Ricotta Spinach Pistacchio Pesto

Ricotta Spinach Pistachio Pesto

    Here is one of those dishes you sort of come up with impulsively. I went into my fridge one evening and noticed I had left over ricotta and some spinach in a bag. I also typically have pistachios lying around. "Here's a good idea, why not combine them into a delicious new pesto sauce for fresh pasta?" This turned out to be one of those flavor combinations that saved the day. Ricotta Spinach Pistachio Pesto.

Ingredients:

• 1/2 cup ricotta cheese
• 1-cup fresh baby spinach
• 1/2 cup pistachios
• Parmesan cheese
• Garlic
• Pasta of choice

1. In a blender combine ricotta, spinach, pistachios, Parmesan cheese, and garlic and blend until creamy. Add oil if needed to thin out a bit.

2. Cook pasta as normal and then stir with the pesto sauce.

3. Top some crushed pistachios and Parmesan cheese.

As weird and interesting that this pasta dish is, the flavor combination was amazing....

Prep Time: 15 minutes

Cook Time: 10 minutes

Serves: 2+

Eleanor Frittata

 

 

    Each year our family gathers together to have an Easter Brunch. Each member makes a separate dish to bring to one's house, (whomever is the host that year), we eat, drink, and have a good afternoon. My Aunt Eleanor has made a few frittata's for this special occasion. For those not sure what a frittata is, it is simply an Italian version of an omelette or quiche. Typically this dish is fried on the stove over low heat until the egg mixture comes together. This version is even easier and less stressful through the use of baking in the oven. This is my version of her original dish. Eleanor Frittata.

 

Ingredients:

• 2 Italian sausage links casing removed
• 1/4 diced onion
• 1 clove garlic
• 1/2 red bell pepper diced
• 1 handful baby spinach
• Handful left over grilled asparagus
• 5 eggs
• Handful Italian mixture of cheese; (provolone, mozzarella, Parmesan)
• Salt/pepper

 

1. In a large pan brown the Italian sausage.

 

2. Stir in the diced onion, red bell pepper, garlic, and baby spinach. Saute until all is tender and spinach has wilted.

 

3. Mix in the already cooked left over asparagus.

 

4. Now whisk together the eggs in a large bowl.

 

5. In a round baking pan coated with cooking spray, sprinkle some of the cheese mixture.

 

6. Pour in the sausage vegetable mixture.

 

7 Gently pour the eggs over the mixture and top with remaining cheese.

 

8. Cook in 350 degree oven for roughly 30-40 minutes or until top has browned and is set firm.

 

This delicious frittata is so full of flavor that it will quickly become a favorite for everyone. This can even be eaten cold for a light snack or reheated for an on the go breakfast.

 

Prep Time: 10 minutes
Cook Time: 50 minutes including saute
Serves: 3+

 

 

Pasta Al Fresco

 

 

    This pasta dish is based on one at a local restaurant, Mama Mia's Angel Hair Al Fresco. A great dish with simple ingredients and a lot of flavor. I think it may be the ton of fresh garlic, with the fresh basil and the hint of marinara, but this dish is definitely a new favorite of mine. Pasta Al Fresco.

 

Ingredients:

• Bunch of shrimp
• Olive oil
• 3 cloves of garlic sliced thinly
• Handful diced fresh basil
• Handful fresh spinach
• 1/4 cup white wine
• 1 tbs fresh marinara
• Angel hair pasta

 

1. Cook pasta according to package.

 

2.In a large saute pan drizzle some olive oil and saute the shrimp on both sides just until pink. Remove and sit aside.

 

3. In same pan drizzle some more olive oil. Take sliced slivers of garlic and saute on low until just starting to brown.

 

4. Pour in white wine and reduce.

 

5. Stir in the marinara and mix well.

 

6. Toss in the basil and spinach until it begins to wilt a bit.

 

7. Toss back in the shrimp and quickly toss with the cooked pasta.

 

Easy, quick, but full of flavor.

 

Prep Time: 10 minutes
Cook Time: 15 minutes
Serves: 2+

Spinach Artichoke "Dip" Ravioli



 

So I came up with this recipe the other weekend. I was trying to think of an interesting way to turn one dish into another. Something I like to do and have been successful at in the past. I decided to take a delicious typical party appetizer and turn it into a ravioli dish. Who doesn't like a good hearty spinach artichoke dip? So here goes! The outcome was extremely delicious and full of flavor. I must warn you though, this small recipe actually makes quite a bit of filling and ravioli so you could half the recipe and still have plenty. Spinach Artichoke Ravioli. 



