6 cups frozen peas
1/4 cup diced shallot
1/3 cup chopped prosciutto
3 oz cream cheese (I used light)
1 tbsp lemon zest
I came across a version of this recipe in Cuisine Magazine and tailored it to what I had in the fridge! Not the healthiest way to eat your veggies, but pretty yummy :) I paired it with a broiled salmon...that part at least was healthy. Enjoy! Ingredients: 6 cups frozen peas 1/4 cup diced shallot 1/3 cup chopped prosciutto 3 oz cream cheese (I used light) 1 tbsp lemon zest Sauté shallot in a little butter for about a minute over medium high heat. Stir in the peas and cook until heated through...about 5 minutes. Add in the prosciutto and cream cheese until melted, and then finish with lemon zest and S&P.
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Okay, I LOOOOOOOVE my ravioli makers. Seriously. Check out this yummy filling...top it with a nice basil & tomato sauce. I tried to take pictures of Jerome happily eating it, but none of the pictures came out well!
Sausage filling for ravioli
Heat the olive oil in a large sauté pan or skillet over medium heat. Sauté the garlic until it is tender, 4-5 minutes. Increase the heat to medium high and brown the sausage in the pan with the garlic until it is cooked through, 5-6 minutes. Pour out the extra fat, leaving 1-2 tablespoons in the pan, and then put the sausage back in the pan. Deglaze with the wine, stirring to dislodge any flavorful brown bits from the bottom of the pan. Simmer and reduce the liquid to a glaze 2-3 minutes. In a food processor, combine the sausage and garlic mixture with ricotta, three cheese blend, breadcrumbs and whole egg. Process to a thick paste. Okay, I have to preface by saying I didn't take any pictures...my bad! I wanted to try this sauce with some of my frozen raviolis from the other day, and it was delish! Check it out (note...not diet friendly whatsoever).
Ingredients: 4 tbsp. butter 1 large shallot, diced 2 cups cream (I used 1/2 cream and half 1% milk) 1 tbsp. maple syrup (use 2 if there isn't maple syrup in filling) 1 teaspoon fresh thyme S&P as desired ~ In a large sauté pan over medium heat, melt the butter and then add the shallots...cooking for about 1-2 minutes or until they are translucent. Then add in the other ingredients and turn the heat up to medium-high, and stir as the sauce boils down. When the sauce gets to the consistency you desire (for me it was about 5-7 minutes), take off heat and let cool for a minute or so before spooning over noodles. What do you do on a rainy New Years Day when all that's on TV is college ball? You make homemade ravioli....DUH! :) To be honest, I had it planned for today as I knew I would have some free time. I got two ravioli makers for Christmas (thank you Bethany & Jerome!!!) and I wanted to put them to good use. I love butternut squash, so I scoured Pinterest and other websites and put together this recipe based on a few I found. It made FIVE DOZEN! I am freezing a bunch for future meals. PS....time consuming but not really hard. And totally worth it!!!!! Note: the recipe is split into 3...pasta, filling, sauce. Pictures and text are separated - leave me a note if you would like me to email you a printable version :) Pasta
Filling
~ Preheat oven to 400; slice the squash lengthwise and remove the seeds. Put the cut side down on a greased baking sheet; roast the squash in the oven until tender when pierced with a fork…should be about 45 minutes. I put the squash in the oven while I was making the dough. ~ When squash is done scoop the pulp out into a large mixing bowl and discard the skin. Add all ingredients from the butter down to the salt and pepper and stir together thoroughly. This filling can be made a day in advance or used to make raviolis immediately. ~ When you are ready to make the raviolis, follow the instructions above for making your dough. Lay the finished dough out in sheets and by the spoonful add the squash mixture. The ravioli makers made it easy to make the pockets for the filling! ~ Freeze (do not refrigerate) leftovers on parchment sheets - spaced enough that they aren't touching; once they are frozen you can put them into a ziplock bag. There is never a need to defrost…just throw the frozen ones right in the boiling water for about 4 minutes. If you are boiling them fresh just after making them then it only takes about 3 minutes. Sauce (for 4 people)
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Alright y'all...I am back blogging again on a regular basis!
Please let me know if you have foods you would like to see on my blog (vegetarian, specific meats, etc) or cravings you are having, as I know we are all at home cooking and baking more in this Pandemic! Categories
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