PASTA SHOWDOWN: Fall Edition
To commemorate the Tufts Culinary Society’s upcoming “Pasta Throwdown” on Oct 21st at Hotung Cafe, Rose has provided a couple foolproof recipes from chefs we recognize. All are simple enough for college kitchen re-creation and make good use of fall ingredients.
Butternut Squash Ravioli with Sage Brown Butter Sauce from Emeril Lagasse
- 9 tablespoons butter
- 3 tablespoons minced shallots
- 1 cup roasted butternut squash puree
- Freshly ground white pepper
- 3 tablespoons heavy cream
- 3 tablespoons grated Parmigiano-Reggiano cheese, plus 2 ounces
- Pinch nutmeg
- 1 recipe pasta dough, rolled out into wide ribbons, about 1/4-inch thick
- 12 fresh sage leaves
- 1 tablespoon finely chopped fresh parsley leaves
- In a large saute pan, over medium heat, melt 1 tablespoon of the butter. Add the shallots and saute for 1 minute. Add the squash puree and cook until the mixture is slightly dry, about 2 to 3 minutes. Season with salt and pepper. Stir in the cream and continue to cook for 2 minutes. Remove from the heat and stir in 3 tablespoons cheese and nutmeg, to taste. Season with salt and pepper. Cool completely.
- Cut the pasta ribbons into 3-inch squares. Place 2 teaspoons of the filling in the center of each pasta square. Bring 1 corner of the square to the other, forming a triangle and seal the pasta completely. Add the pasta to pot of boiling salted water. Cook until al dente, about 2 to 3 minutes or until the pasta floats and is pale in color.
- Remove the pasta from the water and drain well. Season the pasta with salt and pepper.
- In a large saute pan, melt the remaining 8 tablespoons of butter. Add the sage to the butter and continue to cook until the butter starts to brown. Remove from the heat.
- Place some of the pasta in the center of each serving plate. Spoon the butter sauce over the pasta. Sprinkle the 2 ounces of cheese over each plate and garnish with parsley.
Pasta alla Puttanesca from Nathan Lyon
Extra Virgin Olive Oil, as needed
2 medium onions, medium dice
4 cloves garlic, chopped
2 pounds fresh or 1 large can tomatoes, chopped
½ teaspoon fresh oregano, chopped
½ cup, black olives, pitted, chopped
2 tablespoons capers, drained and rough chopped
1/8 teaspoon chili flakes, or to taste
1 anchovy fillet, mashed
Parmigiano Reggiano, as needed
3 tablespoons Italian flat-leaf parsley, chopped
5 leaves fresh basil, thinly sliced
1/3 pound Spaghetti or vermicelli pasta
Kosher salt and freshly ground black pepper
In a medium sized pot over medium heat add ¼ cup EVOO, and the onions, then cook until lightly colored, stirring periodically to prevent burning, 5 minutes. Next add the garlic, stir to combine, and cook until fragrant, 1 minute. Add the tomatoes, stir to combine, and bring to a slow simmer. Add the fresh oregano, black olives, capers, chili flakes, and anchovies. Let reduce until thickened, season to taste, toss with the pasta, and finish with the grated Parmigiano Reggiano and chopped herbs.
– Rose Barrett