parmigiano

Squash and mascarpone Ravioli with Parmigiano cream, a purely luxurious pasta experience, from the creamy sweet roasted kabocha squash melded with mascarpone cheese, to a little punch from grated pecorino and crumbles of lovely pistachio. Taking it over the top with the most tender, delicate pasta ever. Give it a try, it never disappoints!

Squash and mascarpone Ravioli with Parmigiano cream

kabocha squash

Tbsp evo oil

garlic

shallot quartered

salt and pepper

dried oregano, and rosemary

mascarpone cheese

Pecorino

nutmeg

pistachio

flour

free range chicken eggs

water if needed

Some semolina flour for dusting and working the pasta

Tbsp salted butter

Tbsp "00" flour

milk or half & half cream

Parmigiano

-3 Tbsp chopped prosciutto

We like to make the filling first as it needs a bit of time for the squash to roast and then mingle with everything. Here are the steps:

Wash squash and dry off. Cut in half and scoop out all the pulp and seeds. Place on a parchment lined baking sheet.

Drizzle with olive oil all over, season with salt and pepper, and then place inside a clove of peeled garlic, some shallot quartered, dried oregano and rosemary. Turn over the squash and cook flesh side down in a pre heated 375° F oven for 20 minutes or so or until squash is fork tender. Let cool.

Scoop all the flesh, garlic, and shallot into a glass bowl. With a hand blender, process until smooth.

Add in grated nutmeg, mascarpone, grated Pecorino, crushed pistachio. Blend well until all incorporated. taste for seasoning and adjust if necessary. Cover with plastic wrap and place in fridge.

Filling:

In the bowl of a food processor, add flour, then one egg at a time. Pulse until dough starts to pull from the sides of the processor bowl. If it seems too dry, add a few drops of water to make it more pliable.

Take out of processor and place dough onto a lightly floured work surface (for us, a wood pasta board). Knead until dough becomes smooth and when you press your finger in, it dimples then slowly comes back.

Cover with plastic wrap and let sit for 30 minutes. This will help the dough relax.

Take you dough and cut two slices about 1/2 inch thick. Cover the remaining dough so it doesn't dry out. Shape the dough slices into a rectangle with your hands. Sprinkle some semolina flour onto your work surface and dust the dough on both sides. Set you pasta machine to the largest setting (ours is one). Run the dough through. Then take the dough and fold into a rectangular parcel and run it through again on one.

Now you want to run that dough through number two, then three, four, and lastly five. Make sure to sprinkle some semolina in between rolling so pasta does not stick to the rollers on the machine. Do this for the other piece you have cut. Now you will have two pasta sheets.

Pasta:

Take the piping bag, scoop filling and place in bag until it is about 3/4 full. Twist top to form some pressure at the tip.

Take your ravioli cutter and make an indentation on your dough lightly so you can see the shape of the ravioli. Pipe filling into the center, not too much or else we cannot close the ravioli. Usually about a teaspoon full or so you can still see a nice border around the ravioli.

Filling the ravioli:

Pour some water into a ramekin and with a pastry brush, spread some water all around the dough surrounding the filling. Remember, very little, it is only to moisten the dough so the ravioli is sealed well.

Place other pasta sheet on top and with your fingers press the dough around the filling taking out any air. With the ravioli cutter, center over filling then press down making sure it cuts through the dough.

Take the ravioli and release it from the cutter and place it on a baking sheet sprinkled with semolina.

Continue this, until all the dough is used up. The scrap pieces you can re-roll and shape into pasta sheets also. Whatever can't be used for the ravioli, can be cut up into pieces and placed in an airtight container and placed into the freezer to be used later for soup or pasta e fagioli.

Sealing and cutting the ravioli:

In a medium sauce pan heat up milk or cream on low heat. In another sauce pan heat up butter, once it melts add flour and form a roux.

Once the milk starts to simmer take off the top skin and slowly pour the milk into the roux mixture.

Whisk away until the sauce is smooth. Furthermore, slowly add the finely grated Parmigiano continually whisking until creamy and smooth. Take off heat and let sit.

Parmigiano cream sauce:

In a large pot bring salted water to a boil. Slowly place ravioli into the water and cook for five minutes. You will see them come to the surface and a foam appear around the rim of the pot.

In a large sauté pan, place a few scoops of the Parmigiano cream. Ladle in some of the pasta water, then scoop out the ravioli with a strainer or spider and toss into pan with sauce. Give it a good stir  to coat the ravioli well.

Cooking the ravioli:

In a fry pan crisp up the chopped prosciutto. Scoop up with a slotted spoon and place in a ramekin.

Plate ravioli, sprinkle with crispy prosciutto. If you want, a light sprinkle of Parmigiano.

Plating and garnish: 

Yum! This is fantastic looking! I'll try to make it for hubby for Valentine's Day! I love the crips ham touch!

Thanks for all the step by step detailing to making this dish. A dish perfect for some festivity. I cant wait to get going. Burst of flavors and combinations.

This dish sounds delicious! I feel you can't go wrong with ravioli! Thanks for the recipe share!

