The Sexy Forever Recipe Bible (72 page)

RAVIOLI

15 ounces nonfat ricotta cheese

½ pound fresh spinach, chopped, then steamed for 3 minutes

3 shallots, finely chopped

½ cup freshly grated Parmesan cheese, plus additional for serving

2 teaspoons finely chopped fresh basil, or 1 teaspoon dried

1 tablespoon finely chopped flat-leaf parsley, or ½ tablespoon dried

Sea salt and freshly ground black pepper

1 package (30) square wonton wrappers, defrosted if frozen

CANDIED TOMATO SAUCE

12
Candied Tomatoes

2 tablespoons extra virgin olive oil

For the ravioli:
Place the ricotta, spinach, shallots, Parmesan, basil, parsley, and salt and pepper in a large mixing bowl. Stir filling until well combined.

Place a single wonton wrapper on a cutting board. Have a small glass of water standing by. Place a teaspoon of filling just off the center of the wrapper. Dip your finger in the water and wet the bottom two edges of the wonton. Fold the wonton in half to form a triangle. Gently press the edges together to force out air. Repeat to form the remaining ravioli, placing in a single layer on a cookie sheet lightly floured with whole wheat flour; cover with a light kitchen towel. (You can also place them in freezer bags, separating the layers with parchment paper. They will keep in the freezer for up to 3 months.)

To make the sauce:
Puree the candied tomatoes with the olive oil then heat in a saucepan until bubbling.

When ready to cook, bring a large pot of salted water to a boil. Add the ravioli, one at a time, carefully dropping them into the water. The ravioli are done shortly after they rise to the surface, or in about 5 minutes. Remove with a slotted spoon and place in individual serving bowls.

Top with a spoonful of sauce and a sprinkle of Parmesan cheese.

SERVES 4

pasta with garlic and pine nuts

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

¼ cup extra virgin olive oil

6 garlic cloves, minced

½ cup pine nuts

1 bunch flat-leaf parsley, chopped

Sea salt and freshly ground black pepper

1 pound whole-grain linguine or spaghetti

Heat the olive oil in a large skillet. Add the garlic and cook until lightly browned, about 3 minutes. Add the pine nuts, then the parsley, salt, and pepper. Continue stirring until the pine nuts start to brown.

Cook the pasta according to the package instructions. Drain, reserving 3 tablespoons of the water. Add the pasta and the reserved water to the sauce and toss until heated through and completely coated.

SERVES 4 TO 6

whole-grain pasta primavera

HEALTHY FATS, VEGETABLES, CARBOHYDRATES
LEVEL 1, LEVEL 2

Kosher salt

2 zucchini

2 yellow squash

1 red bell pepper

1 yellow bell pepper

2 pounds snap peas

3 tablespoons olive oil

4 garlic cloves, minced

1 pound whole-grain pasta

Sea salt and freshly ground black pepper

2 bunches flat-leaf parsley, chopped

Freshly grated Parmesan cheese

Place a large pot of salted water over high heat and bring to a boil.

Slice the zucchini, yellow squash, peppers, and snap peas into julienne strips of similar size. Heat a large skillet over medium heat. Add the olive oil and garlic and cook until golden, 1 to 2 minutes. Turn the heat to high and add the vegetables, sautéing until just tender, 4 to 5 minutes.

Add the pasta to the boiling water and cook according to the package instructions. Drain, reserving 3 tablespoons of the water. Add the pasta and the reserved water to the sautéed vegetables. Toss everything together and season liberally with salt and pepper. Add more olive oil, if necessary, to coat all the pasta. Sprinkle with the chopped parsley and Parmesan cheese.

SERVES 4

parsnip garlic ravioli with mushroom ragout

HEALTHY FATS, VEGETABLES, CARBOHYDRATES, INSULIN TRIGGERS
LEVEL 2

MUSHROOM RAGOUT

2 tablespoons olive oil

2 medium onions, thinly sliced

1 tablespoon unsalted butter

1 pound portobello mushrooms, thinly sliced

¾ pound white mushrooms, thinly sliced

3 garlic cloves, minced

1 teaspoon chopped fresh sage leaves

Sea salt and freshly ground black pepper

One 28- to 32-ounce can whole tomatoes, drained, coarsely chopped, juice reserved