Tag Archives: italian

Basic Cheese Ravioli

9 Jan

Good morning friends!

I hope everyone is having a great Wednesday so far. I’m writing this a day ahead of time so I’m hoping my Wednesday is going well too!

This week is just dragginnnngg by. Now that Christmas and New Years is over, there isn’t much going on for a while. So I try to plan things to look forward to, even if they are just little things. For example, I booked myself a Shellac manicure yesterday.

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I like to pamper myself with getting my nails done from time to time. I used to actually have gel nails but I ended up getting them removed because I had a few really bad experiences. I don’t know what it was but everytime I would go, no matter which nail technician did it, I would always get my cuticles gouged with the drill thingy! I have really sensitive skin so I would start bleeding immediately and then I would be paranoid about getting some time of weird disease or something.

Then for obvious reasons, I was always so nervous when I would go. Eventually I realized, what was the point of going for a “pampering” spa appointment, and paying big bucks to do it, if I was going to be scared the whole time. That’s not relaxing!

I think the whole shellac thing may be my new go to nail treatment. No scary drills, nails that can be easily removed, and you can get them in any color under the sun! Wee.

Anyways, lets get to the food shall we?

Today we are on part 4 of the week long pasta series! If you haven’t been reading along, I have showed you how to make and roll the pasta dough, gave you an awesome recipe for lasagna, taught you how to make a beautiful butternut squash ravioli, and now cheese ravioli!

We’re gonna need a salad after this.

Ready? Let’s go.

Okay so if you were here yesterday, this is the same method as making the butternut squash ravioli, it is just the filling that is different. That being said, feel free to fill these guys with whatever your heart desires! You could do spinach and ricotta, mushroom, one with some type of ground sausage, a meat filling with turkey or chicken, really the options are endless.

Today, we make cheeeeeeeze.

Okay so first we start out with a medium mixing bowl and 2 cups of ricotta cheese. Add one whole egg, a dash of nutmeg and season generously with salt and pepper.

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Homemade Cheesy Butternut Squash Ravioli

8 Jan

Goooooooood morning everyone!

I hope you are all having a splendid Tuesday so far! I didn’t get around to posting yesterday because it was monday and well…Mondays just stink. Actually I have a picture that encompasses EXACTLY how I feel about Mondays.

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Hahahaha! I can’t stop laughing every time I look at this picture. Cats are the best.

Anyways, this past weekend was really nice. My sister was still home from University so on Saturday we planned a girls day with myself, my two sisters and my Mom. We went shopping and then had lunch out (including wine) and it was a really great time!

Then Saturday night Chris was fixing a friends car and he invited us over, along with a couple of other friends, and we had a nice dinner (and more wine.) All in all a really relaxing and fun weekend.

Okay so we’re continuing on with pasta week! Last week I covered making and rolling the pasta dough and how to make a lasagna with the noodles we made. Now we’re moving on to ravioli!

I have two different recipes for the ravioli fillings, then we will have another couple recipes for sauces to make with them, which will take us to the end of the week. Hopefully by then I will have some more new recipes to share with you next week!

First up for the Ravioli is…..BUTTERNUT SQUASH.

My favorite as you can tell from this, this, this, and this.

I already have a recipe for butternut squash on this site from back in but that one was using store bought ravioli, so you could always make the homemade ones and try the Brown Butter and Sage sauce from that recipe.

That sauce is to die for. And by “sauce” I mean butter…and by “die for” I mean butter.

Wait, what?

Anyways butternut squash.

LETS GO.

K so you’re going to get a big ol’ butternut squash. Actually you probably only want a small squash, I just wanted to say big ol’. Lop that baby right in half and then dig out the seeds with a spoon, place the halves on a baking sheet. Also grab a head of garlic and lop that thing right in half too. We’re doing lots of lopping today.

Drizzle the squash and the garlic with some olive oil and season generously with salt and pepper. Like so.

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Best Ever Homemade Lasagna {step by step}

4 Jan

I know, I know, best ever? Lasagna? Is this real life?

You may not think you can improve on lasagna and honestly I thought the same thing up until a measly 72 hours ago. It’s pasta, meat, cheese and sauce all baked together until the top is crunchy and the rest is kind of a saucy mess.

This. THIS, is nothing like that.

You may think that there is some type of secret ingredient that makes this lasagna better than the next, but there isn’t. The ingredients are the same (short of the homemade pasta) it’s just the method that is different. Normally when you make a lasagna, you have your meat sauce and your ricotta mixture and the noodles, maybe some spinach or other veggies in there as well, and then it’s all topped off with melty cheese, but in the end everything ends up kind of muddled together. You can’t taste the separate layers on their own, which was part of the reason I was never a huge fan of lasagna. Not to mention it can be kind of heavy and a lot of times the top layer ends up being the texture of cheese covered crunchy cardboard.

