Tag Archives: cheese

Kevin’s Cheese Ravioli

I think I’ve mentioned my husband’s propensity towards making pasta before. To encourage this talent (I benefit from his pasta wizardry, too!), I bought him several pasta-making accessories for Christmas this year, including a ravioli press. This simple gizmo, purchased at an anonymous-looking kitchen gadget outlet in Rehoboth, DE, simplifies the ravioli process tenfold. He is now able to whip up a dozen raviolis at once, and they are all the same size and hold the equal amounts of filling!

Of course, you can dress these up any way you’d like, but for his first test run with this gadget, Kevin stuck with a simple cheese ravioli topped with homemade alfredo (this recipe will come in another post) and broccoli.

The base recipe for these ravioli is Kevin’s go-to pasta recipe, cut differently and used in other recipes on this blog like: Asian Basil & Noodle Stir Fry and Aw Shucks! Pasta. You can cut it into squares, then pinch into bows for farfalle, strips for fettucini, leave in sheets for lasagna, etc.

Kevin’s Cheese Ravioli

Ingredients:

Ingredients

Ingredients (not pictured: fresh basil, parmesan cheese)

Pasta Ingredients:

  • 2 1/3 c. flour
  • 1/2 tsp salt
  • 2 eggs (Valley View Farms)
  • 1/3 c. water
  • 1 tsp. olive oil

Filling Ingredients:

Directions:

For the Pasta:

  1. Beat two eggs for pasta.
  2. Place flour, salt, and the two eggs in food processor.
  3. Pulse until mixture looks like cornmeal texture.
  4. With processor running, add water and olive oil.
  5. When dough forms a ball in processor, turn out onto a floured surface.
  6. Cover and let rest for 10 minutes.
  7. Divide dough into quarters and roll into rectangles about 7 inches wide by 12 inches long (or use a pasta machine, if you have one)
  8. Let sheets of pasta rest 20 minutes.

For the Ravioli:

  1. Mix ricotta cheese, fresh basil, parmesan, salt & pepper in medium bowl.
  2. Beat egg, then mix into ricotta mixture.
  3. If using a ravioli press:
    1. Place first sheet of pasta on press and push mold into pasta to form depressions.
    2. Fill depressions with ricotta mixture.

      Filling Ravioli

      Filling Ravioli

    3. Place second sheet of dough over press.
    4. Roll over dough with rolling pin, until perforations can be seen at ravioli edges.
    5. Remove individual ravioli from press.
  4. If forming ravioli by hand:
    1. Cut dough into whatever size squares you’d like.
    2. Place small spoonful of ricotta filling on center of a square.
    3. Brush edges of square with water or beaten egg and pinch another square of pasta on top.
    4. Repeat until pasta squares and filling are all  used.
  5. Bring large pot of salted water to boil.
  6. Add ravioli, working in batches if necessary, and cook until they float to the surface.
  7. Strain ravioli.
  8. Serve hot, topped with your favorite sauce or butter and parmesan cheese.
Ravioli with Alfredo & Broccoli

Ravioli with Alfredo & Broccoli

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Bread Stuffed Squash—It’s What’s for Dinner!

After the delicious stuffing-stuffed apples at Thanksgiving this year, I was inspired to see what other yummy bread-stuffed stuff I could make. The best part of stuffing is the crispy edges, in my opinion, so I also wanted to experiment with how to maximize that crunchiness without having it dry out. The bacon in this recipe adds smokey richness that balances with the sharp cheese and sweet apple.

Bread Stuffed Squash
(serves 4)

Ingredients:

Ingredients

Ingredients

  • 2 acorn or other round winter squash (Heritage Farm CSA)
  • 1 apple (Strawberry Acres)
  • 3 slices bacon (Valley View Farm)
  • 3 scallions (Jett’s Natural Produce)
  • 2 cloves garlic (Apple Ridge Farm)
  • 1/2 small loaf bread (this is from Taste of Italy Restaurant)
  • 1/4 c. milk (Keepsake Farm)
  • 1/2 c. mozzerella (sharp cheddar would also be excellent) (this is raw milk mozzerella (sharp tasting) from Groffdale Farms)
  • few sage leaves (my garden)
  • pinch thyme (my garden)
  • salt & pepper to taste
  • couple tablespoons olive oil

Directions:

  1. Preheat oven to 400°.
  2. Finely chop bacon and garlic. Slice scallions.
  3. Cook bacon in skillet until crispy, adding scallions and garlic halfway through.

    Bacon, scallions and garlic

    Bacon, scallions and garlic

  4. Place bacon mixture and drippings in bowl.
  5. Cut bread into cubes and add to bowl with bacon mixture.
  6. Add sage and thyme.
  7. Grate apple and cheese into bowl.
  8. Mix contents of bowl together. Add milk, stirring until mixture is evenly moist.
  9. Cut squash in half and scoop out seeds. Brush inside and edges with olive oil.
  10. Pack stuffing into squash, pressing in so that surface is flat.

    Stuffed Squash

    Stuffed Squash

  11. Gently place squash, cut side down on baking sheet.
  12. Bake 45 minutes -1 hour, or until squash can be easily pierced with a fork.
  13. Carefully flip squash over (this may take extra spatulas or hands!) and serve hot.
Bread Stuffed Squash

Lots of crispy, crunch goodness to enjoy!


What’s For Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? This one is a twist on a takeout favorite. Check back for the recipe on Friday and see if you were right!

Ingredients

zucchini, egg, garlic, onion, mozzerella, tomato sauce, swiss chard, basil, oregano


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

eggplant, zucchini, tomatoes, oregano, basil, salt, pepper, green pepper, onion, garlic, cheese (this is garlic herb jack), ricotta

Ingredients 2

Last minute additions: red wine, egg


What’s for Dinner?

Can you figure out what I made for a weekend dinner based on these local ingredients? Check back for the recipe on Friday and see if you were right!

Ingredients

olive oil, milk, flour, butter, potatoes, beets, salt, pepper, onion, garlic, cheese (this is garlic herb jack), sausage (this is apricot jalepeño)


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