You can make this triangular shape or the traditional square ravioli.

Basic pasta Ingredients:

4 eggs

1 tsp olive oil

1 pinch salt

2 1/2- 3 cups all purpose flour

method:

1. mix eggs and oil in food processor. Add 2 cups of the flour, gradually add more until mixture resembles couscous. Add a little water if too dry.
2. Mix in bowl with your hands. Shape into balls. Knead for 5 minutes. allow dough to rest for 20 minutes. see direction for rolling with pasta machine.

Ingredients for filling:

1/4 cup cooked chopped fresh arugula (or spinach)

2 cups fresh ricotta, drained if needed

1 egg, lightly beaten

1/4 cup grated romano or parmesan cheese

salt and pepper

grated nutmeg if you wish

water for wash

rolling pasta using a pasta machine:

1. attach machine to a sturdy counter top. have fresh pasta disk cut into quarters.
2. begin with one piece, keeping the rest covered.
3. flatten the piece and begin sending   through the machine using widest setting #1.
4. then fold and send through again.fold and roll 4 more times and run through on the first and second settings. (keep rolling or kneading until the dough is very smooth, you can not overdo this process.)
5. move to the next settings (repeat the process above if dough is still a bit sticky) roll through the settings until the dough is smooth, dry and thin # 5 or 6.
6. Fill as each sheet is rolled.

Making the triangoli:

1. Optium width for this recipe is 5 inches.
2. after trimming, so, you will need approximately 4 inches square for each triangoli.
3. Place a long sheet of dough (5 x 16 inches) on lightly floured surface.
4. Have mixture and wash ready and a lightly floured tray, with parchment for your finished pasta.
5. Brush the surface with water, then using a teaspoon or small scoop, place a 1 tsp of filling on of the dough. Fold up and over to create a triangle. Press to seal. Cut with a knife.
6. Carefully lift and set on floured tray. Repeat. (save scraps for a quick pasta dish)
7. Use right away or freeze. When ready to use:
8. Drop into boiling water and cook for about 4 minutes, depending upon the thickness of the dough and doneness you prefer. Serve with a spring sauce.

Spicy spring pesto:

Mix in food processor:

2 cups spicy greens or arugula, 1/2 cup grated romano, 1/4+ cup extra virgin olive oil

option: 2 tbsp walnuts or almonds, pinch of salt and pepper

and/or

sweet young carrot puree

mix in food processor:

1 bunch young carrots, peeled, cooked until tender, 1 pinch ginger

thyme or tarragon, little water from cooked carrots

little cream

ingredients:

1 1/2 cup all purpose, 1/2 cup semolina flour

1 tsp salt

3 eggs, lightly beaten

2 tsp oil

little water if needed

method:

1. Lightly mix eggs and oil in food processor. Add flours and salt.
2. When dough looks like couscous, it is ready. If too wet, add more flour, if too dry add a little water.
3. Turn on lightly floured board and knead for 5minutes or until dough is smooth. Cover and set aside for 20 minutes.

rolling pasta using a pasta machine:

1. attach machine to a sturdy counter top. have fresh pasta disk cut into quarters.
2. begin with one piece, keeping the rest covered. flatten the piece and begin sending through the machine using widest setting #1.
3. then fold and send through again.
4. fold and roll 4 more times and run through on the first and second settings. (keep rolling or kneading until the dough is very smooth, you can not overdo this process.)  move to the next settings (repeat the process above if dough is still a bit sticky) roll through the settings until the dough is smooth, dry and thin # 5 or 6 keep pasta on counter covered with a dry towel little bit of flour. repeat with other pieces.
5. Use a “scalloped” roller and cut the pasta into strips 1 1/2 inches wide, then cut with knife into 1 inch pieces. Pinch the pieces of dough in the middle to create the “butterfly” or bowtie shapes. Set on sheets of parchment or waxed paper lightly dusted with semolina. Continue to roll, cut and shape.
6. Yield about 200 pieces. Best if allowed to dry for about 3 hours.
7. To cook: boil 4 quarts water, adding 1-2 tsp salt. Cook for 3-4 minutes, pasta will float. Taste to be sure. Drain, toss with little oil, then sauce.

