Tag Archives: Recipes

New And Improved Homemade Cheese Raviolis

Below is a copy of a previous post from my blog, well actually this is the third ‘recycle’ of this blog post.

What I wanted to add to this post is that I finally bought a set of Ravioli Cutters.  One is round and one is square, and they make hefty sized Ravs!

I’d never tried to make Ravioli using this technique before, and I found it much more satisfying then using the Ravioli Maker and Press.  I’m not really sure why, but it wasn’t as stressful.  No, I do know why … I didn’t have to worry about the dough sticking to the maker and falling apart!

I rolled out the Pasta Dough using my Kitchen Aid attachments, laid each sheet on the counter, used my teaspoon disher to load the filling, topped it with a second sheet of pasta and cut.

I also tried a different recipe for the filling with this first go-around of Large-Round cutter, Spinach and Cheese Ravs.  They were delicious!! I don’t remember the recipe I used but you can search the WWW for one that you’re family would like.

 

January 21, 2018

*Edit*

Originally this post was published back a year ago.  I had been looking through my recipe binder to make a batch of ravs and decided just to pull this up instead.

WHAT!?

I messed up on this recipe guys, big time!

Please note that the filling is missing EGGS!  I’ve rectified this and would like to re-post this with the correction added below.  This really is a wonderful dish that is time consuming, but well worth it, ask my husband 😀

 

One of my long time followers, Krystle, who also blogs at Pictures And Plane Tickets (please check out her blog) requested my recipe for Cheese Raviolis.

Ya know, I could have sworn that I’d posted this recipe previously, but I guess not, just mouth watering photographs of the end product… sorry, my bad.  So with no further ado, here we go.

Auntie’s Cheese Raviolis

Dough:

3 1/2 – 4 C. All Purpose Flour (or Semolina)

1 1/2 tsp. Table Salt

4 large Eggs, beaten

1 Tbsp. Olive Oil

Water

Filling:

1 lb. Ricotta Cheese (I get the Whole Milk, go for it I say 😉 )

1 C. Parmesan Cheese, grated (buy the best quality you can find)

3 large Eggs, beaten

1/4 C. Flat Leaf Italian Parsley, chopped

Salt & Pepper to taste

Now, let’s get to it.

For the dough:

In a food processor combine the dry ingredients; with the machine running add the Eggs and Oil. Pulse in enough Water for the dough to JUST come together, you don’t want it too wet or sticky but firm and smooth to the touch.  Turn the dough out to a large piece of plastic wrap, bringing all bits together into a ball; cover well and let it rest in the refrigerator for at least 1 hour, but no longer than 24 hours, it turns a funny looking grey, unappetizing color.

For the filling:

Combine all ingredients in a medium sized bowl.  Take a zip-top baggie, fill about half way (not too full as it makes it unyielding when it comes time to fill the raviolis).  Snip a smallish hole in one corner, this makes the filling process much easier; close up the bag and place in a small bowl to keep everything contained for now.

To assemble:

Divide the dough into about 12 pieces, being sure to keep the dough covered in the plastic so that it doesn’t dry out.  Dust your counter top with a small amount of flour, then with a rolling pin, flatten out 1 piece of dough into a rectangular shape, thin enough to go through a Pasta Sheet Roller on the first setting. Dust the dough lightly and run it through as many settings as you like, I go from #1 to #4 on my KitchenAid attachment.  Set aside and repeat a second sheet.  Using a Ravioli Mold makes life easy.  Place one sheet over the flour dusted mold, make the rounded indentations and fill by squeezing that baggie of goodness in to that spot, not too much though; very lightly moisten all edges of the form with your finger dipped in some water.  Place the second sheet over the top, starting from on end and gently pressing out any air.  With the rolling pin provided (or your own) seal and cut all edges well (you’ll see the metal edges come through), peel away the excess dough (save that under the plastic wrap) and turn the Raviolis out on to a floured sheet pan.

Repeat

I get anywhere from 6 to 7 dozen Raviolis with this recipe.  Allow the Raviolis to rest for at least 3 hours on the kitchen counter, uncovered.

To Cook:

Bring a large pot of water to a rolling boil, add the appropriate amount of salt and stir.  Gently drop your desired amount of Raviolis into the pot and cook for 5-7 minutes or to your preferred doneness.

Now that’s just one technique of assembly Raviolis, you could go without the mold and simply roll out the sheet of pasta, squirt on some filling, fold over the dough and cut as desired.  I have a hard time with that, they wind up exploding in the boiling process, not good eats.

