Red Wine Ravioli with Ricotta & Parmesan

Try this classic ravioli with a twist. Red wine used in the pasta creates a great colour in the final dish but does not add a ton of flavour. Therefore, save your good red wines for drinking alongside this tasty pasta starter. You should only need half the pasta dough for filling made in this recipe. However, it is good to have extra dough just in case it takes a couple of tries to perfect your ravioli making.
Ingredients Instructions

Ingredients

Serves 6
DOUGH:
5 large egg yolks
1 tbsp (15 ml) extra-virgin olive oil
1½ cups (375 ml) red wine
1 tsp (5 ml) kosher salt
4 cups (1 L) flour, plus extra for kneading
FILLING:
18 oz (510 g) ricotta cheese
6 oz (170 g) grated Parmesan, plus extra for serving
¼ tsp (1 ml) freshly ground nutmeg
1 tsp (5 ml) finely grated lemon zest
2 tsp (10 ml) fresh lemon juice
kosher salt and freshly ground black pepper, to taste
1 large egg
1 tbsp (15 ml) water
semolina flour, for dusting
SAUCE:
2 tbsp (30 ml) unsalted butter
¼ cup (60 ml) extra-virgin olive oil
3 cloves garlic, minced
1½ tsp (7.5 ml) white miso paste
20 sage leaves

Instructions

  1. To make Dough, place egg yolks, olive oil, red wine and salt in a food processor fitted with a steel blade attachment and pulse to combine. Add flour and pulse until dough just starts to come together. Turn dough out onto a well-floured work surface and knead until smooth and dough springs back when you press a finger into it, about 5 minutes. Use as much flour as needed. Wrap dough with plastic wrap and let rest at room temperature for at least 1 hour and up to 3 hours.
  2. While dough rests, make Filling. Lay a clean tea towel or a triple layer of paper towels on a rimmed baking sheet. Spread ricotta evenly over surface of towels. Top with a second clean tea towel or triple layer of paper towels. Press with hands or a second rimmed baking sheet and let rest 5 minutes. Transfer ricotta to a medium bowl along with Parmesan, nutmeg, lemon zest and lemon juice. Season to taste with salt and pepper and stir to combine.
  3. In a small bowl, whisk egg and water to create an egg wash. Set aside.
  4. Divide rested dough into 4 equal pieces. Wrap 3 pieces in plastic wrap and set aside. Roll out remaining dough into a narrow rectangle, ½-in (1.25 cm) thick. Set pasta machine on the widest setting and feed dough through rollers. Fold dough lengthwise into thirds and rotate 90 degrees. Repeat rolling, folding and rotating another 3 times to increase dough’s elasticity. If dough gets sticky, dust with more flour.
  5. Narrow setting one notch and pass dough through twice. Continue passing dough twice through ever-finer settings until it is very thin, about setting 5 or 6. Dust dough with flour and lay flat on the counter. Place 2 tsp (10 ml) mounds of filling along one side of the dough, leaving about ½-in (1.25 cm) between each mound. Brush egg wash around each mound of filling. Fold dough over mounds and press between each mound to secure and expel any air bubbles. Cut between each mound to create ravioli. Trim into desired shape. Place on a baking sheet that has been well-dusted with semolina flour and repeat with remaining dough and filling. Pasta can be prepared up to this point, dusted with semolina, covered well with plastic wrap and refrigerated overnight. Alternatively, ravioli may be placed on a parchment-lined baking sheet and frozen completely. Transfer to a freezer bag, press out as much air as possible and store in freezer for up to 2 months.
  6. When ready to serve, bring a large pot of salted water to a boil.
  7. To make sauce, in a large skillet, melt butter over medium heat. Lower heat to medium-low and cook butter, stirring often, until it just starts to brown, about 2 to 3 minutes. Add olive oil and garlic and cook, stirring constantly, until garlic has softened, about 2 minutes.
  8. Add pasta to boiling water and cook until ravioli floats, about 2 to 3 minutes.
  9. While pasta cooks, stir miso paste and sage into sauce. Let cook for 1 minute and then season sauce to taste with salt and pepper. Remove pasta from boiling water with a slotted spoon and place in sauce. Baste pasta with sauce for 30 seconds and then divide between serving plates. Garnish with additional Parmesan and serve immediately.
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Drink Pairings

