Chef Chuck's Beef Ravioli

Casonsei of Brescia


A beef ravioli recipe from Brescia, an ancient town in the beautiful Lombardy region, which lies in the famous Po Valley, in northern Italy. These delicate ravioli are filled with a beef and breadcrumb mixture, then gently sauteed in a butter and sage sauce.


Beef Ravioli


Filling
7 ounces ground beef
2 ounces butter
2 tablespoons beef broth
3/4 cup seasoned breadcrumbs
1/4 cup parmigiano cheese, grated
1 egg
1 tablespoon fresh parsley, chopped
1/4 teaspoon garlic powder
1 garlic clove, minced
salt to taste


In a frying pan brown butter add chopped meat and beef broth, till cooked. Stir in breadcrumbs, parmigiano cheese and salt. Remove from heat add egg, parsley, garlic and garlic powder. Salt to taste.


Dough
1 2/3 cups flour
3 eggs
1/4 teaspoon salt


Combine in a food processor till ball forms, or make a well with the flour add eggs in middle and mix till all combined and smooth. Wrap in plastic wrap and let rest for 1/2 hour.


Sauce
4 ounces butter
2 tablespoons fresh sage leaves, chopped


Saute in a large frying pan for a minute or two.

Roll out dough and make ravioli or any shape, using 1 tablespoon of beef in each ravioli. Place on a baking sheet sprinkled with semolina and cover with a towel, till all the ravioli are prepared. Boil in salted water for 3 minutes, then transfer to the butter and sage pan and serve with grated parmigiano cheese on top. Makes about 3 dozen.

Chef Chuck's Bucatini with Red Peppers and Onions

Bucatini con peperoni rossi e cipolle


This hot and spicy dish is made with bucatini, which is a thick tubular pasta. It's a perfect pasta choice for this recipe with red bell peppers, lots of onions and red hot pepper flakes. Shave some parmigiana cheese, extra virgin olive oil and oregano over top and proudly serve this dish for your family.


Bucatini with Red Peppers and Onions


1 pound bucatini
1/4 cup extra virgin olive oil
3 garlic cloves, whole
2 red bell peppers, sliced
1 onion, sliced
1 tablespoon red hot pepper flakes, optional
dried oregano
shaved parmigiano cheese


Heat olive oil saute whole garlic and red pepper flakes for 1 minute, remove garlic and discard. Add peppers and onions saute for about 8 minutes, then start the pasta, while still cooking peppers and onions. Cook pasta in boiling salted water for 8 minutes, transfer pasta to pan along with two or three ladles of pasta water. Season with oregano, cheese and a drizzle of olive oil.

Chef Chuck's Pasta with Gorgonzola Cream Sauce

Pasta con Salsa di Panna Gorgonzola


I created this recipe at Macef, the tradeshow, that I worked at in Milan, for a company called Mori Life Design. It was very popular and the crowds really enjoyed it, I heard complimento all day! This unique pasta shape is called foglie d olivo meaning olive leaves, of course any pasta would work.

Pasta with Gorgonzola Cream Sauce


1 pound pasta
3 tablespoons butter
5 sage leaves
1/2 cup mascarpone
1/4 cup Gorgonzola cheese
a few slices of prosciutto, cut up
parmigiana cheese, grated
black pepper


Cook pasta in salted boiling water till al dente. In a large frying pan, heat butter, bruise sage leaves by crushing them and saute for about 2 minutes. Squeeze leaves and remove. Add mascarpone and Gorgonzola cheese, stir till melted. Add cooked pasta to pan along with some pasta water, I used 2 ladles. If cream sauce is too thick add more pasta water. Sprinkle prosciutto, black pepper and parmigiana cheese on top.
Ricette by Chef Chuck's Cucina

Chef Chuck's Cheese Tortellini

Tortellini ai Formaggi

These velvety light cheese tortellini were the perfect meal on this cold winter day. Tortellini are homemade pasta filled with soft ricotta, parmigiana, and prosciutto. Tortellini take time to assemble so gather around the family and everyone can make these together. Gently cooked in salted boiling water then transferred to melted butter and fresh sage, delicious!


Cheese Tortellini

Dough
1 2/3 cups flour
3 eggs
pinch of salt


On a board mound up the flour and make a well in the middle, add eggs and salt to the center. Using a fork lightly scramble the eggs and slowly add about a quarter of the flour. Then start mixing with your hands till it's all incorporated. Knead for about 5 minutes, wrap in plastic and let rest on counter at least half an hour.


Filling
2 cups whole milk ricotta
1 cup parmigiano cheese, grated
1 egg
6 thin slices prosciutto, chopped
salt and pepper to taste


Combine all ingredients in a bowl.


Sauce
5 tablespoons butter
12 sage leaves

Cut dough in half, keep one half wrapped in plastic on the side. Roll out dough with a roller to its very thin or using a pasta machine go to number 8 for a thin sheet. Cut dough into squares about 1 1/2 inches, place a small amount of filling in center. Fold dough over corner to corner then seal sides with fingers, now you should have a triangle shape. Fold two ends under and connect, lay on baking sheet. Cook in salted boiling water for 3-5 minutes. Meanwhile heat butter and sage leaves, add tortellini, toss and serve with parmigiana cheese grated on top.
Ricette by Chef Chuck's Cucina

Chef Chucks Stuffed Shells

Conchiglie Ripiene


Conchiglie are pasta shaped like seashells, I fill them with creamy ricotta, fresh spinach, garlic and pancetta, an Italian bacon, which gives it the saltiness I like. Topped off with my marinara sauce, this is a real comfort meal.


