10 Satisfying Brazilian Pasta Recipes That Feel Familiar and New

When I think of pasta, I often picture comforting bowls filled with rich flavors and familiar textures. But did you know there’s a way to give those classic dishes a Brazilian twist? From creamy seafood versions to hearty lentil sauces, these recipes blend traditions seamlessly. Each dish offers something unique yet comforting. Let’s explore these delightful recipes that promise to surprise and satisfy your palate.

Spaghetti À Carbonara De Peixe

Spaghetti À Carbonara De Peixe is a delightful twist on the traditional Italian carbonara, incorporating fresh fish into the creamy, savory sauce. This Brazilian-inspired dish blends the rich flavors of seafood with the comforting texture of spaghetti, creating a unique culinary experience that’s sure to impress.

The combination of eggs, cheese, and fish provides a luscious coating for the pasta, while the addition of herbs brings brightness and depth to the flavor profile. This recipe is perfect for gatherings, serving 4-6 people, and can be a standout dish for a family dinner or a special occasion.

The key to making this dish successful is to use high-quality ingredients, especially the fish, which should be fresh and preferably caught the same day. Now, let’s explore the ingredients and cooking instructions that will help you create this delicious Spaghetti À Carbonara De Peixe.

Ingredients (Serves 4-6):

• 400g spaghetti
• 300g fresh fish fillets (such as cod or tilapia), cut into bite-sized pieces
• 3 large eggs
• 100g grated Parmesan cheese
• 100g heavy cream
• 2 cloves garlic, minced
• 1 small onion, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)
• 1 teaspoon lemon zest

Cooking Instructions:

1. Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package directions until al dente. Reserve about 1 cup of the pasta water, then drain the spaghetti and set it aside.
2. Prepare the Sauce: In a mixing bowl, whisk together the eggs, grated Parmesan cheese, and heavy cream until well combined. Season with salt and pepper to taste. This mixture will become the creamy carbonara sauce.
3. Sauté the Aromatics: In a large skillet, heat olive oil over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
4. Cook the Fish: Add the bite-sized pieces of fish to the skillet. Cook for about 5-7 minutes, gently stirring, until the fish is cooked through and flaky. Be careful not to overcook the fish to maintain its tenderness.
5. Combine Pasta and Sauce: Lower the heat and add the cooked spaghetti to the skillet with the fish. Pour the egg and cheese mixture over the pasta, stirring quickly to coat the spaghetti evenly. The residual heat will cook the eggs, creating a creamy sauce. If the sauce is too thick, add some reserved pasta water, a little at a time, until you achieve the desired consistency.
6. Finish with Lemon and Herbs: Stir in the lemon zest and chopped parsley, mixing well to combine. Taste and adjust seasoning with additional salt and pepper if needed.
7. Serve: Divide the Spaghetti À Carbonara De Peixe onto plates, garnishing with extra Parmesan and parsley if desired. Enjoy your meal!

Extra Tips:

When preparing Spaghetti À Carbonara De Peixe, it’s crucial to work quickly once you combine the hot pasta with the egg mixture to prevent the eggs from scrambling.

Using a high-quality fish not only enhances the dish’s flavor but also contributes to a more enjoyable texture. You can substitute the fish with shrimp or scallops for a different take, but remember to adjust the cooking times accordingly.

Finally, serving this dish immediately after preparation guarantees that the sauce remains creamy and luscious, making for an unforgettable dining experience.

Macarrão Com Linguiça E Couve

Macarrão Com Linguiça E Couve is a delightful Brazilian pasta dish that brings together the earthy flavors of sausage and the vibrant taste of collard greens. This recipe is perfect for a cozy family dinner or a gathering with friends. The combination of al dente pasta, savory sausage, and fresh greens creates a deliciously comforting meal that’s easy to prepare and incredibly satisfying.

It’s a great way to introduce Brazilian flavors into your home kitchen while enjoying a hearty and nutritious dish. This dish isn’t only flavorful but also offers a wonderful balance of textures, with the tender pasta complementing the crispy sausage and tender collard greens. Serving this dish with a sprinkle of Parmesan cheese adds a beautiful finish that enhances the overall flavor.

