A Trio Of Zippin' Pastas:Ravioli, Penne And Fettucini With Smoked Salmon, Prosciutto And Mussels Recipe
Source: cookeatshare.com/recipes/a-trio-of-zippin-pastas-ravioli-penne-and-fettucini-with-smoked-salmon-prosciutto-and-mussels-62064
Ingredients
- 8 ounce smoked salmon, pcs
- 4 ounce cream cheese
- 8 x 4 inch pasta, squares
- 1 Tbsp. butter
- 1/4 c. chopped red onion
- 2 x lemon, juiced, and, zested
- 2 Tbsp. coarse grain mustard
- 1 Tbsp. Dijon mustard
- 1 c. cream coarse sea salt, to taste freshly grnd black peppercorns
- 1/2 c. dill, fronds
- 2 ounce salmon caviar The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage
- 16 ounce dry fettucine pasta
- 2 Tbsp. extra virgin extra virgin olive oil
- 1 c. small diced prosciutto
- 1/2 c. chopped onion
- 2 lrg clv garlic, chopped
- 10 ounce (1 package) spinach, leaves, cleaned
- 1/2 c. cream
- 1/2 c. grated parmesan cheese
- 1 Tbsp. thinly sliced sage, leaves
- 1 x block parmesan cheese, for shaving The Penne with Mussels, Red Pesto and Basil
- 16 ounce penne
- 2 lb mussel
- 1/2 c. cabernet sauvignon
- 1 c. dry tomato
- 1 c. basil, leaves
- 1/2 c. pine nuts
- 1 clv garlic
- 1/2 c. grated parmesan cheese
- 1/2 c. extra virgin extra virgin olive oil coarse sea salt, to taste freshly grnd black peppercorns, to taste
Directions
- Puree the smoked salmon and cream cheese together till smooth in a food processor.
- Taste and season.
- Divide the mix proportionately between the eight pasta squares.
- Place a large spoonful of it into the center of a square.
- Moisten your fingers and rub around the four edges of the pasta till it is slightly sticky.
- Fold over the square forming a large triangle.
- With your fingers force out any air pockets and press the filling into an even layer leaving the edges to crimp.
- Healthy pinch the edges tightly together sealing the raviolis tightly.
- Let the raviolis dry for several hrs making the edges very strong.
- Sprinkle them with semolina flour or possibly cornmeal and rest on wax paper in an airtight container.
- Bring a large volume of water to a gentle rolling boil.
- Season it heavily with coarse sea salt.
- Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste.
- Add in the raviolis and cook till the pasta is just done and the contents are heated through.
- This will take about five min.
- Remove the raviolis with a strainer, drain and serve immediately.
- While the raviolis cook heat a medium sauce pot.
- Add in the butter and red onions, saute/fry them till the onions are aromatized.
- Next add in the lemon juice, the mustards and the cream.
- Continue simmering reducing the mix by half.
- Season it.
- Pour the sauce into a heated shallow pasta bowl.
- Place two of the raviolis in the sauce with one overlapping the other.
- Top with a scoop of the salmon caviar and a small pile of dill sprigs.
- Sprinkle around the lemon zest.
- The Fettucini with Spinach Parmesan Sauce, Prosciutto and Sage: In a large shallow pan saute/fry the prosciutto till it is crisp and toasted.
- Strain out the proscuitto, drain and reserve.
- Continue in the same pan, same extra virgin olive oil.
- Add in the onions and garlic and saute/fry in the extra virgin olive oil till fully aromatized.
- Add in the spinach and cream and continue cooking as the spinach wilts.
- When every leaf has wilted and deepened in color pour the contents of the pan into a high-speed blender.
- Add in the cheese and puree the sauce till it is very smooth.
- Taste and season the sauce.
- Reserve it briefly in a small sauce pot.
- Cook the pasta.
- Bring a large volume of water to a gentle rolling boil.
- Season it heavily with coarse sea salt.
- Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste.
- Add in the fettucini and cook till the pasta is just done and still has a pleasing chewiness or possibly slight resistance when tasted.
- It should be neither overdone and mushy nor crisp and underdone.
- This will take about ten min.
- Strain the pasta, drain and serve immediately.
- Meanwhile reheat the sauce.
- When the pasta is done toss it with the sauce and place in a heated wide shallow pasta plate.
- Toss the prosciutto with the sage.
- Top the pasta with the prosciutto mix.
- Using a vegetable peeler shred some cheese onto the pasta.
- Garnish with a sage sprig.
- The Penne with Mussels, Red Pesto and Basil:
- Cook the pasta.
- Bring a large volume of water to a gentle rolling boil.
- Season it heavily with coarse sea salt.
- Taste it, it should be pleasantly salty, perfectly seasoned with a pleasing brine taste.
- Add in the pasta and cook till it is just done and still has a pleasing chewiness or possibly slight resistance when tasted.
- It should be neither overdone and mushy nor crisp and underdone.
- This will take about ten min.
- Strain the pasta, drain and serve immediately.
- Meanwhile steam the mussels.
- Place the mussels and wine in a medium saucepot with a tight fitting lid.
- Steam the mussels till they open.
- Turn off the heat, remove the mussels and place around the rim of four heated pasta bowls.
- As the mussels steam combine the remaining ingredients in the food processor and puree till smooth.
- Once you have removed the mussels from their broth, quickly strain the broth then add in the pesto.
- Heat and stir till smooth.
- When the pasta is done toss it with the pesto broth and divide between the bowls.
- Top with a basil pluche and some pinenuts.