Showing posts with label alfredo sauce. Show all posts
Showing posts with label alfredo sauce. 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, September 11, 2015

Chicken Fingers Italiano/PublixFlavorExcursion2015

I have been a self titled aficionado of the chicken finger for quite some time. As a matter of fact, while most of my friends were craving ice cream or chocolate when they were pregnant, I craved chicken fingers. And not just any chicken fingers, but the kind served in bars, where they are deep fried and come with ranch and french fries. Fast forward almost 27 years, and my eating habits have improved, and these Chicken Fingers Italiano are what you will find on my kitchen table today!


Thursday, July 21, 2011

Chicken Fettuccini Alfredo

This weeks entree is my sons favorite. We have it for all family celebrations like birthdays, graduations, you did great! days, and we really missed you days. So that is what this is. It's a "We really missed you" day.
Chicken Fettuccini Alfredo
Chicken Breasts(approx. 1/2 per person)
Whipping Cream
2 teaspoons Lemon Juice
6 oz. shredded Parmesan Cheese
1 clove Garlic
Pan Spray
Fettuccini Noodles
Spray a frying pan with the pan spray.
Grill the chicken breasts until totally cooked.
After the chicken is fully cooked, keep it warm in the pan 
until we are done with the other items~pasta and sauce!
Start a pot of water to boil. Pour in some oil so the 
pasta won't stick.
Cook the pasta for about 9-11 minutes.
Pour 3 cups of Heavy Whipping cream into a frying
type pan. Add a chopped clove of garlic, 
and the lemon juice.
Turn the heat up on the sauce as it cooks. If the heat is 
not high enough you will notice lumps in the sauce.
Keep stirring the entire time.
It's almost there!
Nice and smooth.
Slice the chicken with the grain.
Let's build our plate!
First put some noodles on the plate, top with a little sauce,
and then...
add the strips of chicken.
Add a little sauce on top, and garnish with parsley if desired.
Enjoy!

Thanks for joining me today!

Please join me tomorrow for our side dish~garlic knots!

See you then!