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e’d
like to thank some of Sydney's many talented chefs for the following
recipes. But please don’t think this page is solely the preserve
of the professionals. If you have a great way to serve our pasta,
we’d love to hear about it. Let us know via the Feedback
page.
Pasta Recipe Hints and Easy Sauces!!
Saffron Angel Hair Pasta and
Roast Butternut Pumpkin - Guy Willis, Trippas White
Catering - Botanic Gardens Restaurant
Roast Vegetable Ravioli
- Nicolas Ash - Commodore Hotel
Open Ravioli with Scampi
Sauce - Giovanni Favorito - Fratelli Paradiso
Roasted Red Capsicum Sauce (best with Kumara Ravioli)
–Blue Olive Delicatessen
Recipe from the Forte family in Montreal
–Mr Jean Forté
This recipe was received through our website from Montreal! It has not been
tested by us.
If you have a recipe and you would like to share then please
email it to us via the site or to sales@pastabilities.com.au.
Spaghetti with Grilled Chicken & Asparagus
–Donna Hay- (Marie Claire Cooking
Lasagne of Roast Vegetables
–Pastabilities
Angel Hair Pasta with Tuna
–Donna Hay - Sydney Seafood School
Salmon and Wasabi Ravioli with Kaffir Lime Sauce
–Donna Hay - Marie Claire Cooking
Coriander Noodles with Seared Salmon
–Crystal Raine - Bills (1) Darlinghurst
Saffron Angel
Hair Pasta and Roast Butternut Pumpkin
Fresh and easy, with all the compnents standing alone. The
saffron flavour, highlighted by the roast butternut pumpkin and the
sharp pesto flavour make it an all round pasta
dish!
Ingredients:
120gms Saffron Angel Hair
100gms Butternut
Pumpkin* (diced into 1cm cubes)
1 Heaped Tbsp Fetta & Rocket
Pesto
Cooking Salt
Sea Salt
Cracked Black Pepper
Olive
Oil
(* One medium butternut pumpkin should give 4
portions)
Pesto - (yields 4
serves)
Ingredients:
3 bunches rocket
300gms
Fetta cheese (in brine)
Sea Salt
Pepper
Olive Oil (Extra
Virgin if available)
(*English spinach and goats cheese can be
used to replace the fetta and rocket - using the same
quantities)
Method:
Wash the rocket leaves and pat dry with a
tea-towel.
Keeping the stalks on, blend with fetta and a little
olive oil - being careful not to blend into too fine a paste.
Let
stand for 1 hour, season to taste and add olive oil if
required.
Preparation/Method
Prepare Pesto. (as above)
Toss diced
pumpkin in small amount of olive oil, sea salt and pepper.
Roast
on an oven tray at 180-200°C until cooked (20
minutes - allowing to cool on tray)
Bring to boil in a large pot,
salted water and lightly cook the pasta.
(This will only take
about 1 minute - be careful not to over-cook the pasta as it will
lose flavour, colour and texture)
Set 4 large flat bowls and place the warm
pumpkin dice around the inside rim of the bowl.
Remove pasta from
water and lightly toss in seasoned olive oil. Place in the centre of
the bowl.
Top pasta with a heaped tablespoon of room-temperature
Fetta & Rocket pesto and enjoy!
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Roast Vegetable Ravioli
(Yield 1
portion)
Ingredients:
8 fl oz Basil Pesto
50gm sliced
Provolone cheese
13 pieces caramelised Root Vegetable
Ravioli
salt & pepper to taste
Basil sprig for
garnish
Method:
Drop
frozen Ravioli into rapidly boiling salted water. Srit gently.
Return to boil and simmer on low heat for 5 minutes.
During this time, warm the pesto in a stainless
steel pan along with 25gms of the Provolone without
discolouring.
Once the Ravioli is ready, lift out and add to the
pesto, season if required. Mix gently and spoon out into a serving
bowl, arrange the remaining Provolone on the top.
Gratinate lightly until coloured and serve garnished
with the fresh basil sprig.