Ingredients for sauce:

2 tbsp olive oil

2 shallots, sliced

1 leek, washed and thinly sliced

1/2 cup white wine

1-2 cups peas, or sugar snap peas (cut on the diagonal)

(other vegetables: asparagus, cut on the diagonal, young carrots)

8 oz salmon, cut into large cubes (toss with olive oil, roasted or sauteed)

more olive oil, little butter if you like

fresh lemon juice and zest

1 tbsp capers

fresh thyme or dill or chives

method:

1. Have water boiling for pasta, add 1 tsp salt.
2. if adding salmon, saute in little olive oil or set on small pan.
3. Cubes of salmon should be oiled and seasoned and roast at  400° for 6 minutes.
4. make pesto in food processor.
5. saute shallots, leeks, snap peas. (and other vegetables.) Add white wine. Simmer for just a few minutes. add salmon and capers. Turn off heat.
6. boil pasta. drain.
7. Add more oil or butter to pan, toss in pasta.

Ingredients:

4 large eggs

1 tsp olive oil

1 pinch salt

2 1/2- 3 cups all purpose flour

method:

1. mix eggs and oil in food processor.
2. Add 2 cups of the flour, gradually add more until mixture resembles couscous.
3. Add a little water if too dry.
4. Mix in bowl with your hands. Shape into balls. Knead for 5 minutes. allow dough to rest for 20 minutes. roll with pasta machine.

rolling pasta using a pasta machine:

1. attach machine to a sturdy counter top. have fresh pasta disk cut into quarters.
2. begin with one piece, keeping the rest covered.
3. flatten the piece and begin sending   through the machine using widest setting #1. then fold and send through again. fold and roll 4 more times and run through on the first and second settings. (keep rolling or kneading until the dough is very smooth, you can not overdo this process.)
4. move to the next settings (repeat the process above if dough is still a bit sticky) roll through the settings until the dough is smooth and thin.  # 5 is best for most machines, but they do vary.

pre cooking pasta for cannelloni

1. have salted pasta water boiling. Have bowl ready with iced water, and clean kitchen towel for drying and draining pasta sheets.
2. After rolling dough, have pasta sheet cut into rectangles 4×5 inches.
3. Drop into the boiling water for 2 minutes. plunge into iced water. Drain.
4. Repeat with the rest of pasta. oil cooked pasta.    

Ingredients for filling

1 small bunch of young asparagus, trimmed, blanched (5 inches long)

2 oz thinly sliced prosciutto

mix: 1 cup fresh ricotta, 4 oz goat cheese, 2 tbsp grated romano,

2 tbsp chopped fresh herbs, greens, chives

grated romano

2 cups heavy cream, cooked with 2 tbsp chopped chives or garlic chives, tarragon or thyme

to fill:

1. spread some filling in each pasta sheet, lay 2-3 spears of asparagus on each, then a thin piece of prosciutto on top. Set in baking dish or pan.
2. Steep the chives in cream and cook until cream thickens. Puree.
3. Roll up tightly. Set in pan with little oil and some cream sauce. Cover some grated cheese and more cream. Cover pan with foil
4. Bake at 400 for 12 minutes.
5. Allow to rest for a bit. Serve warm with some greens or herbs on top.

1 package of dry yeast

1 cup warm water (110°)

1/2 tsp sugar or honey

3 cups flour (and more for kneading 2 cups all purpose, 1 cup whole wheat)

1 tbsp olive oil (plus 1 tsp)

1 tsp fine sea salt

2-3 cups caponata (see recipe)

1 cup ricotta

½ cup grated romano

herbs

method:

1. in medium sized bowl, mix the water with yeast. Let set for about 10 minutes.
2. when mixture is foamy and light brown, add oil, salt and stir in 1 cup of flour.
3. gradually add the rest of the flour until you create sticky mass. (if too dry a little more water, or it too sticky add a little more flour.)
4.  turn on to a floured surface and knead until smooth.
5.  now pour a little oil in the bottom of a clean medium sized bowl.
6.  place dough ball in the oil and roll it around to coat completely.
7.  then place dough in bowl, and cover with plastic wrap. (keep in warm spot)
8.  let dough rise for about 1 hour or until doubled in size.
9.  then punch down dough and then shape into 2 or 4 disks.  (or even smaller if you wish)
10.  oil a 10 inch round or square pan (or you could make a free form shape.)
11.  roll the dough, bottom piece slightly larger than top. Set bottom in or on pan, then place cook, cooled caponata (or any other filling you like). Add cheeses.

ingredients for caponata:

