Sauce au curry pour ravioli

Source :

Notes : Meilleur si la sauce est passée au tamis à la fin avant de servir avec les ravioli.

Faire double recette de sauce pour environ 18 à 20 ravioli.

J’utilise cette sauce pour accompagner les ravioli au fromage et les ravioli à la courge et au veau.


  • 1 tablespoon unsalted butter
  • 1/3 unit onion, thinly, sliced
  • 1 unit Granny Smith apple, peeled, cored, and, thinly, sliced
  • 2 unit cloves garlic, finely, chopped
  • 1 unit bay leaf
  • 2 unit sprigs thyme
  • 1 tablespoon curry powder
  • 1 teaspoon ground turmeric
  • 1/4 cup chicken stock or 1/4 cup vegetable stock
  • 1/2 cup heavy cream
  • 1/2 teaspoon lemon, juice


  1. In a saucepan, melt butter over medium heat.
  2. Add the onions, apples, garlic, bay leaf and thyme.
  3. Sweat mixture until the vegetables are soft.
  4. Stir in the curry power, turmeric and stock.
  5. Simmer to reduce by 1/3.
  6. Add cream and bring to boil. Remove bay leaf and thyme.
  7. Puree in a blending and strain the mixture. Mixture should be just thick enough to coat the back of a spoon. If too thick, add more stock.
  8. Season with salt and freshly ground white pepper.
  9. Finish with lemon juice.

Ravioli à la courge et au veau


Notes: Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce à la courge et au veau donne environ 4 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.



  • 1 Turban squash
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 2 tablespoons olive oil
  • 6 ounces ground veal (200 g)
  • 1/4 cup white wine
  • 1/4 cup almonds, finely chopped


  1. Position the oven rack in the center position. Preheat oven to 350 °F (180 °C).
  2. Line a baking sheet with parchment paper.
  3. Cut a small turban squash in half and use a spoon to remove the seeds.
  4. Lay the squash with the opening face-down on the baking sheet and cook for about 1 hour, or until the flesh is tender.
  5. Remove from the oven and reduce to a puree using a food processor.
  6. In a skillet, cook the onion and garlic in olive oil until tender. Add the veal and cook completely while crumbling. Season with salt and pepper.
  7. Deglaze with the wine. Add the almonds and squash puree. Stir a few minutes over low heat until well mixed. Adjust the seasoning.
  8. Set aside in a bowl, let cool.
  9. Cover and refrigerate until the filling is cold.

Ravioli au fromage

Source :

Note : Utiliser la recette de pâtes fraîches qu’on passe dans la machine à pâte jusqu’au niveau 5.  La recette de pâtes fraîches donne environ 4 1/2 à 5 douzaines de ravioli.

La recette de farce au fromage donne environ 4 1/2 à 5 douzaines de ravioli.

Je fais cette recette de ravioli avec la sauce au curry.


  • 2 cups raw milk ricotta
  • 1 cup mascarpone cheese
  • 1/2 teaspoon freshly grated nutmeg
  • 1 cup parmesan cheese, finely, grated
  • 1 unit egg, yolk
  • poivre au goût


  1. In a large bowl mix ricotta, mascarpone, parmesan and nutmeg.
  2. Season with salt and freshly ground white pepper. Refrigerate until ready to use.
  3. Roll out the pasta dough to form thin sheets, about 1/16 inch thick.
  4. As sheets are rolled, cover with a clean cloth to prevent drying out.
  5. Using a ravioli mold, line one sheet of the pasta on the bottom. Add a spoonful of the filling to each mold.
  6. In a small bowl beat egg yolks and 2 tablespoons of cold water.
  7. Brush egg wash on pasta and cover with top sheet of pasta and cover with top sheet of pasta and gently press to form ravioli and squeeze out any excess air. Roll over mold with a rolling pin to cut edges.
  8. Place ravioli on a parchment-covered tray and freeze ravioli until ready to use. Can be frozen in single layers in an airtight container for 2-1/2 – 3 weeks.
  9. Before serving, cook the ravioli in salted boiling water for 3 –4 minutes. Transfer ravioli to a colander, but do not rinse.
  10. Place ravioli in the middle of a bowl or on a large plate and spoon sauce over.
  11. Serve immediately.

