small potatoes, cubed

3 tbsp. olive oil plus extra for drizzling at the end

 1 small onion, diced

salt to taste

1/2 lb. pasta such as shells, macaroni etc.

10 fresh basil leaves chopped

Grated Pecorino or Parmigiano cheese for serving

Instructions

Prepare the Cucuzza:  

1.  Trim off both ends of the Cucuzza and use a vegetable peeler to remove the outer skin.

2.  Cut into smaller length (3 or 4 pieces depending on the length of your Cucuzza) to make it easier to handle.

3.  Cut in half and use a spoon to scrape out the seeds in the center of the squash.

4.  Cut each piece in half lengthwise and chop in half moon shaped slices.

Prepare the soup

1.  Heat olive oil in a large skillet or sauce pan.

2.  Saute onion for 3 minutes.

3.  Stir in the chopped tomatoes, red pepper flakes (if using) and a pinch of salt.  Cook stirring for 2 minutes.

4.  Add the Cucuzza, potatoes and a pinch of salt.  Cook, stirring for 3 minutes.

5.  Stir in 1 cup of water.  Bring to a boil, then lower to a simmer, cover and cook for 40 minutes or until the potatoes are fork tender.

6.  Uncover, adjust seasoning if need, and let simmer an additional 10 minutes to thicken the sauce.

7.  Meanwhile, bring a pot of water to a boil and cook the pasta until al dente.  Drain and add to the Cucuzza.

8.  Add fresh basil, drizzle with a little olive oil and serve hot with grated cheese at the table.

3 tablespoons good olive oil

1  small French bread or boule, cut into 1-inch cubes  ( 6 cups)

1 teaspoon kosher salt

2 large, ripe tomatoes, cut into i-inch cubes

1 hothouse cucumber, unpeeled, seeded, and sliced 1/2 inch thick

1 red bell pepper, seeded and cut into 1" cubes

1 yellow bell pepper, seeded and cut into 1" cubes

1/2 red onion, cut in half and thinly sliced

20 large basil leaves, coarsely chopped

3 tablespoons capers, drained

For the vinaigrette:

1 teaspoon finely minced garlic

1/2 teaspoon Dijon mustard

3 tablespoons champagne vinegar

1/2 cup good olive oil

1/2 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

Heat the oil in a large saute pan.  Add the bread and salt, cook over low to medium heat, 

tossing frequently, for 10 minutes, or until nicely browned.  Add more oil as needed. 

For the vinaigrette, whisk together the ingredients.

In a large bowl, mix the tomatoes, cucumber,  red pepper, yellow pepper, red onion, basil,

and capers.  Add the bread cubes and toss with he vinaigrette.  Season liberally with salt 

and pepper.  Serve, or allow the salad to sit for half an hour for the flavors to blend.

ENJOY!

INGREDIENTS

1 teaspoon salt

1 (12oz) box gluten-free tortiglioni pasta

2 tablespoons extra-virgin olive oil, divided

3 anchovies

1 clove garlic, crushed

2 pounds broccoli rabe, stemmed and cut into large pieces

1 1/2 cups toasted plain gluten-free breadcrumbs, divided

1 cup grated Pecorino Siciliano cheese, divided

1 tablespoon red pepper flakes

DIRECTIONS

1.  Bring a large pot of lightly salted water to a boil.  Cook tortiglioni in the boiling water,

stirring occasionally until tender but yet firm to bite, 10-12 minutes.

2.  Meanwhile, heat 1 tablespoon of oil in a sauce pan over medium-high heat.  Add anchovies and garlic.  Saute until slightly brown, 3-4 minutes, but do not overcook garlic as this will make the dish bitter.  Add broccoli rabe and stir to coat.  Alternately add half of the breadcrumbs and half of the Pecorino Siciliano, stirring constantly, adding half tablespoon of oil while mixing.

3.  Drain pasta and fold into the mixture, taking care not to break the pasta.  Fold in remaining cheese and breadcrumbs gently.  Top with remaining oil.  Transfer to serving plates and sprinkle with red pepper.

**This is a very popular winter dish in Italy.  Broccoli rabe is sauteed then tossed with anchovies, garlic, breadcrumbs and grated Pecorino Siciliano cheese.  The version was given to me by a Sicilian friend.  Enjoy with a nice hearty red wine and you'll be ready for any winter weather!  Garnish with a little more breadcrumbs and grated cheese.

Enjoy!

3 LARGE EGGPLANTS

3 EGGS

3/4 CUP MILK

3 CUPS BREAD CRUMBS

1/2 CUP VEGETABLE OIL

PREPARED TOMATO SAUCE ( 5-6 CUPS)

1 LB MOZZARELLA CHEESE. SHREDDED

1/2 CUP PARMESAN CHEESE

SALT TO TASTE

PREHEAT OVEN TO 350 F

PEEL EGGPLANT AND SLICE INTO 1/8 INCH THICK.

DIP THE SLICES INTO THE EGG AND MILK MIXTURE, THEN INTO THE BREAD CRUMBS.

