Olive Garden Chocolate Lasagna

Pasta:

• 1-3/4 c Flour
• 2 tbs. Unsweetened cocoa powder
• pinch of salt
• 2 extra large eggs
• 2 tsp vegetable oil

Filling:

• 4 c Whole Milk Ricotta Cheese
• 2 c heavy cream
• 6 tbs. sugar
• 1 tbs. orange zest
• 2 tbs. Grand Marnier
• 12 oz bittersweet chocolate, chopped
• a pinch of salt

Combine the flour, cocoa, and salt in a bowl and make a well in the center. Add the eggs and oil in the center of the well and mix with a fork to form the dough. Knead the dough for 15 minutes until it is smooth and shiny, adding more flour if necessary to keep the dough from sticking. Wrap in plastic wrap and let rest for half an hour.

Roll the pasta out by hand or with a machine and cut into eight 4-1/2 x 11-inch strips. Cook two strips at a time in boiling salted water. Cook just 20 seconds after the water returns to a boil.
Plunge the noodles into cold water to stop the cooking. When cooled, place on towels in a single layer to drain. Combine all filling ingredients and mix until smooth.

To assemble: Preheat oven to 425F with the rack in the upper third of the oven. Generously butter an 8"x11"x2" pan. Alternate layers of noodles, cheese filling, and chocolate, ending with a cheese layer.

Bake for 20-25 minutes until the top is lightly colored. Let the lasagna stand for 10 minutes to solidify, then serve warm.

Olive Garden's Pasta Roma Soup

• 2 cans garbanzo beans - (16 oz ea) -- drained
• 6 slices bacon -- cooked, drained,and chopped
• 1/3 cup olive oil
• 3/4 cup diced onions
• 1 cup diced celery1
• /4 teaspoon minced garlic
• 1 cup julienned carrots
• 1 1/2 cups drained diced canned tomatoes
• 1 quart chicken broth
• 1/2 teaspoon freshly-ground black pepper
• 1/8 teaspoon ground rosemary
• 2 tablespoons chopped fresh parsley
• 1/2 cup miniature pasta dry bowties -- cooked

Add beans to food processor and process using on/off pulse until beans are well mashed. Scrape down sides as necessary. Reserve. Heat oil in a Dutch oven. Add carrots, onions, celery and garlic and saute for 5 minutes on medium heat. Add remaining ingredients except pasta and bring to a boil. Reduce heat to a simmer and cook stirring occasionally for 20 minutes. Keep warm. Add pasta to finished soup and serve immediately. This recipe yields 4 servings.