This evening Ryan and I went to the grocery store hoping that our dinner would be inspired by something on the shelves.

Luckily one of the Monterey Pasta Company’s ravioli flavors that we haven’t tried called out to us.

Tomato, Basil and Mozzarella Ravioli

We cooked up the pasta poofs and served them with tomato basil marinara sauce and lots of veggies.

Ravioli and Sauce

Mushrooms and Onions

Ravioli Topped with Veggies

Yum!

My Bowl

 Dinner was the ultimate soothing comfort food.

Now we’re cuddled up on the couch watching It’s Always Sunny in Philadephia on DVD with one sleepy little dog.

Sleepy Sadie

Messin' with Sadie

I love relaxing Sunday nights with my little family.

Day 85: Papa Gino’s Flashback

For dinner I had the brilliant idea of making breadsticks out of the leftover focaccia dough, then dipping them in marinara and that Four Cheese sauce. It was pretty good, but kind of unnecessary—the focaccia has plenty of taste on its own. This would be pretty stellar with plain breadsticks, though.  And they did cook faster than the focaccia skillet from last time (which was the goal). Memories of high school pasta parties at Papa Gino’s…

Day 87: Happy Friday the 13^th/Condiment Smorgasbord

Tonight I made the second half of the Veggie Burgers, only this time I had two new condiments to put on top, thanks to my amazing Obruni relatives: spicy horseradish mustard and Squeeze Cheese (cheddar flavor in a bottle). It was pretty good! Those plus some A1 and good old Maggi ketchup equaled a seriously savory experience. I highly recommend making your own bean/veggie burgers—to everyone! You’ll never go back to buying Boca.

Note: luckily, nothing out of the ordinary level of bad happened on this Friday the 13^th. But it was fun anyways.

Day 89: Lemon-Pepper Pawpaw

For breakfast I made scrambled eggs with green pepper and pepe, as well as boiled Fra-Fra potatoes. With ketchup, they tasted almost like home fries—I saved half and am going to pan-fry them next time.  But I think boiling is a necessary first step because they take so damn long to cook.

Every time I get bananas, a portion of them end up just going into the freezer for later, as they’re too mushy or ripe to just eat.  So I made Banana Ice Cream (DOC p. 106) and used some real milk, with extra cream, in addition to the Ideal.  It’s good, and it froze surprisingly fast, but the taste of the Ideal is really pronounced.  I’m not the biggest fan of Ideal, so if I make it again I’ll probably tweak the recipe a bit. Oh well.

When I cut up the pawpaw I bought in Bolga, most of it was ripe, but some wasn’t.  So I boiled the unripe part for five minutes and added some butter and it tasted almost like squash! Very interesting. Then I tried adding lemon-pepper seasoning and it was great. I also had some boiled cabbage dressed in the same way—highly recommended.

Day 90: Gas is finished.

As soon as my class was over at 11:40 this morning, I speedwalked home with just one thought in my head: I’M SO HUNGRY. So I fried up the rest of the Fra-Fra potatoes in just a few minutes, and just as they were about to be done, the gas for the stove gave out.  But the potatoes tasted oh-so-good when dusted liberally with salt and chili powder—they didn’t even need ketchup. But I put it on anyway.

So, on account of having no heat source with which to cook dinner, I ate the Kashi 7-grain pilaf my mom sent. It was indeed good, and easy, but they advertise it as “fiery” and I didn’t find it spicy at all. Maybe this is proof of my escalating spice tolerance?  I hope when I go back to the States I’ll be able to eat mega-hot buffalo wings without dying. That’s my #1 when-I-get-back goal.  The pilaf also contains 17% of your daily sodium per serving, but I didn’t find it salty either.  With extra salt and fresh tomatoes, though, it was A-OK.

For dinner I’m also taking advantage of my most recent Fresh Fruit Smorgasbord.  There were pineapples in Navrongo yesterday—first time EVER!—for only one cedi!  I snapped that thing up so fast no one had time to blink.  And to think just last week I spent 4 cedis on a comparably-sized pineapple in Bolga. Oh well, I’ll do anything for pineapple.  Mary also brought me some HUGE oranges from the south, with flesh so tender you can eat the whole sectionsinstead of picking out the middle and tossing the tough parts.  I also have bananas, other oranges and apples—why, I could make a fruit salad if I so desired! But I don’t.