Masala Pasta Bake

This is a twist on a classic dish that anyone can easily prepare at home. If you cannot get your hands on ground Kashmiri chili powder, simply combine smoked ground paprika with a little bit of ground cayenne pepper. A quick and easy mid-week meal for all to enjoy as the weather gets cooler.
Ingredients Instructions

Ingredients

Serves 6
1 × 1 lb (450 g) package fusilli
2 tbsp (30 ml) grapeseed oil, plus extra for greasing baking dish
1 large yellow onion, finely diced
1 tbsp (15 ml) minced ginger
3 cloves garlic, minced
1 × 5.5 oz (156 ml) can tomato paste
1 cup (250 ml) water
1¼ tsp (6 ml) ground cumin
1 tsp (5 ml) ground coriander
½ tsp (2.5 ml) turmeric
2 tsp (10 ml) Kashmiri chili powder
½ tsp (2.5 ml) kosher salt
¼ cup (60 ml) unsalted butter
¼ cup (60 ml) all-purpose flour
2 cups (500 ml) whole milk
1 cup (250 ml) sour cream
1 cup (250 ml) coarsely grated Gouda, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) coarsely grated cheddar, plus an extra ½ cup (125 ml) for topping
1 cup (250 ml) chopped collard green leaves or kale leaves
2 cups (500 ml) cubed roast chicken
3 tbsp (45 ml) roughly chopped cilantro leaves

Instructions

  1. Bring a large pot of salted water to a boil over high heat. Cook pasta 2 minutes less then package directions indicate for al dente. Drain and set aside. Set pot back on stove without cleaning, for use later in recipe.
  2. In a large skillet, heat grapeseed oil over medium heat. Add diced onion and sauté until softened, 8 to 10 minutes. Add ginger and garlic and sauté another 1 to 2 minutes until fragrant before adding tomato paste, water, cumin, coriander, turmeric, chili powder and salt. Cook until mixture starts to thicken, about 5 minutes. Remove from heat and set aside.
  3. Place butter in reserved pasta cooking pot and set over medium heat. Once butter has melted, whisk in flour and cook, continuously whisking for 2 minutes. Gradually whisk in milk. Cook until sauce starts to thicken, stirring often. Whisk in sour cream before gradually stirring in 1 cup (250 ml) each Gouda and cheddar a handful at a time, letting cheeses melt slightly into mixture before adding next handful. Once incorporated, stir in tomato masala mixture from skillet along with collard greens. Let cook 5 minutes over medium-low heat, stirring often. Fold in pasta and roast chicken. Taste and adjust seasoning as needed. (Pasta may be served at this point with a sprinkling of chopped cilantro and an extra sprinkling of cheese, if desired.)
  4. To bake pasta, preheat oven broiler.
  5. Lightly grease a 9 × 13-in (3.5 L) ovenproof baking dish. Transfer pasta to baking dish and sprinkle with remaining ½ cup (125 ml) each cheese. Broil until cheese melts, about 3 minutes. Garnish with chopped cilantro, if desired, and serve immediately.
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Drink Pairings

Wine-Glazed Carrots

This lovely and earthy side dish is a great accompaniment to the wine roast chicken. Dry toasting and grinding your own cumin seeds brings out the cumin’s flavour profile and intensity even more. In fact, toasting and grinding whole spices at home instead of purchasing pre-ground spices may extend their shelf life as they retain a better flavour when stored whole. Use your favourite BC wine to glaze these delectable carrots.
Ingredients Instructions

