Ravioli With Creamy Garlic Alfredo Sauce

Total time- 46 minutes

Prep.- 40 minutes

Cook- 6 minutes

Yields- 4-6 servings

Level- Easy



Ingredients

Dough:

- 2 1/2 cups all-purpose flour, plus more for dusting

- 1 cup very hot water

Chicken:

Cook chicken breast in chicken broth, garlic, sage, thyme till cooked through

Filling:

- 3/4 cup whole milk ricotta

- 1 finely shredded chicken breast

- 1/4 cup grated Parmesan

- 1 cup cooked spinach

- 2 tablespoons finely chopped fresh basil leaves

- 1/2 teaspoon salt

- 1/4 teaspoon freshly ground black pepper

Sauce:

- 2 tablespoons butter melted

- 1 1/4 cup half/half or heavy cream

- 3/4 cup grated Parmesan cheese

- 1/2 teaspoon of paprika

- 1/4 teaspoon fresh ground black pepper


Directions:

For the dough:

In a large bowl combine the flour and the water. Using a wooden spoon, stir to combine into a large ball. Cover with plastic wrap and let sit for 10 minutes.

For the filling:

Combine all the ingredients in a medium bowl and stir to combine.

To form the ravioli, cut the dough into 4 evenly sized pieces. The dough should be slightly sticky. Add extra flour as necessary for rolling, but use only a little as necessary. Form each piece into a 2 by 6-inch rectangle. Recover the dough with the plastic wrap.

Lightly dust the work surface and a rolling pin. Working with 1 piece of dough at a time, roll the dough into a 4 by 19-inch rectangle. Place 9 rounded teaspoons of filling about 1-inch apart down the center of the dough. Fold the dough over the filling. Press down around the edges of each of the ravioli with your fingertips. Cut the ravioli into small squares and press down around the edges again with your fingertips to seal. Place the finished ravioli on a baking tray and continue forming the remaining ravioli.

Bring a large pot of salted water to a boil over high heat. Add half the ravioli and cook until the ravioli float stirring occasionally, about 3 to 4 minutes. Drain into a large bowl and cook the remaining ravioli.

For Sauce:
Melt butter. Add pepper and paprika. Pour in half/half and sprinkle on cheese. Cook on low till creamy.

I wrapped a few uncooked up and froze them to see how they would do being thawed out and cooked. Will let you know what that process happens.

Chicken Spaghetti

Not sure if there is a recipe like this out there, but it's one that has evolved over time in my kitchen. This recipe feeds all 4 of us, with enough over for me to eat the next day. I'll warn you I don't really believe in measuring when I'm cooking. (baking is another story, well kind of.)

I take 2 chicken breast (If you want it more saucy, just do one.) I'm picky about how my chicken tastes. I like it to soak up the flavors of the dish, not just taste like a big hunk of chicken. So I put my chicken breasts in a ziplock and use a kitchen mallet and pound them flat. Add about 2 Tbsp. of olive oil in a large frying pan and sear both sides of the chickens. Add minced garlic, salt, ground pepper. I have a handy dandy slap chop that I mince 1 whole green pepper, 1 whole red pepper, 1 medium onion. Add one 14.5 oz. can of diced tomatoes, and 1 8 oz. can of tomato sauce. Add basil and oregeno. Put a lid on and simmer until everything is all melded together and saucy. I like to cut the chicken up then so it's in every bite, that helps save money on chicken as well. Serve over spaghetti noodles.

This is a super easy recipe and peppers are so healthy. It also goes well with a glass of red wine. Try it some time and let me know what you think.

Home Made Yogurt

This is what we made growing up since there were no other options. My mom ordered a 50 pound bag of whole milk powder ever 6 months or so. I'd gotten used to buying yogurt at the store, but lately I've been revisiting some of my childhood roots through eating and was excited when my brother of all people told me he was making it. I had him pick me up 2 cans of Nido milk powder at the local Latino grocery store (where they also sell Tamarind, yum.)

So here is the recipe if any of you are interested. Mine turned out fabulous. So thick and creamy.