Day 91: Hy-Vee Heaven

The headmaster hasn’t brought me a new gas cylinder yet, so I ate a tomato Con Queso sandwich and some Hy-Vee Dark Chocolate Cranberry trail mix. I have no idea what kind of brand Hy-Vee is or where it comes from, but it’s definitely the best store-bought trail mix I’ve ever set taste buds on.  Even better than Target’s Monster Mix—and that has peanut butter chips. I love peanut butter chips.

Day 92: “What’d you have for dinner?” “Pancakes & cabbage”

I got the gas tank refilled today, but it took me and then Mr. Abdallah almost an hour to get it reconnected. Let’s hope I never have to go through that song and dance ever again.  So it was already getting dark by the time I could start cooking, and I hadn’t make pancakes in a long time. I dumped water in a bowl with Great Value pancake mix (also sent by my mom), and they were OK, but Aunt Jemima or from-scratch are better.  But maple syrup makes anything taste first-rate.

I had resolved earlier in the day that I would eat some vegetables at dinner, and what could be easier than boiling some cabbage? So I had pancakes ‘n’ cabbage. As long as you keep them separate, it’s not half bad.

Day 93: Ravioli Science in the Kitchen

For breakfast I made Tom Brown porridge the DOC way, but I roasted the maize that had already been ground.  I had to add some sugar, and cook it for 10+ minutes to soften the coarse cornmeal, but it was pretty good.  Adding fresh milk was also a nice treat.

I’ve been waiting for over a week to make the ravioli which I’ve been planning forever—I’d have made it Monday, but the gas went out.  So I tested the ricotta from last week: hadn’t spoiled, but it was still SEVERELY acidic from the excess of vinegar I added by mistake.  So I mixed in a bunch of sugar, salt and Italian seasoning and it was much better. Then I had the idea to add baking soda: that would neutralize the acidity, right? Well, I tested a small batch, and it did indeed neutralize the sour taste, but halfway through the fizzing I remembered that baking soda + vinegar = salt + water.  So it was going to make the end product TOO salty. And I was right. Sad. So the baking soda idea was nixed.  The filling tasted fine without it though, especially once I added a bunch of Laughing Cow, sautéed onion/garlic and some previously cooked alefo.  I put it back in the fridge to make the pasta later.

For lunch I made Squeeze Cheese mac ‘n’ cheese—regular pasta, boiled with some sweet potato and cabbage for good measure, with Squeeze Cheese mixed in (thanks Aunt Joanie!). It bordered on the excellence one can obtain from the blue box, which was a pleasant surprise.

Day 95: Quaker Remake

Remember those Quaker instant oatmeal packets that come in the variety pack? For breakfast I chopped up some dried apples from home and tossed ‘em in oatmeal with cinnamon and sugar.  It was quite good, and using dried apples even gave it that familiar springy texture.

At dinnertime I felt kind of gross so I made Indomie (that statement, in hindsight, sounds less than sensical).  It’s not as good as the instant ramen you find in the States, but it is spicier. There’s a seasoning packet and a separate chili pepper packet inside.  I also left some in the fridge overnight and the noodles absorbed all the remaining liquid—now they’re HUGE!

Oh, and I checked on the price of FanGold when I was in Navrongo yesterday. It increased by 20p. FanGold is now GhC 1.20. Blast.

Ingredients:

• 1 tablespoon butter
• 3 cups baby spinach (about 198g )
• 425g  ricotta cheese
• 1 large egg

Click here to view the full recipe…
http://www.sevafrica.com/HealthWellness/Spinach-CheeseRavioli.shtml

Grazie al mio sempre indaffaratissimo ragazzo (ora ho capito anche a fare cosa) potete gustarvi questo video.

Come sempre nessun ringraziamento. Solo contanti.

.

Thanksgiving Leftovers Sandwich: Leftover turkey, mashed potatoes, stuffing, gravy, corn, cranberry sauce, mac & cheese, spinach balls, puerto rican rice, brussel sprouts, pearl onions, BACON, white castle hamburgers and ravioli inside a foot long bun.

