Friday Foodie

I know it's only Tuesday, but I could not wait to share this!  I made homemade ravioli last night and it was to die for!!  I combined several different recipes/techniques to get what I wanted.

Sausage Filled Ravioli

Pasta recipe from Bob's Red Mill:

1 Tbsp Olive Oil
1 Tbsp Water
1 Egg
3/4 cups Semolina Pasta Flour
1 tsp salt

1.  Combine semolina and salt, add beaten eggs, water and oil. Mix to make a stiff dough.
2.  Knead 10 minutes or until dough is elastic. Wrap dough in towel or place in plastic bag and let rest for 20 minutes.  While it rests, prepare the filling.



Meat Filling recipe adapted from Rosalie Serving Italian:

1 1/2 Italian turkey sausage links
1/2 cup chicken broth
1 egg, beaten
1 large clove garlic, minced
1/4 cup parsley, chopped
1/4 cup grated Parmesan cheese
bread crumbs, if needed
salt and pepper to taste

1.  Brown meat until no longer pink.  Add chicken broth and simmer about 10 minutes, until liquid is absorbed.  Remove from heat and let cool.
2.  Add the egg, parsley and cheese.  Add a few bread crumbs if the mixture is too moist.  Mix together, adding salt and pepper to taste.  Put the mixture in a food processor and pulse 1 to 2 minutes until the meat is pureed.

Preparing the Ravioli, instructions from Marcato Pasta machine.



1.  Pass the dough through the flat rollers of the pasta machine until you reach 5 on the regulating knob.  The dough should be flexible, not stiff and exactly the same width as the flat rollers.  (The width is very important - I learned the hard way!)
2.  Place the Ravioli attachment on the pasta machine.
3.  Lightly flour the dough sheet on both sides; fold in two.  Even out the sides by cutting the uneven edges with a knife and insert the dough into the center of the ravioli rollers turning the handle about one quarter of a turn.
4.  Separate the two parts of the dough sheet, placing them on the small metal rollers, one on each side.
5.  Place the hopper on the attachment and pour the filling between the two dough sheets, slowly start turning the handle.  Add more filling when necessary.  (I had more dough than filling, but not much)
6.  Place the strip of ravioli on a lightly floured surface and let it dry for 5-10 minutes. Separate the ravioli one by one.
7.  Ravioli can be cooked right away or stored in a refrigerator for up to 3 days.  It may be stored longer in the freezer.



8.  Cook ravioli in 8-quart pot of boiling water for about 5 minutes.  Place the lid on the pot midway to steam the ravioli.  Remove gently with slotted spoon.
9.  Serve with your favorite sauce and enjoy!

One important note - this is not a one person job.  Once it is time to roll the pasta, you need four hands.  I fed the dough into the machine while Les was turning the handle.  Both of us were guiding it as it went in and came out.  Smaller amounts are definitely more manageable.  It is definitely worth the work!

 

You are looking at one happy husband!  This was so good.  I am thrilled with my Pasta Machine.  The pastas I have made so far have been incredible.  It is extremely light and tastes wonderful.  I used two different sauces last night - marinara and pesto.  And we exclaimed our way through the entire meal!

Friday Foodie

On our way home from Solvang on Sunday we passed the Simi Town Center. This mall is about five years old and has already lost tenants. Our favorite tenant was Carino's Italian Restaurant and it only lasted about three years. Les and I were talking about how much we miss their wonderful Italian food - it is spicier than Olive Garden or Macaroni Grill. One of our favorites was a dish called Timballo. I looked at their online menu and it is no longer listed, so I thought I would try to recreate it from memory!



Kathy's Spicy Italian Sauce

1 chicken breast
1 Italian turkey sausage
1 small onion or medium shallot
1/2 cup sliced turkey pepperoni, cut in half
1 medium bell pepper, sliced
3 small mushrooms, sliced
1/2 cup olives, sliced

2 cups marinara sauce
Try Rosalie's Marinara, you won't be disappointed!! Here is the recipe, which makes 4 cups. Save the rest for your next pasta dish or double the portions above if you have a larger family. If you want to use canned marinara or your own recipe, I can't stop you, so just skip past step #3.

