Type what you have

Ingredients

• ✓ basil pesto sauce
• salmon
• onion
• garlic
• mushroom
• tomato paste
• olive oil
• basil
• water
• spaghetti

Instructions

1. 1 Cook pasta in a large pot of boiling water until al dente, 8 to 10 minutes. Drain and set aside.
2. 2 Heat olive oil in a skillet over medium heat. Add onion, garlic, and mushrooms and cook until onion is transparent and mushrooms are tender. Stir in smoked salmon, pesto sauce, tomato paste, fresh basil, and water; cook gently until desired consistency is achieved, 5 to 10 minutes.
3. 3 Serve salmon pesto sauce over noodles.

By Alicia

Ingredients

• ✓ basil pesto sauce
• marinara sauce
• parmesan cheese
• heavy cream
• garlic
• olive oil
• water
• black pepper
• salt
• parsley
• egg
• parmesan cheese
• provolone cheese
• mozzarella cheese
• ricotta cheese
• salt
• olive oil
• egg
• all-purpose flour

Instructions

1. 1 Gather all ingredients.
2. 2 To prepare ravioli dough: Mound flour on a work surface and form a well in the center. Add eggs, olive oil, and ½ teaspoon salt to the well and beat together with a fork.
3. 3 Using a fork or your fingers, gradually mix egg mixture into flour, working from the center out and using your other hand to keep the flour mound steady until a thick paste forms. Using your hands, press in remaining flour until a shaggy dough forms.
4. 4 Knead dough until smooth and elastic, 8 to 10 minutes. (Dough should have consistency of modeling clay and bounce back when poked). Wrap dough in plastic wrap and let stand at room temperature for at least 30 minutes or up to 2 hours.
5. 5 While dough is resting, prepare the ravioli filling: Stir ricotta cheese, mozzarella cheese, provolone cheese, parmesan, egg, parsley, ¼ teaspoon salt, and pepper until well combined. Set the filling aside.
6. 6 Divide dough into 4 even portions; wrap each portion in plastic wrap. Working with one portion at a time, flatten dough to about 1/32-inch thickness. Roll the dough through a pasta machine at the widest setting. Fold the dough in thirds (like a letter), then run it through the machine at the same setting, folded edge first. Repeat the folding and rolling once more. Continue rolling the pasta twice through each consecutively smaller setting until dough is thin enough for you to see the outline of your hand through it. (Alternatively, if you do not have a pasta machine, roll dough with a rolling pin on a lightly floured work surface until dough is thin enough to see the outline of your hand through it, about 1/32-inch thickness).
7. 7 Cut dough sheet in half crosswise. On one half of the dough sheet, drop teaspoonfuls of ravioli filling 1-inch apart. Using your fingertip or a pastry brush, lightly brush dough with water around filling.
8. 8 Place second half of the dough sheet over the top and use your fingers to press around each portion of filling to press out any air and make the seal as airtight as possible.
9. 9 Using a sharp knife or pizza wheel, cut between the mounds to form squares (about 2- to 2 ½-inches each). Transfer ravioli to a baking sheet lightly dusted with flour. Repeat rolling and shaping process with remaining 3 dough portions.
10. 10 To prepare the sauce: Heat olive oil in a large skillet over medium heat. Stir in garlic and pesto sauce and cook, stirring constantly, until fragrant, about 1 minute. Stir in heavy cream; increase the heat to medium-high and bring to a boil. Reduce the heat to medium-low and simmer until slightly thickened, 3 to 5 minutes. Whisk in Parmesan cheese until melted. Remove from the heat and keep warm.
11. 11 Meanwhile, warm marinara sauce in a small saucepan over medium-low, stirring occasionally, until heated through, about 5 minutes.
12. 12 Bring a large pot of salted water to a rolling boil over high heat. Working in batches, add ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 6 minutes. Drain well.
13. 13 To serve, divide ravioli between four warmed serving bowls. Drizzle marinara sauce on top, followed by cream sauce.

By Callie1025

Ingredients

• ✓ basil pesto sauce
• elbow macaroni
• bacon
• butter
• garlic
• all-purpose flour
• milk
• heavy cream
• salt
• pepper
• cheddar cheese
• panko bread crumb
• parmesan cheese

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2 ½- or 3-quart baking dish.
2. 2 Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain. Transfer pasta back to pot; cover and keep warm off heat.
3. 3 Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Drain bacon slices on paper towels. Crumble.
4. 4 Place butter and minced garlic in a saucepan over medium-high heat; stir until butter is melted. Whisk flour into butter mixture, and continue whisking until flour starts to turn golden brown, about 1 minute. Slowly add milk, heavy cream, salt, and pepper to the saucepan, whisking until there are no lumps. Bring to a boil, stirring frequently. Reduce heat to medium.
5. 5 Stir grated Cheddar cheese into the cream mixture, stirring until the cheese is melted. Add basil pesto sauce and half of the crumbled bacon; stir. Transfer mixture to pot with cooked elbows; stir to combine. Pour into prepared baking dish.
6. 6 Mix panko bread crumbs and Parmesan cheese together in a bowl. Sprinkle topping evenly over macaroni and cheese.
7. 7 Bake in the preheated oven until bubbly and just starting to brown, about 20 minutes. Top with remaining half of bacon.
8. 8 Preheat the oven's broiler. Place baking dish under broiler until browned, 1 to 3 minutes. Garnish with chopped basil.

By Ramona Cruz-Peters