Tender beef, sharp cheese and fresh herbs elevate simple pasta dough into elegant ravioli that are packed with flavour. Pulsing the ingredients together is the secret to creating the best texture. Just be sure to use well-marbled short ribs and add any fat to the food processor along with the meat—the result will be a filling that melts in your mouth.
Portion size10 servings
Credits :Canadian Living Magazine: January 2016
pkg (14 g)
dried porcini mushroom
bone-in beef simmering
cut in 2 1/2-inch (6 cm) pieces
salt and pepper
dry white or
2 1/3 cups
sodium-reduced beef broth
fresh bread crumbs
grated Pecorino-Romano or
red wine vinegar
Fresh Pasta Dough
all-purpose flour (approx)
lightly packed torn
per each of 10 servings: about
Total fat22 g
Saturated fat8 g
Total carbohydrate23 g
Using spice grinder, grind porcini mushrooms until powdery. Set aside.
Sprinkle beef with half each of the salt and pepper. In Dutch oven, heat half of the oil over medium-high heat; cook beef, stirring, until browned all over, about 5 minutes. Using slotted spoon, remove beef to bowl. Set aside.
Drain all but 1 tbsp fat from Dutch oven; cook porcini mushrooms and garlic over medium-high heat, stirring, until fragrant, about 30 seconds. Add wine; cook, stirring, until absorbed, about 30 seconds. Add beef and 2 cups of the broth; bring to boil. Transfer to 325° (160°) oven and cook, covered, until beef is very tender, about 2 1/2 hours.
Using slotted spoon, remove beef to bowl. Skim fat from surface of juices in Dutch oven; set juices aside. (Make-ahead: Cover and refrigerate juices for up to 24 hours. Or freeze in airtight container for up to 3 weeks; thaw in refrigerator overnight before using.) Debone beef; discard bones.
In food processor, pulse together beef, bread crumbs, Pecorino-Romano, two-thirds of the parsley, the vinegar, thyme and remaining broth, salt and pepper until beef is shredded and begins to stick together. Let cool completely. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)
Meanwhile, with pasta machine roller on widest setting and working with 1 sheet at a time, feed dough through lightly floured rollers. Fold dough in half, bringing short ends together; lightly dust dough with some of the flour. Feed dough through rollers 3 more times or until edges are smooth, cutting in half if too long to handle; continue feeding through rollers until sixth-widest setting (about 1 mm) is reached.
In small bowl, whisk egg with 1 tsp water. Working with 1 sheet at a time, place dough on lightly floured work surface with 1 long end facing you; keep remainder covered with towel (to prevent drying out). Brush off excess flour from top. Drop beef mixture by rounded 1 tsp, 1 inch (2.5 cm) apart, onto bottom half of sheet, about 3/4 inch (2 cm) from long edge. Brush top half of sheet with some of the egg mixture; fold over bottom half, pressing around filling to pop any air bubbles and seal pasta.
Using sharp knife or wheel cutter, cut between filling to make squares, pressing to pop any air bubbles and pinching edges to reseal as necessary. Transfer ravioli to floured baking sheet. Let stand until beginning to dry, about 10 minutes. (Make-ahead: Freeze until firm, about 1 hour; transfer to airtight container and freeze for up to 2 months. Cook from frozen, adding 1 minute to cooking time.)
In large saucepan of boiling salted water, cook ravioli, stirring occasionally, until ravioli float to surface, 2 to 3 minutes. Reserving 3/4 cup of the cooking liquid, drain.
Meanwhile, in large nonstick skillet, heat remaining oil over medium-high heat; cook oyster mushrooms, stirring, until beginning to soften, about 2 minutes. Add ravioli, reserved juices and enough of the reserved cooking liquid to coat generously; cook, stirring, until slightly thickened, about 2 minutes. Sprinkle with remaining parsley.
Tip from The Test Kitchen: While rolling out the pasta, keep the remaining sheets covered to prevent them from drying out.
A handful of fresh herbs and a sprinkling of Parmesan cheese give popcorn a tasty makeover. Make a batch for your next movie night, or divide the popcorn among resealable bags for a delicious on-the-go snack.
Portion size8 servings
Credits :Canadian Living Magazine: April 2016
salt and pepper
per cup: about
Total fat11 g
Saturated fat5 g
Total carbohydrate6 g
In large heavy-bottomed saucepan, heat oil over medium heat. Add popcorn kernels; cover, leaving lid slightly ajar for steam to escape, and cook, shaking pan occasionally, until popping slows, about 5 minutes. Transfer to large bowl, discarding any unpopped kernels.
Meanwhile, in nonstick skillet, heat butter with rosemary over medium heat until butter is melted. Stir in salt and pepper. Remove from heat. Drizzle over popcorn; toss to coat. Stir in Parmesan and chives. (Make-ahead: Store in airtight container for up to 4 hours.)
Change it up: Rosemary Popcorn
Follow first paragraph as directed. In small bowl, stir together 3 tbsp extra-virgin olive oil, 1 tbsp finely chopped fresh rosemary, 1/2 tsp salt and pinch pepper; drizzle over popcorn. Stir in 1/3 cup finely chopped fresh chives.
Candied nuts add crunch and even more sweetness to this side of roasted veggies. Make an extra batch to serve for snacking before dinner—your guests will love them! Trim the brussels sprouts to a uniform size, halving any larger pieces so that they cook evenly.
Prep time15 minutes
Total time35 minutes
brussels sprouts, trimmed
, peeled and cut lengthwise in 1/2-inch thick wedges
(about 450 g), peeled, halved crosswise and cut in 1/2-inch thick wedges
bunch (about 400 g)
, halved diagonally
bag (250 g)
Maple Candied Nuts:
mixed pecan halves and
, coarsely chopped
Per each of 12 servings: about
Total fat12 g
Saturated fat2 g
Total carbohydrate18 g
Vegetables: In large bowl, toss together brussels spouts, parsnips, rutabaga, carrots, shallots, oil, thyme, salt and pepper. Spread in single layer on 2 lightly greased rimmed baking sheets. Roast in top and bottom thirds of 425°F oven, turning vegetables and switching and rotating pans halfway through, 25 to 30 minutes. Scrape into serving platter.
Maple Candied Nuts: Meanwhile, in small skillet, heat maple syrup and butter over medium heat, stirring, until melted; bring to boil and cook, stirring occasionally, until thickened, about 5 minutes. Stir in nuts and thyme; cook, stirring, until sticky and liquid is mostly evaporated, about 3 minutes.
Spread in single layer on parchment paper–lined rimmed baking sheet. Let stand until firm, about 10 minutes. Break into bite-size pieces. (Make-ahead: Store in airtight container for up to 3 days.) Sprinkle over vegetables.