1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped

1 (15-ounce) can diced tomatoes, juice included
2 teaspoons sugar
1/2 teaspoon dried basil leaves
1/2 cup homemade or low-sodium canned chicken broth
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 (15-ounce) can tomato sauce
4 - 5 tablespoons tomato paste, for thickening
few parsley leaves

1. Pour olive oil in large saucepan and sauté onions and garlic about 2 minutes, until lightly golden.
2. Add diced tomatoes to onion/garlic mixture. Over medium heat begin to simmer sauce. Add the sugar, dried basil leaves, chicken broth, crushed red pepper flakes, and salt and pepper. Continue to simmer 5 to 6 minutes.
3. Add the tomato sauce, paste, and a few parsley leaves. With the lid on, turn the heat to low and simmer about 15 minutes. Stir often to avoid scorching on bottom. If sauce is too thick, add 1to 2 tablespoons of water. Taste sauce and add more seasoning, if desired. Makes 4 cups.

I started the marinara sauce and while it was simmering on step two, began browning the chicken and sausage in a large skillet, brown 6-8 minutes. Remove from pan and cut into bite size pieces. (Now is a good time to get the water boiling for your pasta of choice.)

Return meat to pan and saute with onion until onion is golden, 2-3 minutes. Add bell pepper and saute another 5 minutes.

About this time, the marinara sauce was complete, so I added 2 cups to the meat, onions and peppers. Add pepperoni and cover, simmering on low for 5-7 minutes, while pasta cooks. With a couple minutes left, add mushrooms and olives to sauce.

Drain pasta, cover with sauce and enjoy! Makes 4 servings


This was the taste I was looking for - a little spicier than the typical sauce with just the right amount of meat. And pleasantly low in calories!

Nutritional info (sauce only): 197 calories, 5.3 g fiber, 4 g fat, 3.2 WW points per serving.

Friday Foodie

Can you believe I "served Italian" again this week?!?! I think I need to start learning the language!!

I tried two new recipes from Rosalie Serving Italian - Marinara Sauce and Fried Ravioli. They are both on Rosalie's blog, so I'm free to share them!! Let me just say - "Good bye, Prego! See ya, Ragu!" The marinara sauce was better than any sauce I've ever bought from a can or jar. I think it was better than most I've had in restaurants as well!

Once again, I'm copying the recipes directly from Rosalie's blog:

Marinara Sauce

Note: This sauce can be stored in refrigerator for 1 to 2 days or frozen in zipper bags. Use over pasta, in vegetable dishes, as a dip for appetizers, or in meatless lasagna.

Variation: Add Italian Meatballs recipe found on page 125 of the cookbook, for a quick meat sauce.

1/4 cup olive oil
1 small onion, chopped
2 cloves garlic, chopped

1 (15-ounce) can whole tomatoes, juice included
2 teaspoons sugar
1/2 teaspoon dried basil leaves
1/2 cup homemade or low-sodium canned chicken broth
1/8 teaspoon crushed red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground black pepper

1 (15-ounce) can tomato sauce
4 - 5 tablespoons tomato paste, for thickening
few parsley leaves

1. Pour olive oil in large saucepan and sauté onions and garlic about 2 minutes, until lightly golden.
2. Pour tomatoes in bowl, removing any hard stems or unsightly pieces and discard. Chop tomatoes fine and add to onion/garlic mixture. Over medium heat begin to simmer sauce. Add the sugar, dried basil leaves, chicken broth, crushed red pepper flakes, and salt and pepper. Continue to simmer 5 to 6 minutes.
3. Add the tomato sauce, paste, and a few parsley leaves. With the lid on, turn the heat to low and simmer about 15 minutes. Stir often to avoid scorching on bottom. If sauce is too thick, add 1to 2 tablespoons of water. Taste sauce and add more seasoning, if desired. Makes 4 cups.

