KATE’S RED, WHITE, AND GREEN RAVIOLI

1 20-oz. jar roasted red peppers
2 eggs
3 c. semolina flour
1 t. salt
1 T. olive oil

Spinach Filling:
2 eggs
2 c. chopped cooked spinach
1/2 c. bread crumbs
1/3 c. grated Parmesan cheese
1 clove garlic, minced
salt and pepper to taste

Lemon Cream Sauce:
1 c. heavy cream
1 T. lemon juice
2 T. minced lemon zest
1/2 t. salt

toasted pignoli for garnish

Place drained peppers in blender and puree. Lightly beat eggs. In
large mixing bowl combine semolina and salt. Mix well. Make a well in
center of flour. Add eggs, pureed peppers , and olive oil to well.
Using fingers, stir liquids slightly to mix. Then begin to mix in flour
gradually. When a soft dough has formed turn out onto a floured board
or pastry cloth. Knead 10 minutes. Form into a ball and place in a
plastic bag. Let rest for 1 hour. Divide dough into 4 pieces. Process
each piece with a pasta machine to make ravioli. Fill with spinach filling.

Spinach Filling: Beat eggs lightly. Blend remaining ingredients and
gradually add enough egg to hold ingredients together firmly.

Lemon Cream Sauce: In frying pan cook cream over medium heat until it
thickens and big shiny bubbles form. Add lemon juice, zest, and salt.
Cook 1 minutes longer.

For each serving place 4-5 ravioli on a small plate. Nap with Lemon
Cream Sauce and sprinkle with toasted pignoli.

KATE’S PASTA FIFTH AVENUE

16 oz. Pennsylvania Dutch wide egg noodles
butter
1 c. heavy cream
2 slices ginger root, crushed
1 T. minced orange zest
1 T. poppy seeds

Cook noodles as directed on package until done al dente. Drain and toss
with butter. In skillet combine cream, ginger root, and orange zest.
Bring to boil over high heat and cook until cream is reduced by half.
Remove ginger. Toss cream with buttered noodles and poppy seeds. Serve
immediately. Variation: Substitute chopped pistachios for poppy seeds.
Serves 4-6.

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?