I like to make a large batch of Raviolis and once dried, I pop the entire sheet pan into the freezer overnight, dust off the flour and place in a zip-top bag for later consumption… I mean 84 Raviolis are ALOT!!! 

*Added bonus – if you like, this dough makes wonderful fresh Fettuccine or Spaghetti or really any shape you like.  I do this with the leftover scrapes of from the Raviolis.  I gather them all up into a ball, sheet it out and cut as desired.  I roll the sheets up into a “cigar shape” and use my parring knife, unfurl each strand into that sheet pan of flour, toss to coat in the flour and allow to dry a bit.  You can freeze the fresh pasta for next Sunday’s Supper.

homemade pasta

ENJOY!

Homemade Cheese Raviolis

*Edit*

Originally this post was published back a year ago.  I had been looking through my recipe binder to make a batch of ravs and decided just to pull this up instead.

WHAT!?

I messed up on this recipe guys, big time!

Please note that the filling is missing EGGS!  I’ve rectified this and would like to re-post this with the correction added below.  This really is a wonderful dish that is time consuming, but well worth it, ask my husband 😀

 

One of my long time followers, Krystle, who also blogs at Pictures And Plane Tickets (please check out her blog) requested my recipe for Cheese Raviolis.

Ya know, I could have sworn that I’d posted this recipe previously, but I guess not, just mouth watering photographs of the end product… sorry, my bad.  So with no further ado, here we go.

Auntie’s Cheese Raviolis

Dough:

3 1/2 – 4 C. All Purpose Flour (or Semolina)

1 1/2 tsp. Table Salt

4 large Eggs, beaten

1 Tbsp. Olive Oil

Water

Filling:

1 lb. Ricotta Cheese (I get the Whole Milk, go for it I say 😉 )

1 C. Parmesan Cheese, grated (buy the best quality you can find)

3 large Eggs, beaten

1/4 C. Flat Leaf Italian Parsley, chopped

Salt & Pepper to taste

Now, let’s get to it.

For the dough:

In a food processor combine the dry ingredients; with the machine running add the Eggs and Oil. Pulse in enough Water for the dough to JUST come together, you don’t want it too wet or sticky but firm and smooth to the touch.  Turn the dough out to a large piece of plastic wrap, bringing all bits together into a ball; cover well and let it rest in the refrigerator for at least 1 hour, but no longer than 24 hours, it turns a funny looking grey, unappetizing color.

For the filling:

Combine all ingredients in a medium sized bowl.  Take a zip-top baggie, fill about half way (not too full as it makes it unyielding when it comes time to fill the raviolis).  Snip a smallish hole in one corner, this makes the filling process much easier; close up the bag and place in a small bowl to keep everything contained for now.

To assemble:

Divide the dough into about 12 pieces, being sure to keep the dough covered in the plastic so that it doesn’t dry out.  Dust your counter top with a small amount of flour, then with a rolling pin, flatten out 1 piece of dough into a rectangular shape, thin enough to go through a Pasta Sheet Roller on the first setting. Dust the dough lightly and run it through as many settings as you like, I go from #1 to #4 on my KitchenAid attachment.  Set aside and repeat a second sheet.  Using a Ravioli Mold makes life easy.  Place one sheet over the flour dusted mold, make the rounded indentations and fill by squeezing that baggie of goodness in to that spot, not too much though; very lightly moisten all edges of the form with your finger dipped in some water.  Place the second sheet over the top, starting from on end and gently pressing out any air.  With the rolling pin provided (or your own) seal and cut all edges well (you’ll see the metal edges come through), peel away the excess dough (save that under the plastic wrap) and turn the Raviolis out on to a floured sheet pan.

Repeat

I get anywhere from 6 to 7 dozen Raviolis with this recipe.  Allow the Raviolis to rest for at least 3 hours on the kitchen counter, uncovered.

To Cook:

Bring a large pot of water to a rolling boil, add the appropriate amount of salt and stir.  Gently drop your desired amount of Raviolis into the pot and cook for 5-7 minutes or to your preferred doneness.

Now that’s just one technique of assembly Raviolis, you could go without the mold and simply roll out the sheet of pasta, squirt on some filling, fold over the dough and cut as desired.  I have a hard time with that, they wind up exploding in the boiling process, not good eats.

I like to make a large batch of Raviolis and once dried, I pop the entire sheet pan into the freezer overnight, dust off the flour and place in a zip-top bag for later consumption… I mean 84 Raviolis are ALOT!!! 