Freakin delicious! I can't believe I made this. It tastes better than anything in a restaurant for sure.

Awesome! This is such an amazing recipe, it looks so delicious and very yummy! Loved everything about this dish, the creaminess, and ingredients is just so perfect! Plus we can never go wrong with pasta in any recipe!

I make a lot of ravioli myself and this is a beautiful ravioli recipe. I just loved the  filling combo of roasted squash with mascarpone, pistachio and pecorino. (Please feel free to remove this part of my comment but you might want to mention to make this vegetarian you have to replace Italian pecorino and parmigiano with vegetarian cheese as they have animal rennet)

This ravioli is beyond fabulous! Absolute restaurant quality. The filling was so creamy and rich.

This is just amzing! What a delicious and beautiful ravioli recipe. Can't wait to make it again next weekend for my friends.

I love the taste of this dish, so delicious, creamy, and sweet. My husband will definitely love this!

Such a great spin on classic ravioli! These will be perfect for Valentine’s Day! Thank you so much for sharing!

Ricetta Risotto al Parmigiano Reggiano e aglio nero Preparazione: un paio d'ore - Stagionatura Parmigiano Reggiano: 30 mesi primo

Risotto al Parmigiano Reggiano e aglio nero

Per il risotto

320 g di riso carnaroli

L di brodo

bicchiere di vino bianco

80 g di burro

Per la crema all'aglio nero

120 g di aglio nero fermentato

45 g di panna

g di latte

g di sale

Eggplant Parmigiana Pizza, inspired by a Roman Italian classic. Grilled eggplant meets a delectable tomato sauce, all covered in crispy gooey fresh melted mozzarella and Parmigiano, ripe tomato slices, and hints of aromatic basil on a crisp yet tender homemade crust!

Eggplant Parmigiana Pizza

500 g farina 00 (or all-purpose, or better, a mix of the two)

300 ml water,

yeast (2 g dried yeast)

sugar

g extra virgin olive oil

g sea salt

tomatoes

Tsp E.V.O. oil

salt, oregano

eggplant,

olive oil

salt and fresh cracked black pepper

mozzarella

Parmigiano,

basil leaves

tomato

Tbsp E.V.O. oil

In a small bowl, add half of the water, the fresh yeast, and a pinch of sugar. Let dissolve.

In the bowl of a food processor, add the flour, the water/yeast mixture and start mixing on low. Add the salt, then slowly add the rest of the water, and keep mixing. Lastly, slowly, add the oil and mix until the dough pulls away from the sides of the food processor and starts to form a ball.

Take it out of the food processor and put it onto a floured work surface. Knead it for a few minutes until smooth and elastic. Form it into a ball, cover it with a bowl and let it rest for 10 minutes.

Once rested, give the dough a small fold: stretch the ends to form a rectangle, take the outer ends and fold into the center, turn it 90 degrees and do the same. Then, form it back into a ball. Transfer the ball of dough into a bowl, cover with cling wrap (better if you oil the plastic so it doesn’t stick to the dough when it rises). Transfer the bowl to the oven (turned off) with the light on and let it rest for a few hours (2-3) until doubled in size.

When the dough is ready, divide into 3 even balls. Take each piece and shape into a circle using your hands. Oil a 12-inch round pizza pan and stretch dough from the middle out until it fills the pan, leaving a nice border. Repeat this with the other dough and set pizza crusts aside.

Pizza dough

In a bowl combine tomato puree, oil, salt, pepper, and oregano. Mix well, set aside.

Pizza Sauce

Heat up a couple of tablespoons of olive oil in a saute pan. Put eggplant rounds into the pan and saute till they start to turn golden in color. Turn them over and do the same. About 2-3 minutes a side.

Take out of the pan and place on a paper towel lined plate.

For the eggplant

Drop a couple of tablespoons of tomato sauce into the center of the pizza dough.

With the spoon, spread the sauce to the edges of the dough in circular motions, leaving a bit of a dough border for a crust. About 1-2 cm.

Place sauteed eggplant rounds onto pizza distributing them evenly.

Take the fresh mozzarella rounds and put them on next.

Add tomato rounds, and finish with fresh basil leaves and a drizzling of olive oil.

Put in oven in the middle rack and bake for 10-15 minutes or until crust edges turn golden and cheese is melted.

Take out of the oven, shave some more Parmigiano on top and cut.

Assemble

I absolutely agree with you Loreto, eggplant is definitely an acquired taste. Just like you, I have always loved eggplants. I have so many wonderful memories of dishes my mom would make with eggplant although she never used it as a pizza topping. I imagine the taste must be wonderful as roasting veggies brings out such a wonderful flavor. Great idea and as usual, great song selection. Have pinned to try. Thanks for sharing ♥

That time of year... nightshade veggies yum!

I used normal cheese instead of parmesan, added some finely chopped onion to the tomato base, and also had no basil ...but it was delicious! Will definitely be making this one again!

