If you love pasta, you're in for a treat with these five fresh pasta recipes that'll make your taste buds dance! From the creamy goodness of Classic Fettuccine Alfredo to the zesty Lemon Zest Tagliatelle with Shrimp, each dish brings something special to the table. And who can resist homemade Spinach and Ricotta Ravioli? Trust me, you won't want to miss the mouthwatering details on these dishes that will have everyone asking for seconds!
Classic Fettuccine Alfredo
Classic Fettuccine Alfredo is a timeless Italian dish that combines fresh pasta with a rich and creamy sauce, perfect for a comforting meal any night of the week. The beauty of this dish lies in its simplicity; made with just a few key ingredients, it highlights the flavors of the pasta and the velvety sauce.
By using fresh fettuccine, you'll enhance the dish to a new level, making it an indulgent treat that's sure to impress family and friends alike.
Ingredients:
- 8 oz fresh fettuccine pasta
- 1/2 cup unsalted butter
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley (optional, for garnish)
Cooking Instructions:
Begin by cooking the fresh fettuccine according to package instructions in a large pot of salted boiling water until al dente.
While the pasta cooks, melt the butter in a large skillet over medium heat, then pour in the heavy cream, stirring gently to combine. Allow the cream mixture to simmer for about 5 minutes, then gradually whisk in the grated Parmesan cheese until the sauce is smooth and creamy.
Once the pasta is done, reserve a cup of the pasta water, then drain the fettuccine and add it to the skillet with the Alfredo sauce, tossing to coat. If the sauce is too thick, add a little reserved pasta water until you reach the desired consistency. Season with salt and freshly ground black pepper to taste.
Extra Tips:
For an even richer flavor, consider adding minced garlic to the butter before pouring in the cream, or finish the dish with a sprinkle of nutmeg.
You can also customize your Fettuccine Alfredo by adding cooked chicken, shrimp, or vegetables like broccoli or peas for added texture and nutrition.
Remember to serve the dish immediately, as it tastes best when fresh and hot. If you have leftovers, reheat gently over low heat, adding a splash of cream or pasta water to help restore the sauce's creaminess.
Spinach and Ricotta Ravioli
Spinach and ricotta ravioli is a delightful and comforting dish that combines the earthy flavor of fresh spinach with the creamy richness of ricotta cheese, all encased in tender homemade pasta. This dish isn't only a feast for the taste buds but also a wonderful way to impress family and friends with your culinary skills.
Whether served with a simple marinara sauce, a sage brown butter sauce, or just a drizzle of olive oil, these ravioli will surely become a favorite at your dinner table.
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1 cup ricotta cheese
- 1 cup fresh spinach, chopped
- 1/2 cup grated Parmesan cheese
- 1 clove garlic, minced
- Salt and pepper to taste
- Olive oil (for drizzling)
- Fresh basil (for garnish, optional)
Cooking Instructions:
To make the ravioli dough, create a mound with the flour on a clean surface, forming a well in the center. Add the eggs into the well, and gradually mix the flour into the eggs with a fork until a dough forms.
Knead the dough for about 8-10 minutes until smooth and elastic, then wrap it in plastic wrap and let it rest for 30 minutes.
Meanwhile, prepare the filling by sautéing the minced garlic in a bit of olive oil until fragrant, then adding the chopped spinach, cooking until wilted. In a bowl, combine the cooked spinach mixture with ricotta, Parmesan, and season with salt and pepper.
Roll out the pasta dough thinly and cut into squares. Place a small spoonful of filling in the center of each square, fold over to form a triangle, and press the edges to seal.
Cook the ravioli in boiling salted water for 3-4 minutes until they float, then drain and serve with your choice of sauce.
Extra Tips:
When making ravioli, make certain the dough is rolled out as thin as possible for the best texture.
If the edges aren't sealing properly, use a little water on your fingers to dampen the edges before pressing them together.
You can also freeze uncooked ravioli by placing them in a single layer on a baking sheet and freezing until solid, then transferring them to a freezer bag for later use.
Cook them straight from frozen, simply adding a few extra minutes to the boiling time. Enjoy your homemade ravioli and don't hesitate to experiment with different fillings!
Pesto Tortellini
Pesto Tortellini is a delightful dish that showcases the vibrant flavors of fresh basil and the comforting texture of tender pasta. This recipe combines homemade or store-bought tortellini stuffed with your choice of filling, typically cheese or spinach, with a luscious pesto sauce that ties everything together.
Perfect for a quick weeknight meal or a special occasion, Pesto Tortellini is sure to impress with its rich, aromatic taste and appealing presentation.
Ingredients:
- 1 pound fresh tortellini (cheese or spinach filling)
- 1 cup fresh basil leaves
- 1/3 cup pine nuts
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic
- 1/2 cup extra-virgin olive oil
- Salt and pepper to taste
- Cherry tomatoes (optional, for garnish)
- Fresh basil leaves (optional, for garnish)
Cooking Instructions:
Start by bringing a large pot of salted water to a boil and cook the tortellini according to the package instructions, usually around 3-4 minutes for fresh pasta.
