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Dinner, Entertain, Food & Drink, On the Table, Recipes
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Recipe: Sombrerini, our newest pasta

As we prep to open the new store, we are gathering some fun new products – expanding our inventory to offer the best. When these sombrerini came off the shipment, we couldn’t wait to make them, as they are the the most fun and colorful pasta we have seen in a while!

Sombrerini

While one could prepare these in a cream sauce or simply toss with some olive oil, onions, and spices to fully reveal all of their colors, we decided to make them in the traditional way. We stuffed them with a cheese mixture and baked them as open ended ravioli!Sombrerini

Stuffed Sombrerini

INGREDIENTS (Serves 4):

1 bag Sombrerini pasta 

1/2 cup ricotta

1/2 cup grated aged parmesan

3 cups spinach

1 onion

5 cloves garlic

1 jar organic tomato puree  

Sea salt and bruschetta seasoning to taste

 

PROCESS:

Boil your pasta water, and pre-set your oven to 350 degrees.

Parmesan

Grate your parmesan into a bowl.Ricotta

Add the ricotta. _DSC0059

Chop your onion, and sauté with the garlic over medium-low heat. onions

Gently place spinach on top to slowly wilt. You will have to do two batches of wilting, most likely.

spinach

wilted spinach

Top the cheese mixture with the wilted spinach, stir. crushed tomatoes

Prep your pasta sauce by combining the tomato puree, bruschetta seasoning, sea salt, and a dash of oil, then blend with the onion mixture. sale dolce _DSC0146

Boil your pasta for 5 minutes. They will be undercooked – this is the point as they will be further baked, and need to maintain their structure for filling. fill the pasta

Pour your sauce mixture onto a large baking pan. Now to stuff your sombrerini! With a spoon, scoop the mixture into an upside down pasta, and place in the sauce. ravioli sombrellini recipe

Keep creating rows until the whole sheet is filled. Cover with tin foil and bake for an additional 15 minutes.

_DSC0211

We were surprised at the structural integrity of the pasta – we assumed that the cheese would just fall out of the pasta, or the pasta would get to soggy or hard, but it turned out fantastically! Our taste testers all agreed that this pasta is a visual treat, and tastes like the ravioli we all know and love, and has a fantastic presentation. We voted it best to serve at a dinner party.

Until we open, you can find all of your ingredients on our online store, direct from Italy. And once we do, you can find dishes like this coming our of our kitchen.

Download your recipe card here: Stuffed Sombrerini.

Ci Vediamo!

–Via Umbria

 

 

 

 

 

 

 

As we prep to open the new store, we are gathering some fun new products - expanding our inventory to offer the ...

Dinner, Dinner Parties, Entertain, Food & Drink, Recipes
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Ravishing Ravioli

There is something about ravioli that is so appealing right now: simple enough to be a weeknight meal, with endless customizations ranging from pumpkin for the holidays to truffle for those days when you need a little richness. And ravioli freeze very, very well, making them the perfect holiday meal to serve with the appearance of slaving all day in the kitchen but the delight of a 10 minute prep time.  Just dab some flour on your head to add to the “I’ve been ravioli-ing all day!” effect.

Yesterday we had the delight of making ravioli pasta in-store with Dorrie Gleason of The Silver Fig Cuisine. You can find our previous tutorial on Tagliatelle here, where we explore the basics of pasta making.

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To begin, we make our basic pasta:

Homemade Ravioli

INGREDIENTS

• 1 egg per person • Extravirgin olive oil
• 100g 00 flour
INSTRUCTIONS
• Weigh the flour and place on a wooden board in a pile
making a well in the middle.
• Break the egg into the well and stir into the flour slowly
using a fork.
• Add a drizzle of extravirgin olive oil.
• Mix the dough into a ball.
• Knead the dough using the ball of your hand until it is
smooth, soft (not sticky) and springy.
• Wrap in plastic wrap and let sit for 15-30 minutes
before rolling.
Buon appetito!
(Recipe courtesy of Dorrie Gleason – The Silver Fig Cuisine )
And now, the filling!  Dorrie used a recipe adapted from Ernesto’s restaurant in Umbria, home to many an adventurous cooking class.
IMG_1393
Homemade Ravioli Filling, for 12 ravioli or two people
INGREDIENTS
• 1 cup fresh ricotta • 1/2 cup grated parmigiano
• 1 apple peeled/diced • 2 tbsp butter
• 1 tsp cinnamon • 1/2 tsp ground cloves
• Crushed walnuts
INSTRUCTIONS
• Saute apple in 1T butter with cinnamon and clove
until tender.
• In a separate bowl combine ricotta and parmigiano.
When apples are cooled, add to cheese mixture and
gently stir until blended.
• Roll out pasta dough until paper thin, add cheese
mixture and cover.
• Cook in boiling water 2-3 minutes until ravioli rises
to the top of the pot.  Serve immediately with melted
butter and crushed walnuts.
By the time we were done creating the unconventional filling the creative wheels were turning with ideas for fabulous future stuffings. Plans for a ravioli dinner party where everyone brings a different filling were formed.
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The stars were very fun to punch out, and we have snowflakes and hearts here at Via Umbria as well. How thoughtful would it be to make ravioli in the shape of hearts for someone you love?
Thank you Dorrie for teaching us the ways of the expert pasta maker, we will be coming back for seconds!
—Via Umbria

There is something about ravioli that is so appealing right now: simple enough to be a weeknight meal, with endless customizations ranging ...