Pasta

Mexican Noodle Soup

~ lk529 ~ Leave a comment

Are you ready for some football?? Or maybe just some good commercials?

The Super Bowl is Sunday and as such I have adopted a theme this week on Sew You Think You Can Cook. Soups!

Get it? Super Bowl….SOUP-er bowl… I just couldn’t help it.

I wanted to do this week of soups last year but lack of preparation meant I didn’t have five soups to share. So I did a week of popcorn instead. Honestly, that was probably more fun. But that’s because I’m a junk food junkie and popcorn is my kryptonite. This year, now that we live in Ohio, where it’s actually cold and grey, like all the time, soup makes sense. We’ve enjoyed this collection of soups I’m about to share over the past couple of months.

To kick off the week is a Mexican Monday applicable soup. But wait, it’s not Monday! Yesterday was my Secret Recipe Club reveal day (I will be sharing a soup from Susan’s blog on Friday too!). So let’s just pretend. But don’t pretend too hard, unless you really like Mondays.

I have a funny story to share about this Mexican Noodle Soup. I decided to make this soup during the day, so as to take advantage of some natural lighting. The beauty with soups is that they can be made in advance and instead of tasting like leftovers, they taste better! That was my thought at least. I left the soup on the stove covered over a low heat for a couple of hours, waiting for Stuart to get back from the gym. By the time he finally got home we had a pot of overcooked noodles in a chipotle sauce. These overcooked noodles were delicious! The chipotle tomato soup-turned-sauce was full of zip. A dollop of sour cream helps to mellow the spice from the chipotle. I think we will make this soup again and eat it as a soup, but if you’re wanting a Mexican pasta sauce, simply reduce it – a lot – and serve over properly cooked pasta.

Mexican Noodle Soup

Ingredients:

  • 2 large tomatoes, peeled and seeded
  • 1 onion, chopped
  • 1 – 2 chipotles in adobo, seeded (amount depends on your heat preference)
  • 3 tbsp olive oil, divided use
  • 2 boneless, skinless chicken breast, cut into cubes
  • 3 3/4 C chicken stock
  • 8 oz angel hair pasta
  • sour cream, for serving (optional)
  • avocado, for serving (optional)

Steps:

  1. Put tomatoes, onion, and chipotles in a blender. Puree until smooth. (I suggest starting with one chipotle pepper and tasting the puree before adding the second.)
  2. Heat 2 tbsp olive oil in a large pot over medium-high heat. Cook the chicken 3 minutes, or until cooked through. Remove and set aside.
  3. Add remaining tablespoon of olive oil. Reduce the heat to medium-low. Toast the noodles until lightly golden.
  4. Add in the tomato puree, chicken stock, and cooked chicken. Return heat to medium-high and cook 10 minutes or until pasta is al dente.
  5. Serve with sour cream and avocado.

*This recipe is adapted from The Illustrated Kitchen Bible*

Mexican Noodle Soup | Sew You Think You Can Cook

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Bacon and Corn Stuffed Shells

~ lk529 ~ 1 Comment

The pantry and fridge in our home has been pretty empty since Thanksgiving. Before the holiday the only food items on the shopping list were those required for my Thanksgiving contributions. And for the cookies that needed to be made as soon as we returned. I provided 107 cookies for a Cookie Drive for the local unaccompanied airmen who will be spending the holidays without their families. The cookies were due on the 3rd so December 1st and 2nd was Operation Cookie in my kitchen. Don’t worry, you’ll be seeing the recipes later this month!

I’ve also been slowed down with a wonderful December cold – which I have unfortunately passed on to my 5 month old. He’s taking it like a champ though and it’s not slowing him down.

And to top it all off my car’s check engine light came on before Thanksgiving and is finally awaiting its “doctor appointment”. Which means I have no means of going to the grocery store. I don’t think Sparrow appreciates the cold.

So I found myself brainstorming what I could possibly do with whatever I had in the fridge. I had some bacon, I had my staple of corn in the freezer, and I always have onions, there was some ricotta cheese left over from the twice baked sweet potatoes, and I had plenty of heavy cream. I also thought I had some jumbo pasta shells so that’s the direction I went. I still had to have Stuart hit the grocery store for a couple finishing ingredients (like more jumbo pasta shells, 7 wasn’t going to cut it, and Parmesan cheese) along with groceries for the rest of the week.

recipe 1

This recipe, I am proud to say, is a Lauren original. And one that turned out quite well, if I say so myself! Loaded with cheese and cream it doesn’t exactly fit on a diet plan, but it’s a wonderful comfort food dish. This filling would also be great in ravioli for a quicker meal. Serve these shells with a side salad for a complete meal. The filling stuffed 14 shells perfectly, and we had 2 left over. So I’d say it feeds 2-3.

