World Pasta Day!

 On October 25th, it is World Pasta day which was started to get people to enjoy more pasta! I love pasta and always have. It has such versatility and if you have any of my cookbooks, you will always see plenty of pasta represented. 

I had the pleasure to show some delicious pasta recipes on Festivale di Johnny Lombardi on Sunday and chat about different shapes and sauces for pasta. I thought I would share a couple of recipes here for you, including this fun cannoli dessert. 

Pasta is quick to make and inexpensive for delicious meals. You can enjoy pasta any time and a variety of shapes, flavours and textures. I hope everyone continues to enjoy tasty pasta recipes at home to share with family and friends. Mangia Bene! 

Pasta Cannoli

Using egg cannelloni shells as the carrier for this ricotta filling offers up a crisp and different twist to this dessert. Traditionally filled with ricotta and spinach for a savoury pasta bake, here they take centre stage as dessert! 

12 cannelloni shells (made with egg preferably)

Canola oil for tossing

Cinnamon sugar for sprinkling 

1 tub (475 g) smooth ricotta cheese

1/2 cup (125 mL) icing sugar

1/2 cup (125 mL) miniature chocolate chips

1/2 tsp (2 mL) vanilla extract

In a pot of boiling water, cook cannelloni shells for about 3 minutes or until still firm but slightly softened. Drain and toss with a drizzle of oil. Place in air fryer, half at a time and cook at 400ºF (200ºC) for about 10 minutes or until golden brown. Remove to a plate and sprinkle lightly with cinnamon sugar. Repeat with remaining shells.

In a large bowl, stir together ricotta cheese and icing sugar until combined. Stir in chocolate chips and vanilla. Scrape filling into a ziplock bag or small piping bag with no tip. Pipe mixture into one side of the shell then turn around and pipe into the other side.  Enjoy right away!

Makes 12 cannoli.

Tip: If you cannot find shells made with egg pasta, use regular cannelloni and boil them for about 4 minutes as they are a bit larger in size. You may get less filled as cannoli. 

Sausage and Rapini Paccheri 

Tossing this big tube past with the garlic spiked rapini and sausage makes this an easy dinner for any evening.

1 bunch rapini, trimmed and coarsely chopped

1 cup (250 mL) water

2 tbsp (25 mL) extra virgin olive oil

2 Italian sausages, casings removed

4 cloves garlic, minced

1/4 tsp (1 mL) hot pepper flakes

1/4 tsp (1 mL) salt

Half a 500 g bag paccheri pasta 

Grated Parmesan cheese

In a large non-stick skillet bring water to boil. Add rapini, cover and steam for about 5 minutes, stirring occasionally or until tender. Drain well and set aside.

Return skillet to medium heat and add oil. Cook sausage, breaking up with spoon for about 6 minutes or until no longer pink inside. Add rapini, garlic, hot pepper flakes and salt; cook for 5 minutes or until beginning to become golden.

Meanwhile, in a pot of boiling salted water cook paccheri for about 8 minutes. Reserve about 1/2 cup (125 mL) of the cooking water and drain pasta. Add pasta to skillet and drizzle with some of the cooking water to help moisten. Toss well and sprinkle with cheese if desired to serve.

Makes 3 to 4 servings. 

Tip: You could also use rigatoni if you can’t find paccheri.