bonellilou

          Every time I made pasta at home, I somehow avoided making Alfredo Sauce, even if I did a white sauce, I usually made a healthy version. This time, I was making pasta for lunch, just for my daughter, so I went ahead and made a creamier version, something that was a little closer to the creamy Alfredo sauce. But even so, I can tell you that I have made a healthier version, replaced half of the butter with olive oil and I have not used heavy cream or full cream, but still the sauce turned out very very delicious and my daughter loved it..

Need To Have

• Butter - 1 teaspoon
• Olive Oil - 1 teaspoon
• Garlic - 2 cloves, chopped
• Cream cheese - 1 tablespoon
• Milk - 1/2 cup
• Parmesan Cheese Powder - 1 tablespoon
• Whole Wheat flour - 1 teaspoons
• Dried Basil - 1/2 teaspoon

Method


          Heat the olive oil and butter and add the chopped garlic and saute, but take care that the garlic pieces don't turn brown or golden. Add the cream cheese and mix for half a minute.


          Then add the milk, and using a whisk mix it well. Add the wheat flour and again whisk it to get a smooth mixture, all the while, the heat should be low/medium.


          Add the parmesan powder and keep mixing till the mixture turns slightly thick. Add the dried basil, mix and remove. I served it with farfalle pasta, cooked according to the instructions on the box. Check the salt and serve it over the pasta ( you can use penne, fusili, fettucine or even elbow pasta ) with a dash of black pepper powder.


Note
I actually added 2 teaspoons of wheat flour, but the sauce was very thick, so I have asked you to add only 1 teaspoon.
But if your turns very thick as it cools, you can mix in some milk to thin it out.
I have used 2% milk, you can use whole milk also.
The sauce should be enough for 1 or 2 servings, depending on how big your serving is.
If you can't find cream cheese, then use full cream ( about 1 to 2 tablespoons ).

          Today's post is going to be a long one, it's Spinach Ricotta Ravioli. My last post was homemade Ricotta Cheese, and I had mentioned there, that I had made Spinach Ricotta Ravioli and some cookies using the cheese. Making Raviolis takes a little extra time, we can divide the whole process into two parts, making the ravioli, then the creamy tomato sauce and then finally serving them together. It might sound a bit lengthy, but with a little bit of planning, it can be done easily, plan it for a weekend lunch or dinner. The raviolis turned out great, the sauce was delicious, only thing, might be the next time I'll increase the filling a little bit..

Need To Have
For the Pasta Dough

• All Purpose Flour/Maida - 1 cup
• Fine Semolina/Chiroti Rava - 1 cup
• Olive Oil - 11/2 tablespoon
• Salt to taste

For The Ravioli Filling

• Spinach - 1 bunch
• Ricotta Cheese - 3/4 cup
• Parmesan Cheese Powder - 2 tablespoons
• Olive Oil

For The Tomato Sauce

• Tomatoes - 3
• Garlic - 6 cloves, chopped finely
• Red Chilly Powder - 1/8 teaspoon
• Fresh Cream - 4 tablespoons
• Dried Basil - 1/4 teaspoon
• Olive Oil

Method


          Take the all purpose flour, semolina, add the olive oil and mix it, then adding warm water, a little at a time ( about 3/4 cup ), make a dough. Knead the dough for about 10 minutes, cover and leave it to rest for an hour.


          In the meantime, make the filling. Clean and wash the spinach and saute it in a little olive oil, till it wilts and looses all the moisture.


          Cool and chop the spinach finely, add the ricotta cheese, parmesan powder, a little salt ( if needed) and a tablespoon of olive oil, mix it and keep.


          Now take the dough, take a handful of dough, dusting some flour and roll it out as thin as possible. Using a cookie cutter, cut out small round shapes. Take one small disc, place a little filling in the center.


          Apply some maida paste ( all purpose flour mixed with a little water ) around the edges, place another disc on top and press it well. Make some markings on the edges with a fork. Do the same with the rest of the dough.


          Boil more than 5 cups of water, add the raviolis, 5 or 6 at a time, cook for about 5 minutes and remove. Apply some olive oil and keep, so that they don't stick with each other.


          Coming to the sauce, boil the tomatoes in water, till the outer skin splits, remove and cool. Peel the skin, blend it and keep.


          Heat some olive oil, add the chopped garlic and saute till it turns golden, then add the ground tomatoes. Add the chilly powder and salt and cook for about 5 minutes till it becomes thick.


          Add the fresh cream and the dried basil, mix and remove immediately. Pour some tomato sauce on a plate, place the ravioli, top with more sauce, garnish with some fresh basil, drizzle a little olive oil and serve.


Note
With the amount of dough I made, we can make about 30 to 35 raviolis, I ran out of filling, it came for about 25 raviolis.
I had made the sauce twice, I was not satisfied with the sauce the first time, so I made it again, a little differently. The sauce made with 3 tomatoes will be enough for about 10 to 12 raviolis.
Don't serve too much sauce, then you won't be able to taste the spinach filling.
This was my first attempt at making raviolis, so I kept only a little filling ( about 2 teaspoons ) per ravioli, I was scared that it might open up while boiling, next time I'll use a little more.

          We love Italian food at home, so I make pasta dishes once a week or so, other than pasta, risotto is also a favorite. I have made Mushroom and Baby Corn Risotto a couple of times, I wanted to try out a different one this time, so I made this Basil Pesto And Zucchini Risotto. It's an easy one pot dish, of course you have to have store bought or homemade basil pesto in hand. Serve this creamy and delicious risotto along with a some lentil soup and salad for a complete and delicious meal..

Need To Have

• Arborio Rice - 1 cup
• Zucchini - 1 medium, diced
• Onion - 1 medium, chopped
• Frozen Green Peas - 1/2 cup
• Basil Pesto - 3 to 4 tablespoons
• Parmesan Cheese - 2 tablespoons
• Salt And Pepper to taste

Method


          Heat some olive oil, add the chopped onion and saute till it turns pink, then add the zucchini pieces and saute for another minute.


          Wash and add the arborio rice and mix it for one more minute. Add 2 cups of water and a little salt, bring it to a boil, then reduce the heat, cover and cook.


          Keep checking, when the water is gone, add 1 cup and  cook, do this 3 times ( total 3 cups water ). When the rice is almost cooked, add the green peas and cook till the peas are done. Mix in 2 teaspoons of butter, switch off and add the cheese and pesto and black pepper to taste, remove and serve it warm, drizzled with some more pesto.


Note
Cook the rice to the desired softness, we like it slightly mushy and creamy.
Take care with the salt, since both the pesto and cheese has some salt in them.
You can add some garlic along with the onions, or you can add some garlic butter instead of regular butter.
Also, you can serve it with lemon wedges.