An Original Recipe

Bacon and Corn Stuffed Shells

Ingredients:

  • 4 strips center cut bacon, chopped
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1/4 C chicken stock (or white wine if you have it)
  • 1 1/3 C heavy cream
  • 14 jumbo pasta shells
  • 1 C whole-milk ricotta cheese
  • 1/2 C frozen corn, thawed
  • 1/4 C + 1/3 C shredded Parmesan cheese, divided use
  • 1 egg, beaten

Steps:

  1. Cook bacon in a medium saucepan over medium-high heat. When crispy, remove to a paper towel lined plate. Saute onion in bacon grease until translucent. Season with S+P. Add the garlic and cook until fragrant, 60 seconds. Deglaze the pan with chicken stock (or wine), scrapping up delicious brown bits from the bottom of the pan. Bring to a bubble and let reduce, about 3 minutes. Slowly add in the heavy cream, whisking. Reduce the heat and let simmer 7-10 minutes, until reduced. Stir occasionally to prevent from burning.
  2. Preheat oven to 350 degrees F.
  3. Cook pasta shells according to package directions until al dente. Drain and set aside.
  4. Prepare the filling: In a bowl combine ricotta, corn, 1/4 C Parmesan cheese, and cooked bacon. Season to taste with S+P. Stir in 1 egg.
  5. Spoon a thin layer of sauce in the bottom of a casserole dish. Spoon the filling into the shells when cool enough to handle and place in the casserole dish. Top shells with sauce, reserving 1/2 C for serving and/or leftovers.
  6. Bake shells for 20 minutes. Top with remaining Paremsan and bake another 5 minutes, until cheese is melted.

shells 2

SRC: Broccoli and Grape Pasta Salad

~ lk529 ~ 26 Comments

newsrcbanner

I love the Secret Recipe Club so much that when the opportunity presented itself to help someone out in Group B’s reveal day I jumped on it! There are four groups in the Secret Recipe Club. We each post on a different Monday. As I am a member of group D, my reveal day is the fourth Monday of every month. As you can tell, group B posts on the second Monday of the month. Today!

My assigned blog for this “bonus” posting is Flavors by Four, a mother daughter blogging team. I started searching through their blog and found over ten things that piqued my interest. They have a wonderful selection of appetizers which is perfect now that the holiday party season is fast approaching. If you like stuffed mushrooms I encourage you to head on over to their blog, they have a multitude of recipes to choose from including French Onion Soup and Spinach Artichoke. With American Thanksgiving on the horizon I was tempted to pick their Orange Cranberry Bread and Mini Gobbler Pies are a fantastic idea for leftovers! I’m actually making their Twice Baked Sweet Potatoes tomorrow night.

I ultimately settled on Nicole’s Broccoli and Grape Pasta Salad. Frozen grapes are my favorite healthy dessert and we are on a grape kick right now. I also really like broccoli but never seem to buy it. I knew that this pasta salad would be great for me to have in the fridge as a quick lunch during the week. With a four month old I never know when I’ll be able to eat and this pasta salad sounded like a great alternative to my bagel. Of course, this would be a perfect dish to take to a potluck!

Broccoli and Grape Pasta Salad

Ingredients:

  • 6 strips cooked center cut bacon, chopped
  • 1/2 lb pasta, cooked and drained
  • 2 heaping cups halved grapes
  • 4 C broccoli florets
  • 2 heaping tbsp finely diced red onion
  • 1 C mayonnaise
  • 1/3 C red wine vinegar
  • 1/8 C sugar
  • 1/2 tsp Kosher salt
  • 1/4 tsp black pepper

Steps:

  1. In a large bowl toss together cooked bacon, cooked pasta, grapes, broccoli, and red onion.
  2. In a medium bowl whisk together mayonnaise, vinegar, sugar, salt, and pepper.
  3. Toss pasta salad in dressing and chill in the refrigerator over night.