It’s a recipe that reflects the heart of Brazilian cuisine, showcasing how simple ingredients can come together to create something truly delicious.

Ingredients (Serves 4-6):

• 400g (14 oz) of pasta (preferably penne or fusilli)
• 300g (10.5 oz) of linguiça (Brazilian sausage), sliced
• 2 cups of chopped collard greens
• 1 medium onion, diced
• 3 cloves of garlic, minced
• 3 tablespoons of olive oil
• Salt and pepper to taste
• Grated Parmesan cheese (for serving)

Cooking Instructions:

1. Cook the Pasta: Begin by boiling a large pot of salted water. Once boiling, add the pasta and cook according to package instructions until al dente. Stir occasionally to prevent sticking. Once cooked, reserve about 1 cup of the pasta water, then drain the pasta and set it aside.
2. Sauté the Sausage: In a large skillet or frying pan, heat the olive oil over medium heat. Add the sliced linguiça and cook for about 5-7 minutes, or until the sausage is browned and crispy. Stir occasionally to guarantee even cooking.
3. Add Aromatics: Once the sausage is browned, add the diced onion and minced garlic to the skillet. Sauté for another 3-4 minutes, or until the onion becomes translucent and the garlic is fragrant.
4. Incorporate the Greens: Stir in the chopped collard greens and cook for about 2-3 minutes until they begin to wilt. If the mixture looks dry, you can add a splash of the reserved pasta water to help with cooking.
5. Combine Everything: Add the cooked pasta to the skillet with the sausage and collard greens. Toss everything together gently, guaranteeing the pasta is well-coated with the flavors. If needed, add more reserved pasta water to reach the desired consistency.
6. Season and Serve: Season with salt and pepper to taste. Remove from heat and serve hot, topped with freshly grated Parmesan cheese.

Extra Tips:

For an added depth of flavor, consider incorporating crushed red pepper flakes while sautéing the sausage for a mild kick. Additionally, feel free to substitute the collard greens with kale or Swiss chard if you prefer.

This dish is versatile, and you can also add other vegetables like bell peppers or zucchini for more color and nutrition. Always remember to taste and adjust the seasoning as you go, guaranteeing every bite is delicious!

Fettuccine Com Molho De Maracujá

Fettuccine Com Molho De Maracujá is a delightful Brazilian pasta dish that brings together the richness of creamy pasta and the tropical tang of passion fruit. This dish is perfect for those looking to impress their guests with a unique flavor combination that’s both invigorating and indulgent.

The vibrant sauce made from passion fruit adds a hint of sweetness and acidity, balancing the hearty texture of the fettuccine. Whether you’re hosting a dinner party or simply looking to enjoy a special meal at home, this recipe is sure to be a hit.

The combination of fresh ingredients and the simplicity of preparation make Fettuccine Com Molho De Maracujá a fantastic option for both novice and experienced cooks. The creaminess of the sauce, combined with the unique taste of passion fruit, creates a dish that isn’t only visually appealing but also packed with flavor.

Serve it alongside a fresh salad or some crusty bread, and you have a complete meal that celebrates the vibrant culinary traditions of Brazil.

Ingredients (serves 4-6):

• 400g fettuccine pasta
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 200ml heavy cream
• 4 ripe passion fruits (pulp extracted)
• Salt and black pepper to taste
• Fresh parsley, chopped (for garnish)
• Grated Parmesan cheese (for serving)

Cooking Instructions:

1. Cook the Fettuccine: Start by bringing a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Once cooked, drain the pasta and reserve a cup of the pasta water for later use.
2. Sauté the Aromatics: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until the onion is translucent and fragrant, about 3-4 minutes. This step builds the base flavor for your sauce.
3. Prepare the Sauce: Lower the heat and pour in the heavy cream, stirring constantly. Let it simmer gently for 2-3 minutes until it thickens slightly. Be careful not to let it boil, as this can cause the cream to curdle.
4. Add the Passion Fruit: Stir in the passion fruit pulp and mix well. Season the sauce with salt and black pepper according to your taste. Allow it to simmer for another 2-3 minutes, letting the flavors meld together.
5. Combine Pasta and Sauce: Add the drained fettuccine to the skillet with the sauce, tossing gently to coat the pasta evenly. If the sauce is too thick, add a bit of the reserved pasta water until you reach your desired consistency.
6. Serve: Remove from heat and plate the fettuccine. Garnish with chopped fresh parsley and serve with grated Parmesan cheese on the side.

