Shrimp And Pancetta Sausage Ravioli With Broccoli Rabe And Fava Beans Recipes

Steps:

• Bring a large (11 by 5 1/2-inch) pot of water to a boil and add 1 tablespoon salt. Remove and discard the bottom third of the broccoli rabe and slice the rest crosswise in 2-inch pieces. When the water boils, cook the broccoli rabe for 2 to 3 minutes, until just tender. With a wire skimmer or tongs, lift the broccoli rabe (don't drain the pot!) into a large bowl and set aside. Bring the water back to a boil, add the shells, and cook al dente according to the directions on the package. Reserve 1 cup of the cooking liquid, drain the pasta, and set aside.
• Meanwhile, heat 2 tablespoons olive oil in a large (12-inch) sauté pan, add the pancetta, and cook over medium heat for 8 minutes, stirring occasionally, until the pancetta is browned. Add the garlic and cook for one minute. Add the broccoli rabe and red pepper flakes and toss well. Add the cooked shells, 1 teaspoon salt, and 1 teaspoon black pepper and toss. Cook over medium heat for a few minutes, until all the ingredients are heated through, adding enough of the reserved cooking water so the pasta isn't dry. Serve hot in large shallow bowls with a large dollop of ricotta and drizzled with olive oil, and with grated Parmesan on the side.

Steps:

• To make the sausage, place the shrimp and pancetta in a food processor and pulse to chop. Add the scallion, lemon zest, and salt and pulse briefly until blended but not pureed. Use right away, or cover and refrigerate for up to overnight.
• To make the ravioli, place 1 teaspoon of the sausage in the center of each wonton wrapper. Lightly brush the edges of the wrapper with water, and fold it over corner to corner to make a triangle. Press the edges together with a fork to seal. As the ravioli are made, transfer them to a plate. Cover with a damp cloth and set aside.
• Bring a medium saucepan filled with 1 1/2 inches of water to a boil over high heat. Add a pinch of salt and then the broccoli rabe and edamame. When the water returns to a boil, cook until the broccoli is barely wilted and still bright green, about 3 minutes. Lift out the vegetables with a slotted spoon and rinse under cold running water. Set aside.
• To cook the ravioli use the same pan of water and return it to a boil. Add as many ravioli as will fit without crowding and boil gently until they float to the top and plump up, about 3 minutes. Lift them out with a slotted spoon, shake to dry slightly, and transfer, still moist, to a platter. Set aside in a warm place and continue with another batch until all are cooked.
• Arrange the broccoli and edamame over and around the ravioli. Sprinkle the zest over the top and drizzle the olive oil over all. Serve right away.

Steps:

• Place shrimp on a dish and drizzle with a touch of extra-virgin olive oil and toss shrimp to coat lightly in the oil. Press sage leaves down the backs of shrimp where you have deveined them. Wrap shrimp with 1 slice of pancetta each and hold in place with a toothpick placed lengthwise in shrimp. Set aside until ready to grill.
• Heat an indoor electric grill to highest setting. Grill shrimps 3 minutes on each side or until shrimp is pink and just firm and pancetta is crisp. To pan fry shrimp, heat a nonstick skillet over medium high to high heat, and sear shrimp 3 minutes per side. Serve 3 shrimp per person with potato watercress salad and green bean salad.
• Serving suggestions: .

Steps:

• Cut the broccoli rabe into 3 to 4 inch pieces, discarding the stems. In a large pot of rapidly boiling water, blanch the broccoli rabe until tender and cooked through, about 5 to 6 minutes. Before you drain broccoli rabe, reserve 1 cup of cooking liquid. Drain and rinse the broccoli rabe with cold water until it has cooled off. Spread it out on a towel to finish draining.
• Meanwhile, cook the pasta in a large pot of boiling water according to package directions until al dente.
• While the pasta is cooking, place 2 tablespoons of water into a cold skillet with garlic and sausage and then turn heat to medium-low. Cook, stirring occasionally, until garlic is golden and sausage is cooked through, about 5 to 7 minutes. Pour reserved broccoli water into pan with sausage.
• When the pasta is cooked, drain it and place back in pot you cooked it in and season with salt. Pour sausage sauce over pasta and stir in cooked broccoli rabe. Taste and adjust seasonings. Serve immediately.
• If the Queen's coming to dinner: Garnish with fresh bread crumbs and/or freshly grated pecorino Romano or parmesan cheese.

Steps:

• 1. Place shrimp and pancetta in a food processor and pulse to chop add the scallion zest and salt and pulse briefly until blended but not pureed Use immediately or cover and refrigerate over night. 2. For Ravioli Place 1 tsp sausage in the center of each wonton wrapper. Lightly brush edges with water and fold corner to corner to make a triangle Press edges with a fork to seal Transfer finished ravioli to plate cover with a damp cloth and set aside 3. Bring a med saucepan filled with 1 1/2 inches of water to a boil over high heat Add pinch of salt and the broccoli rabe and favas or edamame When the water returns to a boil cook until broccoli is barely wilted and still bright green about 3 mins. Lift out with a slotted spoon and rinse under cold running water Set aside 4. Bring the same pot of water to a boil Add as many ravioli as will fit without crowding , boil gently until they float to the top and plump about 3 minutes Remove with a slotted spoon shake to dry slightly and transfer, still moist to a platter Set aside in a warm place continue cooking the ravioli 5. Arrange the broccoli and edamame /favas over and around the ravioli Sprinkle with lemon zest and drizzle with olive oil

Steps:

• Circle Saute pan 2-3 times with olive oil.
• Saute garlic and shallots until just tender.
• (I usually end up adding more garlic because I'm a garlic fiend).
• Add Pancetta -- saute on low-med heat until starting to crisp up.
• Add White wine and scrape up bits of pancetta and garlic/shallots until starting to reduce.
• Add Butter -- stir all together -- it will start to thicken.
• To this add cream and cornstarch if wanted to thicken sauce to your preference -- just add slowly and stir constantly
• Add lemon juice, red pepper flakes and cheese and stir until desired taste (heat).
• Add Shrimp and cook until pink.
• Cook Pasta as directed and toss together.
• Add more crushed red pepper flakes, some fresh chopped parsley and more cheese to taste.
• Good loaf of crusty bread and a good bottle of Chardonnay and you are in business!

Steps:

• Place broccoli rabe and salt in a large pot of boiling water. Cook 12 minutes, or until stems are tender. Drain, reserving 1 cup of liquid.
• Heat 3 tablespoons olive oil in a medium saucepan over medium-high heat, and cook sausage 10 minutes, or until evenly browned.
• Remove sausage from saucepan. Stir garlic into saucepan, and cook approximately 30 seconds. Place broccoli rabe and reserved cup of liquid in pan, and mix in 1/2 the lemon juice. Return sausage to pan, and allow the mixture to simmer approximately 10 minutes. Mix in remaining olive oil and lemon juice before serving.

Steps:

• Heat oven to 425 degrees. In a large bowl, toss broccoli with 2 tablespoons olive oil, the sesame oil if using, 1/4 teaspoon salt and 1/8 teaspoon chile flakes. In a separate bowl, combine shrimp, remaining 1 tablespoon oil, the orange zest, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon chile flakes.
• Spread broccoli and shrimp in a single layer on a baking sheet. Roast, tossing once or twice halfway through, until shrimp are just opaque and broccoli is tender and golden around the edges, about 10 minutes. Serve with orange wedges.