Ingredients

Serves 6
1 tsp (5 ml) cumin seeds
¾ cup (180 ml) white wine, divided
2 tbsp (30 ml) olive oil
1 tbsp (15 ml) maple syrup or liquid clover honey
¼ tsp (1 ml) red pepper chili flakes (optional)
kosher salt and freshly ground black pepper, to taste
1 lb (450 g) slender rainbow carrots, scrubbed and tops trimmed to about 1-in (2.5 cm)
2 tbsp (30 ml) chopped flat-leaf parsley

Instructions

  1. Preheat oven to 400 F (200 C).
  2. In a large ovenproof frying pan, toast cumin seeds over medium heat until fragrant, 1 to 2 minutes. Remove frying pan from heat and transfer toasted seeds to a mortar and pestle. Grind or pound until coarse. Alternatively, crush seeds on a cutting board using a heavy saucepan.
  3. In same large frying pan removed from heat, whisk together ½ cup (125 mL) wine, oil, maple syrup, red pepper chili flakes, ground cumin and a good pinch each salt and pepper. Place over medium-high heat and bring to a boil. Once at a boil, remove frying pan from heat, add carrots and toss well to coat with wine mixture. Cover frying pan with a lid or seal with foil before transferring to oven to roast until carrots are just starting to become tender, about 15 to 20 minutes. Remove lid or foil, gently toss carrots and continue to roast in oven until carrots are tender, another 10 to 15 minutes.
  4. Using an oven mitt or tea towel, remove frying pan from oven. Transfer carrots to a serving platter and keep warm. Still using oven mitt or tea towel to hold pan’s handle, add remaining ¼ cup (60 ml) wine to pan and bring to a boil over high heat, stirring to scrape any browned bits from bottom of pan. Boil, stirring often, until liquid has reduced by at least half and is slightly syrupy, about 3 minutes.
  5. To serve, drizzle reduced cooking liquid over carrots. Sprinkle with parsley and serve warm or at room temperature.
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Drink Pairings

Pea Pesto Pasta

Enjoy this spring staple in four easy recipes, sure to please. Easy-peasy.
Ingredients Instructions

Ingredients

Serves 4
2 garlic cloves, roughly chopped
¼ cup (60 ml) roughly chopped, toasted pine nuts, divided
1 cup (250 ml) baby arugula
1 cup (250 ml) basil leaves, plus extra for garnish
4 oz (125 g) Parmigiano-Reggiano, grated, divided
1 lemon, zest and juice
2 tsp (10 ml) kosher salt, plus extra to taste and for cooking pasta
1 tsp (5 ml) pepper
1 cup (250 ml) extra-virgin olive oil
2 cups (500 ml) frozen peas, blanched
2 tbsp (30 ml) crème fraîche
1 x 12 oz (350 g) package cheese-stuffed tortellini
chili oil, for garnish

Instructions

  1. Combine garlic, 2 tbsp (30 ml) pine nuts, arugula, basil, 3 oz (90 g) Parmigiano-Reggiano, lemon juice and salt and pepper in a blender. Blend while slowly drizzling in olive oil until you have a smooth purée. Add peas and pulse until peas are roughly chopped. It should look chunky. Transfer to a bowl, fold in crème fraîche and adjust seasoning.
  2. Cook tortellini according to package instructions. Add cooked tortellini plus ¼ cup (60 ml) pasta water to pea pesto and mix, adding more pasta water if sauce is too dry.
  3. Divide pasta into 4 bowls and garnish with chili oil, remaining Parmigiano-Reggiano and basil.
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Drink Pairings

