Butternut Squash Ravioli with Spinach Pesto

...last tuesday was a snow day for me. my classes for the afternoon were canceled so my whole day was wide open. i decided to take advantage of it and make ravioli! i love. love. l-o-v-e to make homemade pasta. there's just something so rewarding about it. now, i have just been dying to make ravioli since Christmas because my awesome sista, Kali, gave me a vintage ravioli kit for Christmas! when i found a recipe in cooking light for butternut squash ravioli with spinach pesto, i knew i had to make it on my next free day. this particular recipe was labeled as "shortcut fresh ravioli" because it used wonton wrappers instead of fresh ravioli dough, but i made it longcut and made my own fresh pasta dough!

first you make the dough and then roll it and place it over the cutter

then you use this handy dandy thing to press wells into the dough

then you scoop the filling into the wells

you then put another sheet of pasta on top and use a rolling pin to press the two sheets together

after that, you peel the excess pasta off around the edges, flip the cutter over and push out the pasta onto a pan

cook it and add a delicious sauce and Ta-da!

the butternut squash filling was sooo good! another thing that i loved was that you make your own pesto! i've had pesto before and i loved it, but i always wondered if i could make it myself and if it would be hard. well, turns out it's super easy! snow day = success

Recipes:

Pasta Dough
[in case you want to make it the long cut way, and if you don't have a ravioli kit: never fear, just click here]

MAKES: 36 raviolis SERVES: 6

Ingredients: 

2 c. flour

3 lg. eggs

1/2 tsp. salt

Directions:

[1] Pour flour into bowl, make a well in the center. Add the eggs and salt into the well. Mix together with a fork.

[2] After it's mixed well, take the dough out and begin kneading it on a lightly floured surface. Add water if it is too dry or flour if it is too wet. 

[3] Let rest for 10 minutes and then begin rolling.

Butternut Squash Ravioli with Spinach Pesto

TIME: 1hour & 15 minutes SERVES: 6

Ingredients: 

1 butternut squash, halved lengthwise and seeded (about 1 1/2 pounds)
Cooking spray
1 tablespoon chopped fresh oregano
2 tablespoons unsalted butter, melted
2.5 ounces Parmesan cheese, grated and divided
3/8 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
36 wonton wrappers
1 large egg, lightly beaten
2 garlic cloves
1 1/2 cups fresh baby spinach
1/2 cup fresh basil
1/4 cup walnuts, toasted, chopped, and divided
2 tablespoons extra-virgin olive oil
2 tablespoons organic vegetable broth
1 teaspoon fresh lemon juice
6 quarts water

Directions:

[1] Preheat oven to 400°.
[2]  Place squash halves, cut sides down, on a foil-lined baking sheet coated with cooking spray. Bake at 400° for 30 minutes or until tender [it took 40 minutes for me.] Cool. Scoop out pulp; discard peel. Mash pulp. Combine oregano, squash pulp, and butter in a large bowl. Stir in 2 ounces (about 1/2 cup) cheese, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Working with 1 wonton wrapper at a time (cover remaining wrappers with a damp towel to keep them from drying), spoon about 1 1/2 teaspoons squash mixture into center of each wrapper. Moisten edges of wrapper with beaten egg; bring 2 opposite corners together. Pinch edges together to seal, forming a triangle. Repeat procedure with remaining wrappers, squash mixture, and egg. Cover ravioli loosely with a towel to prevent drying.
[3]  Place garlic in a food processor, and pulse until finely chopped. Add remaining 1/2 ounce (about 2 tablespoons) cheese, remaining 1/8 teaspoon salt, remaining 1/4 teaspoon pepper, spinach, basil, and 2 tablespoons walnuts. With processor on, slowly pour oil, broth, and juice through food chute. Process until well blended. Place pesto in a large bowl.
[4] Bring 6 quarts water to a boil in a large Dutch oven. Add half of ravioli; cook 3 minutes or until thoroughly cooked. Remove ravioli with a slotted spoon. Repeat procedure with remaining ravioli. Add ravioli to pesto; toss gently to coat. Arrange 6 ravioli on each of 6 plates; sprinkle each serving with 1 teaspoon walnuts.

Three-Cheese Calzones

....why do magazines always send out their issues two weeks to a month early? this is something i have never understood. they call it their "march" issue but here i am reading it in the middle of february? anyways, while perusing though Food Networks "march" (really february issue) i found a recipe for Three- Cheese Calzones. I decided to give it a try last week and the result: delicious and fun to make. i changed the recipe up a bit  and made my own pizza dough instead of buying pre-made pizza dough. i used a recipe i've put on here before. (click here)

Three-Cheese Calzones
TIME: 40 minutes SERVES: 4

Ingredients:

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature [or 1 recipe of my Thin Pizza Crust Dough]
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping [i used Prego]

Directions:

[1] Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
[2] Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
[3] Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
[4] Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

Per serving: Calories 725; Fat 39 g (Saturated 17 g); Cholesterol141 mg; Sodium 1,432 mg; Carbohydrate 61 g; Fiber 3 g; Protein 38 g

mmm mmm good (:

...i was on a new food blog i had stumbled across the other day. it's called An Edible Mosaic and it has all sorts of unique recipes. i found one for pistachio-chai muffins and just had to try it! (i love pistachios and chai!) so i made them for my cooking adventure and they turned out to be AMAZing. like seriously good. if you like chai tea you'll love them! i also made glazed pork chops & apples for the main dish. i found this recipe in my cousin Maria's cookbook. the chops were fairly easy and delicious! i then made butter-toasted carrots for the side dish, which i've posted on here before. (click here) it's a super quick and tasty way to cook carrots.