IN A LARGE SKILLET, HEAT OIL UNTIL VERY HOT, ADD BREADED EGGPLANTAND FRY ON BOTH SIDES UNTIL GOLDEN BROWN.

DRAIN ON PAPER TOWLS.

IN A LARGE BAKING PAN COVER BOTTOM OF PAN WITH TOMATO SAUCE. 

THEN FOLLOW WITH A LAYER OF EGGPLANT SLICES, MOZZARELLA CHEESE, AND PARMASAN CHEESE.

REPEAT THE LAYERS ENDING WITH TOMATO SAUCE.

TOP WITH MOZZARELLA  AND PARMESAN CHEESE.

BAKE FOR APPROXIMATELY 25 MINUTES.

ENJOY!!!!!!!!!!!!!!!!!!!!!!!!!!!

• 1 LB. Brussels Sprouts-Stemmed and Shaved

• 1 medium Honeycrisp apple - peeled and cored- cut into 1⁄2 inch dice

• 1 cup extra-virgin olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

•  2   shallots-peeled and sliced

• 2 oz –small dice Locatelli pecorino Romano cheese

• 3 t apple cider vinegar

.  2 t honey

 . 1/4 cup chopped Italian parsley

Method

Heat 1⁄2 cup olive oil in fry pan.

Saute the shaved sprouts in olive oil. Add 1⁄4 teaspoon of the kosher salt and one

pinch of black pepper

Cook until crispy-Take out of pan with slotted spoon and leave in single layer on

baking sheet layered with absorbent towels

In saute pan pour small amount of oil. Add shallots - Sweat but do not brown.

Deglaze pan with vinegar and honey. Shut off heat and add apples and sprouts. Mix

quickly Take out of pan and place in bowl

Add the remaining olive oil, coarse salt and black pepper to taste. Toss in the

chopped parsley and Locatelli cheese

Mix well and Enjoy

Yields: 6

Ingredients:

2 large Russet or Idaho potatoes, cut into small chunks

5 tablespoons extra virgin olive oil

1/2 pound fresh string bean's cut into 1 inch pieces

2 cloves garlic, minced

2 cups prepared tomato sauce

1 tablespoon oregano

1 tablespoon basil, fresh or dried

salt and pepper to taste

Preparation

In a medium pot pour in cut potatoes and cover with water. On medium to high heat

boil potatoes until they are fork tender. Do not overcook! Drain the potatoes and set aside.

In a large skillet, pour in the olive oil, string beans and minced garlic and heat until the

garlic is golden brown. Add the tomato sauce, oregano, basil and salt and pepper.

Cover with lid and cook over medium heat for 15 minutes. Add potatoes and cook

uncovered for an additional 10 minutes.

Cauliflower and Cheese Casserole

1 large head cauliflower

1 pound Velveeta cheese

1/2 cup milk

1/4 cup chopped onion

1 1/2 cups Ritz crackers crumbled

1/4 cup butter, melted

Preheat oven to 375ᵒ. Rinse cauliflower and break into florets.

In a large saucepan, steam cauliflower until fork tender (do not overcook). In a small

sauce pan melt the Velveeta cheese, over low heat, then add the milk and onions and

stir until well blended.

In a large casserole dish, place some of the melted cheese on the bottom and layer with

cauliflower. Sprinkle cracker crumbs over the cauliflower then dot with butter and

repeat. Crumble additional crackers on top. Cover and bake for 20 minutes.

Ingredients

 2 heads broccoli

 1/4 cup butter, melted

 1 pound Velveeta cheese, melted

 1/2 cup milk

 1 1/2 cups Ritz crackers, crumbled

 2 tablespoons chopped onions

 3 tablespoons butter

Preparing

In a large saucepan, steam broccoli until fork tender. In small saucepan, melt the

Velveeta cheese on low heat and add milk and onions. Stir until well blended.

Preheat oven to 375°. Layer the ingredients in a large casserole, beginning with

the melted cheese, then adding the broccoli and sprinkling with the cracker

crumbs. Dot the crumb layer with butter and repeat. Sprinkle the final layer with

additional cracker crumbs. Cover and bake for 20 minutes. Uncover and let stand

in oven for an additional 5 minutes.

GABBY'S PESTO SAUCE

1 Bunch fresh Italian parsley. washed and stems removed

3 Bunches fresh basil, leaves only

1 head garlic, peeled and separated into cloves

1/2 cup olive oil

8 ounces cream cheese

1 teaspoon salt

1 teaspoon freshly grown black pepper

1/3 cup of grated Parmesan cheese

Chop the parsley, basil and garlic in a food processor fitted with the

metal blade, With the motor running, slowly add the olive oil to make

a smooth paste, about 30 seconds. Transfer the mixture into a small bowl

and set aside.

Place the cream cheese, salt ,pepper, and Parmesan in the food processor

and pulse 3 or 4 times to blend. Add 4 to 5 tablespoons of the herb-garlic

mixture and process for 2 minutes. The sauce can be thinned with a little

olive oil if necessary. Place the remaining mixture into a sealed container, 

which can be frozen or refrigerated for future use.

Toss with cooked Pasta