SINGAPORE NOODLES WITH PRAWNS SERVED WITH SAMBAL BELACAN

A multicultural potluck to celebrate Lunar New Year.
Ingredients Instructions

Ingredients

Serves 4 to 8
1 lb (500 g) large prawns, peeled, deveined and butterflied
1 tsp (5 ml) cornstarch
½ tsp (2.5 ml) salt, plus more to taste
1 tbsp + 1 tsp (15 ml + 5 ml) sugar, divided
1 lb (500 g) steamed egg noodles
4 tbsp (60 ml) vegetable oil, divided
4 egg yolks, beaten
2 garlic cloves, smashed and roughly chopped
1-in (2.5 cm) knob ginger, peeled and julienned
4 shiitake mushrooms, stems removed and thinly sliced
3 tbsp (45 ml) oyster sauce
2 tbsp (30 ml) light soy sauce
1 tbsp (15 ml) dark soy sauce
2 tsp (10 ml) fish sauce
1 to 2 red chilis, for garnish
2 handfuls cilantro leaves
6 green onions, julienned
2 limes, quartered
Sambal Belacan* to serve - Recipe starts below. Makes ¼ cup (60 ml)
1 tbsp (15 ml) vegetable oil
3 tbsp (45 ml) belacan* shrimp paste
2 to 3 bird’s eye chilis, to taste
1 tbsp (15 ml) sugar
2 tsp (10 ml) salt
1 lime, juice only

Instructions

  1. Run prawns under cold water for 5 minutes, then drain and pat dry. Mix with cornstarch, ½ tsp (2.5 ml) salt and 1 tsp (5 ml) sugar, then set aside.
  2. Blanch noodles in boiling water just until they separate, 10 to 20 seconds. Drain well and set aside.
  3. In a 8-in (20 cm) non-stick frying pan, heat 1 tsp (5 ml) oil over medium-low heat. Pour half the egg yolks in pan and spread them to cover bottom like a crêpe. Cook until set and repeat with another 1 tsp (5 ml) of oil and remaining half of yolks. Let cool, then cut into 1-in (2.5 cm) strips and set aside.
  4. Mix together oyster, soy and fish sauces with sugar and set aside.
  5. In a wok, heat 2 tbsp (30 ml) oil over high heat. Add garlic, ginger and mushrooms and stir-fry for 1 minute. Add prawns in a single layer and cook, undisturbed, for 1 minute. Toss prawns and cook for 2 minutes. Remove prawns and mushrooms from wok and set aside.
  6. Add remaining oil to wok and stir-fry noodles until they are heated through. Add prawns, mushrooms, egg strips and sauce. Toss until thoroughly mixed.
  7. Transfer to a serving platter, garnish with chilis, cilantro and green onions. Serve with limes and Sambal Belacan on the side.
  8. Instructions for making the Sambal Belacan: In a small pan, heat oil over medium heat. Add shrimp paste and fry until fragrant, about 1 to 2 minutes. Remove from heat and let cool. In a mortar and pestle, pound shrimp paste and remaining ingredients until smooth. Alternately, blend them in a small food processor.
  9. *Available in specialty Asian markets.
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Drink Pairings

YU SHENG SALAD (SINGAPORE, MALAYSIA, INDONESIA)

A multicultural potluck to celebrate Lunar New Year.
Ingredients Instructions

Ingredients

Serves 4 to 6
2 tbsp (30 ml) kosher salt plus extra for seasoning wontons
1 tbsp (15 ml) sugar
1 tsp (5 ml) freshly ground black pepper
1 lb (500 g) salmon filets, pin bones removed
½ cup (125 ml) pickled ginger
1 cucumber, julienned on a mandoline
½ large daikon, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 large carrot, peeled and spiraled on a spiralizer, roughly cut to shorten strands
1 cup (250 ml) seaweed salad
1 large pomelo or grapefruit, peeled and segments broken into pieces
1 tbsp (15 ml) sesame oil
½ cup (125 ml) tamarind paste
¼ cup (60 ml) rice vinegar
1 tsp (5 ml) roasted sesame seeds, crushed
15 wonton wrappers, cut into quarters
vegetable oil for frying