Recipes:

Pistachio-Chai Muffins
TIME: 28 minutes  YIELD: 12 muffins
 Muffins:
cup milk (I used 1%)
1 tablespoon lemon juice
1 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup coconut palm sugar (or lightly packed brown sugar)
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 chai tea bags, opened (I used Tazo Organic Chai)
1/4 cup canola oil
1 teaspoon pure vanilla extract
1 large egg
1/4 cup shelled roasted, unsalted pistachios, chopped

Glaze:
1/2 cup powdered sugar
1/2 teaspoon pure vanilla extract
2-3 teaspoons water

Directions: 
[1] Preheat oven to 375F; line a muffin tray with paper liners (or butter and flour the muffin wells).
[2] Pour the milk into a medium bowl and drizzle in the lemon juice; let the milk and lemon juice sit for 3 minutes without stirring or moving the bowl.
[3] Whisk together the flours, sugar, baking powder, baking soda, salt, and tea in a large bowl.
[4] Stir the oil, vanilla, and egg into the bowl with the milk/lemon juice.
[5] Stir the wet ingredients into the dry all at once, being careful not to over-mix.
Scoop the batter into the muffin tray and sprinkle the pistachio on top.
[6] Bake until a toothpick inserted inside comes out clean, about 16 to 18 minutes. Cool completely.
[7] Once the muffins have cooled, make the glaze. Whisk together the powdered sugar, vanilla, and enough water so it reaches your desired consistency.
[8] Drizzle the glaze on the cooled muffins and allow it to set before serving.

Glazed Pork Chops & Apples
SERVES: 4
 Ingredients: 
4 boneless pork loin chops
3/4 tsp. rubbed sage
1/2 tsp. salt
1 Tbsp. Canola oil
1 Tbsp. all-purpose flour
1/2 c. chicken broth
1 Tbsp. cider vinegar
2 medium tart apples [thinly sliced]
4 tsp. brown sugar

Directions:
[1] Preheat oven to 350
[2] Sprinkle pork chops with sage and salt
[3] In a large skillet, brown chops in oil on both sides. Transfer to an 11" x 7" baking dish coated with cooking spray.
[4] Stir flour into the pan drippings until blended. Gradually stir in broth and vinegar. Bring to a boil; cook and stir for 1-2 minutes until thickened. Remove from the heat.
[5]Arrange apples over chops; sprinkle with brown sugar. Drizzle with broth mixture. Bake uncovered for 20-25 minutes or until meat thermometer reads 160.


 

family dinner

...last week almost my whole family was here for supper! this is a rare happening. even Grammy was here! the only one missing was Jesse :(
  i made zucchini lasagna! i found the recipe on my cousin, Bec's, blog What's for Meat? i was having such a good time with my family at dinner and completely forgot to take photos of the food! to see what this fabulous dish looked like (everyone loved it!) go to the link above, where the recipe is also posted. another fun fact about this dish is that it is gluten free as it uses thin zucchini slices as a substitute for the noodles! i loved this variation of  the "traditional" lasagna. on the side i served parmesan rice (i've posted this before on my blog; go here for the recipe) and fudgy brownies for dessert! the recipe is from cooking light and it is super easy to make and so worth trying! it really only takes a few minutes longer than the traditional box mix, and i personally think it tastes better. 
  growing up, my dad and mom were always big on eating supper together as a family. (they still are.) as a kid i always took it for granted. now that half of my family is grown up and moved out, it's usually just my dad, mom, sister and me. i've realized how much i miss those old days when all my family members were seated at the dining room table in "their" spots. it makes me so much more grateful for when most of us are together again, like last week.

Fudgy Brownies
TIME: 25 minutes YIELD: 16 squares

Ingredients:
1 c. flour
1/2 c. unsweetened cocoa
1/4 tsp. salt
1/3 c. butter
2 oz. dark chocolate, chopped
1 c. granulated sugar
1/4 c. 1% low-fat milk
1 tsp. vanilla extract
2 large egg yolks
1 large egg
Cooking spray

Directions:
[1] Preheat oven to 350.
[2] Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a wisk.
[3] Place butter and chocolate in a medium microwave-safe bowl, and microwave on HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup of sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a wisk to combine. Add butter until combined.
[4] Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350 for 20 minutes or until a wooden pick inserted in center comes out almost clean. [the key here is almost, don't over bake]