Pasta Yandolino Recipes
PASTA YANDOLINO
A mock of Bravo!'s wood-grilled chicken, spinach, and mushroom rigatoni pasta in a light sauce. (Cooking time does not include time it takes to wood grill chicken and cook rigatoni).
Provided by tehparrot
Categories One Dish Meal
Time 15m
Yield 1 dish, 1 serving(s)
Number Of Ingredients 12
Steps:
- In sauté pan, heat oil. Add garlic, chicken and mushrooms and sauté.
- Add tomatoes, vegetable stock, herb butter, feta cheese, and season with salt and pepper.
- Add spinach, making sure not to over cook.
- Toss rigatoni.
- Garnish with feta cheese and pesto crumbs.
Nutrition Facts : Calories 1726.5, Fat 93.3, SaturatedFat 40.7, Cholesterol 387, Sodium 883.3, Carbohydrate 159.8, Fiber 9, Sugar 8.4, Protein 63.9
HOMEMADE YELLOW TORTELLONI DOUGH
This recipe for pasta dough is from Marcella Hazan's "Essentials of Classic Italian Cooking" and is used to make her delicious Tortelloni Stuffed with Swiss Chard, Prosciutto, and Ricotta.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Italian Recipes
Yield Makes enough dough for 140 tortelloni
Number Of Ingredients 2
Steps:
- Mound flour in center of a large work surface, and make a well in the middle. Crack eggs into the well.
- Using a fork, beat eggs; slowly incorporate flour, beginning with inner rim of well. When flour is incorporated, gather dough together to form a rounded mass. Begin kneading dough with the palms of your hands. Once dough comes together, scrape up any dried bits of dough; discard.
- Lightly flour work surface; knead dough, adding flour as necessary, until no longer sticky, about 6 minutes. Divide dough into nine equal pieces and wrap in plastic wrap; keep at room temperature until ready to use. Roll or shape as desired.
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