Instructions

  1. Combine 2 tbsp (30 ml) salt, sugar and pepper and sprinkle mixture evenly on all sides of salmon. Place salmon on a wire rack and refrigerate for 30 minutes to cure.
  2. Meanwhile, in a pan, fry wontons in 2-in (5 cm) vegetable oil heated to 375 F (190 C). Drain on paper towel and season with salt.
  3. Rinse salt mixture from salmon and pat dry with paper towel. Slice salmon into ¾-in (2 cm) thick slices.
  4. Mix sesame oil, tamarind paste, rice vinegar and sesame seeds together. Transfer to a small serving bowl.
  5. Place salmon in middle of a large serving bowl or platter. Arrange ginger, cucumber, daikon, carrot, seaweed, pomelo and fried wontons. Serve with sauce on side and invite guests to toss salad with chopsticks.
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Drink Pairings

Plant-Based Squash & Mushroom Lasagna

Layered with butternut squash and cremini mushrooms, this plant-based lasagna is sure to satisfy. Consider pairing this recipe with Cono Sur Organic Chardonnay or Viognier Yalumba Y Series.
Ingredients Instructions

Ingredients

Serves 6
1 small to medium butternut squash, halved (about 2 cups (500 ml) of squash)
1 package (450 g) chopped cremini mushrooms
2 tbsp (30 ml) olive oil
1 small yellow onion, diced
4 garlic cloves, minced
1 cup (250 ml) store-bought tomato pasta sauce
salt and pepper, to taste
1 cup (250 ml) oat milk, plus more if needed
1 cup (250 ml) cashews
5 sprigs thyme, leaves only
½ cup (125 ml) nutritional yeast
1 package egg-free lasagna sheets (no cooking required)
½ cup (125 ml) plant-based Parmesan (optional)
10 basil leaves

Instructions

  1. Preheat oven to 375 F (190 C). On a lined baking tray, place squash flesh-side down. Bake until fork-tender, about 40 minutes. Remove seeds and discard them. Scoop out squash flesh and set aside to cool.
  2. In a food processor, add roughly chopped mushrooms and pulse until pieces are small and resemble minced meat.
  3. In a large skillet, over medium-high, heat olive oil. Add onions and cook for 8 to 10 minutes, or until translucent. Add garlic and minced mushrooms and cook for 5 minutes or until some of the liquid has cooked off from mushrooms. Add tomato sauce and cook for another 5 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  4. In a saucepan, over medium-high heat, combine oat milk and cashews. Add thyme and nutritional yeast and cook for 8 minutes. Remove from heat.
  5. In a blender, add oat milk, cashews and squash and blend on high until smooth béchamel sauce is made. If needed, add a little more oat milk, 1 tbsp (15 ml) at a time, until desired consistency. Season with salt and pepper.
  6. In a 10 x 8-in (2 L) casserole dish, place a large spoonful of squash béchamel and spread it evenly to cover bottom of dish. Place 3 lasagna sheets across bottom of pan. If they don’t fit perfectly, just break extra ends off to fit. Spread roughly ⅓ of mushroom mixture evenly over noodles. Place 3 more lasagna sheets over top. Layer with ⅓ squash mixture. Continue pattern, alternating squash and mushroom mixture between lasagna sheets until ingredients are used up. This works best if the squash béchamel is the final layer.
  7. Sprinkle top with plant-based Parmesan. Bake for 45 minutes or until lasagna sheets are fork-tender.
  8. Garnish with basil and serve.
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Drink Pairings

Spaghetti and Salmon Meatballs in Red Pepper Sauce

With colder weather rolling in, autumn meals should be both warm and filling, a simple requirement met by this Spaghetti and Salmon Meatballs in Red Pepper Sauce Recipe. Consider pairing this recipe with Bardolino Monte Del Fra or Gray Monk Chardonnay Unwooded 2022.
Ingredients Instructions

Ingredients

Serves 4
1 lb (500 g) salmon, skin removed, cut into chunks
2 shallots, chopped
2 tbsp (30 ml) unsalted butter, melted and cooled
1 tbsp (15 ml) dried Italian herb blend
2 tbsp (30 ml) mayonnaise
2 garlic cloves, minced
1 large egg
¾ cup (175 ml) panko bread crumbs
kosher salt and freshly ground black pepper, to taste
2 cups (500 ml) jarred roasted red bell peppers, drained
2 tbsp (30 ml) olive oil
1 medium onion, finely chopped
1 celery stick, finely chopped
½ cup (125 ml) whipping cream
¼ cup (60 ml) white wine
¾ lb (340 g) spaghetti
½ cup (125 ml) chopped flat leaf parsley
1 cup (250 ml) pitted green olives, sliced in half if large
Parmesan, for serving

