Spinach, Mushroom & Ricotta Ravioli

A very good recipe for use as a side, or for a vegetarian meal. Serve with your favorite pasta sauce.


For the Ravioli (makes about 25-40 Raviolo per batch - you WILL have filling left!)
3 Cups Flour
1/2 Cup Water
1/4 Cup Oil
1/2 tsp Salt
2 Eggs

Beat the eggs with a fork. Add the water and oil, and mix well. Add 1 cup flour, stir with fork until absorbed. Add each remaining cup flour, mixing well between each addition.


Turn out the dough on a floured surface. Knead by hand until the dough is elastic and mixed well. Roll out to 1/8" with a well-floured rolling pin. Cut out circles of dough with a medium sized round cookie or biscuit cutter. You can make them smaller or larger, to your taste.


Remove filling from refrigerator, and place 1 small spoonful of filling in the center of the dough circles. Dip your fingertip into a small dish of water, and run it around the edge of each circle. Press a second circle on top of the filling, pushing gently on the edges. Press each edge with the tines of a fork, making sure it has a good seal and no filling leaks out.

Bring a pot of salted water to a fast boil. Boil ravioli for 6-8 minutes, or until they begin to float. Serve with warmed sauce of your choice, or drizzle with olive oil, or a small dab of butter. Sprinkle with Parmesan cheese if desired.


For the Filling
2 Eggs
2 cans spinach, well drained and pressed to remove ALL liquid
1 can sliced mushrooms, drained well
1 16oz pkg Ricotta cheese
1/4 tsp Salt
1/4 tsp Black Pepper
Herbs to taste (Basil, Rosemary, Garlic, Thyme, et cetera)

Mix all ingredients together in a bowl. Store in refrigerator until ready to use.

Penne alla Vesuviana

1lb dried Penne or similar pasta of your choice
4-6Tbs Olive Oil (Extra Virgin is best)
3 medium Tomatoes (skinned, seeded and chopped up)
1Tbs Tomato Puree
1/2tsp Sugar
1/4lb Buffalo Mozzarella, drained and diced (buffalo mozzarella is made with buffalo milk, you may sub other mozzarella but the taste won't be the same)
2-4oz Parmesean, freshly grated (don't use the Kraft stuff, splurge on the good stuff at the deli)
1 1/2tsp Oregano
Fresh Basil, torn
Salt and Black Pepper to taste
1 (15oz) can of Black Olives, drained but kept whole



Boil 8 Qts water (well salted and/or oiled). When water reaches fast boil add penne and boil until it reaches al dente ("to the teeth"). Drain and return to pan.

Heat olive oil in skillet, as soon as the pasta is put to the boil. Add tomatoes, puree, sugar, salt and pepper to skillet. Cook over medium-high heat for about 2 mintues. Add cheese and oregano. Stir well, then cover and simmer over a very low heat until pasta is done cooking (about 5-7 minutes).

Spoon sauce onto pasta, stirring well to coat. Add basil and black olives, enjoy! Serves about 4. Goes well with most chicken dishes.

Chicken, Broccoli, Carrot with Pasta

2lbs Chicken (I use boneless, skinless breasts)
3 cups Fresh Broccoli
3 cups Carrots, sliced on a diagonal about 1/4" thick
3lb pasta (I use spaghetti or angel hair but any would work)
1 cup Broth (chicken or veg)
Fresh Parmesan or Pecorino Romano, or bottled Parmesan
Olive Oil
Salt & Pepper & Garlic, to taste
Rosemary, Basil, Thyme or other Italian spices

Cut the chicken into bite size pieces. Sprinkle with salt, pepper and garlic and fry in a little bit of olive oil until it begins to brown, about 20 minutes. Remove from pan and drain, then cover and keep warm. Cook the pasta in a little bit of oil (or salted water) until "al dente". Put the broccoli, carrot in the same skillet as used for the chicken. Allow to brown slightly, then add the broth. Bring to a fast boil and allow to cook for about 5 minutes. Return the chicken to the skillet along with the Italian spices, turning to coat and mix. Serve the chicken over the pasta with or without the liquid, shredding fresh Parmesan or Romano on top.

Pasta Fritta (Fried Pasta)

400 g (16 oz) spaghetti
300g (12 oz) fresh tomato sauce
2 dl (6 fl oz) olive oil

The characteristic of this dish comes from the fact that the spaghetti is cooked before hand, tossed with the tomato sauce, then cooled and finally fried in oil. A fantastic way to use left over pasta.

The secret is to let the spaghetti form a crust while it fries.




One of many recipes from our trip to Sicily. Very tasty!