*This recipe is adapted from Nicole at http://flavorsbyfour.blogspot.com/2013/09/broccoli-grape-pasta-salad.html *

Pasta Salad FG1

To see the other bloggers who participated in the Secret Recipe Club this month click here:

Roasted Red Pepper Alfredo Sauce

~ lk529 ~ Leave a comment

Today is National Pasta Day!

As if I needed an excuse to eat pasta!

I must admit, when I saw this pasta sauce I judged it solely by its cover. Had I read its description I would have passed it up.

Alfredo isn’t my favorite sauce – which is surprising seeing as cream sauces typically make my mouth water – I simply find that it’s always lacking in flavor.

Bell peppers aren’t my favorite vegetable, I usually find their flavor too strong.

Goat cheese is one of those cheeses that I’m on the fence with. I’ve had it in cheesecake and it was fabulous and I’ve had it in macaroni and hated it.

So why on earth would I combine these three flavors? Well, because the original photograph depicted a creamy pink sauce that I just can’t resist!  Sure, I could’ve read the ingredients and continued on my merry way but I don’t just cook for myself. I have a husband who enjoys my cooking and supports my hobby. A husband who is always the inspiration behind what I cook. Stuart likes alfredo sauce, loves bell peppers, and enjoys goat cheese. I continued with my plan and topped my favorite pasta shape with beautiful roasted red pepper alfredo sauce.

I am pleased to announce that I greatly enjoyed this pasta sauce. The goat cheese added the zip that I find is missing in most alfredo sauces and the roasted red peppers provided a beautiful color and earthy flavor to the creamy sauce. Honestly, I think the sauce tasted better for lunch the next day!

Roasted Red Pepper Alfredo Sauce

Ingredients:

  • 2 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 onion, diced
  • 1/2 C milk
  • 1/2 C heavy cream
  • 4 oz goat cheese, cubed
  • 1/2 C grated Parmesan
  • 1 jar (12 oz) roasted red peppers, drained and chopped
  • salt and pepper, to taste

Steps:

  1. In a saucepan over medium high heat saute onion in olive oil. When translucent add garlic and cook another 60 seconds. Slowly whisk in the milk and heavy cream. Add the cheese and cook until melted. Add the roasted red peppers.
  2. Using an immersion blender puree the sauce until smooth. Season with salt and pepper. Note: If you don’t have an immersion blender use a counter-top blender, just be sure to leave the lid cracked because the sauce is hot. 
  3. Serve over your favorite cooked pasta. Garnish with extra Parmesan cheese.

*This recipe is adapted from Chungah at http://damndelicious.net/2013/12/02/roasted-red-pepper-alfredo/ *

Alfredo FG1

Creamy Chorizo Pasta

~ lk529 ~ 1 Comment

L&K visit

Before we left Florida, my brother and his fiance came to visit so they could meet my little man when he was 3 weeks old. My brother used to have a fear of holding babies. The man (can I just say that’s weird to say, he’s my little brother!) that came over showed no fear, had no hesitation, and had no intention of ever putting his nephew down. I was sure that as soon as Wesley started to cry he’d be hastily handed back to me, instead Louie walked around, bounced him, talked to him, and climbed up and down the stairs. He’s a natural!

When you’re about to move the last thing you want to do is make a big grocery trip. Our last couple weeks’ dinners in Florida where comprised of whatever we could scrounge up at the house and eating out. Because we had company, I wanted whatever I made to not only use what I had in the fridge, but also be delicious. The Creamy Chorizo Pasta dish that resulted was a hit by all.

An Original Recipe

Creamy Chorizo Pasta

Ingredients:

  • 1/2 lb spaghetti
  • 1/2 lb Mexican chorizo
  • 3 shallots, diced
  • 2 C chopped fresh tomatoes
  • 3/4 C heavy cream

Steps:

  1. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions. Drain and set aside.
  2. In a large skillet over medium high heat brown chorizo, breaking up into bits. Add the shallots and cook until softened. Add the tomatoes and their juices. Toss gently.
  3. Strain any fat, if desired, before adding in the heavy cream. Let sauce come to a boil, reduce heat to medium low and let thicken to desired consistency. Add the cooked spaghetti and coat in the sauce.

Creamy Chorizo Pasta

Creamy Cajun Chicken Pasta

~ lk529 ~ Leave a comment

It’s no secret that I love pasta. And cream based sauces are my absolute favorite.

There is a restaurant in Auburn, Brick Oven Pizza, that we’d always go to when parents were in town. And while their pizzas and calzones are fantastic (I love their crust), it’s their Cajun Chicken Pasta that I always order.