Source:
http://thisiswhyyourefat.com/post/258422664/thanksgiving-leftovers-sandwich-leftover-turkey

Thanksgiving Leftovers Sandwich: Leftover turkey, mashed potatoes, stuffing, gravy, corn, cranberry sauce, mac & cheese, spinach balls, puerto rican rice, brussel sprouts, pearl onions, BACON, white castle hamburgers and ravioli inside a foot long bun.

Source:
http://thisiswhyyourefat.com/post/258422664/thanksgiving-leftovers-sandwich-leftover-turkey

La Cucina Italiana vi propone un meraviglioso Menù di lusso da sfoggiare durante le feste di Natale.

Le portate suggerite sono:

- Blinis con caviale

- Ravioli di patate e foie gras

- Filetto in crosta “Wellington”

- Sformato di panettone con crema al mascarpone

Sul sito trovate tutte le ricette e la scaletta da seguire ogni giorno per non arrivare impreparate.

Leggete Timing Menu di Lusso… da segnare in agenda!

I like to cook with real pumpkin when it’s in season. About once every year I get my hands on a pumpkin, and after roasting the seeds, I cook with the flesh. Usually I make chocolate-chip pumpkin bread. This year, I decided to try a recipe I saw a lot of online: pumpkin ravioli with sage brown butter sauce.

Does anyone serve dairy for Thanksgiving? Instead of (or in addition to) a traditional pumpkin pie, this would be a great seasonal recipe for anyone whose menu wasn’t filled with turkey and meat. Try this for a vegetarian (or your unkosher) Thanksgiving feast!

After pureeing and flavoring the pumpkin for the inside of the ravioli, I made my own dough to wrap it in, and rolled it out by hand. I only got about as far as 20 raviolis before I broke my rolling pin. I suggest using a pasta maker or the pasta Kitchenaid attachment. I have neither, so I went out and bought some wonton wrappers the next day (for less than $3) to form the rest of my raviolis, which I threw into the freezer to save for another day.

For the filling:

• About 2 cups of pumpkin
• 4 tablespoons of butter
• Salt and pepper, to taste

1. Cook the pumpkin in a large skillet over medium heat, breaking up the pieces as much as possible
2. Melt the butter with the pumpkin
3. Season with salt and pepper
4. Put the mixture into a food processor and puree.

I used Giada’s recipe for fresh pasta dough:

• 3 cups all-purpose flour
• 4 eggs
• 1 tablespoon kosher salt
• 1 tablespoon olive oil

1. Place the flour in a food processor.
2. In a small bowl, lightly beat the eggs. Add the salt and olive oil to the eggs and stir to combine.
3. Add the egg mixture to the food processor. Pulse to combine the ingredients, scraping down the sides once or twice.
4. Continue, with the machine running, until the liquid is evenly distributed, about 1 minute. The dough should stick together if pinched between your fingers. The dough will be cornmeal-yellow in color. Some of the dough will be sticking together, but it will not form a single ball.
5. Turn the dough out onto a lightly floured surface. Press the dough into a ball and knead gently until the dough is smooth.
6. Cover with plastic wrap and let rest for 30 minutes.
7. Shape the pasta. Make sure you roll the dough out really really really thin!

Now it’s time to assemble your ravioli. Place a teaspoon of the pumpkin filling into the middle of your dough. Brush the edge of the dough with some egg wash and fold, making sure there are no holes for the pumpkin to leak out of while cooking.

Boil the formed raviolis for about 3 minutes, or until they float to the top. Set aside while you make the sauce:

• 1 stick of butter
• About 10 leaves of fresh sage
• Pinch of cinnamon and/or nutmeg
• Salt and pepper, to taste

1. Brown the butter in a large saucepan. Be patient, it will take about 20-25 minutes.
2. Add the sage leaves to the butter, and cook for another minute, making sure the butter doesn’t burn.
3. Turn off the fire and season the sauce.
4. Pour the sauce over the ravioli and serve immediately.