Instructions

  1. To make salmon meatballs, preheat oven to 350 F (180 C). Lightly oil a rimmed baking sheet and set aside.
  2. In a food processor bowl, place salmon and shallots and process until salmon is finely chopped. Transfer mixture to a large bowl and add butter, Italian herb blend, mayonnaise, garlic, egg, panko crumbs and a good pinch of salt and pepper. Stir with a wooden spoon or spatula until well combined. Form into balls, about 1½ tbsp (22 ml) in size, and place on prepared baking tray. Bake, turning halfway through cooking time, until lightly browned and cooked through, about 10 to 15 minutes.
  3. Bring a large pot of salted water to a boil to cook pasta.
  4. Rinse red bell peppers well under cold water. Roughly chop and set aside.
  5. In a large frying pan, warm olive oil over medium-high heat. Sauté onions and celery with a good seasoning of salt and pepper until softened, about 4 minutes. Add red peppers and continue to sauté until peppers are warmed through, about 1 minute. Transfer warm vegetable mixture to a blender along with whipping cream and wine. Blend until a smooth sauce is achieved. Return sauce to frying pan over medium heat. Bring sauce to a simmer and cook, stirring occasionally, until slightly thickened, about 5 to 8 minutes.
  6. Meanwhile, cook spaghetti according to package directions.
  7. Add salmon meatballs to sauce and gently stir to coat. Drain pasta, add to sauce and gently toss to coat.
  8. To serve, divide pasta and salmon meatballs among 4 warm pasta bowls. Serve topped with a sprinkle of chopped parsley, green olives and some shaved Parmesan, if desired.
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Drink Pairings

Handmade Gnocchi with Mushroom Cream Sauce

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap! Ardeche Chardonnay Louis Latour or Sandhill Cabernet Merlot 2021 make great wine pairings for this recipe.
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Gnocchi*, recipe follows
1 tbsp (15 ml) olive oil
2 tbsp (30 ml) butter
2 garlic cloves, minced
3 cups (750 ml) chopped mushrooms
3 sprigs thyme, stems removed
1 cup (250 ml) whipping cream
1 cup (250 ml) grated Parmesan
salt and pepper, to taste
3 cups (750 ml) arugula, to serve
½ lemon, juice only, to serve
HANDMADE GNOCCHI:
3 lbs (1.5 kg) of russet potatoes (roughly 6 large potatoes)
¼ tsp (2 ml) salt
3 egg yolks
¾ cup (175 ml) flour, plus more as needed

Instructions

  1. Prepare Handmade Gnocchi (recipe follows) or use store bought.
  2. In a saucepan, heat oil and butter over medium-high heat. Add garlic, mushrooms and thyme. Sauté for 8 minutes until softened and some of the mushroom moisture has cooked off. Add whipping cream and Parmesan. Season with salt and pepper. Cook on low for 5 minutes until cream has reduced slightly.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook gnocchi, if using fresh, until it floats to the surface. (If using store bought, prepare according to package instructions.) Using a slotted spoon, remove gnocchi and place directly into mushroom sauce. Add ½ cup (125 ml) of pasta water directly to sauce. Stir to coat.
  4. To serve, top gnocchi with a handful of arugula and a squeeze of lemon.
  5. HANDMADE GNOCCHI:
  6. Preheat oven to 400 F (200 C).
  7. Using a fork, poke a few holes into each potato. Bake for 45 minutes or until fork-tender. Allow to cool before handling. Cut potatoes in half lengthwise. Scoop out inside and place in a potato ricer. Repeat and rice all potatoes directly onto a clean working surface. Season with salt.
  8. In a small mixing bowl, whisk egg yolks together. Drizzle directly onto riced potatoes. Sprinkle flour evenly over potatoes and eggs. Using the back of a chef ’s knife or bench scraper, chop down repeatedly over potato mixture to mix flour and egg evenly into potatoes. Once everything is evenly distributed, start to gather dough to form a ball. If dough is still very sticky, add a small amount of flour at a time, until you can hold dough without it sticking to your hands. Knead dough 5 to 8 times until you can no longer see any egg streaks. Do not over knead.
  9. Cut dough into 4 sections, working with 1 section at a time. Keep rest of dough covered. Roll each section of dough out to form a ½-in (1.25 cm) rope. Cut rope into 1-in (2.5 cm) gnocchi and place on a floured baking sheet until ready to cook.
  10. This recipe makes a large quantity of gnocchi. You can freeze gnocchi on a lined baking sheet and then transfer into a plastic container. Store in freezer for up to 2 months.
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Drink Pairings

