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Well, we saw the new Olive Garden commercial and our mouths started watering. The nearest OG is over 200 miles away, they're building one 120 miles away but it's not open yet. Even looking at their website, you couldn't tell how it was made. Still we endeavour to persevere.
3 basic parts: the panzotti (similar to ravioli), the filling, and the sauce.
Sauce:
1 15 ounce can Italian diced tomatoes
1 8 ounce can tomato sauce
Veggies: mushrooms, zucchini, red pepper, artichoke hearts, olives, spinach whatever you have on hand - chopped
1/2 teaspoon minced garlic
1/2 teaspoon basil
1/2 - 1 pound of Italian or polska kielbasa type sausage, diced
1/2 cup cream
Brown the sausage on medium high in a skillet. Add the tomatoes, sauce, veggies and seasoning. Cover and simmer about 15 minutes until veggies are tender. Meanwhile start the panzottis. Mix in the cream. Simmer a few minutes for flavors to blend. If it gets too thick, thin it out with a little milk.
Filling: OG advertises a 4 cheese filling, but I came up with a good 3 cheese filling.
1/2 cup ricotta
1/2 cup shredded monzarella
2 Tablespoons shredded parmesan (or 1 T. canned parmesan)
1 teaspoon ground oregano
1 beaten egg
Mix it all up and form into balls about an inch around. Cover and chill until needed.
My honey wanted a meat filling so I just cooked up a pound of breakfast sausage and mixed in and egg, 1 tablespoon of minced garlic and 1 teaspoon of dried Italian herbs. Form 1 inch balls and set aside.
Use the Easy Egg Noodle recipe for the ravioli type pasta sheets.
2 cups flour
1/2 teaspoon salt
2 eggs
1/3 cup water
1 Tablespoon oil
Mix the flour and salt. Beat the eggs, water, and oil together in a separate bowl. Make a well in the center of the flour and pour the egg mixture in . Mix well, then knead for 8 minutes.
Cut in half and roll out about 1/8 inch thick into a square or rectangle. Cover and let it rest for 20 minutes. Make sure its's not stuck to the table. Cut into 4 inch squares.
Place a ball of filling in the middle of a square, moisten the edges of the square all the way around. Bring up the corners to the center and pinch the sides together well. Note the picture Olive Garden Italian Restaurant - Our Menu or watch the commercial.
Boil 3-4 quarts of water with 1 Tablespoon salt. Boil panzottis for about 5 minutes, then turn them over to boil the other side, if it's possible to keep them turned. If not, it's ok...cover the pot and turn down the heat to steam the tops.
To serve: Plate some panzottis and cover with sauce. Can top with more shredded cheese.
Yeah, it's some work, but WAY worth it.
3 basic parts: the panzotti (similar to ravioli), the filling, and the sauce.
Sauce:
1 15 ounce can Italian diced tomatoes
1 8 ounce can tomato sauce
Veggies: mushrooms, zucchini, red pepper, artichoke hearts, olives, spinach whatever you have on hand - chopped
1/2 teaspoon minced garlic
1/2 teaspoon basil
1/2 - 1 pound of Italian or polska kielbasa type sausage, diced
1/2 cup cream
Brown the sausage on medium high in a skillet. Add the tomatoes, sauce, veggies and seasoning. Cover and simmer about 15 minutes until veggies are tender. Meanwhile start the panzottis. Mix in the cream. Simmer a few minutes for flavors to blend. If it gets too thick, thin it out with a little milk.
Filling: OG advertises a 4 cheese filling, but I came up with a good 3 cheese filling.
1/2 cup ricotta
1/2 cup shredded monzarella
2 Tablespoons shredded parmesan (or 1 T. canned parmesan)
1 teaspoon ground oregano
1 beaten egg
Mix it all up and form into balls about an inch around. Cover and chill until needed.
My honey wanted a meat filling so I just cooked up a pound of breakfast sausage and mixed in and egg, 1 tablespoon of minced garlic and 1 teaspoon of dried Italian herbs. Form 1 inch balls and set aside.
Use the Easy Egg Noodle recipe for the ravioli type pasta sheets.
2 cups flour
1/2 teaspoon salt
2 eggs
1/3 cup water
1 Tablespoon oil
Mix the flour and salt. Beat the eggs, water, and oil together in a separate bowl. Make a well in the center of the flour and pour the egg mixture in . Mix well, then knead for 8 minutes.
Cut in half and roll out about 1/8 inch thick into a square or rectangle. Cover and let it rest for 20 minutes. Make sure its's not stuck to the table. Cut into 4 inch squares.
Place a ball of filling in the middle of a square, moisten the edges of the square all the way around. Bring up the corners to the center and pinch the sides together well. Note the picture Olive Garden Italian Restaurant - Our Menu or watch the commercial.
Boil 3-4 quarts of water with 1 Tablespoon salt. Boil panzottis for about 5 minutes, then turn them over to boil the other side, if it's possible to keep them turned. If not, it's ok...cover the pot and turn down the heat to steam the tops.
To serve: Plate some panzottis and cover with sauce. Can top with more shredded cheese.
Yeah, it's some work, but WAY worth it.
