Tuesday, October 02, 2012

Spicy Rapini Stuffed Girasoli with Sauteed Swiss Chard & Mushrooms

This dish was inspired by - the season... Swiss chard, apples (this time as cider vinegar) and woodsy cremini and by the way Italian women cook in David Rocco's Made in Italy cook... a handful of this... a pinch of that.  (My review)  I tried to eyeball the ingredients for you, but really, it was a swirl, a drizzle, a handful or two.

Printable Recipe

Prep time: 5 minutes
Cooking time: (as long as it takes to boil the water and cook your pasta)... 10 minutes or so

Serves: 2

1 pkg (250g/8oz) fresh President's Choice Girasoli stuffed with spicy rapini (so new it's not even on their website, or your favorite stuffed ravioli, tortellini, etc)
1 tbsp olive oil
1 red onion, roughly chopped
1 cup or so sliced cremini mushrooms
1 large garlic cloves, minced
2 cups or so Swiss chard, (main stems removed and saved for another recipe), roughly chopped
Pinch or two of red chili pepper flakes
1-2 tbsp apple cider vinegar
Freshly grated Parmigiana-Reggiano cheese to taste

1. Cook pasta in salted boiling water, as per package directions.  This fresh pasta took 4 minutes to cook, so start the "sauce" as you put the water up to boil.
2. Heat oil in frying pan on medium heat.  Add the onion and mushrooms and saute until the mushrooms are translucent and mushrooms golden.
3.  Add the Swiss chard and garlic and toss well with the mushroom mixture.
4. After the Swiss chard begins to wilt add the red chili pepper flakes and apple cider vinegar
5.Scoop the cooked pasta with a slotted spoon and add to the "sauce".  Toss and if needed add a little of the pasta water.
6. To serve, place in individual bowls or on plates and grate some of the cheese  over top.

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