Extra Tips: When choosing passion fruits, look for those that are slightly wrinkled, as they tend to be sweeter and juicier. If you want to enhance the dish further, consider adding cooked shrimp or grilled chicken for added protein.

This dish can also be made ahead of time; simply reheat it gently over low heat, adding a splash of cream or pasta water to bring back the sauce’s creaminess. Enjoy your culinary adventure with this Brazilian delight!

Penne Ao Molho De Queijo Coalho

Penne Ao Molho De Queijo Coalho is a delightful Brazilian pasta dish that combines the hearty texture of penne with the creamy richness of queijo coalho, a traditional Brazilian cheese known for its melting properties. This comforting meal is perfect for gatherings with family and friends, and it offers a unique twist on classic pasta recipes.

The cheese adds a distinctive flavor that pairs beautifully with the al dente pasta, making it a memorable dish that will leave your guests wanting more. To elevate this dish, you can include additional ingredients such as sautéed vegetables or herbs to enhance the flavors.

The beauty of Penne Ao Molho De Queijo Coalho lies in its versatility, as you can customize it to suit your taste preferences. Whether you choose to serve it as a main course or a side dish, this recipe is sure to impress with its creamy texture and robust flavors.

Ingredients (serving size: 4-6 people)

• 400g penne pasta
• 200g queijo coalho, grated
• 200ml heavy cream
• 2 tablespoons unsalted butter
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 cup fresh parsley, chopped (optional)
• Grated Parmesan cheese for serving (optional)

Cooking Instructions

1. Cook the Penne: Begin by filling a large pot with water and bringing it to a boil. Add a generous pinch of salt to the boiling water before adding the penne pasta. Cook the pasta according to the package instructions until it’s al dente. Drain the pasta and set it aside, reserving a cup of the pasta cooking water.
2. Sauté the Aromatics: In a large skillet, melt the butter over medium heat. Once the butter is melted, add the chopped onion and minced garlic. Sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant, making sure not to burn the garlic.
3. Prepare the Cheese Sauce: Reduce the heat to low and pour the heavy cream into the skillet with the sautéed onion and garlic. Stir well to combine. Gradually add the grated queijo coalho, mixing until the cheese has melted and the sauce is creamy. If the sauce is too thick, add a little reserved pasta water until you reach your desired consistency.
4. Combine Pasta and Sauce: Add the cooked penne pasta to the skillet and toss it gently in the cheese sauce to guarantee every piece is coated. Season the mixture with salt and black pepper to taste, adjusting as necessary. If desired, stir in the chopped parsley for added freshness.
5. Serve and Garnish: Once everything is well combined and heated through, transfer the pasta to serving plates. If you like, sprinkle grated Parmesan cheese on top before serving for an extra flavor boost. Enjoy your Penne Ao Molho De Queijo Coalho while it’s still warm!

Extra Tips

When preparing Penne Ao Molho De Queijo Coalho, it’s crucial to use fresh queijo coalho for the best flavor and melting quality. If you can’t find queijo coalho, consider substituting it with a similar cheese like mozzarella or a blend of cheeses for a creamier texture.

To add a bit of flair, you can also include cooked bacon or sautéed mushrooms in the dish for additional depth and flavor. Remember, this dish is best enjoyed fresh, so try to serve it immediately after cooking to savor the creamy goodness of the cheese sauce!

Lasanha De Frango Com Requeijão

Lasanha De Frango Com Requeijão is a delightful Brazilian variant of lasagna that combines tender layers of pasta with a creamy chicken filling, elevated by the richness of requeijão, a Brazilian cream cheese. This dish is perfect for family gatherings or special occasions, as it not only tastes delicious but also presents beautifully.

The melding of flavors from the seasoned chicken, layers of pasta, and the creamy sauce creates a comforting meal that’s certain to please all palates. Creating this dish is a rewarding experience, allowing you to indulge in the vibrant flavors of Brazilian cuisine. The use of requeijão adds a unique twist, making the lasagna creamy and luscious.

