VT Thanksgiving: pasta

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Acorn Squash Tortellini

Fresh Pasta Dough

Herb And Walnut Ravioli

 

* Exported from MasterCook *

 

Acorn Squash Tortellini

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 74

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc. Side Dishes

 

Amount Measure Ingredient -- Preparation Method

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1 acorn squash

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cinnamon

1/4 teaspoon honey

1 recipe Fresh Pasta Dough

(see separate recipe)

 

Makes 6 servings.

 

Tortillini are circles of pasta that are filled and formed into rings.

Legend has it that this pasta shape was inspired by Venus' belly button.

Acorn squash lends this dish a distinctly American flavor--just right for

Thanksgiving.

 

Preheat oven to 400F. Slice squash in half lengthwise. Remove seeds and

strings and place squash halves, cut side down, on a lightly oiled baking

dish. Bake 45 minutes, until tender. Remove squash from oven and allow to

cool. Scoop out flesh into a bowl and discard shell. With a fork, mash

squash with nutmeg, cinnamon and honey.

 

With a pasta machine or rolling pin, roll out a sheet of pasta dough. Use

a cookie cutter or juice glass cut dough into circles about 2 1/2 inches in

diameter. Place 1/2 teaspoon of filling about 1/2 inch from the edge of

each circle. Fold each circle in half and press edges together. Pick up

circle with your index finger and thumb, holding folded edges out. Pull up

corners together around your index finger. Press corners together to seal

then flip up rim. Remove to a floured plate. Repeat with remaining dough

and filling.

 

Boil pasta in a large pot of salted water for 2 minutes. Drain and add

sauce of your choice.

 

Per serving: 310 Calories; 11g Protein; 5g fat; 60g Carbohydrate; 110mg

Cholesterol; 41mg Sodium; 2g Fiber.

 

 

 

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* Exported from MasterCook *

 

Fresh Pasta Dough

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 77

Serving Size : 6 Preparation Time :0:00

Categories : Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups unbleached white flour -- about

4 eggs

OR 1 cup egg substitute

OR 1 cup hot water

 

Makes 6 servings.

 

Making pasta dough may seem complicated, but with a little practice it's

really easy.

 

To make pasta by hand, pour flour onto a flat surface, forming a mound.

Make a well (a deep indentation) in the center. Crack eggs into well and

break up yolks with a fork. (Or pour in the egg substitute or hot water.)

With your fingers, begin drawing in a little bit of flour at a time and

mixing it with eggs or water. When mixture forms a paste, draw in all of

the flour. Mix well and begin kneading. Knead about 8 minutes, until you

have a soft, firm ball of dough. Wrap in a damp dish towel.

 

If using a food processor, insert metal blade in the food processor, pour 1

1/2 cups flour and crack 2 eggs on top. (Or start food processor and pour

in half the egg substitute or hot water through the tube.) Process until

dough forms a ball on top of the blade and cleans the side of the bowl,

about 1 minute. Then process 2 more minutes to knead it. Remove dough and

wrap in a damp dish towel. Repeat process with remaining flour and eggs

(or egg substitute and hot water).

 

To shape pasta, remove a piece of dough appropriate for the recipe you are

making (an egg-sized piece for ravioli, a larger piece for tortellini and

tortellacci). Keep remaining dough covered with dish towel. Roll out

dough with a pasta machine or rolling pin until it is almost translucent.

(Use the thinnest setting on your machine.) Cut into shapes needed for the

dish you are making and add filling if necessary. Try to use up as much of

the rolled out pasta as possible the first time. (You can collect the

trimmings and roll them again, but rolling too many times toughens the

dough.) Repeat with remaining dough.

 

To cook, bring a large pot of water to a rolling boil and add a pinch of

salt. Add fresh pasta and stir gently. It will begin bobbing to the

surface after 1 to 2 minutes, indicating that it's almost ready. Stir and

cook another 30 seconds or until it tastes done. Pasta should be served al

dente, or slightly firm. Do not let fresh pasta overcook, or it will stick

together and become sloppy.

 

NOTES : The amount of flour you will need can vary greatly, depending on

the size of your eggs, the batch your flour comes from, and even the

weather. If the dough is wet or is sticking to your hands rather than

forming a soft ball, add 1 teaspoon of flour at the time, kneading between

additions, until the dough reaches the right consistency. If the dough is

dry and crumbly, add 1 teaspoon of water at a time, kneading between

additions, until the dough reaches the right consistency.

 

If you use water instead of eggs or egg substitute, the water should be hot

from the tap, not boiling. This version is somewhat stickier than the

beaten egg or egg substitute methods, so be extra careful about flouring

the rolling pin, work surface and your hands.

 

Per serving: 248 Calories; 10g Protein; 4g Fat; 43g Carbohydrate; 100mg

Cholesterol; 36mg Sodium; 2g fiber

 

 

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* Exported from MasterCook *

 

Herb And Walnut Ravioli

 

Recipe By : Vegetarian Times Complete Thanksgiving Cookbook, page 76

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup walnuts

3 cups fresh basil -- lightly packed

3 cups fresh Italian parsley -- lightly packed

1/4 teaspoon salt -- or to taste

1 recipe Fresh Pasta Dough

(see separate recipe)

 

The filling in these ravioli is like a mild, inexpensive pesto.

 

Toast walnuts in a 350F oven for 8 minutes. Meanwhile, rinse basil and

parsley and pat dry. Discard stems and chop herbs very finely until they

almost form a paste. (This step can be done with a mortar and pestle or

food processor.) Chop nuts by hand into small crumbs and mix with herbs.

Season with salt.

 

With a pasta machine or rolling pin, roll an egg-sized ball of dough into a

rectangle or circle and cut into strips about 2 inches wide and 12 inches

long. Place one strip on a floured surface and dot it with teaspoonfuls of

filling about 1 inch apart from each other. Place a second strip of pasta

on top. Press down around the portions of filling, then cut into squares

with a knife or pastry crimper. Press edges together a second time to make

sure they stick, then remove to a floured plate. Repeat with remaining

dough and filling.

 

Boil pasta in a large pot of salted water for 2 minutes or until done.

Drain and add sauce of your choice.

 

Per serving: 393 Calories; 14g Protein; 17g Total Fat; 50g Carbohydrate;11

0mg Cholesterol; 153mg Sodium; 4g Fiber.

 

 

 

 

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