• 1 pack of cheese tortellini (enough for 4 servings)
• 2 tablespoons butter
• 2 leeks, washed and cut in slices
• 2 large tomatoes, chopped up
• 4 garlic cloves, minced
• ¼ cup of dry vermouth (or white wine)
• 1 piece of feta, chopped or crumbled finely
• juice of ½ lemon
• 1 teaspoon of balsamic vinegar
• salt and pepper

If you're getting a little tired of having ravioli with tomato sauce, cream sauce or pesto, then it might be time to try something a bit different that will leave you just as satisfied. This dish features store bought ravioli (or by all means, make ravioli yourself if you feel up to it!) along with onion, mushrooms and a sauce with white wine and butter. The result is just as elegant and delicious as it sounds, plus it's pretty quick and easy to make. When it comes to the wine, buy something reasonable – don't go overboard and buy a fancy bottle, just buy something that you would like to drink alongside the meal.

4 servings

Ingredients:

• 1 pack of ravioli (or enough for 4 people)
• 1 bunch of mushrooms, cleaned and sliced
• 1 onion, sliced
• 2 garlic cloves, minced
• 2 cups of wine
• 4 tablespoons butter
• salt and pepper
• fresh herbs (parsley or basil)

Method:

In a sautee pan, use two tablespoons of the butter and sautee the mushrooms and the onion for about 10 minutes, or until they are soft and slightly browned. Add the garlic and cook for another couple of minutes. Then add the wine and let simmer slowly for about 5-10 minutes.

Meanwhile cook the ravioli in boiling water. When the ravioli is almost done, whisk in the remaining 2 tablespoons of butter in the sauce, taste with salt and pepper and add the cooked ravioli to the pan. Add some fresh, chopped herbs.

Serve with some nice Parmesan or Asiago cheese and some additional freshly ground pepper. Sit down, enjoy and finish the bottle of wine alongside the meal.

Spaghetti with clam sauce is such a simple dish to make, yet it is so tasty and very fulfilling. Of course it’s nice if you can use fresh clams, however canned work just fine. Some fresh herbs would be a nice addition. Serve with a glass of wine, some crusty bread and some nice Parmesan cheese.

4 tablespoons butter
1 onion
4 garlic cloves
1 teaspoon dried basil
1 teaspoon dried oregano
½ cup dry Vermouth
2 cans clams
½ lemon
Salt and pepper
1 pound spaghetti
Parmesan Cheese

Method:

Boil the pasta. Sauté the onion in the butter for a few minutes, until translucent. Add the garlic, the basil and the oregano. Add the dry Vermouth, simmer for a minute, then add the clams and the juice of half a lemon. Add salt and pepper to taste. Immediately add the cooked, drained al-dente pasta and stir well.

Serves: 6

Ingredients:

• 1 pound of pasta
• 1 pound of bacon, diced
• 3 egg yolks
• 1/3 cup of heavy cream
• 1/3 cup of milk
• Salt & Pepper

6-8 servings

Ingredients:

• 2 tablespoons butter
• 2 onions, diced
• 2 lbs ground beef (preferably home ground/chopped)
• 5 garlic cloves, minced
• 2 tablespoons tomato paste
• 2 tablespoons Worcester Sauce
• 2 tablespoons flour
• ½ cup red wine
• 2 14-oz cans diced tomatoes
• 2 cups water
• 2 bullion cubes
• 2 tablespoons sugar
• ¼ cup heavy cream or half-and-half
• 1 tablespoon balsamic vinegar

Herbs & Spices:

• 1 teaspoon oregano
• 1 teaspoon basil
• ½ teaspoon onion powder
• ½ teaspoon onion salt
• salt and pepper

Method:

Sauté the onion in the butter. After a few minutes add the ground beef and cook until brown and cooked through. Add the oregano, basil, onion powder and onion salt. Add the tomato paste, the Worcester sauce and the flour. Cook for a few minutes, then add the wine and cook for a while longer.

Add the diced tomatoes, the water, the bullion cubes and the sugar and bring to a simmer. Cook for about 15 minutes or until nice and incorporated. At this point, add the cream, the balsamic vinegar and add salt and pepper to taste.

If you have some leftover cooked meat from yesterday, then using it in a creamy pasta is a great way of making it go further, and getting a delicious meal in the process. Here we have used some leftover New York strip steak that was cooked medium rare. It is sliced thinly and combined in a pasta dish with broccoli, swiss chard and a sauce with blue cheese and sour cream. It's quick, simple and utterly delicious.

4-6 servings

Ingredients:

• 12 oz of pasta
• ½ – 1 lb of cooked meat (steak would be ideal, however chicken or pork would do too)
• 1 tablespoon butter
• 1 head of broccoli
• 1 bunch of swiss chard
• 4 cloves of garlic, minced
• About 1 cup of crumbled blue cheese
• 1 container of full fat sour cream
• salt and pepper

Method:

Heat the water up for the pasta. Cut the broccoli in pieces and chop up the swiss chard. Slice the meat very thinly. Cook the pasta. In a pot, melt the butter and saute the garlic for a minute. Add the broccoli, the swiss chard, the blue cheese and the sour cream. Once the sauce has come together, add the meat and let come to a simmer. Taste with salt and pepper. Drain the pasta when it's ready and add that to the pot with the sauce. Serve immediately.

• 1 cup elbow macaroni
• 1/4 cup butter
• 1 cup bread crumbs
• 1 cup cheddar cheese, shredded
• 1/2 cup swiss cheese, shredded
• 1/2 cup thinly sliced ham, turkey or sausage
• 3 eggs beaten
• 1 tablespoon onion, minced
• 1 tablespoon parsley
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 1/2 cup milk, scalded
• paprika

This is one of my favorite lasagna recipes. It has been a staple in my family for many years and everybody always loves it. The combination of a tasty, hearty tomato sauce and spinach coupled with nutmeg and cheese is absolutely delicious. This is the kind of recipe that the true carnivore might first sneeze at, but once you serve them a piece they will love it!

Spinach and tomato sauce might not look like the most luxurious combination, but it’s something about this lasagna that makes all the pieces come together. Serve it with a nice glass of wine and a light salad on the side, either on a week night or on a festive occasion.

Baked Pasta with Spinach, Ricotta & Bacon

Baked Pasta with Spinach, Ricotta & Bacon

This is a nice creamy dish that really brings out the unique ricotta texture.

• 1 lb gemelli or other pasta
• 2 packages frozen chopped spinach - thawed & sequeezed
• 1 garlic clove minced
• salt & pepper
• 1 lb bacon crumbled
• 3 cups ricotta spiced with parsley, italian seasoning & red pepper flakes
• 1 cup milk
• asiago cheese

Method

Add all ingredients to a 9 x 13 inch baking dish
bake 400 degrees 40 minutes