Whether you’re a novice cook or an experienced chef, this recipe will guide you through each step to achieve a scrumptious Lasanha De Frango Com Requeijão that will impress your guests and leave them wanting more.

Ingredients (Serves 4-6 people):

• 500g of lasagna pasta sheets
• 600g of cooked chicken breast, shredded
• 400g of requeijão
• 1 cup of grated mozzarella cheese
• 2 cups of tomato sauce
• 1 medium onion, finely chopped
• 3 cloves of garlic, minced
• 2 tablespoons of olive oil
• 1 teaspoon of dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish (optional)

Cooking Instructions:

1. Prepare the Chicken Filling: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Next, add the shredded chicken and season with oregano, salt, and pepper. Stir well and cook for about 5-7 minutes until heated through. Remove from heat and set aside.

2. Prepare the Sauce: In a separate bowl, mix the tomato sauce with the requeijão until well combined. This will create a creamy and flavorful sauce that will be layered within the lasagna.

3. Assemble the Lasagna: Preheat your oven to 180°C (350°F). In a baking dish, spread a thin layer of the tomato and requeijão sauce to prevent the pasta from sticking.

Place a layer of lasagna sheets over the sauce, followed by a portion of the chicken filling, and then another layer of the sauce. Repeat these layers until all ingredients are used, finishing with a layer of sauce on top.

4. Add Cheese: Sprinkle the grated mozzarella cheese evenly over the final layer of sauce. This will create a golden, bubbly topping as it bakes.

5. Bake the Lasagna: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and bubbly.

6. Let it Rest: Once baked, remove the lasagna from the oven and Let it Rest for about 10 minutes before slicing. This helps the layers to set for easier serving.

7. Garnish and Serve: Optionally, garnish with fresh parsley before serving. Cut into squares and enjoy your delicious Lasanha De Frango Com Requeijão!

Extra Tips:

For added flavor, consider incorporating vegetables such as spinach or bell peppers into the chicken filling.

You can also swap the requeijão with a mix of cream cheese and sour cream if it’s unavailable. Make sure to keep an eye on the baking process to prevent over-browning, and let the lasagna rest before cutting, as this will help maintain the structure of the layers when serving.

Enjoy your culinary adventure with this comforting Brazilian dish!

Talharim Com Camarão E Alho

Talharim Com Camarão E Alho is a delicious Brazilian pasta dish that showcases the wonderful flavors of shrimp combined with the aromatic essence of garlic. This dish isn’t only easy to prepare but also impressive enough to serve at a dinner party or family gathering.

The tender talharim pasta, a type of flat noodle, pairs perfectly with the succulent shrimp, creating a delightful combination that will tantalize your taste buds. With a few simple ingredients and steps, you can bring a taste of Brazil to your dining table.

The dish is often prepared with fresh ingredients that enhance the flavors of the shrimp and the garlic. A touch of olive oil and a sprinkle of parsley add finishing touches that elevate the presentation and taste.

Ideal for a serving size of 4-6 people, Talharim Com Camarão E Alho is perfect for gatherings or a cozy dinner at home. Follow these steps to create a dish that’s guaranteed to impress.

Ingredients (Serves 4-6):

• 400g talharim pasta
• 500g shrimp, peeled and deveined
• 4 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional)
• 1 cup cherry tomatoes, halved
• 1/2 cup fresh parsley, chopped
• Salt and pepper to taste
• Juice of 1 lemon

Cooking Instructions:

1. Cook the Pasta: In a large pot, bring salted water to a boil. Add the talharim pasta and cook according to the package instructions until al dente. Once cooked, drain the pasta and reserve about 1 cup of pasta water for later use. Set the pasta aside.

2. Sauté the Shrimp: In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the shrimp to the skillet. Season with salt and pepper, and cook for about 2-3 minutes on each side, or until the shrimp turn pink and are cooked through. Remove the shrimp from the skillet and set aside.

3. Prepare the Garlic and Cherry Tomatoes: In the same skillet, add the remaining 2 tablespoons of olive oil. Add the minced garlic and red pepper flakes (if using). Sauté for about 30 seconds, or until fragrant. Be careful not to burn the garlic.