*Added bonus – if you like, this dough makes wonderful fresh Fettuccine or Spaghetti or really any shape you like.  I do this with the leftover scrapes of from the Raviolis.  I gather them all up into a ball, sheet it out and cut as desired.  I roll the sheets up into a “cigar shape” and use my parring knife, unfurl each strand into that sheet pan of flour, toss to coat in the flour and allow to dry a bit.  You can freeze the fresh pasta for next Sunday’s Supper.

homemade pasta

ENJOY!

Let’s Talk Brussel Sprouts

Yeah, I know, not a lot of folks care for vegetables. I might have mention earlier that I wasn’t fan as a kid, mainly because of the way that my mother cooked certain dishes. As I’ve learned over the years of cooking for myself and my husband, go ahead and revisit some things that you thought  you didn’t like.

The first time that my husband took me to visit with his family, my future sister-in-law made a lovely meal for all of us, a table groaning with food. There was a very large bowl of some sort of green leafy vegetable that both DH and I looked at questioningly.  “What’s that?” he whispered to me, “just try a little bit of everything to be polite”, I answered.

WOW! That was super, what is it? Brussel Sprouts, really?

Here’s what she taught me.

The Family’s Brussel Sprouts

I suppose it’s not really a recipe so much as a technique.

With a small paring knife, cut out the core and discard, along with any outer leaves that are blemished

Separate the leaves by simply unfolding the little orbs, placing them into a colander

Wash the leaves thoroughly, but don’t shake off all of the water, leave some to help with the cooking process

Heat a large skillet or Wok over med-high heat

Add 2-3 tbsp. of Olive Oil, heat just `til you see wisps of smoke

Sauté as much fresh minced Garlic as your family likes (we like A LOT)

Add in the leaves and sauté briefly, just to a crisp-tender

Season to taste with salt and pepper or maybe a pinch of Red Pepper Flakes for a kick if you like

Serve warm

our family's Brussel Sprouts

Enjoy!

Homemade Malloreddus, A Sardinian Pasta

My husband and I were watching one of my favorite TV Chefs, Lidia Bastianich and she made a Sardinian dish, Malloreddus with Sausage and Tomato Sauce. It’s kinda’ like Gnocchi, just not pillowy. I had the Semolina flour on hand, not the Saffron.

At our market they have something I had never seen before, Safflower. I found it in the Spanish section. So I looked it up and it’s what is called ‘bastard saffron’. I gave it a shot. I think that when you make homemade pasta you get the mouth feel and texture that you prefer. My husband likes, thick, chewy pasta, not the skinny strands. I tell you, this fit the bill all right!! For myself, I usually make my serving of pasta with garlic and olive oil and of course cheese. This pasta can be dressed with anything that you like.

 

Auntie Doni’s Malloreddus 

1 tsp. Safflower

1 1/4 C. Water, divided

1 ½ lb. Semolina flour (you can find it a lot of times in the organic section)

 

In 1/2 cup of hot tap water, add Safflower; steep for 5 minutes and strain. Add enough cold water to equal 1 ¼ cups.

In a food processor, add the flour; start the machine and pour in the liquid through the feed tube, holding back a little. Run the machine until the dough comes together and pulls away from the sides of the bowl, about 30-40 seconds. The dough should be neither too sticky nor too dry, adjust if necessary with the remaining liquid.

Homemade Malloreddus dough

Turn the dough out onto a floured surface, knead a few times and them wrap in plastic wrap and form into a disk. Let stand at room temp for at least a ½ hour or as long as a day in the refrigerator.

Cut the dough into eight pieces and roll out into ½ inch thick snakes; cut off 1 inch pieces from each, like little nuggets.

grater

To add the shape desired, use a hand held grater, turned over with the smooth side facing up. Take a piece of dough and hold it down with your thumb against the top of the grater and push it down along the grater, making an impression of your thumb on one side (it’ll kind of curl into itself) and a pattern of the grater on the other, like making gnocchi.

Shaped and ready for the pot Homemade Malloreddus

Place on a sheet pan sprinkled with semolina flour so that they don’t stick. Cover with a clean kitchen towel until all pieces are completed. These can sit at room temp until you’re ready to cook them or place the tray into the freezer until each piece is solid and then put the pasta in a zip top bag and freeze for later use.  This recipe makes alot of pasta.

To cook the pasta, bring a large pot of salted water to a rapid boil, drop in the pasta and cook for 6-8 minutes. Dress as desired.

Mangiamo!

 

Happy Easter Cookies

What? Cookies in our Easter baskets? Where’s the candy?

Well, I think that you don’t always have to have the same thing in your Easter basket each year. And yes, I make up a goodie gift for my husband and mother at Easter. I’ve been wanting to make iced sugar cookies and I saw these cookie cutters in the cutest Spring shapes, I couldn’t resist.

