I created this dish to use up what was in my fridge — so I could also call it pasta svuotafrigo. I had some leeks, left over prosciutto, and left over ricotta that all needed to be used up. I … Continue reading Pasta with Leeks, Prosciutto, and Ricotta (Trofie ai Porri, Crudo e Ricotta)
Ricotta and spinach are a classic combination in Italian cooking, especially as a stuffing for ravioli. It also works great with a ‘pink’ tomato sauce, which means a tomato sauce that is mixed with either cream or white sauce (besciamella). … Continue reading Spinach, Ricotta, and Tomato Lasagna (Lasagne di Magro)
This dish was inspired by the ravioli we had at Lo Stuzzichino during our latest vacation to Italy: ravioli filled with ricotta perfumed with lemon zest, served with vongole. Although making your own ravioli from scratch requires some practice, this … Continue reading Lemon Ricotta Ravioli with Clams (Ravioli al profumo di limone con vongole)
Salmon mousse is a festive appetizer that is delicious yet easy to prepare. The only equipment you need is an immersion blender. You can serve it in small glasses like I did here, but it is also excellent for canapés: … Continue reading Salmon Mousse (Mousse di Salmone)
Ravioli filled with spinach and ricotta is a very popular Italian dish. But on a weekday after work there is no time to make ravioli. And so I prepare this quick and easy pasta with spinach and ricotta. Fusilli is … Continue reading Fusilli Pasta with Spinach and Ricotta (Fusilli Spinaci e Ricotta)
Ravioli and all other shapes of stuffed pasta are my signature dish, so I am always excited when I see a new traditional recipe that I did not know yet. Like the savoy cabbage tortelli I saw on Simona’s blog … Continue reading Tortelli di Verza (Savoy Cabbage Tortelli)
Smoked salmon bonbons are a popular appetizer in the Netherlands, but I had never made them. It was the perfect way to serve some homemade cold smoked salmon as a good looking appetizer. The smoked salmon is stuffed with a … Continue reading Smoked Salmon and Shrimp Bonbon
Still more food from our trip to Southern Italy last September. We had dinner in Puglia at Già Sotto l’Arco, and one of the dishes there was orecchiette with a lamb ragù and cream of ricotta. The cream of ricotta … Continue reading Pasta with Sous Vide Lamb Ragù and Ricotta Cream (Orecchiette al Ragù di Agnello con Crema di Ricotta)
There are already two other recipes for lobster ravioli on this blog (here and here), but I like them so much that I couldn’t resist posting yet another variation. This is now my favorite version, as the lobster bisque that … Continue reading Lobster Ravioli (Ravioli all’Astice)
Four years ago I thought I had perfected lobster ravioli, but meanwhile I have developed an alternate version that is at least as good (and is an even better pairing with high quality oaked Chardonnay). This version has more texture … Continue reading Lobster Ravioli with Bisque Sauce (Ravioli all’Astice)
Blood oranges are in season. They have a striking color and flavor. This is a light and nutritious dessert, in which the oranges are combined with yogurt and pistachios. Instead of yogurt you could also use ricotta, or a mixture. … Continue reading Blood Orange with Yogurt or Ricotta and Pistachios
When Paola presented this savory tart on her blog she suggested to make this quickly before Spring arrives, as this leek and squash tart is more suitable for Winter. I was intrigued by the combination of leeks and squash, as … Continue reading Leek and Squash Tart
When you have guests over for dinner, you want to please and possibly even impress them (in Italy this is called fare la bella figura). Over the years you have developed some dishes that you can always rely on in such … Continue reading Ravioli with Spinach and Ricotta (Ravioli Ricotta e Spinaci)
I’ve been baking oat bran quark muffins for breakfast regularly, either with blueberries, or poppy seeds and almonds, as a high fiber, high protein, low fat, low sugar start of my day. (They happen to be gluten free too, but … Continue reading Date, Oat Bran, and Quark Muffins
There is already a recipe for smoked salmon ravioli on this blog, but that one is for hot smoked salmon. Today’s post is about cold smoked salmon. The filling is as easy as it comes: simply blend smoked salmon with … Continue reading Smoked Salmon Ravioli with Whiskey Sauce (Ravioli al Salmone Affumicato con Whiskey)
Spinach and ricotta are a classic combination in Italian cuisine, probably known best as one of the most common fillings for ravioli. I’ve made spinach risotto before, but I had never thought about risotto with ricotta and spinach. Until I … Continue reading Risotto con Spinaci e Ricotta (Spinach and Ricotta Risotto)
Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus … Continue reading White Asparagus Ravioli
Before I talk about today’s recipe, I would like to say a few words to honor Silva Rigobello, who has suddenly passed away this weekend. You can imagine this came as quite a shock after the recent passing of Richard. Even … Continue reading Greens-Ricotta Dumplings with Venison Ragù (Gnocchetti alle Erbe con Ragù di Cervo)
Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have … Continue reading No-Bake Cherry Ricotta Amaretti Tartlets
Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe … Continue reading Ravioli al Prosciutto
Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling. The candied citron, candied orange, lemon zest, orange blossom water, and … Continue reading Pastiera Napoletana
There are three things I don’t like about artichokes: (1) it is a lot of work to clean them, (2) they don’t go well with wine, and (3) you can only eat a small part of them and have to throw … Continue reading Artichoke Ravioli (Ravioli con Carciofi)
Sometimes I get a request from a reader that leads me to discovering a new dish. For instance malloreddus pasta with fennel and sausage, now one of my favorite pasta dishes. This time it was Himeros who requested my take … Continue reading Gnudi (Basil Ricotta Dumplings)
Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for … Continue reading Green Ravioli with Ham
Homemade ravioli are my specialty. I love to serve them at dinner parties and delight my guests with those parcels of delicate pasta with a scrumptious stuffing. The keys to good ravioli are to make the pasta as thin as … Continue reading Shrimp Ravioli (Ravioli ai Gamberoni)
In 2007 during our first wine discovery tour through Italy, we visited Castello di Brolio in Tuscany and had dinner at the restaurant that was part of the winery. They served a tasting menu to showcase their wines, and with … Continue reading Cheese Ravioli
Kees and I like to enjoy Spring Break in Miami Beach to enjoy some long awaited sun after the cold rainy winter with little daylight in the Netherlands. As Miami Beach is relatively close to DFW, we thought it would … Continue reading StefanGourmet & REMCooks Fusion: Ancho Chile Ravioli with Smoked Bacon and Sage
Besides albóndigas I served these stuffed tomatoes at the party. They work best with homemade or other good quality ricotta, vine-ripened tomatoes, and aged balsamic (aceto balsamico tradizionale). I’ve been serving them as hors d’oeuvres for years, and I keep … Continue reading Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic
I don’t have many leftovers, because I usually cook exact portions. Sometimes I do have leftover ingredients, and I don’t like to throw away any food. One typical leftover ingredient is the stems of chard, because the leaves are used for a recipe such as these lovely pansoti and then the stems are left. From the same pansoti I also had some leftover home made ricotta, and so I decided to turn the chard stems with ricotta into a simple but nice side dish: chard stems gratin. This was easy to prepare and quite tasty. It would be more traditional in Italy to make the gratin using a besciamella (white sauce), but ricotta keeps it slightly ligther and I had used up the milk to make the ricotta. Here’s what I did. Continue reading “Chard Stems Gratin”
In April we travelled through Sicily and I came back with a lot of ideas for Sicilian dishes to cook. Last night my parents came over for dinner, and for the first time since I can’t remember I prepared five all new dishes in a single day. All of them inspired by meals we had in the best restaurants of Sicily. My parents don’t mind being guinea pigs, and although I have thought of some improvements for the next time I make these dishes, all of them came out very tasty if I do say so myself. Since it’s been so long that I’ve blogged about dessert, I’m starting at the end.
Cassata is a traditional cake from Italy made with sweetened ricotta, marzipan, candied fruit, and sponge cake (pan di spagna). Cassata can be decorated very elaborately with different kinds of candied fruit and icing, but when we had it for dessert in restaurants in Sicily, we got a single-portion cassatina that was decorated quite simply with a few pieces of candied fruit and icing. Since I had five different dishes to prepare in a single day, I decided to go for the simple option. Perhaps I’ll do a more baroque version in winter with homemade candied fruit and homemade marzipan. Continue reading “Cassata Siciliana”
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