Recipes

Ravioli With Ripe Tomatoes

Ravioli With Ripe Tomatoes

Who knew you could prepare pasta in a microwave? What’s more, the simple, from-scratch sauce uses the perfectly ripe tomatoes of late summer—and doesn’t require any cooking. Whipped up fresh and fast and tossed with ricotta ravioli, it’s a flavorful send-off to the season
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Equipment

  • Large bowl

Ingredients

Instructions

  • In large bowl, combine tomatoes, basil, oil, lemon peel, salt, and pepper.
  • Let stand at room temperature at least 15 minutes or up to 30 minutes to blend flavors.
  • Meanwhile, place ravioli in large bowl with water; cover with vented plastic wrap and microwave on High for 10 minutes or until cooked through, stirring once.
  • Add hot pasta to tomato mixture and toss to coat.
  • Sprinkle with Parmesan to serve.

Nutrition values

Calories: 375 kcal
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Course; Pasta
Cuisine; European / Italian

Pasta Primavera

Pasta Primavera

This dish is traditionally made in spring, when the first tender young vegetables appear—thus the name primavera, which means “spring” in Italian. With an abundance of first-of-the-season veggies and fiber-rich whole-grain spaghetti, you’ll never miss the cream sauce—or the calories.
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Ingredients

6 main-dish servings

Instructions

  • Heat large covered saucepot of water to boiling over high heat.
  • Meanwhile, trim and clean leeks, cutting leeks lengthwise in half, then crosswise into ¼-inch-wide slices.
  • In 12-inch skillet, heat oil over medium heat until hot.
  • Add leeks and ⅛ teaspoon each salt and pepper; cook 9 to 10 minutes or until tender and golden, stirring occasionally.
  • While leeks cook, trim asparagus and cut into 1½-inch-long pieces.
  • Cook pasta as label directs.
  • Meanwhile, increase heat under skillet to medium-high.
  • Add asparagus and ⅛ teaspoon each salt and pepper; cook 1 minute or until bright green, stirring.
  • Add peas, tomatoes, and remaining ¼ teaspoon each salt and pepper.
  • Cook 2 minutes or until peas are bright green.
  • From saucepot with pasta, scoop 1 cup water; pour into skillet with vegetables.
  • Cook 5 minutes or until liquid has reduced and tomatoes have softened.
  • Drain pasta; transfer to large serving bowl.
  • Add vegetable mixture.
  • With tongs, toss until well combined.
  • To serve, top with parsley and Parmesan.

Nutrition values

Calories: 325 kcal
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Course; Pasta
Cuisine; European / Italian

Whole-Wheat Penne Genovese

Whole-Wheat Penne Genovese

An onion-flecked white bean sauté adds heft to this fresh and healthy pesto pasta dish, making it light yet satisfying.
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Ingredients

6 main-dish servings

Instructions

  • Cook pasta as label directs.
  • Meanwhile, make pesto: In food processor with knife blade attached, blend basil, garlic, water, 2 tablespoons oil, salt, and pepper until pureed, stopping processor occasionally and scraping bowl with rubber spatula.
  • Add Parmesan; pulse to combine.
  • Set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon oil over medium heat until very hot; add onion and cook 5 to 7 minutes or until beginning to soften.
  • Stir in white beans and cook 5 minutes longer, stirring occasionally.
  • When pasta is done, reserve ¼ cup pasta cooking water.
  • Drain pasta and return to saucepot; stir in white bean mixture, pesto, cut-up tomatoes, and reserved cooking water.
  • Toss to coat.
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Course; Pasta
Cuisine; European / Italian

Herbed Pork Medallions With Asparagus Salad

Herbed Pork Medallions With Asparagus Salad

Rubbed with rosemary and parsley and roasted in a 400°F oven, this trim tenderloin is mouthwateringly moist and served atop a fiber-rich salad of crunchy carrots, asparagus, and greens.
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Ingredients

4 main-dish servings

Instructions

  • Preheat oven to 400°F.
  • Heat large pot of water to boiling over high heat.
  • Finely chop one-third of parsley.
  • Rub chopped parsley and rosemary all over tenderloin and let stand while oven heats.
  • Fill large bowl with ice and water.
  • Add carrots to boiling water.
  • Cook 5 minutes.
  • With tongs, transfer to ice water.
  • When cool, remove with tongs to cutting board.
  • Add asparagus to boiling water.
  • Cook 3 minutes or until bright green and crisp-tender.
  • Transfer to ice water.
  • When cool, drain well.
  • Sprinkle ⅛ teaspoon each salt and pepper all over pork.
  • In 12-inch oven-proof skillet, heat 1 teaspoon oil over medium-high heat.
  • Add pork; cook 6 to 8 minutes or until evenly browned, turning.
  • Transfer to oven.
  • Roast 8 to 10 minutes or until meat thermometer inserted in thickest part of pork registers 145°F; let rest 5 minutes.
  • While pork cooks, cut carrots into 2-inch-long matchsticks.
  • Cut asparagus into 2-inch-long pieces.
  • In large bowl, toss carrots, asparagus, radishes, onion, greens, and remaining parsley with ⅛ remaining teaspoon each salt and pepper and 1 tablespoon oil.
  • Add vinegar; toss to combine.
  • Divide salad among serving plates.
  • Slice pork; arrange on top of salads.
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Course; Pork / Salad / Vegetables
Cuisine; European / Italian

