Ravioli Lasagna

Ravioli Lasagna

We are mere days from yet another snow storm in Pennsylvania and I've packed the refrigerators and pantry out with as much as I could fit in. The freezers are full to overflowing and in the event that we lose power, we still have a gas stove and the food can all go to the attached garage, which is quite chilly these days. I think we'll be safe and snug no matter what.

This is something I've been making for quite some time and never got around to writing down or sharing. I guess I felt it was so easy that the name was sort of self-explanatory. The ravioli cover the pasta and ricotta element of lasagna so all you need is a hearty meat sauce and mozzarella to complete the delicious picture.

See if this doesn't become a tried-and-true favorite for busy nights in your home and those days when warming your tummy helps to warm your whole self.

Ravioli Lasagna

Ravioli Lasagna
Printable Recipe
Serves 8-10
Ready In: 45 minutes

Ingredients:

3 pounds large round cheese ravioli
1 pound bulk Italian sausage (I used hot) or any ground meat you like
3 cups pasta sauce (whatever you like)
2 cups mozzarella cheese (I also add 1/2 cup shredded Parmesan sometimes)

Directions:

1. Preheat oven to 350 degrees F.
2. Grease a baking dish - 9x13 or 8x11 is good.
3. Brown sausage in a skillet and drain grease if necessary. Add sauce and cook until heated through.
4. Lay out half of the ravioli in the bottom of the prepared dish.
5. Top with half the sauce and half the cheese. Repeat the second layer.
6. Bake for 30 minutes or until lightly browned and bubbly. Cool for 10 minutes before cutting.

Veggie Wednesday: Hummus and Tomato Melt

Hummus and Tomato Melt

We all have things we eat that we love but are for some reason afraid to share. Maybe people will think it's 'weird' or maybe it's just too simple to be thought of as something that anyone else would eat. This is one of those things, and I'm not sure why I haven't shared it. I'll give in and share this time.

I have these often for lunch or a late breakfast. More often than not I use plum tomatoes and the hummus and cheese varies. This was today's breakfast (shared with two small noseminers).

Hummus and Tomato Melt
Printable Recipe

1 whole wheat pita or flatbread
2 Tablespoons roasted red pepper hummus
3 slices ripe tomato
2 Tablespoons shredded Monterey jack/Colby blend cheese
Mrs. Dash Garlic and Herb seasoning

Spread the pita or flatbread with hummus, top with tomatoes, sprinkle with cheese and add Mrs. Dash to taste. Heat in the microwave until cheese is melted - my microwave takes 1 minute to do this.

R,S,C #24 Recipes

From Adopted Son (aka big brother) at Ear to the Heavens:

Holiday Pizza
Printable Recipe

Pizza dough:

3 1/2 cups flour
1 cup warm water (between 95° and 115° F.)
2 T yeast (2 tablespoons, I like my dough a little yeasty. You can use less)
2 T honey
1/4 cup olive oil
1/2 tsp. salt

Mix water, honey and salt until well blended.
Add yeast and mix gently. Let mixture rest for 5 minutes.
Add 1 cup of flour and olive oil.
Mix until well blended. Add the rest of the flour and mix well.
The mixture should form easily into a ball.
(If too dry, add water- one tablespoon at a time;
If too wet, add flour - one tablespoon at a time.)
Once the dough is in ball, place the ball on a flour dusted
board and knead for a minute. Cover and store in a warm, dry area to
rise.

Once the dough has about doubled in size
(about 30-40 minutes) punch it down.
Let the dough rise for another hour to an hour and a half.

Take dough and press it into a flat ball about
six to eight inches wide. Continually press the
dough from the center outwards to stretch
it out, turning the dough as you go.
When the dough is 1/2" thick, roll it out to 1/4".

Place the rolled out dough on a pizza stone or a lightly-greased cookie sheet.

Toppings:

2 or 3 whole tomatoes, diced.
2 cloves crushed garlic
1lb package of frozen spinach, thawed and drained
8 oz. ricotta cheese
8 oz. mozzarella, shredded.
(Any other toppings you'd like)

Spread the ricotta cheese evenly around the pizza dough, leaving a
1/2"-3/4" edge all around. Sprinkle the crushed garlic, evenly over
the ricotta cheese. Spread the spinach evenly; evenly add the
tomatoes, then sprinkle with the shredded mozzarella cheese. Salt and
pepper lightly.

Bake at 400° F. for 20-25 minutes or until the crust is lightly
browned and cheese is sufficiently melted.
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From Ian at The Gallumphing Gourmand:

Roasted Tomato Bruschetta with Spinach Pesto
Printable Recipe

6 fresh plum tomatoes, thickly sliced
6 garlic cloves, minced
5 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
crusty bread or baguettes
1/2 C fresh Parmesan cheese

Pesto
2 C firmly packed spinach
1 C flat leaf parsley
2 cloves garlic, crushed and minced
1/4 C - 1/2 C olive oil
1/2 C fresh Parmesan cheese
1/3 C pine nuts

Preheat oven to 450F (230C).
Place the sliced tomatoes on a broiler pan, sprinkle the minced garlic and
salt and pepper over the tops. Drizzle the olive oil over all of the
tomatoes. Cook on the top rack for 5 minutes, then turn the tomatoes over
and cook for another five minutes. Remove from oven and let cool, but leave
the oven at 450F.

Then, prepare the pesto.
Combine nuts and garlic in food processor. Whirl until finely ground. Add
spinach and parsley. Whirl until coarsely chopped with motor running. Pour
oil through feed tube until mixture is finely chopped, not pureed. Stir in
Parmesan. Salt and pepper to taste.

Slice the baguettes diagonally, and place them on the broiler pan. Drizzle
with a little olive oil, place a roasted tomato on each piece, spoon on a
little pesto and sprinkle with more fresh Parmesan cheese. Bake for 10
minutes.
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My own recipes:

Spinach and Feta Stuffed Chicken Breasts with Tomato Chutney
Printable Recipe

4 boneless, skinless chicken breasts-pounded to an even thickness
8 oz. frozen spinach, thawed and chopped
1/2 cup crumbled feta
1 clove garlic minced
Salt and pepper to taste
1/2 C. dry white wine or chicken stock

Mix all ingredients except chicken and wine. Be sure to drain spinach well.
Lay chicken out and top each breast with 1/4 of the filling. Roll each breast tightly and secure with toothpicks.
Brown rolls in a hot skillet, about 3 minutes per side. Place in a baking dish and pour wine or stock over the chicken breasts. Bake for 15 minutes 400 degrees or until the juices run clear.

Top with warmed chutney:

My idea for this is a bit different. I've used balsamic vinegar to replace part of the usual red wine or malted vinegar and an apple all for a sweeter taste. Likewise, I thought caramelized onions would be a flavorful addition.

Tomato Chutney

1 small onion, diced
1 T olive oil
1 large apple, peeled, seeded and chopped
3 large ripe tomatoes, peeled, seeded and chopped
1 T golden raisins
1 clove garlic, minced
2 T sugar
1 t curry powder
1/4 t cayenne pepper
1/4 c balsamic vinegar
1/4 c cider vinegar
1 t salt
2 c water

Cook onions in olive oil until well caramelized.
Mix in remaining ingredients and bring to a boil.
Reduce heat and simmer, stirring occasionally until thick.