 

Dough recipe:http://recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html

 

Filing Ingredients:

• 1/2 10oz jar artichoke hearts diced
• 1 1/2 cups ricotta
• 4 oz cream cheese
• 1/4 cup green onion
• 1 tsp Italian seasoning
• 1 clove garlic diced
• Salt/pepper

 

Sauce Ingredients:

• 1 clove garlic
• 3 oz fresh spinach
• 1 1/2 cup heavy cream
• Salt/pepper 

 

1. In a large saute pan, drizzle some olive oil and saute the artichoke hearts, garlic, and green onion just until tender and fragrant. 
2. Combine in a bowl with the ricotta and softened cream cheese.
3. Mix in the Italian seasoning and set aside.
4. Meanwhile, roll out the dough using a pasta maker.
5. Cut into about 2-3 inch squares across.
6. Place a small spoonful of filling in the center of each square. Fold over and seal with a fork.

7. Place in freezer until ready to cook to harden up.
8. Meanwhile, take the spinach, cream, and garlic and blend in a food processor or blender until creamy. Salt and pepper to taste.
9. Pour into a sauce pan and bring to a low simmer.
10. When ready to cook the ravioli, toss into a pot of boiling water and let come to a roll for roughly 5-7 minutes.
11. Serve with the warm spinach sauce over top and some fresh parmesan cheese.

 

Prep Time: 20 minutes with homemade dough.
Cook Time: 15 minutes
Serves: Makes roughly 30+ ravioli based on filling.

 

 

 

Chicken Spinach Stuffed Shells

     Although this dish takes some time to prepare for, the results are totally worth the wait. Comforting, warming, creamy, full of flavor, and will definitely be the hit of your family, or if you are like me, perfect for that special date night. Chicken Spinach Stuffed Shells.

Ingredients:

• 1 large boneless chicken breast
• 4 oz cream cheese
• 8 oz ricotta
• 1/2 cup bread crumbs
• 1 tbs dried parsley
• 1 egg
• Handful baby spinach
• Olive oil
• 2 cloves garlic
• 1/4 cup white wine
• 1 2/3 cup cream
• Handful chopped basil
• 1 tsp dried oregano
• 1 tsp dried rosemary
• 1/4 cup shredded Romano cheese
• Salt/pepper
• 12+ pasta shells
• Mozzarella cheese

1. In a large pot of water cook the pasta shells according to box, however stop about 2 minutes short of fully cooked.

2. In another smaller pot of boiling water, cook the chicken breast until done.

3. Meanwhile in a large bowl combine the softened cream cheese, ricotta, bread crumbs, parsley, egg, and spinach.

4. Once chicken has cooled, shred it up with a fork and combine it into the cheese mixture.

5. In a large skillet drizzle some olive oil and saute the chopped garlic until fragrant.

6. Pour in the white wine and simmer until reduced.

7. Mix in the cream, basil, oregano, and rosemary. Bring to a low simmer.

8. Mix in the Romano cheese and stir. Salt and pepper to taste.

9. Now remove the pasta shells and let cool. Take the chicken/cheese mixture and spoon into each shell.

10. Pour some of the sauce mixture on the bottom of a baking dish. Place the stuffed shells in. Sprinkle with some mozzarella cheese and dab some more sauce over top.

11. Cover with tinfoil and bake in 350 degree oven for 20-25 minutes.

These are so delicious and cheesy you will fall in love with them.

Prep Time: 20 minutes

Cook Time: 20-25 minutes

Serves: 2-4



Creamy Chicken BLT Pasta

 

 

     Saw a recipe pop up on my facebook newsfeed and thought, I can make this.... Chicken, bacon, pasta, cream sauce, tomatoes, spinach, what better quick and easy meal. I decided to turn this dish into my own. So here goes. Chicken BLT Pasta.

 

 

Ingredients:

• Ziti pasta
• 1lb boneless skinless chicken breasts
• 4 strips bacon
• 1 clove garlic
• Large handful of fresh spinach
• 1 cup halved cherry tomatoes
• 1 1/2 cup heavy cream
• Fresh Parmesan
• Fresh Romano cheese
• 1/2 cup white wine
• 1/2 tsp Italian seasoning
• Salt/pepper

 

1. In a large skillet over medium high heat brown the bacon until crisp. Remove and drain on paper towel.

 

2. In same skillet brown the chicken breasts on both sides. Remove and set aside to cool before dicing up.

 

3. Toss in the garlic and saute until fragrant. Toss in tomatoes and spinach and saute until spinach has wilted and tomatoes begin to burst a bit.

