Seasonal Flavors Recipes: Homemade Pasta

seasonal flavors

St. John’s and MVP Health Care’s Seasonal Flavors cooking demonstration featured how to make homemade pasta on November 10. Attendees had the opportunity to taste delicious recipes as shared below. 

Be a part of our next session and enjoy Seasonal Flavors firsthand. Stay tuned for our Seasonal Flavors cooking demonstrations schedule in 2016 at

Fresh Pasta

Basic Pasta Dough


Yields: 4 servings (1 pound of pasta)


3½ cups unbleached all-purpose flour
4 extra-large eggs

Mound the four in the center of a large wooden cutting board. Make a well in the middle of the flour, and the eggs. Using a fork, beat together the eggs and begin to incorporate the flour staring with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape. Do not worry if it looks messy. The dough will come together in a shaggy mass when about half of the flour is incorporated.

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any leftover dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead remembering to dust with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature. Roll and form as desired.

Note: Do not skip the kneading or resting portion of this recipe. Both are essential for a light pasta.

Nutrition Information: 475 calories/serving; 6.0 g total fat (2.0 g saturated fat; 0.0 g monounsaturated fat; 0.0 g polyunsaturated fat); 81.5 g total carbohydrates; 3.5 g fiber; 245.0 mg cholesterol; 75.0 mg sodium; 17.5 g protein

Marinara sauce ingredients - Alexandra Grablewski/Taxi/Getty Images

Fresh and Simple Tomato Sauce


Yields: 6 cups (1½ quarts)

This sauce calls for two – 28 ounce cans of whole tomatoes, but you can substitute crushed, diced or tomato purée.


2 – 28 ounce cans whole tomatoes, no salt added, with liquid
½ cup olive oil
4 carrots, chopped
1 medium onion
2 cloves garlic, finely minced
1 teaspoon kosher salt (optional)
2 teaspoons sugar

In a large, heavy-bottomed saucepan, heat the olive oil for a minute over medium heat.

Add the onions and carrots, and sauté for a bit until the onions are translucent, but not brown.

Add the tomatoes and the garlic. Bring to a simmer and cook for 30 to 45 minutes, uncovered, until the sauce is slightly reduced. If you like, you can use a wooden spoon to break up the whole tomatoes while the sauce simmers.

Remove from heat and pass through a food mill or purée in a food processor until smooth, working in batches if necessary.

Season to taste with salt and sugar.

Nutrition Information: 127.1 calories/½ cup serving, 9.2 g total fat (1.2 g saturated fat, 6.7 g monounsaturated fat, 0.9 g polyunsaturated fat), 9.3 g total carbohydrates, 2.1 g fiber, 0.0 mg cholesterol, 221.8 mg sodium, 1.5 g protein

Pumpkin and Herb Ravioli

Source: Essential Pasta by Wendy Stephen 

Yields: 6 servings (1 serving: 5 ravioli)


1 pound 2 ounces pumpkin (winter squash), seeded, peeled and cut into chunks
1¾ cups all-purpose flour
3 eggs, lightly beaten
¼ teaspoon freshly grated nutmeg
15 sage leaves
15 flat-leaf (Italian) parsley leaves
4½ ounces butter, melted
2¼ ounces freshly grated parmesan cheese

Preheat oven to 350 degrees F. Place the pumpkin on an oiled baking tray and bake for 1 hour or until tender, then allow to cool. Remove the skin.

Place the flour and eggs in a food processor. Process for 30 seconds, or until the mixture forms a dough. Transfer to a lightly floured surface and knead for 3 minutes, or until the dough is smooth and elastic. Cover with a clean tea towel and set aside for 30 minutes. 

Mash the pumpkin and nutmeg and combine thoroughly.

Roll out half the dough to form a rectangle about 1/16-inch thick. Roll out the remaining half to form a rectangle slightly larger than the first.

On the smaller rectangle, place a heaping teaspoon of pumpkin mixture in straight rows, at intervals about 2 inches apart. Flatten each mound of pumpkin slightly and place a sage or parsley leaf on top of each.

Lightly brush water between the mounds of filling. Place the larger sheet of dough on top, then press down gently between the pumpkin mounds to seal. Cut into squares with a knife or fluted cutter. Bring a large saucepan of water to boil and cook the ravioli, a few at a time, for 4 minutes, or until just tender. Drain thoroughly. Serve sprinkled with salt and pepper and gently tossed with the melted butter and parmesan.

Note: Ravioli can be made several hours in advance. Refrigerate in layers between sheets of parchment paper to prevent them from sticking together. Cook just before serving.

Nutrition Information: 396.1 calories/serving; 23.6 g total fat (13.6 g saturated fat; 7.0 g monounsaturated fat; 1.3 g polyunsaturated fat); 33.7 g total carbohydrates; 2.9 g fiber; 188.5 mg cholesterol; 426.7 mg sodium; 12.8 g protein

Traditional Potato Gnocchi

Source: Essential Pasta by Wendy Stephen 

Yields: 6 servings

Many recipes for potato gnocchi include eggs, to make the gnocchi easier to handle. However, eggs also require the addition of more flour to absorb the extra moisture, thus making the gnocchi a little tougher. Experiment to find which way you prefer to work. This is a recipe for traditional potato gnocchi.


2 pounds 4 ounces boiling potatoes, unpeeled (preferably older potatoes, as these will have less moisture)
7 ounces all-purpose flour

Prick the unpeeled potatoes all over with a fork and bake in a 400 degree F oven for 1 hour or until tender. (Do not wrap in foil.) When cool enough to handle, but still hot, peel and mash using a masher, or put through a ricer or food mill.

Add three-quarters of the flour and gradually work it in with your hands. When a loose dough forms, transfer it to a lightly floured surface and knead gently. Work in the remaining flour as you knead, but only enough to give a soft, light dough that does not stick to your hands or the work surface, but is still damp to touch. Stop kneading at this stage.

Lightly flour the work surface and dust the inside tines of a fork with flour. Take a portion of the dough, about one-fifth, and roll it with your hands on the floured surface to form a long, even sausage the thickness of your ring finger. Cut it into ¾ inch pieces.

Put a piece on the tines of the fork and press down with your finger, flipping the gnocchi as you do so. It will be rounded into a concave shell shape, ridged on the outer surface. Form a hollow in the center to allow the gnocchi to cook evenly and hold the sauce more easily. Continue with the remaining dough.

Cook the gnocchi in batches, about 20 at a time, in a large saucepan of boiling salted water. The gnocchi are cooked when they rise to the surface, after 2-3 minutes cooking. Remove each batch using a slotted spoon and keep them warm while cooking the remainder.

Sauce, and serve.

Note: Potato gnocchi can be frozen, shaped but uncooked, for up to 2 months. They will need to be first frozen in a single layer, not touching, before being stored in airtight containers. When you are ready to use them, lower them gently, in batches, into boiling water straight from the freezer.

Nutrition Information: 209.0 calories/serving; 0.3 g total fat (0.1 g saturated fat, 0.0 g monounsaturated fat; 0.1 g polyunsaturated fat); 47.0 g total carbohydrates; 2.8 g fiber; 0.0 mg cholesterol; 8.0 mg sodium; 4.9 g protein

Nutrition Information: 336.1 calories/serving with ½ cup sauce; 9.5 g total fat (1.3 g saturated fat; 6.7 g monounsaturated fat; 1.0 g polyunsaturated fat); 56.3 g total carbohydrates; 4.9 g fiber; 0.0 mg cholesterol; 229.8 mg sodium; 6.4 g protein

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