Sopressata & Roma Bean Salad With Pecorino

Sopressata & Roma Bean Salad With Pecorino

Slightly sweeter than green beans, broad beans are the oldest bean in existence. Look for those that are pale green, soft, and tender. These beans are best eaten within a few days of purchase.
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Ingredients

4 main-dish servings

  • 1¼ pounds roma beans or green beans trimmed
  • 1 lemon
  • 2 tablespoons extra-virgin olive oil
  • ¼ teaspoon salt
  • ⅛ teaspoon coarsely ground black pepper
  • 4 ounces sopressata or genoa salami sliced into ½-inch strips
  • 2 small bunches 4 ounces each arugula, tough stems trimmed, or 2 bags (5 ounces each) arugula
  • 1 2-ounce wedge pecorino-romano cheese

Instructions

  • If beans are very long, cut crosswise into 2 ½-inch pieces.
  • In 12-inch skillet, heat 1 inch water to boiling over high heat.
  • Add beans; heat to boiling.
  • Reduce heat to low; simmer 6 to 8 minutes or until beans are tender-crisp.
  • Drain beans and rinse with cold running water to stop cooking; drain again.
  • Meanwhile, from lemon, grate ½ teaspoon peel and squeeze 2 tablespoons juice.
  • In large bowl, with wire whisk, mix lemon peel and juice with oil, salt, and pepper.
  • Add beans, sopressata, and arugula to dressing in bowl; toss to coat.
  • To serve, spoon salad onto platter.
  • With vegetable peeler, shave thin strips from wedge of Romano to top salad.
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Course; Cheese / Salad
Cuisine; European / Italian

Warm Farro Salad With Roasted Vegetables

Warm Farro Salad With Roasted Vegetables

If you’ve never tried farro, this hearty main-dish salad provides the perfect introduction to the nutty flavor and chewy texture of this ancient grain.
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Ingredients

4 main-dish servings

  • 1 to 2 lemons
  • 2 large carrots peeled and cut into ½-inch dice
  • 2 small fennel bulbs trimmed and cut into 1-inch pieces
  • 1 red onion halved and thinly sliced through root end
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1⅛ teaspoons ground black pepper
  • 1 bunch radishes trimmed and cut into ½-inch dice
  • 1 tablespoon red wine vinegar
  • 2½ cups water
  • 1 cup farro
  • 1 cup lightly packed fresh basil leaves chopped

Instructions

  • Preheat oven to 400°F.
  • From lemons, grate 2 teaspoons peel and squeeze 3 tablespoons juice; set aside.
  • In large bowl, combine carrots, fennel, onion, 1 tablespoon oil, ½ teaspoon salt, and 1 teaspoon pepper; toss.
  • Turn onto 15½” by 10½” jelly-roll pan and spread evenly.
  • Roast 20 minutes, stirring once.
  • Stir in radishes and roast until vegetables are tender, about 10 minutes.
  • Stir in vinegar.
  • Meanwhile, in medium saucepan, bring water, farro, and ¼ teaspoon salt to boiling over high heat.
  • Reduce heat to medium-low; cover and simmer until farro is tender and water is absorbed, 25 to 30 minutes.
  • In large bowl, whisk together reserved lemon juice and peel, along with remaining 2 tablespoons oil, ¼ teaspoon salt, and ⅛ teaspoon pepper.
  • Add farro, roasted vegetables, and basil; toss to combine.

Notes & Wine Advice

Serve warm.
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Course; Salad
Cuisine; European / Italian

Prosciutto-Wrapped Grilled Fig Salad

Prosciutto-Wrapped Grilled Fig Salad

Grilling adds a delicious charred flavor to prosciutto-wrapped fresh figs stuffed with tangy goat cheese. Serving them atop a bed of lightly dressed greens cuts the richness of the dish.
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Ingredients

Instructions

  • Prepare outdoor grill for direct grilling over medium heat.
  • Chop thyme and fennel together; combine, in bowl, with cheese, pinch salt, and ¼ teaspoon pepper.
  • Scoop 1 level teaspoon goat cheese mixture onto cut side of 1 fig half.
  • Repeat with remaining cheese and figs.
  • Wrap 1 strip prosciutto around each fig, enclosing cheese.
  • If prosciutto doesn’t stick to itself, secure with toothpicks.
  • Grill figs 2 to 3 minutes or until prosciutto is lightly charred and cheese is soft, turning over once.
  • Meanwhile, in bowl, whisk vinegar, honey, oil, and remaining ¼ teaspoon each salt and pepper.
  • Add greens; toss to coat.
  • Remove toothpicks, if used.
  • Divide greens and figs among serving plates.
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Course; Salad
Cuisine; European / Italian