Above are all half-moon shaped homemade raviolis. Stay tuned for when I cook my semi-store bought rectangular ones. What kind of sauce should I make with them?

The Kosher Foodies wish you and your family a very happy Thanksgiving! What are you thankful for this year? Aside from good food?

Recently all I want to eat in the world is pasta with some sort of nutritional yeast sauce. It’s just so tasty and the perfect thing after a long day. In order to spice things up a little and tie in some of that fall flavor, I tried my hand at making pumpkin ravioli. Did you hear about the pumpkin shortage? Word on the street is there might not be any pumpkin left after Thanksgiving this year. Stock up before it’s too late. While you’re at it, you should try some of these raviolis.

This ravioli is rich and filled with all the essence of fall. It is perfectly paired with one of my new favorite sauces, a buttery sage sauce. I was so hungry that I kind of skipped the part where I write down the recipe for these guys but I can at least give you a general idea. All measurements are approximate.

Pumpkin Ravioli Filling

1 can pureed pumkin

1/2 cup Earth Balance

1/4 cup nutritional yeast

1 Tbsp olive oil

1/2 tsp Sage

1/2 tsp thyme

1/4 tsp fresh ground pepper

1/4 tsp salt

pinch of nutmeg

1/4 tsp red pepper flakes

Melt the Earth Balance in a small sauce pan over medium heat. Add the pureed pumpkin and stir to combine. Add the seasonings to taste and cook for about 5 minutes.  Simple, right? Spoon into your prepared pasta dough (or whatever you’re using), form into raviolis and cook for 3 – 7 minutes.

The sauce, is very similar to the filling but with a completely different tangy flavor. It goes good with almost any pasta dish, but you probably want to avoid that since it’s pretty rich. It will be hard to resist though. Just so you know in advance. I never said this recipe was good for you.

Butter Sage Sauce

1/2 cup Earth Balance

1/2 tsp sage

1/4 cup nutritional yeast

juice of 1/2 lemon

ground pepper

Again melt the Earth Balance in a small sauce pan until it starts to bubble. Add the sage and nutritional yeast and let cook for about 3 more minutes, until it thickens slightly. Remove from heat and add lemon juice. Stir to combine fully and serve and devour!

Independently of Margaret, I decided a couple weeks ago to make pumpkin-spinach ravioli. My story came out quite a bit differently…

Ravioli freeze well, so I made them several days before the dinner party. I roasted pumpkin, sautéed a bunch of spinach and garlic, then mixed it all together with some breadcrumbs to help them bind. Here came my first mistake: I prepared the pasta dough at around 11 PM on a Friday night, when I knew I was going to a friend’s improv show at midnight. The dough came together beautifully in the food processor (tradition is tradition, Margaret, but I’d already kneaded plenty of dough that night for the rolls I’d pre-prepared and frozen earlier). I set it out to rest and went to the show, coming back a little after 1 AM. I was going to roll the ravioli before I slept, or bust.

Margaret is right: rolling out dough is hard! I rolled and rolled til my arms hurt, then gently tugged at the sheets before laying them out on floured sheet pans. They already looked good enough to eat after I dropped teaspoons of filling at regular intervals on the dough:

I rolled another sheet and lay it carefully over the filling, but try as I might I couldn’t get all the air bubbles out of my dough. I gave up, cut the just-okay raviolis out, and from then on (not pictured) made them pierogi-style, cutting out circles and making half-moon raviolis.

And this is where I made my second mistake: I’d been cooking all day and was running out of dishes. All I had for storing the raviolis before freezing them was a 9 x 9 baking pan. I floured each layer before adding more newly-filled ravioli, but at 3 AM when I finished…did you know that pasta dough sticks to pasta dough? I’d forgotten this in my frenzy. I had a mass of stuck-together ravioli.

What could I do? I gingerly plucked out about 35 of them and placed them on a baking sheet to freeze separately before being stored together in a plastic bag. The rest I covered in a spinach cream sauce, baked, and served as lasagna to friends who claimed they couldn’t tell the difference. It was tasty, but just not quite the same to my tastebuds.

