Showing posts with label Italian. Show all posts
Showing posts with label Italian. Show all posts

Sunday, April 3, 2016

Stuffed Ravioli with Alfredo Sauce / #SundaySupper

Of all the many meals I have cooked for my family, this Stuffed Ravioli with Alfredo Sauce always gets the most yums! I don't know if it is the creamy mix of fresh ricotta and mozzarella trying to burst through the edges of the homemade ravioli's or the richness of the alfredo sauce made with fresh asiago and heavy cream as it bubbles it's way to thickening in the pan, but it does taste amazing! I hope you think so too!
Stuffed Ravioli, Alfredo Sauce
 Stuffed Ravioli w/ Alfredo Sauce 
 printable recipe
Serves 4-6
Cheese Stuffing 
2 eggs 
1 cup fresh Ricotta, drained
8 ounces fresh Mozzarella, chopped in to tiny pieces

Ravioli
2 cups Flour 
1 teaspoon Salt
3 Eggs
2 teaspoon Water

Alfredo Sauce 
1 tbl Butter
1 cup Heavy Whipping Cream
4-5 ounces fresh shredded Asiago Cheese
2 ounces 3 Cheese Italian (Parmesan, Asiago, Romano)

Ravioli, Stuffing
Mix together the eggs, Ricotta, and Mozzarella. Cover and refrigerate until later.
ravioli dough
Mix together the flour and salt in a food processor. Add eggs and mix together. If dough appears to be too dry, add just a few drops of water at a time. The dough should not be sticky.
ravioli,
Cut the dough into 6 equal pieces. Wrap 5 in plastic wrap to keep it from becoming too dry.
Filling ravioli
Cut the other piece in to two pieces and roll both of them out on a lightly floured surface, as thin as you possibly can. A 5x5 piece is a good size.  Place very small portions of the filling onto one piece of dough. Use a small brush dabbed with water to brush between the spots of filling, and around the edges.
cutting ravioli's
Place the second piece of dough on top of the first. Use your finger to press the dough together so it will adhere to the water.
trimming raviolis
Cut between the pieces of dough with a pizza cutter or pastry wheel. Trim the edges so they are clean and straight. The cheese filling can sometimes start to come out. If that happens, squeeze the dough together until it sticks. Do this again until all your dough is used. Place all the raviolis on a cookie sheet, and place in the fridge until ready to use.
Boiling ravioli's
When you are ready to make the alfredo sauce, start the pot of hot water boiling to cook the raviolis. Once it is boiling, add the raviolis, They will take approx. 10 minutes to cook.
Making alfredo sauce
In a large sauce pan. melt the butter and pour in the whipping cream. Put the temperature on high, and constantly stir the sauce. Start adding the fresh Asiago cheese, mixing quickly as the cheese melts into the cream.
Alfredo sauce
Keep adding more cheese, a little at a time, until the sauce is cheesy and starts to bubble up. As it bubbles, it will get thicker. Remove from heat when it is thick enough.
Stuffed Ravioli with Alfredo Sauce
Plate the ravioli and then top with alfredo sauce. Add the 3 cheese Italian to the top. Add a piece of Italian bread to sop up all the extra sauce! Mangia!

Thanks for joining me today for this Italian Feast! The rest of the SundaySupper family has contributed Italian dishes I know you will love. Keep scrolling down to find them!

Thanks so much to Manuela Zangara from Manu's Menu for hosting today's tasty event!

Appetizers:
Mains:
Dessert:
Beverages:
And Artichoke Torta plus More Recipes for Italian Fest from Sunday Supper Movement Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement pper Movement

Friday, November 13, 2015

Mini Meatball Appetizers w/ Bertolli Reserva Marinara

With the holiday season approaching, I want to share these fun and festive Mini Meatball Appetizers! If you are like me, I love to give holiday parties, and celebrate the season, and unique and yummy appetizers are my favorite things to serve. I made these appetizers using Bertolli Reserva Marinara with Parmigiano Reggiano and YUM! This year marks Bertolli's 150th Anniversary! Help us celebrate 150 years of Bertolli's authentic, delicious flavors and the launch of Bertolli® Riserva sauces! If you would like to celebrate with $1.50 off coupon, click on the above link and then click on products!

Did I mention that I like "easy to make" appetizers? You have found the perfect one!






 Mini Meatball Appetizers

Monday, July 23, 2012

4 Cheese Stuffed Shells

I love Italian food, so when I was assigned the blog, Cookin' with Moxie, for this months Secret Recipe Club, I was thrilled. Cookin' with Moxie is a wonderful blog written by Jamie, whose blog is stuffed as full as these pasta shells of delicious sounding and beautiful looking foods. What to make was a difficult decision, but I finally decided on Jamie's 4 Cheese Stuffed Shells. They were so delicious, and cheesy and just yum!!
4 Cheese Stuffed Shells
1 pound Jumbo Pasta Shells
30 oz. Ricotta Cheese
2 1/2 cups Mozzarella, divided
1 cup grated Parmesan Cheese
1 cup Provolone Cheese
1 teaspoon Garlic Powder
1 Egg
2 tablespoon minced, flat leaf Parsley
2 tablespoon chopped, fresh Basil
Salt and Pepper to taste
3 cups Marinara Sauce, preferably homemade

Preheat oven to 350 degrees
Bring a large pot of water to boil. Add pasta.
Cook the shells until soft but not cooked through
(about 1/2 the cooking time on the box)
Drain pasta and set aside until the filling is ready.
Place the ricotta in a bowl.
Add 1 cup of the mozzarella and the Parmesan.
Add the provolone.
Mix together.
Add the garlic powder, egg, parsley, basil, salt and
pepper. Mix thoroughly.
In a 13X9 casserole dish, pour in half of your
marinara sauce. 
Fill your partially baked shells with the cheese filling.
Place the shells in your dish on top of the marinara.
The shells should be open side up.
(I used a smaller dish)
Place the rest of your marinara on top of the shells.
Top the marinara with 1 1/2 cups mozzarella cheese.
Garnish with minced basil and parsley, if desired.
Cover your dish with foil, and bake for 30-40 minutes.
Uncover and continue to bake for an additional 15-20 minutes,
or until the sauce starts to bubble.
Serve immediately.
Enjoy!

Thanks for joining me today!
Stop by and see what all my fellow Secret Recipe Club members made: