the olive oil and brown sugar and season well with salt
Heat oil in a large saucepan on medium heat. Saute pancetta, onion and garlic for 4-5 mins, until onion is tender.
Stir in pasta sauce and cook, stirring for 15-20 mins, until sauce reduces and thickens slightly. Season to taste.
Meanwhile, cook pasta in a large saucepan of boiling salted water according to package directions. Drain well.
Spoon sauce over pasta. Serve with Parmesan cheese.
lling. Steam the spinach and drain well, pressing the spinach to remove all
f the ricotta is very wet). If using fresh spinach, stem and rinse
op each chicken piece with spinach and ricotta, leaving 1/4-inch border
Cook chopped onion and butter until tender; add spinach and heat.
Combine the beaten egg, Ricotta cheese, Parmesan cheese and nutmeg.
Add to spinach mixture.
Use to stuff pasta shells.
To cook casserole, in a 9 x 13-inch pan, layer sauce on bottom.
Lay shells in single layer.
Top with more sauce and Parmesan cheese.
Add the tomato puree and refill the cans with water
Melt butter in a large, heavy-bottomed saucepan over high heat. Saute onions for 2-3 mins, until tender. Add stock and potato. Bring to a boil then reduce heat to medium and simmer for 4-5 mins, until potato is tender. Add peas and mint. Simmer for 2-3 mins, until vegetables are tender. Puree until smooth then strain into a clean saucepan. Stir in cream and season to taste.
Meanwhile, cook tortellini in boiling salted water until they float. Drain.
Serve soup topped with tortellini.
cording to package directions. Drain and set aside.
Meanwhile, heat
Boil some salted water add tortellini, cook until just soft (al dente), drain.
Heat oil in a pan, add onion and garlic, cook until onion softens, add wine, cook until almost evaporated, add cream, ricotta and gruyere, stir until cheese melts.
Stir in herbs and season with pepper, return pasta to pan, toss to coat in sauce and heat through. If sauce is a little thick just add a little water or extra cream.
Serve immediately sprinkle with extra chives and grated Parmesan if desired.
n high heat. Saute onion and garlic 2-3 mins until
egrees.
Saute spinach with garlic, shallots and olive oil.
Combine all ingredients well.
Chill until ready to make ravioli.
squeeze excess liquid from spinach. Add spinach and half the ricotta cheese to squash
wo cloves of minced garlic and one diced red onion (about
-10 mins then drain and rinse with cold water.
eat until browned; add garlic and spinach and continue to cook, stirring, until
rlic for 5 mins. Add spinach and cook for 2-3 mins
minutes, add spinach and pinenuts and season with salt and pepper to taste
inutes, until softened. Add spinach, parsley and sun-dried tomatoes. Cook for