 

4. Pour in the white wine and simmer until reduced by half. Pour in the cream and stir to incorporate.

 

5. Chop up the bacon and chicken and bring to a slow boil. Grade in the cheeses and mix. Cover and simmer on low heat for about 15 minutes. Salt and pepper to taste.

 

6. Cook pasta according to box. Mix into the sauce and serve.

 

 

 

This pasta was delicious. Full of flavor and perfect just like a good BLT sandwich. Enjoy!

 

 



Becca's Rustic Crostata

Becca's Rustic Crostata

 

 

     This dish is credited to my cousin Becca. She made it for our annual Easter Brunch. One of many gatherings we have as a family. The recipe is so simple and quick that the entire process with prepping and cooking takes less than an hour. This was delicious, savory, and definitely perfect for spring weather. Becca's Rustic Crostata (recipe for 2 crostatas)

 

Ingredients:

• 2 pie crusts
• 3 cups ricotta
• 1/2 cup feta
• 1/2 cup Parmesan
• 10 oz fresh spinach
• 1/2 white onion
• 1 clove garlic
• 1 egg
• 1 tbs oregano
• Lemon
• Olive oil

 

1. In a large mixing bowl, combine the ricotta, feta, and 1/4 cup Parmesan cheese. Set aside.

 

2. Meanwhile over medium high heat saute in olive oil the diced 1/2/ white onion.  Add in the garlic and saute until fragrant. Stir in the fresh spinach and wilt.

 

3. Remove from stove and mix into the cheese mixture.

 

4. Stir in the oregano and juice from half a fresh lemon.

 

5. Spread out your pie crust on a flowered surface or parchment paper. Place the filling in the middle and turn up the edges around the pie to leave the center exposed. (Remember this makes two, so only use half the filling).

 

6. Bake for roughly 30 min in a 375 degree oven or until crust is browned.

 

     I was so pleased with this dish that I called my cousin right away and told her how good it was. Thanks.

 

Prep Time: 10 min

Cook Time: 30 min

Serves: 8+

 

 



Fresh Herb Ricotta, Bacon, Spinach Pizza

Herb Ricotta, Bacon, Spinach Pizza

 

     Was craving pizza again. It has been quite a while since I last posted and created a pizza. I used my same old simple recipe for the dough and decided to create a great herb mixture with some good bacon and spinach. Enjoy! Herb Ricotta, Bacon, and Spinach Pizza.

Ingredients:

• Dough: (see recipe here http://recipesiliveby.blogspot.com/2013/03/Pizza-Dough.html)
• Ricotta
• Garlic
• Thyme
• Bacon
• Spinach

1. Make dough according to recipe above or you can purchase your own.

2. Preheat oven to it's highest level and place pizza stone in bottom and let heat up for about an hour.

3. Spread dough out on flowered cornmeal surface.

4. Spread ricotta over the top and sprinkle with some diced garlic and fresh thyme.

5. Cook a handful of bacon and chop up and place on top of ricotta mixture.

6. Take a handful of diced baby spinach and sprinkle on top of bacon and ricotta.

7. Bake for roughly 10 minutes or until crust is browned and pizza is complete.

     Quick, easy, and full of flavor, this pizza will definitely become one of my go to pizza recipes.

Prep Time: 15 min
Cook Time: 10 min
Serves: 2

Braised Beef and Greens

Braised Beef and Greens

     No clue where I came up with this idea. I was sitting at home and was craving something delicious. I had a hankering for some cooked greens but wanted to add something different to them. Sort of make them not the spotlight of the meal but an added attraction. I had a flank steak in the freezer and wanted to try something different. Why not braise the beef with the greens and add a little kick from some shallots and some fresh mushrooms. So here goes, a wonderful braised beef and greens meal that you will fall in love with and certainly will become a regular meal for you or you and your family.  Braised Beef and Greens.

 Ingredients:

• 1 lb flank steak
• 1 large shallot
• ½ cup chopped fresh mushrooms
• ½ cup white wine
• ½ cup beef stock
• Bunch fresh baby spinach
• McCormick’s steak seasoning
• Olive oil
• Salt/pepper

1.       Take your flank steak and cut it against the grain into about ½ inch strips.

2.       Chop up mushrooms and dice shallots

3.       In a large skillet pour in some olive oil, salt and pepper your steak, and then sauté the steak until browned. Remove and set aside.