While the tortellini is cooking, prepare the pesto by blending the basil leaves, pine nuts, Parmesan cheese, garlic, and a pinch of salt in a food processor. With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy.
Once the tortellini is cooked, drain it and reserve a little pasta water. Toss the warm tortellini with the pesto, adding a splash of the reserved pasta water if needed to reach your desired consistency. Serve immediately, garnished with cherry tomatoes and fresh basil if desired.
Extra Tips:
For an extra punch of flavor, consider toasting the pine nuts before adding them to the pesto, as this will amplify their nuttiness.
If you want to add some protein to the dish, grilled chicken or sautéed shrimp can complement the tortellini beautifully.
Additionally, feel free to customize your pesto by adding ingredients like lemon juice for brightness or spinach for a milder flavor.
Enjoy your Pesto Tortellini with a side of garlic bread or a fresh salad for a complete meal!
Lemon Zest Tagliatelle With Shrimp
Lemon Zest Tagliatelle with Shrimp is a delightful dish that combines the brightness of fresh lemon with the sweetness of shrimp, all enveloped in tender homemade tagliatelle. This recipe is perfect for a light yet satisfying meal, ideal for impressing guests or enjoying a cozy dinner at home.
The harmonious flavors of garlic, lemon zest, and fresh herbs complement the pasta beautifully, making every bite a revitalizing experience.
Ingredients:
- 2 cups all-purpose flour
- 3 large eggs
- 1 teaspoon salt
- Zest of 1 lemon
- 1 pound shrimp, peeled and deveined
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/4 cup white wine
- Juice of 1 lemon
- Salt and pepper to taste
- Fresh parsley, chopped, for garnish
Instructions:
To make the tagliatelle, combine flour, eggs, salt, and lemon zest in a bowl, mixing until a dough forms. Knead the dough for about 10 minutes until smooth, then wrap it in plastic wrap and let it rest for 30 minutes.
Roll out the dough into thin sheets and cut into tagliatelle strips. In a large skillet, heat olive oil over medium heat, add minced garlic, and sauté until fragrant. Add shrimp and cook until they turn pink, about 3-4 minutes.
Pour in white wine and lemon juice, seasoning with salt and pepper. Meanwhile, cook the tagliatelle in boiling salted water until al dente, then drain and toss it with the shrimp mixture. Garnish with fresh parsley before serving.
Extra Tips:
For the best texture, make sure your dough is well-kneaded and allowed to rest adequately; this will improve the elasticity of the pasta.
You can also substitute the shrimp with scallops or chicken for variety. If you prefer a richer sauce, add a splash of cream after the wine has reduced.
Don't forget to save a bit of pasta water when draining the tagliatelle; it can be added to the sauce to achieve the desired consistency. Enjoy your cooking!
Butternut Squash Lasagna
Butternut squash lasagna is a delightful twist on the classic Italian dish, offering a rich and creamy texture complemented by the natural sweetness of roasted squash. This recipe layers homemade fresh pasta with a savory butternut squash filling, creamy ricotta, and a blend of cheeses, all baked to perfection.
It's not only a comforting meal but also a beautiful centerpiece for gatherings, showcasing vibrant colors and flavors that are sure to impress.
Ingredients:
- 2 cups fresh pasta sheets
- 2 cups butternut squash, peeled and diced
- 1 cup ricotta cheese
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 teaspoon thyme leaves
- Salt and pepper to taste
- 1 cup marinara sauce (homemade or store-bought)
- Fresh basil for garnish
Cooking Instructions:
Preheat your oven to 375°F (190°C).
In a large skillet, heat olive oil over medium heat and sauté the minced garlic until fragrant. Add the diced butternut squash, thyme, salt, and pepper, cooking until the squash is tender, about 10-15 minutes.
Once cooked, mash half of the squash mixture and mix it with the ricotta cheese.
In a baking dish, spread a thin layer of marinara sauce, then layer fresh pasta sheets, followed by the butternut squash and ricotta mixture, and sprinkle with mozzarella and Parmesan cheese.
Repeat the layers, finishing with a layer of pasta topped with marinara sauce and remaining cheeses.
Cover with foil and bake for 25 minutes, then remove the foil and bake for an additional 15 minutes until golden and bubbly.
Let it rest for 10 minutes before serving.
Extra Tips:
For a deeper flavor, try roasting the butternut squash instead of sautéing it; simply toss the diced squash with olive oil, salt, and pepper, and roast at 400°F (200°C) until caramelized.
Additionally, feel free to add layers of sautéed spinach or mushrooms for extra nutrition and flavor.
To make the dish even creamier, you can blend some heavy cream with the ricotta cheese mixture.
And don't forget to garnish with fresh basil just before serving for a pop of color and freshness!