Now that I’m living in Ohio (with a newborn) trips to Auburn are going to be very few and far between. So when I saw this recipe on Pinterest, it looked exactly like Brick Oven’s pasta dish that I love so much. It was immediately pinned and finally prepared. I switched out the pasta shape to penne and added mushrooms and parmesan cheese.

I have intentions of making a few more Auburn favorites in the coming year. War Eagle!

Creamy Cajun Chicken Pasta

Ingredients:

  • 1/2 tsp paprika
  • 1/4 tsp garlic powder
  • 1/4 tsp dried oregano
  • 1/4 tsp dried thyme
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 1/8 tsp onion powder
  • 1/8 tsp cayenne pepper
  • 1 lb boneless, skinless chicken breast, cubed
  • 8 oz penne pasta
  • 2 tbsp olive oil
  • 1/4 red bell pepper, diced
  • 1/4 green bell pepper, diced
  • 1/2 onion, diced
  • 4 oz mushrooms, diced
  • 2 C half-and-half
  • 1 C heavy cream
  • 2/3 C shredded parmesan cheese
  • 1 tbsp cornstarch
  • 1 tbsp water
  • 3 scallions, sliced

Steps:

  1. In a small bowl, combine paprika, garlic powder, oregano, thyme, salt, pepper, onion powder, and cayenne. (Alternatively, you can use Cajun seasoning.)
  2. Season chicken with half of the spice mix from Step 1 and S+P.
  3. In a large pot, heat olive oil over medium high heat. Brown chicken. When cooked through, remove and set aside.
  4. In the same pot, add more olive oil if needed. Saute bell peppers, onion, and mushroom. Season with the remaining spice mix from Step 1 and S+P. Cook until vegetables are tender. (Note: if you’d like a little spice to your pasta add a little extra cayenne pepper at this step.)
  5. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and set aside.
  6. Add half-and-half and heavy cream to the vegetables. Bring to a boil and add in the parmesan cheese.
  7. In a small bowl whisk together the cornstarch and water. Pour into the cream sauce. Reduce to a simmer and allow to cook until thickened. Add cooked chicken and pasta to the sauce and toss. Stir in the scallions. Garnish with additional Cajun seasoning if desired.

*This recipe is modified from Annie at http://www.annies-eats.com/2009/07/10/louisiana-chicken-pasta/*

Cajun Chicken Pasta

Brown Sugar Tomato Pasta

~ lk529 ~ 4 Comments

Kelli

Today is Kelli’s birthday. Kelli is my brother’s fiance and has been featured on Sew You Think You Can Cook a few times before. Her parents are passionate cooks and Kelli has shared some of their recipes with me. (Black Beans & Buffalo Chicken Dip)

I can’t wait until she officially becomes a member of the family – having been with my brother for longer than I’ve known Stuart, she’s already a sister to me. Kelli is beautiful both inside and out and is the most fashionable person I know! Every time I spend time with her I’m inspired to refresh my wardrobe, paint my nails, wear makeup and accessorize with fun jewelry. Unfortunately that urge never lasts long enough to become habit and I’m back in t-shirts and jeans, feeling frumpy before I know it. Kelli is incredibly smart and a hard worker and is currently pursuing her dreams in dental school.

Kelli’s favorite dessert is pie. I believe pumpkin is her all time favorite with key lime coming as a close second. As key lime pie is my personal favorite, I featured it last year on my birthday. But, the first time I ever tried making key lime pie was for Kelli on her birthday 3 years ago. I actually squeezed juice from real key limes for it! It was the tartest pie EVER.

I couldn’t do another key lime pie post – my previous one yields the most perfect key lime pie so there isn’t anywhere to go but down from that one! And I just use the recipe on the can of pumpkin puree for pumpkin pie. So, I asked her what she’d like featured on her day. She gave me this simple but beautiful recipe for the pasta dish her mom would always make for her on her birthday.

I absolutely loved this recipe and it is a perfect, light pasta dish for summer. It would make a great side dish too.

Brown Sugar Tomato Pasta

Ingredients:

  • 6 roma tomatoes
  • 2 tbsp brown sugar
  • 2 tbsp extra virgin olive oil
  • 1/2 lb spaghetti

Steps:

  1. Preheat oven to 275 degrees F.
  2. Cut tomatoes into eighths and place on a parchment paper lined baking sheet. Sprinkle tomatoes with salt, pepper, brown sugar, and olive oil. Bake for 90-120 minutes.
  3. Cook pasta in boiling salted water.
  4. In a large bowl toss together tomatoes and pasta.

