Monthly Archives: December 2013

Spinach and Mushroom Ravioli

Ingredients Olive Oil 114 g Button Mushrooms, sliced 114 g Spinach, chopped 30 g Mascarpone 30 g grated Parmesan Salt and freshly ground Black Pepper Directions for ~20 Ravioli – READ THROUGH BEFORE STARTING In a large saute pan heat … Continue reading

Posted in Beth's Recipes

Sofrito – Spanish Tomato Sauce

Ingredients: 1 can crushed tomatoes (28-29 oz) 1 long green pepper (Anaheim or other sweet pepper, not “hot”) 1 medium yellow onion 2 large cloves garlic virgin Spanish olive oil 1 tsp Spanish sweet paprika salt and pepper to taste … Continue reading

Posted in Beth's Recipes

Spanish Tortilla

Ingredients 5 medium Yukon gold potatoes (1 1/4 pounds) 1 white onion, diced 1 3/4 teaspoons kosher salt, more as needed 3/4 teaspoon black pepper, more as needed About 1 1/2 cups extra-virgin olive oil 6 large eggs Preparation 1. … Continue reading

Posted in Beth's Recipes

Parsley and Ricotta Ravioli

This is a modified recipe of Marcella Hazan as her recipe is for Tortelli. 1/2 cup chopped parsley 1 1/2 cups ricotta 1 cup freshly grated parmigiano-reggiano cheese 1 egg yolk 1/4 tsp nutmeg salt (don’t add salt as parmigiano … Continue reading

Posted in Beth's Recipes

Marcella Hazan – Basic Tomato Sauce

I was reluctant to make this very simple sauce thinking it would be too bland – but it is surprisingly rich and wonderful. 2 cups canned Italian plum tomatoes, cut up. 5 tablespoons butter 1 medium onion peeled and cut … Continue reading

Posted in Beth's Recipes