4.       In same skillet sauté the shallots and mushrooms in same oil.

5.       Toss in the spinach in bundles and wilt down.

6.       Pour in the white wine and bring to a simmer.

7.       Pour in the beef stock and return steak to skillet and shake in a couple dashes of steak seasoning.

8.       In 350 degree oven cover the steak mixture in skillet and braise in the oven for 45 minutes.
 
     This beef dish was fantastic, tender, flavorful, and fulfilling all in one. I hope you give it a try. I served mine with a bit of mac-n-cheese but I really didn’t need it. Enjoy!


Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 2-4

Goat Cheese and Grape Pork Loin



Goat Cheese and Grape Pork

 

 

      I found a great deal on a small pork tender loin at my local store and wanted to try something special. I had already utilized grapes in a crostini recipe but thought it would be great stuffed into a pork loin. Pork always goes great with fruits. There is just something about that combination. This was so easy and quick to make. Just mix up the ingredients, filet the pork, roll it up, tie it up, pan sear, and then bake. It is that simple. I then took the extra grapes, sautéed them with some liquor and created a fantastic sauce that could be drizzled over the pork for serving.

     The flavors in this dish actually complimented each other. The tartness from the goat cheese and the sweetness from the grapes went great with the pork. Serve with a little rice or potatoes and viola, a great weekend or weeknight meal for you and your family.  Goat Cheese and Grape Pork Loin.

 

Ingredients:

• 1 lb pork tender loin
• Goat cheese
• Red grapes
• Spinach
• Raspberry liquor
• Salt/pepper
• Kitchen twine

1.       Take your goat cheese and sit in a bowl. Dice up a handful of grapes and baby spinach and mix into the cheese.

2.       Filet the pork tender loin and salt and pepper. Take the cheese mixture and spread on top.

3.       Take kitchen twine and roll up the pork loin and tie off.

 

4.       In a large skillet in a bit of olive oil brown the pork loin on all sides.

 

5.       Place pork loin in a Dutch oven with a little bit of water drizzled in and place in a 350 degree oven covered and cook for 40 minutes.

6.       Now I took about a ¼ cup of raspberry liquor I had in my cabinet and took extra chopped up grapes and sautéed until the grapes became tender.

7.       Serve the sauce over the pork loin with your favorite side dish.

 

Prep Time: 15 minutes

Cook Time: 50 minutes

Serves: 2-4 people

A Vintage Gnocchi

Vintage Gnocchi

 

     This dish is inspired by a wonderful restaurant I have the pleasure working for since earlier last year. A new restaurant had opened up in my small town. I had been working at my current career choice for almost 13 years and needed a change in my life. That change happened to come in the opportunity to work part-time on the weekends at this great new restaurant. I have worked in food and beverage in the past and have years of experience with it. I had missed the fun and excitement of being in that industry and wanted back in. So I took the step and applied. Since then I have had the pleasure of working there as a server on the weekends and have had a blast.

    

     Vintage is the name of the restaurant. A casual fine dining experience is what you get when you come and dine at Vintage. A modern atmosphere with just the right amount of upscale feeling that welcomes everyone. A mix between American style foods with Italian thrown in and wood fired pizzas at your fingertips. One of the pasta dishes that the restaurant makes is a wonderful gnocchi with a garlic cream sauce tossed with tomatoes, spinach, grilled shrimp, and country ham. The dish is one, if not, my favorite. So much so that even my mother fell in love with it. She is one hard cookie to please as an Italian she becomes very picky about her pasta dishes. She liked it so much that during our traditional Christmas meal she requested this dish to be made. We have always done the fish and pasta tradition when it comes to Christmas dining. So this year I tried my hands at recreating this wonderful dish. So here goes. My take on "Vintage" Gnocchi.

