Andiamo's Pasta Mista

Print Friendly
Andiamo's Pasta Mista

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Three meatless pasta classics together on one plate from Andiamo's in ATX! Ravioli ai Funghi, Spaghetti Aglio e Olio & Orecchiette...


Ravioli ai Funghi:
  • 1/2 cup extra-virgin olive oil, 2 tablespoons for boiling water
  • 6 ounces  button mushrooms, sliced
  • 1/4 cup  fresh ricotta
  • 1/3 cup  grated Parmesan, plus extra for garnishing
  • 6 egg roll wrappers (6 1/2 by 6 1/2-inch squares)
  • 2 large eggs, beaten with 1 teaspoon water
  • Salt and freshly ground black pepper
  • Kale and walnut to taste

Spaghetti Aglio e Olio:
  • Kosher salt
  • 1 pound  dried spaghetti, such as DeCecco
  • 1/3 cup  good olive oil
  • 8 large garlic cloves, cut into thin slivers
  • 1/2 teaspoon  crushed red pepper flakes
  • 1/2 cup  minced fresh parsley
  • 1 cup  freshly grated Parmesan cheese, plus extra for serving

  • 3 tablespoons  extra-virgin olive oil
  • Red crash pepper to taste
  • 1/2 pounds mushrooms and spinach together
  • kosher salt
  • 1 pound  dried orecchietteze
  • Parmigiano-Reggiano
  • Tomatoes sauce to taste

Recipe Info

For the Ravioli ai Funghi:
  1. In a large saute pan heat 1/4 cup of the olive oil. When almost smoking, add the mushrooms and season with salt and pepper. Cook until all the liquid has evaporated from the mushrooms, about 6 minutes. Remove from heat and place mixture into the bowl of a food processor. Pulse until you get a coarse texture. Place in bowl and stir in ricotta and Parmesan cheese. Check for seasoning and set aside.

  2. Line up 3 wrappers on a cutting board. Brush with the egg and water mixture. Using a tablespoon, arrange 4 dollops of the filling on each wrapper – 2 on the first row and 2 on the second – 1-inch apart. Place another wrapper directly on top, pressing around the filling and sealing the edges. Using a fluted ravioli cutter, cut out squares of ravioli. Each filled wrapper will yield 4 raviolis, giving you a total of 12 ravioli. Place ravioli onto a floured baking sheet and keep covered with a linen towel.

  3. In a large pot, bring to a boil 4 quarts of salted and oiled water. Carefully add small batches of ravioli, about 3 to 4 at a time. This will prevent them from crowding in the pot and sticking together. Cook for 2 to 3 minutes. Using a spider strainer, carefully remove the ravioli and place on the plate. Tent with foil to keep warm and continue cooking remaining ravioli.

  4. In a saute pan, heat remaining 1/4 cup olive oil. When almost smoking, add chopped kale and saute until soft and most of the liquid has evaporated, about 8 minutes and add fresh wants. Divide ravioli between 2 serving plates. Top with shaved Parmiggiano.

For the Spaghetti Aglio e Olio:
  1. Bring a large pot of water to a boil. Add 2 tablespoons of salt and the pasta and cook according to the directions on the package. Set aside 1 1/2 cups of the pasta cooking water before you drain the pasta.

  2. Meanwhile, heat the olive oil over medium heat in a pot large enough to hold the pasta, such as a 12-inch saute pan or a large, shallow pot. Add the garlic and cook for 2 minutes, stirring frequently, until it just begins to turn golden on the edges-don't overcook it! Add the red pepper flakes and cook for 30 seconds more. Carefully add the reserved pasta-cooking water to the garlic and oil and bring to a boil. Lower the heat, add 1 teaspoon of salt, and simmer for about 5 minutes, until the liquid is reduced by about a third.

  3. Add the drained pasta to the garlic sauce and toss. Off the heat, add the parsley and Parmesan and toss well. Allow the pasta to rest off the heat for 5 minutes for the sauce to be absorbed. Taste for seasoning and serve warm with extra Parmesan on the side.

For the Orecchiette:
  1. Fill a large pot with water and bring to a boil. In a high-sided sauté pan or dutch oven, heat olive oil over medium heat. Add red crash pepper mix it up with a wooden spoon.

  2. Season with salt. Chop the spinach and mushrooms into pieces, rinse well, and add to the oil . Season with kosher salt and cook until tender but still bright green, about 5 minutes. Drop the heat to low and add the tomatoes sauce.

  3. When the pasta water is at a rolling boil, add a handful of kosher salt and then add the pasta, stirring occasionally, until al dente (usually a minute or two shy of the cooking time indicated on the package). Scoop out and reserve a cup of cooking water.

  4. Drain the pasta and add it to the sauce. Stir to combine, adding more cooking water if necessary, along with salt to taste. Transfer to a serving bowl and top with big shavings of Parmigiano-Reggiano.

Print Friendly Save paper with the printer friendly version