Free Double Delicious by Jessica Seinfeld

As soon as they rise, about 4 minutes, they are done. Lift them out with the slotted spoon and divide the ravioli between 6 bowls. Top each portion with 4 cup marinara sauce and serve immediately.

    Julian: What’s inside these ravioli? They taste delicious!
     
    1 serving = 6 ravioli
Calories: 352, Carbohydrate: 62 g, Protein: 15 g, Total Fat: 6 g, Saturated Fat: 2 g, Sodium: 520 mg, Fiber: 5.5 g

     

Gnocchi
    You will not believe how easy this dish is to prepare. These fresh gnocchi are so much creamier and more delicious than store-bought kinds I’ve tried.
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Prep:
40 minutes
     
Total:
50 minutes
     
Yield:
Serves 6
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1 (15-ounce) container part-skim ricotta cheese
½ cup sweet potato puree
1 large egg
1 large egg white
¼ cup grated Parmesan
½ teaspoon baking powder
¼ teaspoon salt
1 cup whole-wheat pastry flour, plus ¼ cup to roll out the dough
1 cup all-purpose flour
1 (24-ounce) jarred pasta sauce, heated or at room temperature
     
1. In a large bowl, mix the ricotta cheese, sweet potato puree, egg, egg white, Parmesan, baking powder, and salt. Add both types of flour at once. Mix with a wooden spoon until the flour is just absorbed, the puree is well combined, and a soft sticky dough forms.
2. Cover 2 baking sheets with waxed paper or aluminum foil. Cut the dough into 8 pieces. On a lightly floured counter, roll the dough into a log about 12 inches long and 1 inch thick. Slice off 1 x 1½-inch pieces of dough to form the gnocchi. Transfer to the baking sheet and repeat with remaining dough.
3. Fill an 8-quart stockpot with water and bring to a boil. Add half the gnocchi (so that they don’t stick) and gently stir. Cook until the pasta is tender and no longer translucent in the center, 4 to 6 minutes. The gnocchi should be floating. Lift them out with a slotted spoon and transfer to a large serving dish. Cover with aluminum foil. Repeat with the remaining gnocchi and top with sauce. Serve immediately.

    Shepherd:
    I love to roll the dough!
     
    Calories: 350, Carbohydrate: 50 g, Protein: 18 g, Total Fat: 9 g, Saturated Fat: 4 g, Sodium: 645 mg, Fiber: 6 g

Fettuccine Alfredo
    Cauliflower is the perfect addition to this classic white sauce. Not only does it add to the creaminess without the fat, but it also helps keep the sauce smooth. A little friend of our family claims he only likes “plain pasta with nothing on it”—but he loves to eat this.
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Prep:
30 minutes
     
Total:
35 minutes
     
Yield:
Serves 4
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12 ounces whole-wheat fettuccine
2 tablespoons trans-fat-free soft tub margarine spread
2 cloves garlic, minced
2 tablespoons whole-wheat flour
1 cup nonfat (skim) milk
¾ cup grated reduced-fat (2%) sharp cheddar or part-skim mozzarella cheese
½ cup cauliflower puree
¼ cup grated Parmesan
¼ teaspoon salt
¼ teaspoon pepper
¼ teaspoon sweet paprika
1 to 2 sprigs fresh basil (optional)
     
1. Cook the pasta according to package instructions. Reserve ½ cup of the cooking water, then strain the pasta. Set aside.
2. Heat the margarine in a large skillet with deep sides over medium heat. When the margarine foams, add the garlic. Cook until the garlic is fragrant but does not brown, 1 to 2 minutes. Add the flour and cook 4 to 5 minutes, mashing the flour into the margarine until it forms a smooth paste.
3. Add ¼ cup of the milk at a time and whisk constantly until the milk is absorbed and a creamy sauce starts to form. Once all the milk is incorporated, bring the sauce to a slow boil, whisking 1 minute more.
4. Stir in the cheddar or mozzarella, the cauliflower puree, and Parmesan, mixing until smooth, about 1 to 2 minutes. Add the salt, pepper, paprika, and pasta. Toss to coat. Add a little of the reserved pasta water if the mixture is too thick. Top with a sprig or two of fresh basil, if using, and serve immediately.

    Sascha:
    I love this pasta! It’s so buttery-tasting!
     
    Calories: 500, Carbohydrate: 72 g, Protein: 25 g, Total Fat: 14 g, Saturated Fat: 4.5 g, Sodium: 525 mg,