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Open Ravioli with Scampi Sauce
Ingredients:
500 gm Fresh egg Lasagne Sheets (Other flavours also work
very well. ie. Squid Ink or Saffron) - For variety, try one of
each!
Cut these sheets into rectangles about 10cm x
8cm.
Sauce
1.5kg New Zeland Scampi
#3 - Peeled & cleaned
2 cloves garlic (crushed)
2 bay
leaves
1 tbspn tomato puree
1 cup brandy
1 sprig Dill
(chopped)
Olive Oil
Broth
4 cups salted
water
1 medium carrot (chopped)
1 stalk
celery (chopped)
½ brown onion
(chopped)
1 leek (chopped)
Method
Make the broth with
scampi shells and vegetables, bring to the boil and lower heat.
Simmer for 25 minutes.
Remove from heat and strain.
Return to
heat and bring to a rapid boil, reduce until a slightly syrupy
consistency.
In another pot, fry garlic in the oil, add the
scampi meat, Bay leaves & tomato puree.
Season to taste with
salt & pepper, stir and cook. Add the brandy and allow the
alcohol to evaporate. Remove the scampi meat and keep it
warm.
Add the broth and continue cooking for 5 minutes. While
this is cooking blanch the pasta rectangles in boiling, salted
water. Carefully lift them out, remove any excess water by laying
pasta sheets on a clean tea-towel.
Place a pasta sheet on the
serving plate, spoon on a little of the scampi and its sauce - then
place another pasta sheet on top - so you can still see a little of
the scampi! Garnish with the chopped dill.
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Roasted
Red Capsicum Sauce (best with Kumara Ravioli)
Ingredients:
2 red capsicums (seeded, roasted, peeled, pureed)
500ml chicken stock (or vegetable stock)
75ml olive oil/balsamic vinaigrette (30% oil/70% balsamic mixed)
fresh continental parsley & basil
Method:
- reduce stock by half and add pureed capsicum
- boil for a few minutes
- just before serving add 75ml vinaigrette and a handful of chopped parsley & basil
- serve with Kumara Ravioli with parmesan
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Recipe from the Forte family in
Montreal (Serves 4)
We will be sending you a recipe that
has been served, in our family for three generations and is made
with raisins, anchovies, linguini. This recipe is served during
Easter. We recommend with a white wine or rosé. Italian wines are
our favourites, of course.
Method:
- In a medium preheated skillet, chop garlic very fine (about three
to four cloves), (do not let garlic burn) add drained and softly
rinsed anchovies fillets to the pan, without letting them cook too
much because they will melt away fast.
- When you see that the anchovies are ready to your eye and taste,
add the raisins, which can be dried or even fresh (green) immediately
and let soften for a few seconds in the pan.
- During all that time the linguini or spaghettini should almost be
ready cooked and drained.
- Add the pasta immediately to the mix in the pan and mix vigorously,
sprinkle with parmesan cheese, to taste or romano cheese and serve
SUBITO.
P. S. if you see that the mixture is dry, add a little chicken broth.
It gives a delicious and smooth taste. We recommend low heat, instead
of medium heat during cooking this recipe. You could also add the oil
from the anchovies to the recipe, it is also good.
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Spaghettini with Grilled Chicken
& Asparagus (Serves 4)
Ingredients:
500g (1 lb) spaghettini
3 chicken breast fillets
olive oil
300g (10 oz) fresh asparagus
2 red capsicums (peppers), quartered
Dressing:
3 tblsp lemon juice
1 tblsp seeded mustard
2 tblsp olive oil
1 tblsp chilli leaves
Method:
- Place spaghettini in a saucepan of rapidly boiling water and cook
until at dente. Drain and keep pasta warm.
- Brush chicken breasts with a little oil and place on a hot char
grill or barbecue, or in a frypan. Cook for 2-3 minutes on each side
or until chicken is cooked through.
- Blanch asparagus in boiling water until bright green. Brush
capsicums (peppers) and asparagus with oil and place on grill with
chicken. Cook for further 2 minutes.