Fettucine aux asperges, sauce à la crème citronnée

Source: À la di Stasio: Fettucine aux asperges, sauce à la crème citronnée

Note: J’ajoute parfois des morceaux de saumon fumé.

4 portions


  • 1 lb de petites asperges
  • 3 c. à soupe de beurre
  • 3/4 tasse de crème à 35 %
  • 1/2 tasse de bouillon de poulet
  • Le zeste de 1 citron râpé finement
  • 1 lb de fettucine ou autres pâtes
  • 1/2 à 3/4 tasse de parmesan fraîchement râpé (et un peu plus pour saupoudrer)
  • Sel et poivre du moulin


  1. Soyez généreux avec le poivre et le parmesan, cela fera toute la différence !
  2. Casser l’extrémité des tiges d’asperges. Couper les asperges en morceaux de 2 cm (1 po).
  3. Faire cuire les asperges dans une grande casserole d’eau bouillante salée de 2 à 3 minutes ou jusqu’à ce qu’elles soient légèrement croquantes. Retirer les asperges et les refroidir sous l’eau froide puis les déposer sur un linge de cuisine ou sur du papier essuie-tout. Réserver l’eau de cuisson pour les pâtes.
  4. Porter l’eau à ébullition et faire cuire les fettucine jusqu’à ce qu’ils soient cuits al dente. Pendant ce temps, préparer la sauce. Dans une grande poêle, faire chauffer le beurre à feu moyen jusqu’à ce qu’il soit moussant mais sans coloration, le beurre ne doit pas brunir. Baisser à feu doux, ajouter les asperges, la crème, le bouillon et le zeste de citron. Assaisonner (poivrer généreusement) et mijoter tout doucement en mélangeant pendant quelques minutes ou jusqu’à ce que la sauce soit légèrement crémeuse.
  5. Égoutter les pâtes et réserver environ 125 ml (1/2 tasse) d’eau de cuisson. Mélanger les pâtes, la sauce et le parmesan. Si les pâtes semblent sèches, ajouter de l’eau de cuisson, environ 60 ml (1/4 tasse) à la fois. Servir aussitôt dans une assiette de service préalablement réchauffée. Saupoudrer de parmesan et si désiré parsemer de zeste de citron râpé finement.

Lasagne bolognaise

Source: Christine Cushing Live: Bolognese Lasagna


  • J’utilise une demie-recette de pâtes fraîches au lieu de celle-ci.  Je fais cuire les pâtes une minute.
  • La sauce bolognaise se congèle très bien.  Je fais habituellement une double recette de sauce.
  • Je laisse reposer la lasagne 15 minutes avant de servir.

Yield: 6



  • 1 3/4 cups flour
  • pinch salt
  • 3 eggs

Bolognese Sauce

  • 3 tablespoons olive oil
  • 2 onions, finely chopped
  • 1 1/2 pounds lean ground beef
  • 1 small Italian spicy sausage, casing removed
  • 2 cloves garlic, chopped
  • 2 small carrots, finely diced
  • Several sprigs fresh thyme
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1×28 ounce can plum tomatoes with juice, chopped (2 pots de 500 ml)
  • coarse salt and freshly cracked black pepper
  • 1 bunch fresh basil, washed, stemmed, and chopped

Bechamel Sauce

  • 1/3 cup butter
  • 1/3 cup plus 1 tbsp. flour
  • 4 cups milk
  • pinch freshly grated nutmeg
  • coarse salt and freshly cracked black pepper
  • 2 tablespoons Pecorino Romano cheese
  • 2 tablespoons Parmesan cheese


  • oil, for baking dish
  • 1/3 cup freshly grated Parmesan
  • coarse salt and freshly cracked black pepper



  1. In a stand mixer fitted with the dough hook attachment add flour and salt to the mixing bowl.
  2. With mixer on low speed, add 1 egg at a time until incorporated.
  3. Continue to mix for 3 to 4 minutes until the dough starts to come together.
  4. Remove dough from mixer and knead to form a ball.
  5. Cover and let rest for 1 hour
  6. Roll out pasta.
  7. Cut dough into 12 pieces.
  8. Roll dough into thick sheets on the pasta machine, starting at the thickest setting, reducing pasta setting one mark each time you roll the dough through.
  9. Cook pasta in boiling salted water for about 4 minutes or until just al dente.
  10. Transfer to bowl with cold water to prevent sticking.
  11. Drain on towel.

