I have been experimenting with healthier choices over the last little while, and just a comment, many things are good for you as long as you don't eat huge amounts all the time. Everything in Moderation is a good rule to follow, in my book.
We were in a hurry the other night, so I made something that I consider simple and served it up with a quick salad.
I love my pasta, I especially love the the fact that I can go to my freezer and select from several variations which I can use to make just about anything I dream up. This is an easy way to make hand made Ravioli and how to bake it afterwards for a really quick meal. I'll post the Ravioli ingredients below and the cooking method.
For your reference, I make my pasta from scratch, the same with my Ravioli. Every 3 to 4 months, my husband and I will take a day on the weekend to make pasta variations and Ravioli. I will freeze portions of the pasta dough as well, so when I don't feel like something I have already prepared, I can pull out a roll of pasta from the freezer It's easy to make a quick cannelloni or cut fettuccinie for a side dish.
Making your own pasta dough is really easy and it's not expensive. I love to cook, and I also love the fact that I know exactly what I am eating. When you cook in bulk, you can fill for your freezer and save a lot cupboard space which can be used for the basics, instead "instant" food. It also saves you a lot of time during the week days if you plan it out. You can pull your dinners out of the freezer and you know you aren't eating highly salted, overly preserved ingredients with additives you can't pronounce.
If you are only cooking for one or two people here is another idea you can explore.
Have a Pasta Making PartyIt's a great way to save money and have fun.
I am including links in this post, to the pasta dough recipes I have already posted, as well as Ravioli variations. I am also including a basic recipe for plain pasta dough, no vegetables or herbs added.
Pasta Recipe We Use:
1 Cup Durum or Semolina Flour
1 Egg
1 TBSP Olive Oil
1 Pinch of salt
5-6 TBSP of water.
1 Cup Durum or Semolina Flour
1 Egg
1 TBSP Olive Oil
1 Pinch of salt
5-6 TBSP of water.
Links to other recipes:
Spinach Pasta Dough
Butternut Squash Pasta Dough
Roasted Red Pepper
You don't need a mould to create Ravioli Pillows, you can absolutely cut them by hand. I'm including two recipes which additionally have the instructions to create them.
Three Cheese with Spinach Pasta
Duck with Butternut Squash Pasta
IT'S SO SIMPLE!
We had made sausage stuffed ravioli with some lean ground pork we had on hand, and the Roasted Bell Pepper pasta. I pre-cooked the pork with 1 clove of diced garlic, onion, added basil, oregano, cumin, coriander and a hint of nutmeg. I cooked the whole lot in a pan on the stove and set it aside to cool as I rolled out the pasta.I don't have the exact amounts on that recipe as I was making dinner on a whim. However, it's a great example of how you can whip up a dish in no time if you have the pasta and the imagination.
There are several ways you can cook your Ravioli, I've posted a link to an alternative technique at the bottom of the page. There are other methods too. I'll update as I go.
This post is about baking it. You can use store bought ravioli to do this as well, but the timing may be different. I'm quite efficient in the kitchen with both ingredients and my time. I don't like things to go to waste.
I made 8 Ravioli pillows.
Pre heat the oven to 350 F
In a baking dish, I lined the bottom of the dish with chopped Spinach, Green and Red Peppers I added the Ravioli. Then I covered it with tomato sauce.
Cover the baking dish with either a lid or Foil.
Cook for 20 minutes,
Add some cheese to the top cook for 5 minutes more, covered.
Turn on the broiler, 400 F
Remove the plate and uncover.
Place under the broiler and grill until golden brown.
Very easy meal and it took me less than 40 minutes to make it, as I had pulled the pasta from the freezer earlier.
You do wish to wait until it cools before you serve. The baking method ensures it's piping hot!
Making your meals from scratch can be very rewarding. I also find that the more I make, the more the ideas and variations just seem to flow into some very amazing and tasty dishes. You don't need to be a chef to know how to prepare a fantastic meal.
Baked Ravioli with a White Wine Rue
My posts will vary between home cooking, healthy choices and just food in general. I'm always experimenting with something. My brain just works that way.
Have a great day!
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