Then, add the halved cherry tomatoes and cook for another 2-3 minutes until they soften.

4. Combine Ingredients: Return the cooked shrimp to the skillet with the garlic and tomatoes. Toss everything together to combine. If the mixture seems dry, add a little reserved pasta water to create a light sauce.

5. Mix with Pasta: Add the cooked talharim to the skillet and gently toss to coat the pasta with the shrimp and sauce. Squeeze the lemon juice over the dish and add the chopped parsley. Mix well to ascertain all ingredients are evenly distributed.

6. Serve: Taste and adjust seasoning with more salt, pepper, or lemon juice if needed. Serve the Talharim Com Camarão E Alho warm, garnished with additional parsley if desired.

Extra Tips:

For the best flavor, use fresh shrimp if possible, as they’ve a sweeter and more delicate taste compared to frozen.

You can also experiment with adding vegetables such as spinach or zucchini for extra nutrition and color. If you prefer a creamier sauce, consider adding a splash of heavy cream or a sprinkle of grated Parmesan cheese before serving.

Don’t forget to serve with crusty bread to soak up the delicious sauce!

Nhoque De Batata Doce Com Molho De Tomate

Nhoque de Batata Doce com Molho de Tomate is a delightful Brazilian twist on the traditional gnocchi, substituting regular potatoes with sweet potatoes for a unique flavor and a touch of sweetness. This dish is perfect for those looking for a comforting meal that’s both filling and nutritious.

The vibrant tomato sauce complements the soft and pillowy gnocchi, creating a harmonious balance of flavors that’s sure to please your taste buds. This recipe serves 4-6 people, making it an excellent choice for a family dinner or a gathering with friends.

The combination of the sweet potato gnocchi and the fresh tomato sauce isn’t only delicious but also visually appealing. Let’s explore the ingredients and cooking instructions to create this Brazilian favorite.

Ingredients

• 1 kg (2.2 lbs) sweet potatoes
• 250 g (2 cups) all-purpose flour, plus extra for dusting
• 1 egg
• Salt, to taste
• 500 g (about 2 cups) ripe tomatoes, diced
• 2 cloves garlic, minced
• 1 medium onion, finely chopped
• 2 tablespoons olive oil
• Fresh basil leaves, for garnish
• Grated Parmesan cheese, for serving (optional)

Cooking Instructions

1. Prepare the Sweet Potatoes: Start by peeling the sweet potatoes and cutting them into chunks. Place them in a pot of boiling salted water and cook until they’re soft and easily pierced with a fork, about 15-20 minutes.

Once cooked, drain the water and let them cool slightly.

2. Make the Dough: In a large mixing bowl, mash the cooked sweet potatoes until smooth. Allow the mashed sweet potatoes to cool completely.

Once cooled, add the egg, salt, and flour to the bowl. Mix until a dough forms, being careful not to overwork it. The dough should be soft and slightly sticky but manageable.

3. Shape the Nhoque: Lightly flour a clean surface and divide the dough into smaller portions. Roll each portion into long ropes, about 1.5 cm (0.6 inches) thick.

Cut the ropes into bite-sized pieces, about 2 cm (0.8 inches) long. You can roll each piece over the back of a fork to create ridges, which will help the sauce cling better.

4. Cook the Nhoque: Bring a large pot of salted water to a gentle boil. Carefully add the gnocchi in batches, ensuring not to overcrowd the pot.

Cook until they rise to the surface, which should take about 2-3 minutes. Use a slotted spoon to remove them and transfer to a plate.

5. Prepare the Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.

Then, add the minced garlic and diced tomatoes, cooking for another 10-15 minutes until the tomatoes break down and form a sauce. Season with salt to taste.

6. Combine and Serve: Gently add the cooked nhoque to the skillet with the tomato sauce and toss carefully until they’re coated.

Cook for an additional minute to heat everything through. Serve hot, garnished with fresh basil leaves and grated Parmesan cheese if desired.

Extra Tips

When making Nhoque de Batata Doce, it’s important to use the right amount of flour to achieve the perfect dough consistency; too much flour can make the gnocchi dense, while too little can make them fall apart.

