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Recipes

For Ravioli Filling: 2-C Chopped Spinach 1-C Ricotta Cheese salt & pepper to taste 1-C Parmesan Cheese 1 egg nutmeg to taste Pasta dough can be made ahead of time. When stuffing is ready, roll out pasta and put 1/2 T. into each Ravioli mold brush with egg yolk. Or pasta dough can be purchased from local Italian Market. Pomodoro (Fresh Tomato Sauce) 2-C fresh diced tomato 4 T Olive Oil 2 Cloves fresh Garlic diced or crushed 2 T Fresh basil chopped & for garnished Parmesan Cheese, salt & pepper to taste Assemble Ravioli stuffing and stuff Ravioli Pasta wells as per example. Saute garlic in olive oil until light brown, add tomato, basil and cook 5 minutes. Medium high heat. (set aside). Drop Ravioli into boiling water until cooked, about 2-3 minutes - drain. Top with tomato sauce, add Parmesan cheese and fresh basil garnish.

2 8 oz. Boneless grilled chicken breast sliced or diced 2 Filet of Anchovies 1 Egg Yolk boiled 1 t Worcestershire Sauce 4 T Virgin Olive Oil 1/2 C Cheese Croutons 2 heads Romaine Lettuce 3 cloves Fresh Garlic 1 T Dijon Mustard 1 medium Lemon (juice only) 1 oz Parmesan Cheese Salt & Pepper to taste Grill chicken breast, either chop or slice to top salad, set aside. Wash Romaine lettuce well and tear (never chop) the leaves into bite size pieces. In a large bowl mash garlic and anchovies till paste-like add salt to taste, egg yolk, worcestershire sauce, olive oil, Dijon and lemon juice mix well. Top with Grilled Chicken, Croutons, Parmesan cheese and fresh ground pepper.

1 large eggplant 1/4 cup extra-virgin olive oil 8 ounces lasagna noodles, cooked according to package directions 6 ounces grated Parmesan cheese, about 1 cup Salt and pepper to taste Pesto: 1/2 cup extra-virgin olive oil 2 bunches fresh basil 3 cloves garlic 2 ounces pine nuts, about 1/2 cup 2 ounces grated Parmesan cheese, about 6 tablespoons Salt and pepper to taste Tomato sauce: 2 tablespoons extra-virgin olive oil 3 cloves garlic, chopped 1 pound ripe tomatoes Salt and pepper, to taste Chopped fresh basil, to taste Prepare grill. Peel and slice eggplant lengthwise into long, thin strips. Brush each side with olive oil and season with salt and pepper to taste. Grill over hot coals, about 3 to 4 minutes on each side. Set aside. To make the pesto: In the bowl of a food processor, combine olive oil, basil, garlic, pine nuts, Parmesan cheese and salt and pepper. Process for 1 minute or until finely chopped. Set aside. Makes about 1/2 cup. To make tomato sauce: In a medium saucepan, heat olive oil over medium heat. Saute the garlic for about 1 minute. Core the tomatoes and puree in a food processor. Add the pureed tomatoes to the saucepan and cook over medium heat for 30 to 40 minutes. Add salt and pepper and fresh basil to taste. To assemble the lasagna: Preheat oven to 375 degrees. Lightly grease a 9- by 13-inch pan. Place 1 layer of lasagna noodles in the bottom of the prepared pan. Top with 1 layer of grilled eggplant. Spread a thin layer of tomato sauce over the eggplant slices, then top with a thin layer of pesto. Repeat this process 3 or 4 times until no noodles or eggplant remain. Top with grated Parmesan and any remaining tomato sauce. Salt and pepper to taste. Cover tightly with parchment paper and aluminum foil. Bake for about 40 minutes. Makes 4 large servings but can easily serve 6 to 8. Approximate values per 1/4 pan serving: 968 calories, 73 g fat, 45 mg cholesterol, 50 g carbohydrates, 1074 mg sodium, 68 percent calories from fat.

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