I followed Martha Stewart’s recipe for the cookies, all though I think that they could have been rolled a bit thicker; then found some meringue powder and made royal icing to decorate.

Aren’t they just the most darling cookies, you don’t want to eat them… RIGHT!

Seafood Pasta Supper

We love seafood, well, you know being from Hawaii. Now that we live in the middle of the desert, it’s a little difficult to find anything fresh. While out shopping the other day, I spied frozen Green lip Mussels from New Zealand, my husband’s favorite, and Jumbo Shrimp, mmm…

seafood pasta dinner

I can’t eat Mussels and my husband can’t eat Shrimp, so I made two different dishes for our supper last night.

Mussels Marinara with Rigatoni

My Husband’s plate of Rigatoni and Mussels Marinara

The Mussels Marinara is a super easy dish to make.

Simply wash the mollusks, remove them from the shell and be sure to get any beards. Next, throw the meat of the Mussels into a pot with just a splash of white wine or water, cover and steam gently until barely cooked through, about 3-6 minutes, depending on their size. Drain well; toss in your favorite sauce (I already talked about my Marinara that I canned and have at the ready at all times) and heat. Serve over your choice of pasta, maybe some polenta or straight up.

My bowl, Shrimp Scampi-style with orecchiette and lots of fresh Italian Parsley

My bowl, Shrimp Scampi-style with orecchiette and lots of fresh Italian Parsley

For the Shrimps, I made them Scampi-style, one of my favs.

Again, very simple.

In a medium sized pan, melt equal amounts of butter and olive oil (I used about 2 tablespoons of each, I like a lot of sauce to dip my bread in) on a low heat. Add in as much minced garlic as you like (I put in 4 LARGE cloves). Just before the garlic starts to color, add in the cleaned shrimps; as soon as you see some pink on the crustaceans, turn and add in your el dente pasta (I used orecchiette) and a splash of white wine along with as much chopped flat leaf parsley as you wish. Finish sautéing for about another minute or so, until the Shrimp is just done.

It’s a nice touch just before you place the bowl in front of your guest to sprinkle with more chopped fresh parsley and Parmesan (I shaved the cheese this time for effect).   A slice or two of a good quality bread, a glass of wine and I’m very happy.

MANGIAMO!

*Note: If you can find the New Zealand Green lipped Mussels, do try them.  They are so much larger and very plump and juicy, much better.  You can usually find them in the freezer case on the half shell, par steamed.

 

It’s Lunchtime, Tuna Sammies

Did I ever tell you that I went to a private school that served us lunch each day? We were not allowed to bring home lunch, as our lunches (and morning snack in elementary school) were included in the tution. The only time I ate sandwiches was at home during the summer, but not a lot `cuz Mom sent us to Summer School most years for extra credit.

Now, as an adult, I love a good sandwich. I’m not talking about the ever popular PBJ, not my thing. I want something that is going to fill me up for my mid-day meal.

So, on this beautiful sunny day, I started to root around in the pantry and found a jar of kalamata olives, capers, dill pickle relish and a can of water-packed Tuna, DING DING DING! Let’s make Tuna Salad Sammies.

I chopped up some sweet white onions, celery and fresh flat leaf parsley; add dried dill weed, S&P, garlic granules (oops not in the photo, sorry), celery seeds and a small pinch of cayenne for punch. I mixed everybody up in a large bowl with just a whisper of mayonnaise along with the afore mentioned ingredients, chopped, covered and set aside to marry in the `fridge for about an hour. To assemble, I toasted very lightly some 12 grain bread, added a big handful of baby lettuce, a schmear of mayo, a big scoop of tuna salad, slice and serve with your choice of sides.

YUM!

Not my best photograph, but it sure tastes good!

Not my best photograph, but it sure tastes good!

 

Auntie’s Jazzed Up Tuna Salad

 7oz. can Tuna

¼ C. each:

Kalamata Olives, chopped

Capers, chopped

White Onion, chopped

Celery, chopped

Flat leaf Parsley, chopped

½ tsp. granulated Garlic

½ tsp. dried Dill Weed

¼ tsp. Celery Seed

Small pinch of Cayenne

S&P to taste

Mayonnaise to taste

 

Mix everything in a large bowl, cover and refrigerate for about one hour and serve as a sandwich or on a fresh green salad with chopped veggies.

Oh, wait, how about stuffing a beautiful hollowed out tomato? Or maybe on crackers or pita chips? The possibilities are endless with this versatile Tuna Salad.