Winter is a great time to indulge in delicious comfort food. And although we love our curries, soups and stews, the Italians have a variety of comfort food that will make you go “bellissimo“! Try these recipes if you love Itallipasta, meat and cheese!
Butternut Squash Ravioli
by Pinch of Yum
This Butternut Squash Ravioli is made with WONTON WRAPPERS! Seriously that easy and so, so good. Awesome meatless dinner idea!
1 whole butternut squash, peeled and cubed and roasted, OR steam-in-the-bag squash, totalling about 4 cups cooked squash
1 cup whole milk ricotta
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
nutmeg, garlic, thyme, and/or sage (see notes)
generous pinch of salt and pepper
1 beaten egg
1 package of round or square wonton wrappers (also gyoza wrappers) (about 50-60)
Kale Pesto – if you cannot find kale pesto, basil pesto will be just fine!
Place cooked squash, ricotta, Parmesan, olive oil, seasonings, and S&P in a food processor. Pulse until mostly smooth. Mixture should be very thick and sticky, like cookie dough.
Bring a large pot of water to boil.
Lay out half of the wonton wrappers. Place 1-2 tablespoons filling in the center of each wrapper. Brush edges with egg wash. Place another wrapper on top, sealing tightly at the edges, and rounding the top with your palm to make a nice shape.
Boil ravioli in batches for about 5-8 minutes. Drain gently (they break easily) and toss with olive oil to prevent sticking. Serve with that yummy kale pesto and extra Parmesan cheese!
One-Pan Gnocchi with Sausage and Spinach
This easy and fast Gnocchi with Sausage and Spinach is wonderfully tasty and loved by the whole family.
2 TB olive oil
1 onion, chopped
4 garlic cloves, minced
1 lb Italian sausage (bulk, no casings)
1 (16 oz) package potato gnocchi (from refrigerated or pasta aisle)
1 (14.5 oz) can Italian flavored diced tomatoes with juices (do not drain)
1/4 cup low sodium chicken broth
4 cups fresh baby spinach leaves
1/4 tsp freshly ground black pepper
1/2 cup shredded mozzarella cheese
1/2 cup freshly shredded Parmesan cheese
In a large non-stick skillet, add oil and heat over medium high until hot. Add onion and garlic and stir/cook until fragrant, 30 seconds.
Add sausage; stir and break it up into pieces, until nicely browned. Don’t drain. Add uncooked gnocchi. Stir 1 min, gently breaking up any clumps. Stir in tomatoes with juices and chicken broth. Cover and cook on medium heat, 5 min, or just until gnocchi is fluffy and cooked through. Turn off heat.
Add spinach and pepper. Stir until spinach leaves are wilted. Sprinkle with cheeses and cover for 3-5 minutes or until cheese is melty. Serve immediately.
Parmesan Tortellini Bites
1 (9-ounce) package refrigerated three cheese tortellini
1/2 cup vegetable oil
1 cup Panko*
1/4 cup freshly grated Parmesan
1/2 cup all-purpose flour
2 large eggs, beaten
1/2 cup marinara sauce
In a large pot of boiling salted water, cook tortellini according to package instructions; drain well.
Heat vegetable oil in a large skillet over medium high heat.
In a large bowl, combine Panko and Parmesan; set aside.
Working in batches, dredge tortellini in flour, dip into eggs, then dredge in Panko mixture, pressing to coat.
Add tortellini to the skillet, 8 or 10 at a time, and cook until evenly golden and crispy, about 1-2 minutes. Transfer to a paper towel-lined plate.
Serve immediately with marinara sauce, garnished with additional Parmesan, if desired.
*Panko is a Japanese-style breadcrumb and can be found in the Asian section of your local grocery store.