You can also experiment with different sauces, such as pesto or a creamy sauce, to customize the dish to your liking. If you have leftovers, store them in an airtight container in the fridge for up to two days; simply reheat in a skillet with a little olive oil before serving.

Enjoy your delicious Brazilian pasta creation!

Espaguete Ao Molho De Feijão Preto

Espaguete Ao Molho De Feijão Preto is a delightful Brazilian dish that combines the classic Italian pasta with a rich and hearty black bean sauce. This dish reflects the cultural fusion that characterizes Brazilian cuisine, making it a unique meal that’s both nourishing and satisfying. The black bean sauce isn’t only a great source of protein but also adds a deep, earthy flavor that pairs beautifully with the al dente pasta.

The preparation of this dish is straightforward and perfect for family gatherings or casual dinners. The combination of spices and the creamy texture of the beans create a comforting sauce that envelops the spaghetti, making each bite a celebration of flavors. Serve with a sprinkle of fresh herbs or a dash of hot sauce for an extra kick.

Ingredients (Serves 4-6):

• 400g spaghetti
• 2 cups cooked black beans (or 1 can, drained and rinsed)
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons chopped fresh cilantro (for garnish)
• Grated Parmesan cheese (optional)

Cooking Instructions:

1. Cook the Spaghetti: In a large pot, bring salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a cup of the pasta water.
2. Prepare the Black Bean Sauce: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute, ensuring it doesn’t burn.
3. Add the Beans and Spices: To the skillet, add the cooked black beans, cumin, smoked paprika, salt, and pepper. Mix well and let the combination cook for about 5 minutes, allowing the flavors to meld together. If the mixture is too thick, add a splash of reserved pasta water to loosen it.
4. Combine Pasta and Sauce: Add the cooked spaghetti to the skillet with the black bean sauce. Toss gently to coat the pasta evenly with the sauce. If the mixture appears dry, add more reserved pasta water until you reach the desired consistency.
5. Serve: Remove from heat and serve the spaghetti hot. Garnish with freshly chopped cilantro and sprinkle with grated Parmesan cheese if desired.

Extra Tips:

For added richness, you can incorporate some sautéed vegetables such as bell peppers or spinach into the black bean sauce. Additionally, feel free to adjust the level of spices according to your preference; a pinch of red pepper flakes can bring an extra kick.

This dish can also be made ahead of time and reheated, making it a convenient option for meal prep. Enjoy your Espaguete Ao Molho De Feijão Preto as a comforting weeknight dinner or a delightful dish to impress your guests!

Ravioli Recheado Com Carne Seca

Ravioli Recheado Com Carne Seca is a delightful Brazilian twist on traditional ravioli, featuring a savory filling made from shredded dried beef, commonly known as carne seca. This dish brings together the rich flavors of Brazilian cuisine with the comforting texture of pasta, making it a perfect option for family gatherings or special occasions.

The combination of the tender ravioli and the bold, spiced filling creates a mouthwatering experience that will impress anyone at the table. To make this dish even more special, it’s often served with a creamy sauce or a drizzle of olive oil and fresh herbs, enhancing the overall flavor profile.

Whether you’re new to cooking or an experienced chef, this recipe is straightforward and rewarding, allowing you to enjoy an authentic Brazilian meal in the comfort of your own home. Let’s explore the ingredients and cooking instructions for this delicious dish, perfect for serving 4-6 people.

Ingredients

• 2 cups all-purpose flour
• 3 large eggs
• 1 teaspoon salt
• 1 tablespoon olive oil
• 300g dried beef (carne seca), shredded
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup cream cheese
• 1/4 cup parsley, chopped
• Salt and pepper to taste
• Grated Parmesan cheese for serving

