Ingredients

1/2 pounds Ground beef, pork and veal mix from the butcher's counter (meatloaf mix)
Salt and pepper
1/2 cup Italian bread crumbs
1 Egg
2 cloves Garlic, minced
1/4 Small white onion, grated
2 tablespoons Golden or dark raisins, chopped
3 tablespoons Pine nuts, chopped
3 tablespoons Grated cheese, Parmigiano or Romano
2 tablespoons Chopped flat-leaf parsley
1 cup Arugula leaves or baby spinach
6 slices Prosciutto di Parma
6 slices Deli sliced provolone
Extra-virgin olive oil, for drizzling
1/2 pound Cavatappi (corkscrew shaped hollow pasta) or rigatoni
1 pound Broccolini, trimmed into florets
2 tablespoons Butter
1 cup Ricotta cheese
2 teaspoons Lemon zest
2 tablespoons Chopped fresh thyme leaves
12 Grape or small vine tomatoes, halved

Description

View Full Recipe