Veal And Mushroom Stew

Veal And Mushroom Stew

In this recipe, the veal is slowly simmered with mushrooms and a touch of sweet Marsala wine until tender. Peas contribute subtle sweetness and color.
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Equipment

  • Dutch oven

Ingredients

  • 6 Main-Dish Servings
  • 1½ pounds boneless veal shoulder cut into 1½-inch chunks
  • ¾ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 3 tablespoons vegetable oil
  • 1 pound medium mushrooms trimmed and cut in half
  • ¼ pound shiitake mushrooms stems removed
  • ½ cup water
  • ⅓ cup sweet marsala wine
  • 1 package 10 ounces frozen peas, thawed

Instructions

  • Preheat oven to 350°F.
  • Pat veal dry with paper towels and sprinkle with salt and pepper.
  • In nonreactive 5-quart Dutch oven, heat 2 tablespoons oil over medium-high heat until very hot.
  • Add half of veal and cook until browned, using slotted spoon to transfer meat to bowl as it is browned.
  • Add remaining veal to pot and brown in same way.
  • In Dutch oven, heat remaining 1 tablespoon oil over medium-high heat.
  • Add all mushrooms and cook, stirring occasionally, until lightly browned.
  • Return veal to Dutch oven; pour in water and Marsala, stirring until browned bits are loosened from bottom of pan.
  • Heat to boiling.
  • Cover Dutch oven and bake, stirring occasionally, until veal is tender, 1 hour to 1 hour 15 minutes.
  • Stir in peas and heat through.
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Course; Stew / Veal
Cuisine; European / Italian

Chicken And Escarole Soup

Chicken And Escarole Soup

Here’s a comforting Italian take on chicken noodle soup. It pairs leftover cooked chicken with tiny orzo pasta and escarole, a mild-flavored green in the endive family that’s beloved by Italians. The greens require only brief cooking in the broth.
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Equipment

  • Dutch oven

Ingredients

  • 10 cups or 5 main-dish servings
  • 1 tablespoon olive oil
  • 2 cups shredded or matchstick carrots about two-thirds 10-ounce bag
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 3 cans 14 to 14½ ounces each chicken broth (5¼ cups)
  • 2 cups water
  • 2 heads escarole 1½ pounds, cut into 1-inch pieces
  • ½ cup orzo pasta see tip
  • 2 cups chopped leftover cooked chicken 10 ounces
  • ⅛ teaspoon coarsely ground black pepper
  • ½ cup freshly grated parmesan cheese

Instructions

  • In 6-quart Dutch oven, heat oil over medium-high heat until hot.
  • Add carrots, onion, and garlic; cook 4 minutes or until onion softens, stirring frequently.
  • Stir in broth and water; heat to boiling.
  • Stir in escarole and orzo; heat to boiling.
  • Reduce heat to medium-low; simmer, uncovered, 6 minutes or until escarole and orzo are tender.
  • Stir in chicken and pepper.
  • Reduce heat to low and simmer 3 minutes or until chicken is heated through.
  • Serve with Parmesan.

Notes & Wine Advice

in Italian, orzo means “barley,” but it’s actually a tiny, rice-shaped pasta. It’s ideal for soups or can be used as a substitute for rice.
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Course; Chicken / Soup
Cuisine; European / Italian

Zuppa De Pesce

Zuppa De Pesce

This classic Italian fish soup features fresh mussels and chunks of cod in a tomato and white wine broth spiked with fennel seeds and crushed red pepper.
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Equipment

  • Dutch oven

Ingredients

4 main-dish servings

Instructions

  • In 5- to 6-quart Dutch oven over medium, heat oil.
  • Add onion and chopped red pepper; cook 6 to 8 minutes or until tender.
  • Add garlic, fennel, and crushed red pepper; cook 1 minute longer, stirring.
  • Add wine; heat to boiling.
  • Stir in tomatoes with their juice, water, and salt; heat to boiling.
  • Add cod, mussels, and shrimp; heat to boiling.
  • Reduce heat to low; cover.
  • Simmer 8 to 9 minutes or until cod and shrimp turn opaque and mussels open.
  • Discard any unopened mussels.
  • To serve, sprinkle with basil leaves.

Notes & Wine Advice

To clean mussels, scrub them well under cold running water. Cultivated mussels usually do not have beards, but if you need to debeard the mussels, grasp the hairlike beard with your thumb and forefinger and pull it away from the shell, or scrape it off with a knife.
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Course; Fish / Soup
Cuisine; European / Italian