What a great idea! I used homemade pizza sauce and crust but even then I was super surprised at how quick and easy this recipe came together. I'm not the biggest fan of eggplant but for some reason can rarely pass them by when they're on sale. I think I just love the way they look. Your recipe will take the dread out of figuring out how to use them up! Thanks for sharing the recipe.

Loved this great idea! I made my own simple, very "rustic" pizza crust. Had some crimini mushrooms, so I breaded them along with the eggplant and baked them per the recipe - much better than deep-frying. Found out I didn't have parmesan cheese so I dabbed a little more pasta sauce over everything, and also put fresh basil on the cheese. Sooooo gooooood! Thanks for sharing!

Absolutely awesome! The eggplant after it was breaded and baked was to die for! I will make it like that as a main course in the future. Also terrific on the pizza. DH and picky daughter absolutely loved it, too! Will definitely make this again and again! Thanks for a terrific recipe!

I made my standard pizza with my dough so I could really test out the eggplant. It was delicious and very filling. My husband and I can usually finish a home made pizza (even with chicken, etc on it) but the eggplant really filled us up that we each had one piece less than normal! A good thing in my book since we were filled up with veggies! One downfall, only used half the eggplant and from experience eggplant is not very good the next day, so I breaded and baked more than needed and will probably end up in the trash :( Will be making again!!!

Your secret is safe with me :)! This looks amazing and I love how you have taken a traditional Italian dish and modernized it for today's busy life - most of us don't have the time Mama had! I love eggplant so will be giving this a try!

La Parmigiana rustica è un piatto unico facile e goloso: Parmigiana di melanzane con prosciutto cotto, ottima fredda e preparare in anticipo

Parmigiana rustica con prosciutto cotto (facile e golosissima!)

kg di melanzane

700 ml di passata di pomodoro

450 gr di mozzarella (perfettamente sgocciolata)

gr di prosciutto cotto

80 gr di parmigiano o grana padano

cucchiaio di olio extravergine

di cipolla bianca

basilico fresco

sale

come fare la parmigiana rustica con prosciutto cotto

Prima di tutto seguite il procedimento che trovate in PARMIGIANA DI MELANZANE  come vedete, gli ingredienti sono identici, unica differenza si aggiunge il prosciutto cotto prima di aggiungere lo strato di mozzarella!  Poi seguite tutti i consigli di cottura e lasciate riposare!  Ecco pronta la Parmigiana rustica

Les recettes les plus simples sont souvent les meilleures !

Pasta Alfredo au poulet

100 g Pâtes (Tagliatelles sèches)

g Poulet émincé (cru)

ml Crème liquide

gou. Ail

càs Parmesan (râpé)

Dans une casserole d'eau bouillante salée, faites cuire les pâtes selon les instructions du paquet. Égouttez-les en fin de cuisson.

Faites chauffer un filet d'huile d'olive dans une poêle, sur feu moyen. Ajoutez l'émincé de poulet.* Salez, poivrez et faites-le revenir 4 à 5 minutes sur chaque face, jusqu'à ce qu'il soit bien doré.
*Consultez nos tips pour cette étape

Une fois le poulet cuit, ajoutez l'ail râpé et faites revenir 1 minute en remuant. 

Ajoutez le parmesan, poivrez et mélangez. Laissez fondre 2 minutes.

Dans une assiette, servez les pâtes avec la sauce Alfredo et le poulet. Ré-assaisonnez d'un filet d'huile d'olive, de poivre et de parmesan s'il vous en reste. C'est prêt !

https://static.jow.fr/recipes/jGx9LwRsomPq7w_transcoded.mp4

La plus douce façon de goûter le chou-fleur et d'en redemander.

Velouté de chou-fleur

Chou-fleur (frais)

Oignon jaune

Bouillon de légumes (cube)

Lavez puis coupez le chou-fleur en sommités. Coupez les sommités en 2 ou en 4 selon leur taille. Coupez le tronc en petits cubes.

Faites fondre une noisette de beurre dans une casserole, sur feu vif. Ajoutez les oignons et l'ail râpé. Faites-les rissoler 1 à 2 minutes, en mélangeant.

Baissez le feu à moyen puis ajoutez le chou-fleur. Faites revenir le tout 5 minutes, jusqu'à ce que le chou-fleur soit légèrement doré.

Ajoutez le bouillon de légumes et 200ml d'eau par personne. Portez à ébullition, puis baissez le feu et couvrez. Laissez mijoter 15 minutes.

Ajoutez le parmesan râpé et mixez le tout pour obtenir un velouté onctueux. Ajoutez un peu d’eau, si nécessaire.

Servez le velouté de chou-fleur dans un bol ou une assiette creuse. Re-assaisonnez selon vos goûts et ajoutez un peu de crème, pour les plus gourmands. C'est prêt !

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Top 6 parmigiano recipes from across the web

The most viewed parmigiano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Squash and mascarpone Ravioli with ...

Risotto al Parmigiano Reggiano e ag...

Eggplant Parmigiana Pizza

Parmigiana rustica con prosciutto c...

Pasta Alfredo au poulet

Velouté de chou-fleur

The most viewed parmigiano recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine