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1 oz deadnettle or henbit tops, including flowers, or spinach, stems removed (1 1/2 cups) 1 oz wild garlic greens or chives, cut into 1/2- to 1-inch lengths (3/4 cup), plus more for garnish Coarse ...
Pasta with Peas. This creamy, cheesy pasta is both comforting and fresh at the same time. The pops of bright green peas along with basil or mint pair so well with the smokiness from the pancetta.
Traditionally, ravioli are made at home. The filling varies according to the area where they are prepared. In Rome and Latium, the filling is made with ricotta cheese, spinach, nutmeg and black pepper. In Sardinia, ravioli are filled with ricotta and grated lemon rind. Modern ravioli are also mass-produced by machine. [8]
Tortelloni is a type of stuffed pasta common in northern Italy, with a shape similar to tortellini, but larger and with a cheese-based filling.It is traditionally stuffed with ricotta, Parmesan, leafy herbs or vegetables such as parsley or spinach, egg and nutmeg.
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Vegetable noodle products – the same as noodle products with the addition of tomato (of any red variety), artichoke, beet, carrot, parsley, or spinach in an amount that is at least 3% of the finished product weight. The vegetable component may be added as fresh, canned, dried, or in the form of a puree or paste.
Add the vegetable broth and cook, covered for 20 minutes or until the squash is tender. Transfer the squash and broth to a blender or food processor. Carefully blend, covered, until smooth.
Ligurian pastas include corzetti, typically stamped with traditional designs, from the Polcevera Valley; pansoti, a triangular shaped ravioli filled with vegetables; piccagge, pasta ribbons made with a small amount of egg and served with artichoke sauce or pesto sauce; trenette, made from whole wheat flour cut into long strips and served with ...