Brown Sugar Tomato Pasta

Spinach and Sausage Ravioli

~ lk529 ~ 4 Comments

Using won ton wrappers makes making ravioli an acceptable weeknight dinner. This recipe is very similar to the one I shared with you on Valentine’s Day. Except this one includes meat!

Stuart bought some Hot Italian Sausages from Publix for lunch one weekend and instead of relocating the sausages to the freezer he put the uneaten ones in the fridge. I knew I had to find a recipe to use up the meat before it went bad. Yes, I know I could’ve put them in the freezer, but here was thawed out meat ready and waiting!

I was also wanting pasta. But I didn’t want a heavy pasta because Mom was back in town helping me out. Typically when I crave pasta I’m wanting a cream based sauce – but I was trying to be conscious of my dinner choices. (Hence the increase in salad posts!) I chose to do ravioli because the blogger I found this from served hers simply with olive oil, salt, and pepper. Mom decided to follow suit and enjoy her ravioli this way. I used my favorite, vodka sauce. And Stuart polished off a traditional jarred marinara.

Mom doesn’t mind cooking, but she hates making decisions on what to make. So her deal was, “I’ll cook it, you just have to tell me what it is.” I actually felt guilty in picking ravioli. Not because it’s difficult, but because it is time consuming. So, I got off the couch and joined her at the dining table to help assemble the ravioli. We went through the entire package of won ton wrappers – we had leftovers for days! If you assemble only what you’ll eat, keep your left over wrappers in a sealed bag in the fridge – you can even wrap them in a damp paper towel to keep them from drying out.

Spinach and Sausage Ravioli

Ingredients:

  • 2 links hot Italian sausage, casings removed
  • 15 oz ricotta cheese
  • 2 C fresh baby spinach, finely chopped
  • 1 C shredded Asiago cheese
  • 1 egg
  • 1 pkg (12 oz) won ton wrappers (these can be found in the refrigerated area of the produce section)*

Steps:

  1. In a nonstick skillet, brown sausage over medium-high heat. Breaking up into little pieces. Drain any fat.
  2. In a bowl combine sausage, cheese, spinach, and egg. Season with S+P.
  3. Bring a pot of salted water to a boil while assembling the ravioli.
  4. Place about 1/2-1 tsp of filling in the center of each wrapper. Dip your finger in water and run along all four sides of the wrapper. Fold into a triangle and seal.
  5. Boil the ravioli in batches of 8-10 to avoid them breaking apart. Boil 3-4 minutes, or until they float. They will become slightly translucent.
  6. Heat your favorite pasta sauce and serve with ravioli. Garnish with freshly grated Parmesan or Asiago cheese if desired.

*This recipe is adapted from http://www.justputzing.com/2011/10/spinach-and-sausage-raviolis.html*

Sausage Ravioli

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Lasagna Roll Ups

~ lk529 ~ 4 Comments

Lasagna is always a crowd-pleaser. It’s perfect for family dinners and gatherings among friends.

I developed a taste for lasagna in college. My roommate and I would whip up a lasagna for dinner and have leftovers to get us through the busy week. She introduced me to no-boil noodles and they’ve changed the lasagna world for the better!

My recipe for lasagna uses spinach, turkey, onions, and bell peppers. And a combination of mozzarella and ricotta cheeses.

Lasagna Roll Ups 2If you want to elevate your lasagna to fancy presentation status, try these lasagna rolls! Instead of taking advantage of the no-boil noodles, these need to be boiled until they are pliable, a little harder than al dente so as to prevent them from breaking when you roll them.  Because the noodles still get baked they’ll be cooked through by the time you break into them.

We had friends over for dinner when I made these, and their youngest announced that it’s better than pizza. It’s his favorite thing that’s like pizza. (aka we have cheese and tomato sauce) I will take that as a very big compliment.

I took Judy’s suggestion and mixed two different pasta sauces – vodka and marinara. The result? A tastes-like-homemade pasta sauce.