Handmade Orecchiette with Brussels Sprouts & Sausage

Making your own pasta shouldn't be daunting task. Here is a delicious recipe that should make your handmade pasta snap!
Ingredients Instructions

Ingredients

Serves 2 to 4
Handmade Orecchiette* recipe follows
2 tbsp (30 ml) olive oil
3 Italian sausages, casings removed
15 Brussels sprouts, shredded
3 garlic cloves, minced
1 tsp (5 ml) chili flakes
1 lemon, juice only
salt and pepper, to taste
½ cup (125 ml) panko bread crumbs, toasted
¼ cup (60 ml) chopped parsley
1 cup (250 ml) grated Parmesan, divided
*This recipe can be made with store-bought orecchiette pasta, if desired.
HANDMADE ORECCHIETTE:
2½ cups (625 ml) semolina flour
½ tsp (2 ml) salt
¾ cup (175 ml) warm water

Instructions

  1. Prepare Handmade Orecchiette (recipe follows) or use store bought.
  2. In a large saucepan, heat oil over medium-high heat. Brown the sausage meat in pan, using a wooden spoon to gently break apart the sausage as it cooks to form a mince. Add Brussels sprouts, garlic, chili flakes and lemon juice. Cook for 5 to 8 minutes, until Brussel sprouts are soft. Season with salt and pepper. Remove from heat and set aside.
  3. Bring 16 cups (4 L) of water to a boil. Season generously with salt. Cook pasta for 2 to 3 minutes, if using fresh. (If using store bought, prepare according to package instructions.) Reserve ½ cup (125 ml) of pasta water and set aside before straining.
  4. Reheat sausage mixture. Add pasta water and pasta. Stir to combine and let cook for 2 minutes.
  5. In a small mixing bowl, mix together bread crumbs, parsley and ½ cup (125 ml) of Parmesan.
  6. Serve pasta topped with toasted panko crumb mixture and extra ½ cup (125 ml) of Parmesan.
  7. HANDMADE ORECCHIETTE:
  8. In a stainless steel mixing bowl, mix together 2½ cups (625 ml) semolina flour and salt. With hands, make a small well in middle of flour mixture. Pour warm water into well. With floured hands gently bring some of the flour from the outside into the water until a shaggy dough forms. Place dough onto a clean, floured surface. Bring dough together into a ball and knead until dough is smooth and bounces back when poked, about 5 to 8 minutes. Wrap dough tightly in plastic wrap and set aside for 30 minutes.
  9. Once dough has rested, cut into 4 even sections. Work with 1 piece of dough at a time, keeping remaining portions covered so they don’t dry out. Dust a work surface with semolina flour, roll out dough to make a rope about ½-in (1.25 cm) thick. Cut rope into small pieces, about a thumb width each. Using back of a dinner knife, starting at top of 1 piece of dough, drag knife towards you, pushing the dough ball flat. It will look like a little disk with curled up sides. Flip disk inside out to make a rounded cone. Repeat with rest of dough. Place finished pasta shapes on a floured tray until ready to cook.
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Drink Pairings

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