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1
Puree the smoked salmon and cream cheese together till smooth in a food processor.
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2
Taste and season.
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3
Divide the mix proportionately between the eight pasta squares.
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4
Place a large spoonful of it into the center of a square.
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5
Moisten your fingers and rub around the four edges of the pasta till it is slightly sticky.
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6
Fold over the square forming a large triangle.
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7
With your fingers force out any air pockets and press the filling into an even layer leaving the edges to crimp.
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8
Healthy pinch the edges tightly together sealing the raviolis tightly.
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9
Let the raviolis dry for several hrs making the edges very strong.
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10
Sprinkle them with semolina flour or possibly cornmeal and rest on wax paper in an airtight container.
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11
Bring a large volume of water to a gentle rolling boil.
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12
Season it heavily with coarse sea salt.
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13
Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste.
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14
Add in the raviolis and cook till the pasta is just done and the contents are heated through.
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15
This will take about five min.
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16
Remove the raviolis with a strainer, drain and serve immediately.
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17
While the raviolis cook heat a medium sauce pot.
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18
Add in the butter and red onions, saute/fry them till the onions are aromatized.
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19
Next add in the lemon juice, the mustards and the cream.
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20
Continue simmering reducing the mix by half.
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21
Season it.
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22
Pour the sauce into a heated shallow pasta bowl.
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23
Place two of the raviolis in the sauce with one overlapping the other.
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24
Top with a scoop of the salmon caviar and a small pile of dill sprigs.
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25
Sprinkle around the lemon zest.
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26
The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage: In a large shallow pan saute/fry the prosciutto till it is crisp and toasted.
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27
Strain out the proscuitto, drain and reserve.
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28
Continue in the same pan, same extra virgin olive oil.
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29
Add in the onions and garlic and saute/fry in the extra virgin olive oil till fully aromatized.
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30
Add in the spinach and cream and continue cooking as the spinach wilts.
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31
When every leaf has wilted and deepened in color pour the contents of the pan into a high-speed blender.
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32
Add in the cheese and puree the sauce till it is very smooth.
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33
Taste and season the sauce.
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34
Reserve it briefly in a small sauce pot.
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35
Cook the pasta.
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36
Bring a large volume of water to a gentle rolling boil.
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37
Season it heavily with coarse sea salt.
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38
Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste.
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39
Add in the fettucini and cook till the pasta is just done and still has a pleasing chewiness or possibly slight resistance when tasted.
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40
It should be neither overdone and mushy nor crisp and underdone.
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41
This will take about ten min.
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42
Strain the pasta, drain and serve immediately.
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43
Meanwhile reheat the sauce.
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44
When the pasta is done toss it with the sauce and place in a heated wide shallow pasta plate.
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45
Toss the prosciutto with the sage.
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46
Top the pasta with the prosciutto mix.
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47
Using a vegetable peeler shred some cheese onto the pasta.
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48
Garnish with a sage sprig.
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49
The Penne with Mussels, Red Pesto and Basil:
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50
Cook the pasta.
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51
Bring a large volume of water to a gentle rolling boil.
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52
Season it heavily with coarse sea salt.
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53
Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste.
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54
Add in the pasta and cook till it is just done and still has a pleasing chewiness or possibly slight resistance when tasted.
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55
It should be neither overdone and mushy nor crisp and underdone.
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56
This will take about ten min.
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57
Strain the pasta, drain and serve immediately.
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58
Meanwhile steam the mussels.
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59
Place the mussels and wine in a medium saucepot with a tight fitting lid.
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60
Steam the mussels till they open.
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61
Turn off the heat, remove the mussels and place around the rim of four heated pasta bowls.
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62
As the mussels steam combine the remaining ingredients in the food processor and puree till smooth.
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63
Once you have removed the mussels from their broth, quickly strain the broth then add in the pesto.
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64
Heat and stir till smooth.
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65
When the pasta is done toss it with the pesto broth and divide between the bowls.
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66
Top with a basil pluche and some pinenuts.
