Andiamo's Pasta Mista

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Andiamo's Pasta Mista

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Three meatless pasta classics together on one plate from Andiamo's in ATX! Ravioli ai Funghi, Spaghetti Aglio e Olio & Orecchiette...

Ingredients

Ravioli ai Funghi:
  • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  • 6 ounces  button mushrooms, sliced
  • 1/4 cup  fresh ricotta
  • 1/3 cup  grated Parmesan, plus extra for garnishing
  • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  • 2 large eggs, beaten with 1 teaspoon water
  • Salt and freshly ground black pepper
  • Kale and walnut to taste

Spaghetti Aglio e Olio:
  • Kosher salt
  • 1 pound  dried spaghetti, such as DeCecco
  • 1/3 cup  good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon  crushed red pepper flakes
  • 1/2 cup  minced fresh parsley
  • 1 cup  freshly grated Parmesan cheese, plus extra for serving

Orecchiette:
  • 3 tablespoons  extra-virgin olive oil
  • Red crash pepper to taste
  • 1/2 pounds mushrooms and spinach together
  • kosher salt
  • 1 pound  dried orecchietteze
  • Parmigiano-Reggiano
  • Tomatoes sauce to taste

Recipe Info

For the Ravioli ai Funghi:
  1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in ricotta and Parmesan cheese. Check for seasoning and set aside.

  2. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

  3. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.

  4. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped kale and saute until soft and most of the liquid has evaporated, about 8 minutes and add fresh wants. Divide ravioli between 2 serving plates. Top with shaved Parmiggiano.

For the Spaghetti Aglio e Olio:
  1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

  2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

  3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

For the Orecchiette:
  1. Fill a large pot with water and bring to a boil. In a high-sided sauté pan or dutch oven, heat olive oil over medium heat. Add red crash pepper mix it up with a wooden spoon.

  2. Season with salt. Chop the spinach and mushrooms into pieces, rinse well, and add to the oil . Season with kosher salt and cook until tender but still bright green, about 5 minutes. Drop the heat to low and add the tomatoes sauce.

  3. When the pasta water is at a rolling boil, add a handful of kosher salt and then add the pasta, stirring occasionally, until al dente (usually a minute or two shy of the cooking time indicated on the package). Scoop out and reserve a cup of cooking water.

  4. Drain the pasta and add it to the sauce. Stir to combine, adding more cooking water if necessary, along with salt to taste. Transfer to a serving bowl and top with big shavings of Parmigiano-Reggiano.

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