I did not make any changes to this recipe! It was very simple and extremely tasty! Instead of simmering on low, I put it all in my Crock pot for about an hour so I could concentrate on other things, like Fried Ravioli!! We had this over linguine one night, over penne pasta another night and as dipping sauce for Fried Ravioli - Mmmmmmm!!!

Nutritional info: 158 calories / 3.5 g fat / 7.6 g fiber / 2 WW points for 1 cup.


Fried Ravioli

NOTE: This is a great appetizer or can even be served as meal. A delicious Italian classic that continues to delight the body and soul. Serve with your favorite marinara sauce or just plain with lots of fresh grated Parmesan cheese.

1/2 pound frozen beef, or cheese ravioli
1 tablespoon salt

3 beaten eggs
2/3 cup plain bread crumbs
2/3 cup grated Parmesan cheese
2 cloves garlic, finely chopped
¼ cup fresh curly parsley, chopped
½ teaspoon salt ¼ teaspoon ground black pepper

½ cup mild olive oil, or more if needed

1. Boil 4 quarts water and add salt. Add the ravioli and boil until the ravioli are tender. Drain gently.
   
2. Beat the eggs in a large bowl, and add about half the drained ravioli to the egg mixture at a time.
3. In shallow bowl, mix the bread crumbs, cheese, garlic, parsley, and salt and pepper. With a slotted spoon, lift the ravioli one at a time out of the egg mixture, and coat well in the bread crumbs. Lay breaded ravioli on waxed paper. Continue until all are breaded.
4. In large skillet, heat olive oil until hot. Add several coated ravioli to the hot oil, and fry until golden brown on both sides, 2 to 3 minutes. Remove to paper towel to drain.
5. Transfer to a large platter with bowl of marinara sauce in the middle for dipping, or serve garnished with Parmesan cheese. Serve while still warm. Makes about 1 ½ dozen.

I cut this recipe in half and substituted Egg Beaters for the eggs. This is another winner!

Nutritional info: 80 calories / 2.96 g fat / .37 g fiber / 1.8 WW points per ravioli.

Friday Foodie

I have a little conflict with this week's recipe. It's another one from Rosalie Serving Italian, but it's not on her blog! Since she IS trying to sell her cookbook, I don't feel right posting a recipe she hasn't made available online herself. (I don't want to cheat her out of hundreds of sales since I have SO many readers!!)

The reason I'm conflicted is the recipe was OUTSTANDING!!! I would love for all of you to try it, so I guess you'll just have to order Rosalie Serving Italian! (No, I'm not earning commission on any sales through my blog!) It was a very easy recipe, but SO much better than the pesto sauce I have bought at the store. I can't even explain the difference, it was just SO much better.


I made it to go with my "famous" Macadamia Nut Pesto Shrimp Pasta. Les commented several times how much better it was this time.

4 oz. whole wheat Linguine
1/2 cup Basil Pesto sauce
10-12 small shrimp
1/2 cup tomatoes, chopped
10-12 macadamia nuts, chopped

Prepare linguine per package directions.
Drain and return to pot.
Add Pesto sauce, heat thoroughly.
Grill shrimp (I have a Foreman Griller) approximately 3 minutes
Add shrimp, tomatoes, and macadamia nuts.

Serve and enjoy!

Friday Foodie

There's a little history behind today's recipe...

When Les was still living in Tennessee, he was involved in Bible Quizzing. Through his travels to tournaments he met the Harpole Family from Troy, Missouri. Pastor and Mrs. William Harpole have 3 children - Scott, Jeff, and Dana. Jeff became a good friend and was in our wedding. I eventually met Bro. and Sis. Harpole at Bible Quizzing events and they are great people! Sis. Harpole is the child of Italian immigrants and I have heard Les say more than once, "The BEST Italian food I have ever had was made by Sis. Harpole!" When I found out she had published a cookbook, I knew I had to have it!!