Yogurt-
3 cups warm milk
3 cups milk powder
3 cups warm water

Take 2 or 3 large spoonfuls of your local grocers yogurt and just drop it in and stir. (After you make your initial batch you can continue to save and use 3-4 tablespoons of yogurt to start any batch after.)

I placed my covered container on my back porch in the sun, but ended up putting my container in a larger container and pouring very hot water in around it to finish the process. Every time the water cooled down I replaced the water with more hot water. And Voila I had a fresh batch of yogurt for breakfast. Put a little honey in it, maybe a few nuts or fresh fruit and you are all set.

Hope you enjoy. Try it. It will be fun, even if it doesn't work out, but I'm tell you it's a fail proof recipe even for those who hate to cook.

Caprese Salad

Summer is to be celebrated, specially beautiful blue sky days like yesterday with cool evenings, and chilly nights. So to toast the day and celebrate life I served up a Caprese Salad with balsamic reduction, grilled lemon garlic chicken, with a side of garlic couscous. Savored with a glass of pinot noir and fudge brownies. The Caprese Salad could be eaten alone because of how beautiful and savory it is. I can't get enough of fresh basil.

We ate under the great blue sky as the sun set in the backyard under our favorite tree in the yard. Holli, my beautiful tender souled, artistic and just plain beautiful sister shared the evening with us. I'm so blessed, so so blessed to be able to celebrate life with the people I love.

http://thepioneerwoman.com/cooking/?s=balsamic+reduction

Father's Day Recipe Success

Here are two recipes that we tried over the weekend and disappeared as soon as I turned around. It's so much fun to try new things so I hope you have as much fun as I did.

French Vanilla Ice Cream (Custard)
http://simplyrecipes.com/recipes/french_vanilla_ice_cream/

Big Crumb Coffee Cake
http://smittenkitchen.com/2008/02/big-crumb-coffee-cake/

Healthy Cookbooks

Here are 2 websites you can visit to check out 2 great cookbooks. I haven't personally bought these yet, but they look like a great recource in the kitchen, specially for those who have children who don't like to eat their veggies. Enjoy. Would love to hear if you try anything great.

http://www.doitdelicious.com/cookbooks/deceptively_delicious

http://www.doitdelicious.com/cookbooks/double_delicious

Olive Focaccia

This is a recipe that looks fun, and super yum for those out there that can't get enough of olives. Can't wait to try it with spaghetti tomorrow night. Little dipping olive oil on the side and I think this will be a keeper.

http://thepioneerwoman.com/cooking/2010/06/olive-focaccia/

Favorite Granola Recipe of All Times

In this recipe I substitute the maple syrup for molasses. I love dark molasses and brown sugar goodness. The dry ingredients are whatever I am feeling like at the time. Flax is something I throw in for a healthy smokey crunch.

The wet ingredients I mix together in a seperate container and then place in the microwave for 30 seconds to better melt and mix before pouring it over the dry ingredients. This recipe is heaven in a bowl with coffee in the morning.

http://www.foodnetwork.com/recipes/alton-brown/granola-recipe/index.html

Pot of Gold

My friend recommended a new website to me today as we sat talking over coffee. Just wanted to share it will ya'll. This is an awesome website with a capitol A. Having new recipes to page through is like a pot of gold at the end of a rainbow for me. Possibilities, tastebuds waiting to get to work, and wines sitting in a dark basement waiting to be chosen to pair and accent the dishes at hand. Check it out-

http://thepioneerwoman.com/

Bruschetta

This recipe makes a great meal if you make it big. It's fun, simple and refreshing. Specially with a white wine or riesling. This is a summer time favorite for us when we eat on the back porch in the evenings.

http://simplyrecipes.com/recipes/bruschetta_with_tomato_and_basil/

Chicken Parmesan

http://www.foodnetwork.com/recipes/tyler-florence/chicken-parmesan-recipe/index.html

This is a great recipe. I've made it twice and it's been a big hit both times. It takes a lot of pots and pans but if you are a committed cook it's worth it when you see the satisfaction and comfort on the faces of your friends and family when they eat it. I prefer a good glass of wine with this dish as well. Also some good bread with olive oil.