Tony's Yummy Homemade Ravioli

I'm calling this recipe Tony's Homemade Ravioli because I made it for him one day when he was under the weather, and he LOVED it. Also, he gave me my pasta maker for Christmas (sounds weird, but you don't know how much I'd been wanting one!) and helped me roll out the pasta dough when I couldn't figure out how to use said pasta maker. All in all, he's one heck of a boyfriend, even when he's a bit sicky.

After trying unsuccessfully to make the ravioli entirely out of wheat flour, I used a white-wheat blend. The dough does take a bit of time, and I actually made 2 batches before getting it right. Also, I highly recommend purchasing a pasta maker with a ravioli attachment - I couldn't imagine making this without one. I stuffed the pasta with a ricotta-spinach mixture, and used a store-bought sauce that I jazzed up a bit with fresh ingredients. As Tony put it, "This is amazing."

For the dough, you will need:
1 c. wheat flour
2 c. all purpose flour
1 tsp. salt
2 eggs
3/4 c. water

Clean a large work surface that will be large enough to roll out the dough. You can also work on waxed paper (easy cleanup!) but I do recommend you tape it down. Sift flours and salt together, then place on work surface in a pyramid shape. Make a well in the center of the pyramid, and add the eggs. Using your hands, knead the egg into the flour slowly, adding water until the dough is the right consistency (it should be a smooth ball of dough, but not too sticky). Cover the dough with plastic wrap and let rest for at least 15 mins.

Meanwhile, make your filling:

15 oz container of ricotta cheese
1 egg
1 1/5 Tbsp. fresh parsley, chopped
Fresh spinach, chopped (I have no idea how much I used, but I'd say about a cup)
S&P to taste

Combine all ingredients in a bowl and place in refrigerator until ready to use.

To make ravioli: Again, I suggest using a pasta maker with a ravioli attachment. This will also take some practice, but after awhile you'll get the hang of it and have delicious, uniform, perfect ravioli's and your dinner guests will be super impressed!

Freshly-filled raviolis, waiting to be cooked

For sauce, you will need:
1 jar Classico Four Cheese Alfredo sauce (I was too lazy to make homemade)
2 medium-sized grilled chicken breasts (we grilled 4 the night before and used the leftovers), sliced
1 container baby portobello mushrooms, sliced
1 jar sun-dried tomatoes, drained and sliced (if needed)
2-3 cloves of garlic (or you can use garlic powder to taste)
Crushed red pepper (to taste)
S&P (to taste)

Saute the mushrooms and garlic over medium heat, and then add remainder of ingredients. Cook until all ingredients are warm through, and bubbly. Serve over cooked ravioli, and garnish with Parmesan cheese. YUMMMMM!!! :)

Finished product - it was fantastic!

Christmas Candy

Every Christmas, I make 3 kinds of treats. Sometimes I make more, and my mom usually has her own set of delicious sweet goodness to add, but there are 3 things that I always make: chocolate covered pretzels, peppermint bark, and peanut butter balls. The chocolate covered pretzels are by far my favorite, but the peanut butter balls are usually the favorite among friends and family. And the peppermint bark's so easy, I can't help but make it! So here's the recipes for all 3!

Chocolate Covered Pretzels

You will need:
1 lb bag of pretzels
1-2 bags white chocolate chips
1/2 bag milk chocolate chips

Melt the white chocolate, either using a double boiler method (which I prefer), or in the microwave (if in microwave, I suggest nuking 30 seconds at a time, and stirring in between). Dip the pretzels in chocolate, and lay aside on wax paper to cool. After dipping the pretzels, melt the milk chocolate and drizzle over. DELISH!


White Chocolate Peppermint Bark

You will need:
2-3 bags white chocolate chips
1 box red and green candy canes

Crush candy canes into small pieces. Melt the white chocolate (described above) and add crushed candy canes. Stir, and then pour mixture onto a wax-paper lined cookie sheet. Allow to cool, and then break bark into pieces. Great for gifts and super easy!


Peanut Butter Balls

You will need:
1 stick butter, softened
2 lbs creamy peanut butter
3 lbs powdered sugar
1-2 bags milk chocolate chips

In a mixing bowl, combine butter and peanut butter and mix until smooth. Gradually add powdered sugar until mixture is thick and dough-like. Roll into bite-sized balls, place on waxed paper, and place in refrigerator for at least 15 minutes (this will help when you dip them). Melt chocolate, dip, and place back on waxed paper. Allow to cool. These are super-rick, and you, your friends and family will LOVE! :)

Peanut Butter Balls and Peppermint Bark

Finally... An Update!

So I'm going to have to apologize to all my readers for the delay in blog recipe posting in the last 6 weeks (or so). Life got pretty hairy between Thanksgiving, finals, Christmas, and now. But I have a few weeks off and hope you'll accept my apologies and enjoy these delicious recipes!

Loaded Baked Potato Soup

You will need:
12 slices of bacon
2/3 c. margarine (but I like to use butter, of course)
2/3 c. all-purpose flour
7 c. milk
4 large baking potatoes
4 green onions, chopped
1 1/4 c. shredded cheddar cheese
1 c. sour cream
1 tsp. salt
1 tsp. ground black pepper

Wrap potatoes in foil and bake in a 350 degree oven for approximately 1-1.5 hours. When soft, set aside to cool. Cook bacon, crumble, and set aside. In a stock pot of Dutch oven, melt the margarine over medium heat. Whisk in flour until smooth. Gradually add milk, stirring constantly until thickened (this will take some time, so don't worry if it doesn't get thick for awhile). Scoop out potatoes and add to stock, along with green onions. Bring to a boil, stirring frequently. Reduce heat, simmer for 10 mins. Mix in bacon, cheese, sour cream, salt and pepper. Continue cooking, stirring frequently, until cheese is melted. Serve and enjoy!