The cookbook arrived last Thursday, the day of the Great Window Replacement. We didn't eat dinner until after the window crew left after 8:00 p.m. I had about 3 hours to peruse my new cookbook and was starving by the time we ate dinner! I decided the very first recipe I would try was Rosalie's Red Sauce. You can find this recipe on Sis. Harpole's blog - Rosalie Serving Italian - which is also the name of her cookbook (which you can and should order here.) I've copied it directly from her blog:

This red sauce is the best you'll ever find, and ladled over penne pasta with the big juicy meatballs will be like spending the afternoon in heaven. Be sure to include a big Italian Salad, and some Homemade Italian Bread. Your family will forever have a memory

1 pound penne pasta

¼ cup olive oil
small onion, chopped

1 (15-ounce) can diced tomatoes, juice included
3 teaspoons sugar
1 teaspoon dried basil leaves
½ teaspoon salt
¼ teaspoon ground black pepper
1 cup Kitchen Basics low sodium chicken stock
1 (29-ounce) can tomato sauce
2 (6-ounce) cans tomato paste

1 large chicken breast with rib bone
coarse garlic salt with dried parsley
olive oil
2 Italian sausage links
2 to 3 meaty country-style ribs

1 recipe Italian Meatballs (see below)

freshly grated Parmesan cheese

1. In an 8-quart heavy pot, sauté onion in olive oil until translucent and slightly brown, about 2 minutes. Add the tomatoes and bring to soft boil. Add sugar, basil, salt, pepper, and chicken stock. Cook over medium heat, 6 to 8 minutes. Add tomato sauce, rinsing can with a little water, and add to sauce. Add tomato paste and stir until blended in. Cover and simmer on very low heat.

2. Prepare meat. Rinse chicken breast in cold water; pat dry. Sprinkle breast with garlic salt on both sides. In a large skillet, place the olive oil, and brown the chicken, sausage links, and ribs for 6 to 8 minutes. When all is browned, add the meat to the sauce, continuing to stir occasionally to avoid sticking.

3. Prepare the meatballs and brown lightly in olive oil; add to the sauce. It will appear that this is too much meat for the sauce, but it will all cook together and the sauce will thin out. Bring sauce and meat to gentle boil, stirring often to prevent sticking. Reduce heat to gentle simmer; cover and cook 1 hour. (Add 1/4 to 1/2 cup water if still too thick).

4. When sauce is completed, remove chicken, sausage, and ribs. Cut in small pieces and return to sauce. Boil pasta al dente, according to package directions. Drain quickly so pasta will not be dry. Place in large pasta bowl and cover with sauce. Garnish with freshly ground coarse black pepper and freshly grated Parmesan cheese. Serves 6 to 8.

ITALIAN MEATBALLS:

1 ½ pounds lean ground beef
2 to 3 cloves garlic, finely chopped
½ cup plain bread crumbs
1/3 cup grated Parmesan cheese
3 eggs
3 tablespoons fresh curly parsley, chopped
1 teaspoon fennel seed
1 ½ teaspoons salt
¼ teaspoon ground black pepper

1. Mix all ingredients together in large bowl, form 2-inch round balls. Brown lightly in olive oil in skillet and add to sauce.

OH. MY. I don't know if I can accurately describe just how wonderful this sauce is!! Be warned - it takes about 2 hours, but it is worth it!! It seemed like every bite was different with the variety of meat. I had never put chicken in meat sauce like this, but it was my favorite!

I followed the recipe ALMOST exactly! Since Les and I are not big meat eaters, I cut all meat portions in half, but that was the ONLY change I made. I took my time, following each step, not jumping ahead and trying to multitask! I also did not cook an entire pound of pasta. I just cooked what we would normally eat at one sitting, then added the sauce on top. This was off the charts!

Even with reducing the amount of meat, this ending up being a ton of sauce. I would say it would serve 8 to 10. The blog said 6 to 8, but the cookbook said 4 to 6 so I guess it depends on your appetite! We ate it for a couple of nights and I've put a bunch in the freezer for future enjoyment. Just as suggested, we had salad and home baked Focaccia bread! The bread was a mix by Frescorti and was very good! I made the bread into Bruschetta one night, too.

Nutritional info: 235 calories / 3.95 g fiber / 8.4 g fat / 4.6 WW points for about 1 cup of sauce (this does not include the pasta).