 

Ingredients:

• 1/2 - 1 lb shrimp
• 1/2 lb pancetta diced
• 2 large cloves diced garlic
• 4 oz fresh spinach
• 1-1/2 cup cream
• 1/2 cup pecorino
• 1/2 cup parmesan
• Small handful cherry tomatoes halved
• Homemade gnocchi (recipe below)
• Olive oil

 

1. In a large sauté pan drizzle a little bit of olive oil. Toss in diced pancetta and sauté until it begins to brown.

 

2. Mix in the diced garlic and sauté until fragrant.

 

3. Now mix in the spinach and sauté until all of it becomes wilted.

 

4. Drop in the shrimp and toss around until the shrimp just becomes pink on both sides.

 

5. Now toss in the cherry tomatoes and the cream and bring to a slow simmer over low heat.

 

6. Mix in the cheeses, salt and pepper to taste. Toss with the gnocchi and serve.

 

Prep time: 15 minutes

Cook time: 15-20 minutes

Serves: 4-6

 

     This dish is fantastic and you will totally fall in love with it. Please give it a try. You will not be disappointed. Give the restaurant's website a look below.

 

 

Homemade gnocchi recipe: http://recipesiliveby.blogspot.com/2013/05/Gnocchi-Meatballs.html

Vintage Restaurant and Wine Bar: http://www.vintageelkinswv.com/

 

 



 

Creamy Roasted Red Pepper and Spinach Pasta

Creamy Roasted Red Pepper Pasta

     It was another weekend and I was again craving a homemade pasta dish.  I didn't want to just do another marinara or something traditional or handed down through my family.  I had this great idea to do something bold.  Something with roasted peppers or something on the spicy side came to mind.  I didn't use a recipe or any suggestions from family or friends.  The flavors I used just seemed to sound good together.  The roasted peppers were just enough to give the hint that they were in there.  The herbs were not overpowering and you could tell they were mingling around.  The spinach added just that right amount of texture that you need.  I added chicken to give the dish that extra special quality. Overall the dish was superb and I think it has become a new family classic.  Please enjoy my Creamy Roasted Red Pepper and Spinach Pasta. 

Ingredients:

• 2 large chicken breasts
• 1/2 white onion diced
• 1 large clove garlic
• 1 bundle of baby spinach
• 1/2 cup chicken stock
• 2 red peppers
• 1 can crushed tomatoes
• 1/4 cup heavy cream
• 1/2 tbs oregano
• 1/2 tbs thyme
• Fresh pasta
• Salt/pepper

Start by roasting the whole red peppers under a broiler or on a grill until black on all sides.  Remove and place in a brown paper bag to steam. Remove the peppers after 5-10 minutes and peel the skins off.  Remove the inside and seeds of the peppers.  Dice up and place in a blender or food processor and pulse until creamy. 

     In a large skillet drizzle some olive oil. Cook the chicken breasts until brown on both sides.  Remove and set aside.  In same skillet sauté the onion until translucent.  Add in the garlic and cook until fragrant.  Toss in the spinach and sauté until wilted. Pour in the chicken stock, creamy roasted peppers, and crushed tomatoes.  Bring to a simmer.  Mix in the oregano and thyme.  Meanwhile dice up your chicken into bite size pieces and place back into skillet.  Stir in the cream, cover, and simmer on low for about 20 minutes.  Salt and pepper to taste.  Serve over your favorite homemade pasta.  Serves 4-5.

 

Hurly Burly Stew

 

     I came up with the idea for this soup when I had some things in my fridge that needed to be used up.  It was cold and I wanted some type of soup or stew. I remember my aunt and my father telling me that my Grandmother Binns used to make soup with stuff she had leftover in the fridge.  A lot of the usual stuff and she called it something like "icebox soup".  Now I am not claiming that this is anywhere close to it, but the idea reminded me of that story. 

    

     The name Hurly Burly is also of some significance to my Grandma Binns. She used to tap and drum on our backs as a kid and sing this song.  The song actually comes from an old Irish camping game that people played.

 

"Hurly Burly trump the trace,

The cow ran through the market place.

Simon alley hunt the buck,

How many horns stand up?"

    

     The idea was to drum this song on someone’s back as they were blindfolded and then ask him or her to guess the number of fingers the drummer is holding up, (how many horns?) This game continued around the campfire until the person got it right. This soup is given the name because, "can you guess how many horns stand up?" (What is in it?)  That's it.  You can put in this soup anything you want.  That is the beauty of it, whatever is in your refrigerator. Soup is just that, whatever you decide to put in. So, can you guess how many "horns" is in this soup?  Below you will find a simple description of what I placed in this soup.  It was what I had leftover in my fridge.