Bolognese Sauce

  1. In a large skillet, heat the olive oil on medium.
  2. Add the onion and saute 3 to 4 minutes or until soft.
  3. Add the beef and Italian sausage and cook for 5 to 7 minutes or until browned.
  4. Add the garlic and carrots and saute for 3 minutes just to soften.
  5. Add the thyme sprigs, bay leaves, oregano, tomatoes and salt and pepper and bring to boil.
  6. Reduce heat to low and simmer, covered, for 55 to 60 minutes or until sauce is thickened and flavour has developed to your liking.
  7. Add the fresh basil and adjust seasoning.

Bechamel Sauce

  1. In a medium saucepan on medium heat, melt butter.
  2. Add the flour and stir with wooden spoon until a paste forms.
  3. Remove from heat and add the cold milk a little at a time while stirring well between each addition.
  4. Return to heat once all the milk is added and mixture is smooth.
  5. Continue stirring over medium heat until sauce comes to a boil and thickens, about 5 minutes.
  6. Add a pinch of nutmeg and season with salt and pepper to taste.
  7. Add the Pecorino and Parmesan cheese and stir.


  1. Preheat oven to 350 degrees F.
  2. Oil the bottom of a 13- by 9- by 2-inch baking dish.
  3. Reserve a quarter of the bechamel sauce for the top layer.
  4. Layer lasagna as desired starting with pasta and alternating bolognese sauce, grated cheese and bechamel.
  5. Season well between each layer.
  6. Finish with a layer pasta, the reserved bechamel sauce and extra cheese on the top layer to finish (you should have 6 layers of lasagna).
  7. Bake lasagna in middle of oven for about 35 to 40 minutes or until golden.

Pâtes fraîches

Source: Elena Faita de Chez Dante


  • 3 tasses de semoule de blé dur
  • 4 oeufs
  • 2 c. à soupe d’huile d’olive
  • eau (si nécessaire)



  1. Former un puits avec la farine.
  2. Ajouter les oeufs et l’huile.
  3. Mélanger les oeufs avec les mains.
  4. Ajouter la farine jusqu’à ce qu’une boule se forme.
  5. Ajouter un peu d’eau si la boule ne se forme pas.


  1. Placer la boule de pâte dans une assiette.
  2. Verser une goutte d’huile par dessus et lisser.
  3. Couvrir l’assiette avec une nappe.
  4. Laisser reposer pendant 15 à 20 minutes.


  1. Couper une tranche de pâte (1/2 pouce) et aplatir avec les mains.
  2. Placer la machine à la première position et passer la tranche.
  3. Saupoudrer la feuille de pâte.
  4. Répéter ces dernières étapes 5 à 7 fois.
  5. Placer la machine aux autres positions en la passant 1 fois.
  6. Arrêter à la  5 ième position pour tagliolini et fettucini.
  7. Arrêter à la 6 ième position pour lasagna, ravioli et canneloni.


  1. Placer les pâtes dans l’eau bouillante salée pendant 1 minute.

Pâtes à la saucisse

Source: Baked Pasta with Sausages

Note: Ce plat est très bon réchauffé au four le lendemain.

Serves 4 to 6


  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 1 onion, chopped
  • 1/8 teaspoon red pepper flakes
  • 1 bay leaf
  • 1/2 pound Italian-style sausage, removed from the casing and crumbled
  • 1/2 cup red wine
  • 2 cups Beef Stock
  • 2 1/2 cups Tomato Sauce
  • 2 tablespoons chopped fresh basil
  • 1 pound pasta – penne or rigatoni
  • 3 cups milk
  • 3 tablespoons sweet butter
  • 3 tablespoons all-purpose flour
  • 1/8 teaspoon nutmeg
  • 1/2 cup grated Parmigiano Reggiano cheese


  1. Bring the water to a boil in a large pot with or without the optional salt.
  2. Pour the olive oil into a large saucepan set on high heat and cook the garlic, onion, red pepper flakes, and bay leaf until the garlic is sizzling, about 2 minutes. Reduce the heat to medium-low, cover and cook, stirring occasionally, for 5 minutes, until the onions are soft.
  3. Add the sausage meat, increase the heat to medium-high and cook, stirring well, until the sausage is well browned, about 3 minutes.
  4. Add the wine and cook until almost evaporated, stirring well, about 3 minutes.
  5. Add the beef stock and tomato sauce and bring to a boil. Reduce the heat to a simmer, add the basil and stir well. Cover with the lid slightly ajar and simmer for 40 minutes, stirring every 10 minutes.
  6. Cook the pasta in the boiling water according to package directions until just tender. When ready, drain well and put it in a large mixing bowl.
  7. Pour the sauce on top, add the Romano cheese and mix well. Transfer the pasta to an ovenproof glass baking dish. Preheat the broiler.
  8. Bring the milk to a soft boil in a large saucepan. In another large saucepan, make a roux by combining the butter and flour over medium heat until they form a thick paste. Add the nutmeg to the boiling milk, then pour it a little at a time into the warm roux, whisking over medium heat until the sauce thickens.
  9. Pour the sauce on top of the pasta and sprinkle with the Parmigiano Reggiano cheese.
  10. Place the pasta under the preheated broiler for 3 minutes or until the cheese starts to brown, then bake at 350 F for 10 minutes. Serve immediately.

Pâtes aux crevettes

Source: Pasta with Clams

Notes: Je remplace  les palourdes par des crevettes non cuites que je décortique et fais sauter à la poêle avant de les ajouter à la sauce à la toute fin.

Je fais revenir les carapaces des crevettes dans de l’huile d’olive puis j’ajoute de l’eau et je laisse mijoter 10 à 15 minutes pour faire le bouillon de crevettes qui remplace le jus de palourde.


  • 3 quarts water (salt optional)
  • 4 tablespoons olive oil
  • 4 garlic cloves, sliced
  • 2 pounds live clams, preferably Manila or Little Neck, well scrubbed, in their shells (ou 1 lb de crevettes non cuites)
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1 cup white wine
  • 1 cup clam juice (bouillon de crevettes)
  • 3 tablespoons chopped fresh parsley
  • 1/2 cup Tomato Sauce
  • 1 pound pasta -linguine, spaghetti or spaghettini


  1. In a large pot, bring the water to a boil with or without the optional salt.
  2. Pour the oil into a large saute pan set on medium heat, and cook the garlic until it starts to sizzle, about 2 minutes. Add the clams, red pepper flakes and salt and cook for 1 minute. Add the wine and cook for 1 minute. Add the clam juice, parsley (bouillon de crevettes) and tomatos sauce and bring to a boil. Reduce to a simmer, cover the pan and cook until all the clams have opened, about 3-5 minutes.
  3. Take the clams out of the sauce, place in a bowl and let them sit for a few minutes. Discard those that still haven’t opened. Take half of the clams out of their shells and mince them. Add all the  clams (crevettes) to the simmering sauce about 3 minutes before the pasta is done. Mix well and cover.
  4. Add the pasta to the boiling water and cook according to package directions until just tender. Drain well and return to the pot, Add the sauce, toss to coat well and cook over medium heat 2-3 minutes. Most of the sauce should be absorbed.

Spaghetti au ricotta

Source: Molto Mario: Spaghetti with Ricotta: Spaghetti con Ricotta

Note : Je double la quantité de sauce pour la même quantité de pâte, mais je mets la même quantité de ricotta.


  • 1 slice pancetta, about 2 ounces (bacon)
  • 1 onion, peeled and quartered
  • 1 carrot, cut into 4 pieces
  • 1 rib celery, cut into 4 pieces
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup dry white wine
  • 1 teaspoon tomato paste
  • 1 (16-ounce) can San Marzano tomatoes and their juices
  • 4 fresh basil leaves
  • Salt and freshly ground black pepper, to taste
  • 1 1/2 pounds spaghetti
  • 1/4 pound fresh ricotta, drained
  • 1 clove garlic, finely chopped
  • 1 tablespoon finely chopped parsley


  1. Place the pancetta (bac0n), onion, carrot and celery in the bowl of a food processor and process until finely chopped. In a 10-inch skillet, heat the oil over medium heat. Add the vegetable mixture and cook, stirring, for about 5 minutes. Gradually add the wine and tomato paste. Mix well to combine and add the tomatoes, their juices, and the basil leaves, torn. Break up the tomatoes with the back of a spoon and cover, cooking for 30 minutes, stirring occasionally. Season with salt and pepper, to taste.
  2. Meanwhile, bring 6 quarts of water to a boil and add 2 tablespoons salt. Cook the spaghetti according to the directions, until tender yet al dente. Drain the pasta, reserving 1/2 cup of the cooking water. Add the pasta to the pan with the sauce, then add the ricotta and parsley and toss over high heat 30 seconds, adding the cooking water if necessary to keep the condiment from becoming too tight. Season with salt and pepper to taste and divide evenly among 6 warmed pasta bowls.