Cooking Instructions

1. Prepare the Dough: In a large mixing bowl, combine the flour and salt. Make a well in the center and crack the eggs into it. Add the olive oil. Using a fork, gradually mix the flour into the eggs until a dough starts to form. Knead the dough on a floured surface for about 5-7 minutes until it’s smooth and elastic. Wrap it in plastic wrap and let it rest for 30 minutes.
2. Make the Filling: While the dough is resting, heat a bit of olive oil in a skillet over medium heat. Add the chopped onion and minced garlic, sautéing until they become translucent. Then, add the shredded carne seca to the skillet, seasoning with salt and pepper. Cook for about 5 minutes, allowing the flavors to meld. Remove from heat and let it cool slightly before mixing in the cream cheese and chopped parsley.
3. Roll Out the Dough: After the resting period, divide the dough into two halves. Roll out one half on a floured surface to about 1/8 inch thickness. You can use a pasta machine for a more uniform thickness if available.
4. Fill the Ravioli: Place small spoonfuls of the filling mixture (about a teaspoon) on the rolled-out dough, spacing them about 2 inches apart. Carefully fold the dough over to cover the filling, pressing down gently to seal. Use a knife or a ravioli cutter to cut out individual ravioli, making sure the edges are sealed properly.
5. Cook the Ravioli: Bring a large pot of salted water to a boil. Gently drop the ravioli into the boiling water in batches. Cook for about 3-4 minutes or until they float to the surface. Use a slotted spoon to remove them and set aside.
6. Serve: Serve the ravioli warm, topped with a drizzle of olive oil, a sprinkle of grated Parmesan cheese, and additional parsley if desired.

Extra Tips

For the best results, verify that the dough is well-kneaded and allowed to rest properly, as this helps to create a more elastic texture that’s easier to work with.

If you find the filling too salty, soak the carne seca in water overnight before cooking to remove some of the saltiness. Additionally, consider experimenting with different sauces, such as a light tomato sauce or a creamy white sauce, to find your favorite pairing with this delicious ravioli.

Enjoy your culinary journey into Brazilian cuisine!

Macarrão À Bolonhesa De Lentilha

Macarrão À Bolonhesa De Lentilha is a delightful Brazilian twist on the classic bolognese sauce, utilizing lentils as the main ingredient instead of ground meat. This dish not only caters to vegetarians and vegans but also provides a hearty, protein-packed option that’s rich in flavor and texture.

The combination of lentils with aromatic vegetables and a blend of spices creates a savory sauce that pairs perfectly with your favorite pasta, making it a comforting meal for any occasion.

This recipe is easy to prepare and can be enjoyed by 4-6 people, making it an ideal choice for family dinners or gatherings. With its robust flavors and comforting nature, Macarrão À Bolonhesa De Lentilha is sure to become a favorite in your household. Serve it topped with fresh herbs or a sprinkle of nutritional yeast for an added touch!

Ingredients:

• 250g lentils (preferably green or brown)
• 400g pasta of your choice (spaghetti, penne, or fusilli)
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 medium celery stalk, diced
• 1 can (400g) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon smoked paprika
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley or basil for garnish (optional)

Cooking Instructions:

1. Prepare the Lentils: Rinse the lentils under cold running water to remove any debris. In a saucepan, add the lentils and cover them with water. Bring them to a boil and then reduce to a simmer. Cook for about 20-25 minutes or until tender but firm. Drain any excess water and set aside.
2. Cook the Pasta: In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Once cooked, drain the pasta and set aside, reserving a cup of pasta water for later use.
3. Sauté the Vegetables: In a large skillet or saucepan, heat the olive oil over medium heat. Add the chopped onion, and sauté until translucent, about 5 minutes. Then, add the minced garlic, diced carrot, and celery, cooking for an additional 5 minutes until the vegetables are softened.
4. Create the Sauce: Stir in the crushed tomatoes, tomato paste, cooked lentils, oregano, basil, smoked paprika, salt, and pepper. Mix well and bring to a simmer. Allow the sauce to cook for about 10-15 minutes, stirring occasionally, until it thickens slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.
5. Combine Pasta and Sauce: Add the drained pasta to the sauce, tossing to coat it evenly. If necessary, add more reserved pasta water to help the sauce adhere to the pasta.
6. Serve: Remove from heat and serve hot, garnished with fresh parsley or basil if desired.

Extra Tips: For added depth of flavor, consider adding a splash of red wine to the sauce after sautéing the vegetables, allowing it to reduce before adding the tomatoes and lentils.

You can also customize this dish by incorporating other vegetables such as bell peppers or mushrooms for more variety. Adjust the seasonings based on your taste preferences, and don’t hesitate to make it your own!