The ravioli I was able to save were boiled then panfried in sage butter.  Delicious, but I’d do some things differently next time. For one, I won’t be doing anymore midnight cooking. You win this round, Margaret!

For Thanksgiving  this year, Paul and I are fortunate enough to have Peter & Hanne (Paul’s parents) and Carl & Anna (Paul’s brother and his girlfriend) cozy up in our home for a wonderful holiday celebration.  And, with turkey day right around the corner, I figured it was due time for me to finalize the menu.

Here’s the line-up…

Starter Courses

• Beggars’ Purses filled w/ Shrimp, Spinach and Artichokes
• Crostini w/ Sun-Dried Tomato Tapenade
• Candied Nuts (A special, sweet and salty creation made by Paul’s father that’s balanced with the perfect amount of spice.)
• Spinach & Arugula Salad w/ Roasted Beets

Main Course and Sides

• Roast Turkey Breast w/ Prosciutto-Hazelnut Crust
• Homemade Mushroom and Brie Ravioli w/ Brown Butter Sauce
• Peter’s Sage Dressing with Chicken Sausage
• Asparagus w/ Toasted Garlic
• Maple-Sweetened Cranberry Sauce w/ Jalapeño

Dessert

• Pumpkin Pie
• Bourbon Vanilla Ice Cream  (Big thanks to Carl & Anna for our new ice cream maker!)
  

Um.  Sadly.  Neither.  I have to say that I love, love, love the Twilight books.  I can get lost in them over and over again and I’m always torn – should Bella pick Edward who’s the love of her life…or should she pick Jacob, when she’s the love of his (kind of)?  But, on the big screen, the magic is just lost. I can’t help that I prefer my vampires to look like this:

Or this:

Or even this:

I can’t help it that through the entire movie I kept thinking about all the articles about Robert Pattinson’s bad breath and general bad hygiene (poor Kristen Stewart having to deal with that for months while shooting all those longing glances and dramatic pauses between.every.line.).  I read Twilight before seeing the movies, obviously, and the movies just don’t live up to the books in my opinion. Yes, they’re a fun way to spend 2 hours once a year…but the magic’s just not there.  I saw season 1 of True Blood before reading the Sookie Stackhouse novels and I was rooting for Bill and Sookie straight through to the very last page!  Anyway…enough of that!  If you saw New Moon, what did you think?

In other news, I’m really hoping to go running at some point within the next few days.  It’s been over a week now since my last run and I’m restless!  I have the OK from the doctor to get back to normal activities when I feel safe/haven’t had symptoms for a couple days but I’m still sore/tired/achy from the week’s events and am just afraid of hurting myself and having to spend weeks or a month away from running!  So much for the Turkey Trot this week   I’ll either walk it with a friend who is recovering from a stress fracture or just sleep in and work on the whole “rest” order the doctor gave me and Chris is being so good at enforcing

Eats have been relatively boring the last week – lots of ramen noodles, chicken soup, clear fluids and toast.  Breakfast yesterday was chock-full-o fiber and actually pretty tasty!  I had a bowl of honey-nut O’s, a bagel (1/2 with honey nut cream cheese, 1/2 with plain) a glass of OJ and more water.  Seriously, I may float away.

The honey nut o’s were these, from Cascadian Farms:

Today, breakfast consisted of a Cinnabon Pretzel eaten at the movies, and a glass of Pom-Mango Amazing Meal mixed with OJ in the car.  I saved that picture somewhere and now I can’t find it.  Darn it!

Dinner tonight was ravioli from the freezer section at Costco (yum) topped with spaghetti sauce, a little mozzarella, and broccoli.  On the side, Chris and I split about 1/2 of this piece of bread I made forever ago (and subsequently froze for just such a night), split these shrimp and this fruit.  The fruit is from a giant fruit bowl purchased at Costco today

After dinner, we watched 500 Days of Summer (starring my husband’s dream woman Zoey Deschanel) and started to watch Inglorious Basterds…but lost interest.  I liked 500 Days of Summer…but hated the end!  If you’ve seen it, what did you think?  I am very picky about my romantic comedies and I like them to end a certain way…not like that!

Now, I’m getting sleepy and am going to contemplate bedtime   Have a wonderful Sunday!