Manicotti au veau

Source: Multo Mario: Cannelloni al Forno (Baked Pasta Tubes, Casalinga Style)

Notes: Je fais la farce avec 500g de veau seulement plutôt que le mélange porc et veau.  Je commence par faire revenir un oignon haché dans de l’huile d’olive au lieu du beurre.  J’ajoute 2 poignées de bébés épinards hachés grossièrement pour les faire tomber dans la préparation après que la sauce aie épaissie.


  • 2 tablespoons butter (huile d’olive)
  • 1/2 pound ground pork
  • 1/4 pound (1 pound) ground veal
  • 1/2 (3/4)  cup Parmigiano-Reggiano, grated, plus more for garnishing pasta
  • 1 (1 1/2) tablespoon flour
  • 1 (1 1/2) cup milk
  • Salt and pepper
  • Pinch nutmeg
  • 1 egg, beaten
  • 1 recipe basic pasta dough, recipe follows
  • 1 cup basic tomato sauce, recipe follows (ou autre sauce tomate  maison)
  • 1 cup besciamella, recipe follows


  1. In a large skillet, heat the butter (huile d’olive) over high heat until it foams and subsides. Add the ground pork and veal and cook over high heat until it begins to brown in its own fat. Drain the excess fat and add the Parmigiano, the flour and the milk and reduce heat to a simmer. Cook for 10 minutes, stirring regularly, then remove from heat and allow to cool. Season with salt, pepper and nutmeg and stir in the egg. Set aside.
  2. Preheat the oven to 350 degrees F.
  3. Roll the pasta out to the thinnest setting on a pasta rolling machine and cut it into rectangles measuring 4 inches by 6 inches. Divide the meat filling evenly among the rectangles and roll the pasta around the filling, jelly-roll style making 14 to 16 canneloni. Blanch until tender in boiling water. Remove and put in an ice water bath. Faire cuire une boîte de manicotti (14) et les farcir.
  4. In an 8 or 9-inch square, oven-proof casserole, spoon half the tomato sauce across the bottom in an even layer. Carefully lay each pasta package in the casserole so that they are in a single layer. Top with the remaining tomato sauce, then the bechamel. Finish with the freshly grated Parmigiano-Reggiano and bake in the oven 20 to 25 minutes, until the sauces and cheese are bubbling and the edges of the pasta are crispy and browned. Serve immediately from the cooking dish.

Basic Pasta Dough:


  • 3 1/2 to 4 cups flour
  • 4 eggs
  • 1/2 teaspoon extra-virgin olive oil


  1. Mound 3 1/2 cups of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs and the olive oil. Using a fork, beat together the eggs and oil and begin to incorporate the flour, starting with the inner rim of the well.
  2. As you expand the well, keep pushing the flour up from the base of the mound to retain the well shape. The dough will come together when half of the flour is incorporated.
  3. Start kneading the dough with both hands, using the palms of your hands. Once you have a cohesive mass, remove the dough from the board and scrape up and discard any leftover bits. Lightly reflour the board and continue kneading for 6 more minutes. The dough should be elastic and a little sticky. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Roll or shape as desired.

Beciamela (Bechamel Sauce):


  • 5 tablespoons butter
  • 4 tablespoons flour
  • 3 cups milk 2 teaspoons salt
  • 1/2 teaspoon freshly grated nutmeg


  1. In a medium saucepan, heat butter until melted. Add flour and stir until smooth. Over medium heat, cook until light golden brown, about 6 to 7 minutes.
  2. Meanwhile, heat milk in separate pan until just about to boil. Add milk to butter mixture 1 cup at a time, whisking continuously until very smooth and bring to a boil. Cook 10 minutes and remove from heat. Season with salt and nutmeg and set aside.
  3. Yield: 3 cups