DINNER RECIPE PASTA RECIPES

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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES



Easy carbonara recipe | Jamie Oliver pasta recipes image

Total Time 15 minutes

Yield 2

Number Of Ingredients 5

150 g dried tagliatelle
3 higher-welfare sausages
½ a bunch of fresh flat-leaf parsley (15g)
1 large free-range egg
30 g Parmesan cheese

Steps:

    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
    3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
    4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
    5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
    6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.

Nutrition Facts : Calories 633 calories, FatContent 30.6 g fat, SaturatedFatContent 10.8 g saturated fat, ProteinContent 33.6 g protein, CarbohydrateContent 59.3 g carbohydrate, SugarContent 3.1 g sugar, SodiumContent 1.7 g salt, FiberContent 2.6 g fibre

SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES



Squash & ricotta ravioli | Pasta recipe | Jamie Oliver recipes image

Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 9

1 small butternut squash (900g)
250 g ricotta cheese
½ a bunch of fresh basil (15g)
3 large free-range eggs
300 g Tipo 00 or plain flour plus extra for dusting
600 ml 7-veg tomato sauce
70 g rocket
10 g Parmesan cheese
extra virgin olive oil

Steps:

    1. Preheat the oven to 180°C/350°F/gas 4.
    2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
    3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
    4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
    5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
    6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
    7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
    8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
    9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
    10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.

Nutrition Facts : Calories 536 calories, FatContent 13.6 g fat, SaturatedFatContent 5.8 g saturated fat, ProteinContent 26 g protein, CarbohydrateContent 79.7 g carbohydrate, SugarContent 19.4 g sugar, SodiumContent 0.5 g salt, FiberContent 8.2 g fibre

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EASY CARBONARA RECIPE | JAMIE OLIVER PASTA RECIPES
From jamieoliver.com
Total Time 15 minutes
Calories 633 calories per serving
    1. Cook the pasta in a pan of boiling salted water according to the packet instructions, then drain, reserving a mugful of cooking water.
    2. Meanwhile, squeeze the sausagemeat out of the skins, then, with wet hands, quickly shape into 18 even-sized balls.
    3. Roll and coat them in black pepper, then cook in a non- stick frying pan on a medium heat with ½ a tablespoon of olive oil until golden and cooked through, tossing regularly, then turn the heat off.
    4. Finely chop the parsley, stalks and all, beat it with the egg and a splash of pasta cooking water, then finely grate and mix in most of the Parmesan.
    5. Toss the drained pasta into the sausage pan, pour in the egg mixture, and toss for 1 minute off the heat (the egg will gently cook in the residual heat).
    6. Loosen with a good splash of reserved cooking water, season to perfection with sea salt and pepper, and finely grate over the remaining Parmesan.
See details


SQUASH & RICOTTA RAVIOLI | PASTA RECIPE | JAMIE OLIVER RECIPES
Super-creamy ricotta is a great source of the minerals calcium and phosphorus, both of which are essential for healthy bones and teeth, plus it’s lower in fat than most other cheeses.
From jamieoliver.com
Total Time 2 hours 30 minutes
Cuisine https://schema.org/VegetarianDiet
Calories 536 calories per serving
    1. Preheat the oven to 180°C/350°F/gas 4.
    2. In a tray, roast the squash whole for 1 hour. Add the ricotta and roast for another 30 minutes, or until the squash is cooked through.
    3. Halve it in the tray, discarding the skin and seeds. Pick, finely chop and add the basil leaves, then mash it all with the ricotta, scraping up any sticky bits from the tray. Taste, season to perfection, and cool.
    4. To make the pasta dough, put the eggs and flour into a food processor and whiz into a ball of dough. Knead on a flour-dusted surface until smooth. Cut in half, wrap in clingfilm and rest for 30 minutes.
    5. Flatten one piece of dough by hand. Run it through the thickest setting on a pasta machine, then take the rollers down two settings and run it through again to make it thinner.
    6. Now, fold it in half and run it back through the thickest setting again, repeating this a few times for super-smooth dough. Start rolling the sheet down through each setting, lightly dusting with flour as you go. Turn the crank with one hand while the other maintains just a little tension to avoid any kinks or folds.
    7. Take it right down to 1mm, then lay the sheet flat and stamp out circles with a 12cm cutter.
    8. Working quickly, spoon 1 heaped teaspoon of filling into the middle of each, lightly brush the exposed pasta with water, fold into half-moon shapes over the filling, gently pressing to squeeze out any air, and seal. Repeat with the second ball of dough.
    9. Warm the sauce in a pan over a medium heat, and in batches cook the pasta in a large pan of boiling salted water for just 2 minutes.
    10. Toss the pasta with the sauce and rocket and serve with finely grated Parmesan, finished with a few drips of extra virgin olive oil.
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