Happy Saturday everyone! I hope you’ve all had a great day. Mine has been busy busy busy! I woke up and went for a 2.5 mile run, followed by lots of icing and stretching.

Knee is feeling okay. At one point on my run, I felt a little twinge, but I stopped right after, and I feel fine now.

Breakfast was up next. I’ve been going through a major toast/PB&J/banana phase. Mmmm.

That’s also some green tea in the background. I have it most days of the week, but don’t picture it for the sake of redundancy.

After breakfast, I was able to get a few hours worth of homework in. I’ve got a fair amount of work due over the next few weeks, but don’t want to be stressing about it when I go home for Thanksgiving in a few days.

I wanted to eat lunch before I went into work today, but I wasn’t super hungry. I decided on a simple tasting platter. It contained:

Cinnamon pears, almonds, carrots + zucchini w/ hummus

A few hours later, I was understandably hungry, so I snagged one of these mini Clif bars from work.

After work, I ran back to my apartment to change and then I was off again. My friend Meghan and I had some good news to celebrate (I will be telling you guys soon, I PROMISE), and we decided to go out for a nice dinner.

We went to Scoozi on Newbury Street. My menu choice, lobster ravioli!!!

I probably should have used the flash to better capture how amazing this looked!

I was also pleasantly surprised at the actual CHUNKS OF LOBSTER in the homemade ravioli. Rather than a super heavy cream and cheese filling, it was mostly lobster! I definitely got my money’s worth, and didn’t feel like I overindulged after.

Now it’s 10:30 and I’m EXHAUSTED. I was going to go out with the roommate, but we both just weren’t up to it. Instead, we’re watching Freaks and Geeks. Aaaaand I sense some ice cream in our future. Wonderful night!

This is a soup I whipped up over a decade ago, and liked so much that I created a recipe for. For me, it’s just an easy way to use lots of pantry items and bits of veggies.

At the Recipe Cost Calculator, I determined this soup recipe that serves four works out to about $6.89 – or about $1.75 per serving… and I made the enhanced version, actually adding in chicken breast. Often I don’t, since the raviolis have a complete protein.

I had leftover Parmesan-Garlic Biscuits, so I served them with the soup.

Chicken Italian Ravioli Soup

Serving Size: 4
Cost Per Serving: ~$1.75
Preparation Time: 20 minutes

Ingredients
2    cans    fat-free chicken broth
1    can    whole tomatoes    with juice
2    teaspoons    Italian seasoning
3    servings    ravioli, cheese-filled
3    cups    mixed vegetables
1    can    chickpeas    drained
3    tablespoons     parmesan, shredded

Heat the chicken broth, tomatoes, and Italian seasoning over med-high heat, until boiling.

(Last night, I added in chicken breasts to cook. I cooked until cooked through, and removed to a plate to cool slightly as I finished the soup, and shredded them after a few minutes. Added in at the last to heat through.)

Add mixed vegetables, and cook about 3 minutes. Add ravioli and cook another 5 minutes. Add chickpeas and heat through.

(I didn’t have chickpeas last night, so left them out. They usually boost protein and fiber. With chicken, I didn’t need the protein boost, or I could have added in white beans or red kidney beans as a substitute.)

Season to taste with salt and pepper and serve with warm bread  and topped with 1 tablespoon shredded parmesan.

Notes: For Italian Seasoning, I use basil, garlic, oregano, and rosemary. Fresh minced garlic is a lovely addition, as is leftover roasted garlic, if you have it on hand.

I like the cheese ravioli from Wal-Mart. They are inexpensive and tasty.

For my mixed vegetables, I like carrots, broccoli, cauliflower, pea pods, zucchini, squash, spinach – pretty much anything I have on hand.

Un “Dolcepensiero” finalmente fatto:… è da un mesetto circa che ogni volta che andavo a fare la spesa, non riuscivo a trovare i semi di papavero, sempre esauriti. Finalmente la consegna di questi semini è arrivata. Ed ecco che mi sono cimentata nel produrre ravioli a pasta fresca con un ripieno delicato ma con un sughetto ben deciso aromatizzato da un rosmarino ancora profumatissimo… Molto ma molto buoni!!!