Stuffed Shells
1 pound shells
16 ounces whole milk ricotta
2 eggs
1 cup parmigiana cheese, grated
3 slices pancetta, 1/4 inch thick
1 pound fresh organic spinach
2 garlic cloves, minced
olive oil
salt and pepper
marinara sauce


Cook pasta in boiling salted water till al dente. Rinse to stop cooking, set aside. Meanwhile chop pancetta and fry in a small pan. Cook spinach in a large frying pan with 1 tablespoon olive oil and 2 garlic cloves, stirring, till wilted. Squeeze spinach dry then chop. In a bowl combine ricotta, eggs, parmigiana, pancetta, spinach, salt and pepper. Using a teaspoon spoon fill each shell, place in a baking dish coated with sauce and add more sauce on top of shells. Cover and bake at 350 degrees for 30 minutes.

Chef Chuck's Fettuccine alla Carbonara

Fettuccine alla Carbonara

Pasta with pancetta, onions, eggs and pecorino is a classic and rustic pasta dish from Italy. The flavors combined is quite delicious, this would be great served at a brunch, lunch or for dinner. I made this with fettuccine, any ribbon pasta will work you can also use bacon instead of pancetta. I added my wonderful focaccia with olives, salt and rosemary. Enjoy!

Fettuccine alla Carbonara
1 pound fettuccine
3 tablespoons olive oil
12 ounces pancetta, chopped
1 white onion, chopped
3 garlic cloves, minced
3 eggs, beaten
1/2 cup pecorino cheese, grated
salt and pepper
1/4 cup pasta water

Cook pasta in boiling salted water till al dente. Meanwhile in a large frying pan, heat olive oil and cook pancetta, drain most of the fat. Add onions and saute for 5 minutes, add garlic, salt and pepper, add cooked pasta and a little (1/4 cup) pasta water. Then stir in egg mixture, season with salt and pepper.

Chef Chuck's Tomato Pesto and Pasta

Pesto di Pomodoro e Pasta

A Sicilian pesto made with fresh tomatoes, garden basil, lots of garlic, and almonds. In southern Italy a red pesto made with tomatoes is more popular, unlike northern Italy where most pesto are basil based. If you love garlic this is the recipe to make tonight for your family.


Tomato Pesto and Pasta
1 pound of pasta
3 large ripe tomatoes
6 garlic cloves
1/4 cup almonds
salt and pepper to taste
1/4 cup fresh basil
3 tablespoons olive oil
1 red bell pepper
goat cheese, crumbled


In a mortar or food processor blend tomatoes, garlic, almonds, salt, pepper and basil. Slowly drizzle in olive oil. Slice red bell peppers thin and saute in a pan with olive oil till softened.
Cook pasta till al dente, pour pesto over pasta, add crumbled goat cheese and place peppers on the side.

Chef Chuck's Homemade Lasagna

Homemade Lasagna


marinara sauce
homemade pasta sheets
2 cups ricotta cheese
8 ounces mozzarella cheese, grated
1 cup parmigiano cheese, grated
2 eggs
3 tablespoons fresh parsley, chopped
salt and pepper to taste


Pasta
1 1/2 cups flour
1/8 teaspoon salt
2 eggs
2 tablespoons extra virgin olive oil

Combine by hand or in a food processor then knead till smooth, wrap in plastic and let rest for 15 minutes. Divide in 4 pieces roll out enough to fit in pasta machine. Start at number 1 and continue till number 8 so the pasta sheets are thin. Cook in a large pot of boiling salted water for 2 minutes. Drain and rinse in cold water. Tip: If dough is not soft and smooth add a little more olive oil!


Lasagna

Combine ricotta, mozzarella and parmigiano, eggs, salt, pepper and parsley. In a large baking dish add a little sauce, layer pasta, then cheese mixture and top with more sauce. Continue making 3 more layers top with pasta, sauce, parmigiano and mozzarella on top. Cover with foil and bake at 350 degrees, for 40 minutes.

Chef Chuck's Farfalle with Mushroom Gravy

Funghi Friendly!


Farfalle means butterfly, in Italian, due to this pasta shape. Some people refer to this pasta as bow ties. Tonight I just wanted a quick pasta dish that was easy to prepare. I had these lovely baby bella mushrooms waiting to be sauted. So I combined vegetable broth a small amount of heavy cream and parmigiano cheese to make a creamy light gravy. To add color and texture I added sweet green peas and fresh picked parsley. The combination of all these flavors had a mellow fresh taste yet quite satisfying.

Chef Chucks Farfalle with Mushroom Gravy

1/2 pound farfalle pasta
1/2 pound bella mushrooms sliced
3 tablespoons parmigiano cheese grated
1 tablespoon extra virgin olive oil
1 tablespoon butter
1/3 cup heavy cream
2 cups vegetable broth
1/2 cup peas
2 garlic cloves minced
1 tablespoon parsley chopped
salt and pepper


In a large fry pan on medium high, heat butter and olive oil add mushrooms cook for 3 minutes each side. Remove mushrooms and set aside de glaze pan with vegetable broth then add heavy cream and garlic reduce to a 1/3. Add 2 tablespoons parmigiano, peas, salt and pepper. In a separate pot cook pasta till al dente and add to sauce mix all ingredients and top with parsley and 1 tablespoon parmigiano cheese.