Lasagna Roll Ups

Lasagna Roll Ups

Ingredients:

  • 8 lasagna noodles
  • 2 tbsp olive oil
  • 1 lb ground turkey
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 1 (10 oz) package frozen spinach, thawed and squeezed dry
  • 1 (15 oz) container ricotta cheese
  • 1 1/2 C shredded Italian blend cheese
  • 1 egg, beaten
  • 1 jar, 26 oz pasta sauce
  • 1/2 C shredded mozzarella

Steps:

  1. Bring a large pot of salted water to a boil. Cook noodles 7-8 minutes, drain and set aside.
  2. In a large, non-stick skillet over medium-high heat saute onion in olive oil. When onions are translucent add garlic, cook for 30 seconds. Add the ground turkey, season with S+P, and cook, breaking up with a wooden spoon, 10 minutes or until cooked through. Drain any fat and set aside
  3. Preheat oven to 375 degrees F.
  4. In a large bowl combine spinach, ricotta, Italian blend cheese. Season to taste with S+P.  Mix in ground turkey. Add the egg and mix.
  5. Pour about 1/2 of the pasta sauce in the bottom of a 9×13″ casserole dish.
  6.  Place 1/3 – 1/2 C of lasagna filling onto each noodle and roll. Place lasagna roll ups seam side down in prepared casserole dish. Top with remaining pasta sauce and mozzarella.
  7. Bake covered for 35 minutes, or until hot and bubbly. A knife should go through a roll without resistance.

*This recipe is modified from Judy at http://www.bakeatmidnite.com/2013/11/cheesy-lasagna-rolls.html*

Lasagna Roll Ups

Spinach and Ricotta Ravioli

~ lk529 ~ 2 Comments

For my first Valentine’s Day as a blogger I bring you the first dish I ever made for Stuart.

On our 1 year anniversary back in college I made him dinner. I was living in the dorms and my roommate with a car helped me get to the grocery store and to his apartment so that I could surprise him with dinner. I made ravioli, Caesar salad, and an apple crisp for dessert.

Everything turned out great – except the apple crisp. The salad was one of the prepackaged options from the store, so I couldn’t go wrong there. The ravioli came from a book, Teens Cook: How to Cook What You Want to Eat, that I was gifted before attending college. I think the apple crisp recipe came from that book as well, but I don’t remember. Oh, everything turned out fine and Stuart and his roommates ate it. But I was “forced” to use I Can’t Believe It’s Not Butter in place of real butter because apparently I was wrong to assume boys kept real butter in the fridge. Let me tell you, I could believe it wasn’t real butter and that not-real butter taste was only accented once baked in the crumble topping.

But I digress. This post is supposed to be about ravioli, not my abhorrence to fake butter.

For the blog I decided to try making heart shaped ravioli. And it worked!

Won ton wrappers are used in place of fresh pasta which makes it a super simple meal. Typically I’d use one sheet of won ton wrapper and fold it over, but when you’re cutting hearts out of it you need to use two sheets per raviolo. (I think that’s the singular to ravioli… eh, it sounds fun anyway!) The amount of filling you place inside each heart will depend on the size of your cookie cutter – you need to make sure you can seal the ravioli so the filling doesn’t escape while boiling.

Spinach and Ricotta Ravioli

Ingredients:

  • 15 oz ricotta cheese
  • 1 C julienned fresh spinach
  • 1/2 C shredded Italian blend cheese (or Parmesan)
  • salt and pepper, to taste
  • 1 pkg (12 oz) won ton wrappers (these can be found in the refrigerated area of the produce section)*
  • your favorite pasta sauce

*You will need two packages if making heart shaped ravioli

Steps:

  1. In a bowl combine cheeses and spinach. Season with salt and pepper to taste.
  2. Bring a pot of salted water to a boil while assembling the ravioli.
  3. If making heart shaped ravioli, use a cookie cutter to cut hearts out of each won ton wrapper. Place about 1/4 tsp of filling in the center of the heart. Dip your finger in water and run along the edge of the heart. Place a second heart on top and seal shut.
  4. If not making heart shaped ravioli, place about 1/2-1 tsp of filling in the center of each wrapper. Dip your finger in water and run along all four sides of the wrapper. Fold into a triangle and seal.
  5. Boil the ravioli in batches of 8-10 to avoid them breaking apart. Boil 3-4 minutes, or until they float. They will become slightly translucent.
  6. Heat your favorite pasta sauce and serve with ravioli. Garnish with freshly grated Parmesan or Asiago cheese if desired.

Hearts Ravioli 1 Heart Ravioli 2

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