- To serve, place spaghettini in serving bowls. Slice chicken and
capsicums (peppers) and place on top of spaghettini with asparagus.
Combine dressing ingredients with a whisk and pour over pasta.
Serve immediately.
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Lasagne of Roast Vegetables (Serves
6)
Ingredients:
2 medium eggplants (sliced)
3 red capsicums (seeded, roast, skin removed)
Any vegetables can be substituted, including roasted pumpkin, grilled
zucchini, sweet potato etc.
250g rocket
8-10 egg/roma tomatoes (sliced lengthwise)
Half cup each fresh oregano and basil
1 cup grated parmesan cheese
2 cups ricotta fresh (also you can add mozzarella or fetta instead
of ricotta)
3 sheets (20x30 cm) fresh pasta (parsley/spinach/basil or leek would
be good)
Method:
- Salt, drain and dry eggplants.
- Coat with oil and grill/fry till lightly browned.
- Roast, seed and skin capsicum and leave in large pieces.
- Oil a baking tray (approx. 20x30 cm) and layer the ingredients
starting with a pasta sheet then tomatoes, herbs, eggplants, rocket.
- Cover with 1/3 of each cheese, and repeat layers, finishing with
cheese.
- Bake at 180 C for 45-60 minutes.
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Angel Hair Pasta with Tuna (Serves
4)
Ingredients:
500g fresh angel hair pasta
120g rocket, roughly chopped
350g sashimi tuna, thinly sliced
1/2 cup parmesan cheese shavings
2-3 tblsp chilli oil
cracked black pepper
lime wedges
Method:
- Place pasta in a large saucepan of boiling water and cook until
al dente.
- Drain and, while it is hot, toss pasta with rocket, tuna, parmesan,
chilli oil and pepper.
- To serve, pile pasta onto plates and top with a squeeze of lime.
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Salmon and Wasabi Ravioli with
Kaffir Lime Sauce (Serves 4 up to 6)
Ingredients:
40 wonton wrappers
300g salmon fillet
1/3 cup
crè
me fraiche or sour cream
125g ricotta cheese
1/2 teaspoon wasabi, or to taste
1 tablespoon chopped dill
cracked pepper
Sauce
1 cup fish stock (recipe follows)
6 kaffir lime leaves, shredded
3/4 cup cream
Method:
- Cut salmon into slices 2cm thick.
- Place salmon, créme fraiche, ricotta, wasabi, dill and pepper in a
bowl and mix to combine.
- Place spoonfuls of filling on wonton wrappers and top with another
wonton wrapper.
- Press squares firmly around edges to seal.
- To make sauce, place stock, lime leaves, and cream in a saucepan
and simmer gently until reduced by half.
- To cook ravioli, place it in a large saucepan of boiling water and
cook for 6 - 8 minutes, or until ala dente. Drain.
- Place ravioli in serving bowls and spoon sauce over it.
- Top with cracked black pepper.
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Coriander Noodles with Seared
Salmon
Ingredients:
Atlantic Salmon fillets
Coriander Noodles
Julienne of mixed vegetables, ie. capsicum, shallot, asparagus, cucumber, daikon radish
Asian Dressing (recipe follows)
Fresh Coriander
Asian Dressing:
3/4 cup soy sauce
1/3 cup balsamic vinegar
2 chillies (chopped)
3 cloves of garlic
2/3 cup sesame oil
1/2 cup sugar
the juice of 3 lemons
Method (Asian Dressing):
Put all ingredients in a pot and bring to simmer, skim and let cool down to room temperature.
Method:
- Cook your noodles in plenty of boiling water for 1-2 minutes, drain and rinse with cold water.
- Drizzle with a little vegetable oil and set aside.
- Sear salmon to rare, skin side down.
- Assemble straight away with noodles on bottom of plate, then a handfull of julienne vegies, then the salmon,
- top with Asian dressing and fresh coriander leaves as garnish.
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