Sauce for 2 Specific Raviolis
3 years ago
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Ravioli sauces needed.
Comments (7)Patti: Here is a good Sauce . Use the second part for Spaghetti Pizza Sauce and Spaghetti Sauce ( Gravy ) I used Pizza Sauce which is crushed Tomatoes and Puree, with Basil. You can use canned tomatoes but make sure they are Italian or a deep red color. Some choices are Contadina , Red Pack , HuntÂs , All Red, = Tutto Rosso. A lot of others are sort of orange, red color. . Try 1 large can of crushed tomatoes and 1 can of tomatoe Puree. You have to spice to your own taste. I use only Powdered Spices now. And get the same results. Start with 3/4 teaspoon of garlic pwd. (add more later to taste) 1 tablespn. of onion powder. 1 teasp. Salt. 3 teasp. Sugar ( add more if it tastes too acidy ). An Italian pinch of pwd.cloves. 3/4 teasp. Oregano ( or to taste ) it is strong. 1 teaspoon of Parsley, 1/2 teasp. basil. 1/4 teasp. black pepper. ½ teaspoon + of ( Chicken flavored Soup Base ) Large handful of Parmasan Cheese, after cooking about 1/2 hour. Add water if it is too thick. Continue for Spaghetti Sauce This recipe can be used for Spagetti Sauce ( maybe you would want to cut down on the Oregano ) also just add a can of Tomatoe Paste and water to thin a little , if it is too thick it will burn easily. It will thicken as it cooks. ½ cup of fine chopped Onion. And 3 bay leaves . Don't forget the Chicken flavored Soup Base. Add uncooked Meatballs, Sausage and Chicken Thighs, when you start cooking. (cook at least 1 ½ to 2 hours ) Take the chicken out when it is done. ( About 1 hour ) Add the Parmasan Cheese after the sauce is cooked & stir ALSO !!! season to your own taste. Add more or less of what you like. Lou...See MoreCauliflower Ravioli
Comments (15)Here is my recipe, you can also find it on my blog linked below (not any different than what pasted) The measurements for the filling you should take with a grain of kosher salt, I kind of wing it a bit and hope to capture the spirit in the written recipe.  Basically I put in a few shakes here and there of nutmeg, cinnamon and cayenne until it tastes right.  DonÂt worry, you can do it too! Ingredients Makes about 2 dozen ravioli, with some filling to spare. Fresh pasta dough: 6 oz All Purpose or "OO" flour 2 oz Semolina flour 2 egg yolks 1 whole eggs White pepper to taste A smidge of water if needed Cauliflower filling: Head of cauliflower Onion, sliced thin 2 tbl. pancetta 1/2 tsp nutmeg (4 or 5 shakes) 1/4 tsp cinnamon(2 or 3 shakes) Shake of cayenne Slice of bread (if needed) Salt and pepper to taste Sauce: 1/2 stick of butter A sprig or two of thyme Directions Cauliflower filling: Steam the cauliflower until really soft. Saute the pancetta, add the onions and carmelize over medium heat. In a food processor, blend cauliflower, onions, pancetta and spices until smooth. If the mixture seems too thin, add a slice of bread or two to thicken. Pasta: In a bowl beat eggs and yolks Put flour, semolina, and white pepper into mixer with dough hook. Mix well, on low and gradually add eggs until incorporated. It should be a little dry and crumbly, but if too dry add a little water. Remove and knead dough until it becomes elastic. Wrap dough with plastic and refrigerate for 1-2 hours. After resting, put the dough through a pasta roller a few times reducing the thickness each time. I use setting #5 on my Kitchen Aid roller for the final thickness. Use your favorite ravioli makin method. I use a form or freehand, depending on my mood. I made both. Sauce: In a hot pan, melt butter Keep heating until it starts to darken a little. Be careful, my first batch should have been called black butter sauce.  Yuck. Add some thyme leaves and remove from heat immediately. Drizzle onto ravioli, spinkling some extra thyme on top. Here is a link that might be useful: Link to my blog...See MoreRecipe of the day March 14 - Ravioli Stuffed Acorn Hearts!
Comments (2)I made this the other day and we thought it was pretty good. Hamburger Potato Casserole a.. 1 tablespoon olive oil b.. 1 yellow onion, thinly sliced c.. 1 pound ground beef d.. 1/4 cup butter e.. 1/4 cup all-purpose flour f.. 3 cups milk g.. 1 pint heavy cream h.. salt and pepper to taste i.. 5 potatoes, sliced j.. 2 cups shredded Cheddar cheese k.. 2 cups shredded Monterey Jack cheese l.. 1 cup milk DIRECTIONS 1.. Preheat oven to 350 degrees F (175 degrees C). 2.. Heat oil in a large heavy skillet over medium heat. Cook and stir onions until translucent; set aside. Cook ground beef until evenly brown. Drain excess fat, and set beef aside. Melt butter in the skillet. Add flour, and stir with a whisk for 5 minutes. Gradually whisk in 3 cups milk, then the cream. Simmer, stirring frequently, over medium-low heat for 10 minutes until the sauce has thickened and is smooth. Season with salt and pepper, and remove from heat. 3.. Spread a small amount of sauce in the bottom of a 9x13 inch casserole dish. Alternate layers of potatoes, onions, ground beef, cheese and sauce, with 2 to 3 layers of each. Reserve some cheese to sprinkle on top. If you run short of sauce, press down on all layers, and add milk as needed. Sprinkle remaining cheese on top. 4.. Bake in preheated oven for 45 to 55 minutes, or until potatoes are soft....See MoreSteak Diane & Lobster Ravioli
Comments (10)Sharon, I've made this one several times over the years. I seem to remember several here making it for Valentines a few years back. It received raved reviews from what I can remember. I love it! MQ's Steak Diane for Two Mark Bittman, New York Times 2 6-ounce beef fillets, cut from the tenderloin (filet mignon), preferably not too lean Salt and pepper 1 tablespoon extra virgin olive oil 2 tablespoons butter 1 tablespoon minced shallot or onion 1 teaspoon Dijon mustard 1 teaspoon Worcestershire sauce, or to taste (I added 1/2 t. extra because dh likes it) ½ cup heavy cream or half-and-half Lemon juice to taste, optional Chopped fresh chives or parsley leaves for garnish. 1. Flatten fillets a bit with the palm of your hand, the back of a skillet or a small mallet; they should be about 1 inch thick. Sprinkle with salt and a lot of pepper. In small skillet, preferably one just large enough to hold fillets, combine oil and tablespoon of butter over medium-high heat. When butter foam melts, sear steaks on both sides, just until browned, no more than 2 minutes a side. Remove to platter. Wipe pan clean with towel; add remaining butter over medium heat, with shallot or onion. Cook, stirring occasionally, until tender, about 2 minutes. Stir in mustard, Worcestershire and cream. Add some salt and a fair amount of pepper. Stir once or twice, then taste and adjust seasoning. Keeping mixture at a steady simmer, return meat and accumulated juices to pan. Cook, turning two or three times, until meat is done to your liking, just 1 or 2 minutes a side for medium-rare. Remove to a plate, and add lemon juice, if using, salt and pepper to the sauce as needed. Spoon sauce over meat, garnish with chives or parsley, and serve. David...See More
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