2-3 tbsp olive oil

1 small red onion, diced

1 small bulb fennel, diced

1 small red bell pepper, diced

2 cloves garlic

1 small, eggplant, diced, dried on towel for 45 minutes

12 calamata olives, pitted, roughly chopped

2 oz raisins (golden)

1 cup diced fresh tomatoes

1-2 tsp balsamic vinegar, pinch of sugar or 1 tbsp balsamic glaze

method:

1.  heat oven to 400 degrees, set diced onion, peppers, fennel, tomatoes and eggplant on oiled sheet pan.
2.  Roast until browned and tender. Cool. Toss with some garlic, raisins, olives (or capers) and some balsamic (or glaze). Be sure mixture is not runny or too wet. If so, add some breadcrumbs. Toss with grated romano, and herbs.
3.  Spoon into prepared bottom, then top with ricotta or feta or both. Add more caponata and cheese.
4.  Cover with top of dough. Crimp edges, brush with lightly beaten egg wash. Cut a small vent into center.
5.  Bake at 375 for about 30 minutes or until golden. Cool before cutting.

During visits to Sicily our cooking teacher was Anna Tasca Lanza who book “The Heart of Sicily” offers some wonderful recipes and memories. I have adapted her “sfincione” recipe here.

It is surprising to find eggs and butter in a pizza recipe, but since many of the best chefs or “monzu” where from france we can understand its brioche-like ingredients. This dough is similar to what is used for the sandwiches sold on the streets of Palermo. 

Ingredients:


2 cups all purpose flour, 1 cup semolina

1 tsp salt

1 pkg dry yeast

1 cup warm water

2 tbsp milk

1 egg

2 tbsp butter, diced

2 cups agro dolce (see recipe)

4 oz smoked mozzarella, grated or cut into thin strips

option: 12 anchovies

arugula

method:

1. measure flours and add salt.
2. Proof yeast in warm water. Then add egg, milk and butter.
3. work the dough for about 5 minutes. then knead until smooth.
4. Place in oiled bowl, cover with plastic. Set in warm space for about 35 minutes. Allow the dough to rise.
5. Prepare a topping (onion agro dolce)  allow to cool a bit.
6. oil 9 x 12 inch baking sheet, roll out the dough to fit the pan, or shape as you like.
7. top with agro dolce, then cheeses
8. drizzle more oil and sprinkle herbs on top.
9. then set out to rise until doubled about 45 minutes. bake at 375 for about 30 minutes.
10. set for 10 minutes. cut into squares. (top with arugula)

agro dolce:

sauté: 2 large onions, sliced

in 2 tbsp olive oil until tender. (about 30 minutes)

Add some 2 tbsp white wine vinegar, and some sugar. Simmer.

Add ¼ cup golden raisins.

Add some dried oregano.

1 package of dry yeast

1 cup warm water (110°)

1/2 tsp sugar or honey

3 cups flour (2 cups all purpose, 1 cup semolina)

1 tbsp olive oil (plus 1 tsp)

1 tsp fine sea salt

makes a large round (12-14”) or rectangular (9×12”)

or make into you own sizes and shapes

4-6 oz feta (traditionally: tuma a sheep’s milk cheese)

1/4 cup grated romano

2 cups sausage and greens (see recipe)

method:

1. in medium sized bowl, mix the water with yeast. Let set for about 10 minutes.
2. when mixture is foamy and light brown, add oil, salt and stir in 1 cup of flour.
3. gradually add the rest of the flour until you create sticky mass. (if too dry a little more water, or it too sticky add a little more flour.)
4. turn on to a floured surface and knead until smooth.
5. pour a little oil in the bottom of a clean medium sized bowl. place dough ball in the oil and roll it around to coat completely.
6. then place dough in bowl, and cover with plastic wrap. (keep in warm spot)
7. let dough rise for about 1 hour or until doubled in size.
8. then punch down dough and then shape into ball. Roll out to one large square or rectangle or smaller shapes if you like. Top with sauteed mixture and cheeses.
9. Bake at 400 for about 20 minutes. Serve hot or at room temperature.

Topping:

Sauté until browned:

In 2 tbsp olive oil

6 oz italian fennel sausage

with 2 tsp chopped garlic

1 red pepper, diced

2 tbsp hot peppers

Remove and then sauté

2-3 cups greens (kale, or swiss chard) chopped (or broccoli, blanched)