Difficulty : Easy

Active time : 25 min

Start to finish : 45 min

Yield : 6 servings

• 14 ounces crab claw meat - chopped
• 8 ounces cannelloni
• 1 cup ricotta cheese
• 3/4 cup parmesan cheese - grated
• 1/2 cup pecorino romano shredded cheese
• 1 egg yolk
• 10 ounces frozen spinach - thawed, squeezed to drain
• 1/2 cup fresh basil - chopped
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 tablespoons unsalted butter
• 1/2 cup flour
• 4 cups milk - 1 or 2 percent, warmed in the microwave for approximately 5 minutes
• 3/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pinch powdered nutmeg
• 1 dash red pepper
• 1/2 cup parmesan cheese
  

Note: you may want to spoon a small amount of the sauce in the bottom of the pan before adding the pasta shells to help keep them from sticking to the pan.

Bon appétit

Brice

(recipe by RecipeTips.com)

• 1 tablespoon black peppercorns
• 1 lb dried Organic whole-wheat spaghetti
• 1 1/2 cups grated Pecorino Romano (4 1/2 ounces), divided
• 2 tablespoons chopped flat-leaf parsley (optional)

Garnish: extra-virgin olive oil

Cook spaghetti in a pasta pot of boiling salted water (2 tablespoons salt for 6 quarts water) until al dente.

Meanwhile, fill a large ceramic bowl with hot water to warm it. Just before pasta is done cooking, drain bowl but do not dry.

Reserve 1 cup pasta-cooking water, then quickly drain pasta (do not shake off excess water) and add to warm bowl. Sprinkle 1 1/4 cups cheese and 1/2 cup cooking water evenly over pasta and toss quickly. Toss in parsley (if using) and 2 teaspoons crushed pepper. If pasta seems dry, toss with some additional cooking water. Serve pasta immediately, sprinkled with remaining pepper and cheese. Serve additional cheese on the side.

Bon appétit

Brice

(recipe by Ian Knauer - photo by: Romulo Yanes)

• 1/4 pound ground turkey
• 2 tablespoons cranberry sauce
• 2 tablespoons grated Parmesan cheese
• 1 tablespoon bread crumbs
• 1 tablespoon chopped fresh parsley leaves
• 1 egg
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 20 store-bought wonton wrappers

For Gravy

• 3 tablespoons butter
• 1 shallot, chopped
• 1 tablespoon all-purpose flour
• 1/2 cup chicken broth
• 2 tablespoons heavy cream
• 1 tablespoon chopped parsley leaves
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

For Cranberry sauce

• 1 jar (350g) of cranberry in water
• 1 orange, zest cut into stips and juiced
• 1/2 cup sugar
• 1 cinnamon stick

Put all ingredients into a saucepan over medium heat and simmer until the cranberries burst and the sauce thickens about 15 to 20 min. Serve at room temperature or cool and refrigerate. Remove the cinnamon stick before serving.

In a medium bowl, stir together the turkey, cranberry sauce, cheese, bread crumbs, parsley, egg, salt, and pepper. Place 10 wonton wrappers on a work surface. Brush lightly with water using a pastry brush. Place 1 tablespoon of the turkey mixture on each of the wonton wrappers. Top with another wonton wrapper. Push out any air bubbles and press the edges tightly to seal.

Make Gravy

In a medium, heavy skillet, heat the butter over medium heat. Add the shallots and cook until tender, about 5 minutes. Add the flour and stir until cooked, about 1 minute. Slowly add the chicken broth, stirring quickly to avoid lumps. Add the cream, parley, salt, and pepper and cook, without boiling, for 2 minutes, stirring often.

Meanwhile, bring a large pot of salted water to a boil over high heat. Add the ravioli and cook until tender but still firm to the bite and the turkey is cooked, stirring occasionally, about 3 minutes. Drain the ravioli into the gravy and stir to coat. Serve immediately in individual dishes, drizzled with the remaining gravy.

Bon appétit

Brice

(recipe courtesy Giada De Laurentiis)

• Extra-virgin olive oil
• 2 medium onions, finely chopped
• 4 celery stalks, finely chopped
• 4 carrots, peeled and finely chopped
• 8 large garlic cloves, minced
• 2 pounds ground veal
• 2 pounds ground beef
• 2 cups dry white wine, such as an VDP Corsica, Marestagno
• 3 (28-ounce) cans whole peeled tomatoes, drained and crushed by hand
• 2 quarts chicken stock
• Kosher salt and freshly ground black pepper
• 2 cups milk
• 1 pound dried spaghetti
• Large spoonful ricotta cheese
• Handful freshly grated Parmigiano-Reggiano, plus more for serving
• Handful fresh basil leaves, torn into small pieces
• Extra-virgin olive oil

Raise the heat a bit. Take the ground veal and beef, break it up into chunks and add it to the pan. Cook, breaking up the clumps with a wooden spoon, until the meat is no longer pink. Add the wine and simmer until the wine has evaporated. Then add the tomatoes and stock and season with salt and pepper. Lower the heat and simmer very slowly for 2 to 2 1/2 hours, stirring now and then, until the sauce is very thick. Now add the milk - the milk will make the meat nice and tender - and simmer again until thickened, another 20 to 30 minutes. Taste again for salt and pepper. Mash the sauce against the side of the pan to really blend it. Transfer half of the sauce to containers and refrigerate for up to a week, or freeze for up to several months.

Bring a big pot of lightly salted water to a boil for the spaghetti. When you’re ready to serve, drop the spaghetti into the boiling water and cook until tender yet firm (”al dente”, as they say in Italian) 7 to 8 minutes. Drain and put the spaghetti into a big pasta bowl. Return the sauce remaining in the pot to a simmer and stir in the ricotta cheese. Pour the sauce over the drained spaghetti and give it a good toss. Garnish with a handful of grated Parmigiano, the basil, and a drizzle of olive oil. Pass more grated cheese at the table.

Bon appétit

Brice

(recipe courtesy Tyler Florence)