INGREDIENTI PER SEI PERSONE

PER LA PASTA FRESCA

400 grammi di farina 00

4 uova

un cucchiaio di semi di papavero

1 cucchiaio di olio extravergine d’oliva

sale

acqua tiepida q.b.

PER IL RIPIENO

200 grammi di ricotta

100 grammi di noci

pepe nero

sale

PER IL SUGHETTO

250 grammi di salsiccia fresca

un paio di cucchiaiate di ripieno dei ravioli

latte q.b.

2 rametti di rosmarino

sale

PREPARAZIONE

PREPARARE LA PASTA: versare nel robot la farina setacciata, unire le uova, un presino di sale, i semi di papavero e il cucchiaio di olio. Azionare il robot e far scendere a filo l’acqua tiepida fino a quando si forma una palla. Prelevatela con le mani infarinate e impastate ancora qualche minuto. Con la macchina per la pasta, stendere le sfoglie e con un tagliapasta rotondo, tagliare dei dischetti.

PREPARARE IL RIPIENO: in una ciotola, stemperare con l’aiuto di una forchetta, la ricotta; unire le noci pestate nel mortaio, una spolverata di pepe e un presino di sale. Mischiare bene il tutto.

CONFEZIONARE I RAVIOLI: porre al centro di un dischetto una piccola palla di ripieno (lasciatene da parte un paio di cucchiaiate); sovrapporre un altro dischetto e premere leggermente i bordi, continuare così fino ad esaurimento della pasta. Poneteli su un canovaccio per riposare.

PREPARARE IL SUGHETTO: intanto che bolle l’acqua, in una pentola antiaderente far rosolare la salsiccia tagliata a pezzettini fino a quando sarà ben tostata aggiungendo qualche cucchiaio di acqua tiepida. Unire qualche cucchiaio di latte e stemperare il ripieno lasciato da parte. Continuate la cottura della salsiccia allungando, se necessario, ancora con latte, è bene non far asciugare il sughetto: regolate di sale. Tagliuzzate il rosmarino molto finemente e unitelo al sughetto con qualche gheriglio di noce.

Calare i ravioli nell’acqua bollente salata per qualche minuto, condirli con il sughetto, farli saltare in padella  e finire con qualche semino di sesamo e un po’ di parte liquida del sugo…

Vi potrebbero anche interessare:

FIOR DI RAVIOLI ALLA SCAMORZA CON SALSA ALLO ZAFFERANO

H  O  M  E

B  L  O  G

Just one pack of ravioli with two servings unfortunately does not fly in this household of two.

When Ryan and I enjoyed ravioli for dinner the past two weeks we’ve purchased two packages so my manly man could get his fill of the good stuff.

Yesterday at the grocery store we stumbled upon a family size pasta pouch with one pound of pasta.

Spinach Ricotta Pasta

I don’t know about you, but I just love knowing how much weight I will gain by eating my dinner.

Since we’ve loved all of the other Monterey Pasta Company ravioli varieties, Ryan and I had high hopes for the family size spinach ricotta pasta poofs.

Ravioli

Boilin' Ravioli

I used my “fill up on veggies, not pasta” stragegy to the fullest tonight by incorporating lots of spinach, portobello mushrooms, onion and broccoli into my pasta bowl.

Veggie Topped Pasta

Veggies in my pasta = good. I think it makes me appreciate bites with ravioli even more.

Ryan and I enjoyed our ravioli in his and hers bowls… blue for the boy and pink for me.

His and Hers Bowls

Of course we had to add pasta sauce to our mix before diggin’ in.

Ryan's Dinner

My Dinner

Tasty fun!

Holiday Happenings

As I was driving home from work today I saw a Christmas tree in the window of a nearby business. The lights were on and dazzlin’ and it got me super excited for the holiday season.

Ryan already gave me the okay to decorate for Christmas this weekend since we’ll be gone for Thanksgiving and I want to come back to a festive Christmasy apartment! Hooray for the holidays!!!

Also, my girlfriends and I selected our Secret Santas today. Holiday cheer is in the air.