Not tasty at all.

This lasagne is light and flavorful, it stays together when you cut it into pieces and best of all, you can taste everything that went into it!

I posted the recipe and step by step for the homemade pasta yesterday, but if you are short on time you can always grab those pasta sheets that they sell in the refrigerated section of your grocery store. Those would work just fine.

I think I might go crazy with two step by steps in a row! You guys are lucky that I kind of like you :)

Ready, okay!

[…]

How to: Fresh Pasta

3 Jan

Good Morning Ya’ll!

I hope you all had a fabulous weekend and also an awesome New Years Eve and Day! As I mentioned, Mr. Delish and I went to an Italian Dinner for New Years eve and it was amazing. We had such a great time, and the food!

Oh, the food.

It was to die for. We didn’t stop eating for a solid 3 hours and I am not even kidding.

Anyways, I’m going to get right into it because this is probably going to be a longish post as is.

On New Years Day my mom and I decided to break out the pasta maker and get a big batch of fresh pasta made up to freeze. Especially with ravioli, it is SO awesome to make and then freeze. We always lay them out on a sheet pan until they are frozen and then transfer them to a ziplock bag and keep in the freezer until needed. that way they stay separated and you can pull out as many as you need.

Then you stick them in some boiling water and make a sauce and you have a beautiful handmade pasta dish in no time.

I kind of sound like an infomercial right now and for that I apologize. I just really believe in pasta, man.

K so lets get started. This is going to be part one of many, today I will show you how to make the pasta sheets and then over the next week or so I will show you the methods and recipes for lasagne and two types of ravioli, then a couple different sauces to go with those ravioli!

For the dough I actually use the recipe that came with my Kitchenaid Pasta Roller Attachment. There were a few recipes in the booklet and I use the “Basic Egg Pasta” with one minor adjustment. I also included the recipe below. Now this recipe is the same one I always use, whether it be just pasta noodles I amĀ  making, lasagna noodles, ravioli, or whatever. Always the same recipe.

So you can revert back to this page over the next few days as I post the recipes for the different pastas I made.

To begin, you will make your dough as per the recipe below, and this is what it will look like when you take it out of the mixer.

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Crazy right, kind of looks like it will never come together. Have faith!

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Spaghetti Quattro

25 May

Good morning everyone, Happy Friday!

What does everyone have planned for the weekend? All the Canadians had a long weekend last weekend and now its the American’s turn to have their long weekend. I hope everyone has a fun and safe time!

A few months back, Mr. Delish and I went to this delicious Italian Restaurant in Vancouver called Quattro. They have another location as well named Q4. Chris is not big on going to Italian restaurants because his family is Italian and I guess he is always judging the restaurants food against the food his family makes and it usually doesn’t measure up. In this case though, the food ended up being great.

For our pasta course, we ordered their specialty which is called Spaghetti Quattro. It seemed simple, spaghetti in a light tomato sauce with ground chicken, black beans, garlic, parsley and red pepper flakes.I thought, okay so whats the big deal? When I tried it I knew, it was the perfect mix of simple flavors, and I was determined to recreate it at home.

Turns out I didn’t really have to work all that hard because they posted their recipe online. Duh! I tried it the way they make it and it was great but I decided to make a few changes to it to suit my tastes and I liked it even more.

This is now on the permanent dinner rotation. I love that it is simple and quick to make, but also fairly healthy.

Spaghetti Quattro

Serves 4 as a main course

(lightly modified from Quattro’s Recipe)

1 lb spaghetti

1 lb ground turkey

3/4 cup olive oil

1/4 cup chopped parsley

2 cloves minced garlic

1 tbsp red pepper flakes

1 (16 oz) can black beans, rinsed and drained

1/2 cup tomato sauce

1 tbsp kosher salt

1/4 cup freshly grated Parmesan cheese

 

Cook the spaghetti to al dente in salted boiling water as per the package directions.

While the pasta is cooking. Brown the ground turkey in a large non stick pan over medium high heat, making sure to break the turkey meat into small pieces with a wooden spoon as you go. Once the turkey is cooked, remove to a plate and set aside for a minute.

Add the olive oil to the pan and allow to get hot (but not smoking) add the parsley and cook for about 30 seconds to a minute, until crispy but not browned. Add the garlic and red pepper flakes and cook for another 30 seconds, stirring constantly. Add in the cooked turkey meat, black beans, tomato sauce and salt. Stir and cook for about 2 mins.

Toss the cooked pasta with the sauce and serve. Top each plate with a sprinkle of Parmesan cheese.

 

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