I should start out by saying this is not a quick recipe. This is a Sunday afternoon project that is WELL worth the results! I searched and searched for a recipe that incorporates butternut squash into pasta dough to execute this ravioli dish that I had burning in my brain ever since my neighbor dropped off some gorgeous butternut squash. Warm and comforting flavors from the roasted squash and a dash of fresh nutmeg in the dough, soft pillows filled with creamy homemade ricotta (it’s easy and SO much better than store bought I promise!) and spinach, finished in pancetta and sage brown butter. I needed to figure out how to make this but wasn’t sure exactly how to incorporate the squash into the pasta dough. So I just experimented with the proportions and added flour until it was pliable. And it was gorgeous, so I had to share!
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Two takes on a comfort food favorite, when I make lasagna I make one traditional version for my husband and kiddos and one with layers of spaghetti squash for my healthier version. Tough to tell which is which until you cut into it!
There is not much better than garden fresh tomatoes... But when they come they all come at once. It's hard to know the best way to keep these beauties in order to enjoy them later in the year. These roasted tomatoes are delicious with fresh pasta, on toasted baguettes, or with eggs. They also make an incredible, light and fresh-tasting sauce that freezes well for so many uses later in the year! From pasta sauce, to enchiladas, soup or pizza, you'll find so many uses for your delicious roasted tomatoes! Start by roasting your halved tomatoes dressesd in a drizzle of olive oil in a 400 degree oven.
With the size and number of zucchini I have coming out of our garden, I am planning this post to be the first in a series showing just how I plan to use them all!
We call this pasta bar based on a restaurant we used to frequent (I worked there when I met my hubby) which had a pasta bar and they would make your pasta in front of you. This is the recipe I would always make and now I continue to make it at home. My kids love it and I love that it's filled with great healthy protein and veggies in addition to the noodles that they love.
I got home with a half an hour to make dinner, a fridge full of fresh veggies and a pound of ground beef. Rather than make a quick and greasy traditional pasta sauce full of sugar from a jarred sauce, I thought I would try to make a veggie-packed quick home-made sauce and my kids LOVED it! Magic sauce was born!
This recipe is packed with vegetables and is warm and comforting on a winter day. I modeled this recipe after the bolognese we ate on a ski trip to Austria when I was 12. There are some flavors you just never forget! There is not much better than sitting on a sunny deck eating a steaming bowl of fresh pasta after a morning skiing in the dense powder of the alps. I often make this for company or just a chilly Sunday night, the sauce is even better the second day as leftovers! What you'll need:This super easy and quick meal is sure to please everyone. I use 2lb meat and 1lb pasta and we get two nights of meals for 2 adults and 2 kiddos out of it. What you'll need:Lasagna is an easy classic that to many new cooks seems more daunting than it really is. This one takes about 20 mins to put together and then bakes for 45 mins or so. Easy enough, even for a weeknight!
You can also make ahead and put it in the fridge. Sometimes I will make one on Sunday and then all I have to do is bake it any night that week. Also a great one to make in a disposable foil pan and give to a friend who just had surgery or send with the guys up to deercamp. |
Author: KellyI love to cook and care for the people I love! Categories
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