 

Ingredients:

• 1/2 lb beef stew
• 1 large potato diced
• 1/2 white onion
• 1-cup baby carrots
• 1 10oz can crushed tomatoes
• 1 cup of chicken stock
• 1 orange Hungarian pepper diced
• 1 red mini red pepper diced
• 1 handful of fresh baby spinach
• 1 sage leaf diced
• Little white wine
• Salt/pepper

    

     I started out in a large sauté pan or pot by cooking the onion and carrots over a little olive oil until the onion is tender.  I then took the beef stew cubes placed them in a brown paper bag, spooned some flour, salt and pepper in, closed bag and shook until all the beef was covered lightly with the flour.  I then dumped the beef into the pan to brown it. Add in the stock and white wine and bring to a simmer.  Toss in the crushed tomatoes, diced peppers, diced sage leaf, diced potato, and bring to a simmer.  Cover and let cook for about 30 minutes adding a bit of water here and there when it thickens up to add a bit of liquid.  Toss in the baby spinach, simmer for another 15 minutes, salt and pepper to taste, and serve with some delicious crusty bread. This "fridge" soup or "leftover" soup is perfect when you don't know what to cook.  Just take whatever you have in your fridge and throw it in the pot for soup. So, can you guess how many horns stand up? Perfect! Serves 2-4 people. 

 



Grandma Binns and I on her porch

Paulie's Cannelloni



Paulie's Cannelloni

     My grandmother made ravioli and gnocchi. My mother, the former and stuffed shells.  Myself, I decided to add Cannelloni to the family practice.  The art of making homemade pasta into something besides a long noodle is a skill that takes practice.  I remember the first time I attempted to make ravioli from scratch.  My sizes differed completely.  No one ravioli was the same size, shape, or composition as the next one.  It takes practice and patience to get it perfect each time.  Hell, it took me a while to perfect the noodle practice and I can now do that in a matter of minutes.

    So I decided to give a shot at making another type of stuffed pasta; Cannelloni.  I was literally just sitting on my couch and came up with this great idea of an Italian sausage, ricotta, and spinach stuffed cannelloni with some sort of creamy but briny sauce. Since my mom's ravioli are famous enough to be called Betty's ravioli, and yes people request them, and since this cannelloni cannot be called something traditional with my family, I have named them Paulie's Cannelloni. I have cousins who call me that. So here they are: Paulie's Cannelloni. 

Ingredients:

Homemade Pasta found here (http://www.recipesiliveby.blogspot.com/2013/04/Fresh-Pasta.html)
1 lb ground Italian sausage
1 bunch fresh baby spinach
16 oz ricotta
1 tsp oregano
1/4 cup red wine
1 clove garlic
1 quart homemade marinara
1 cup heavy cream
1/3 cup diced green olive
Parmesan cheese
Salt/pepper

     First make your homemade pasta. I used the exact same recipe from this blog for making homemade noodles.  Instead of cutting them I rolled them into sheets using the same pasta machine.  I then cut each sheet into about a 4-5 inch width square of pasta.  Cook pasta just for about 5 minutes, drain, and rinse under cold water to stop the cooking process, and lay flat on a baking sheet.  I placed them in the freezer for about 15 minutes just so they cooled off and didn't curl up.

     Meanwhile in a large skillet brown the Italian sausage.  Add in diced garlic, oregano, and red wine.  Cook until the wine has reduced.  Toss in the spinach, a bunch at a time, and cook until it has wilted down.  Remove from heat and bring to room temperature.  Once cooled mix in the ricotta until you have a nice cheesy mixture for the cannelloni. 

     In a separate sauce pan or sauté pan pour in your choice of marinara.  Dice up some green olives and toss in and stir in the cup of heavy cream. Simmer over low to medium heat. 

     Now for the fun part, take one individual square of pasta and lay it down on your counter.  Next take a spoon and scoop some of the sausage/ricotta mixture into the center. Fold over one side and then the other on top until you have a little tube of stuffed pasta.

 

    Next take a ladle and spread some of the tomato olive sauce in a baking dish.  Take the stuffed pasta and gently lay it in the baking dish seam side down.  Continue until you have filled up the dish.  The recipe made 15 individual pasta squares for me.



     Top with a little more sauce and some fresh parmesan cheese.  Cover with tinfoil and bake in a 350 degree oven for 20-25 minutes. These were sooooo good I was shocked at how well they turned out.  The spicy sausage/ricotta/spinach center. The tangy but creamy sauce and of course the bite from the fresh pasta.  These were delicious. You can do them anyway you like.  Stuff them with something else.  The possibilities are infinite.  Please enjoy Paulie's Cannelloni.