I originally started this blog as a place to store tried and true recipes for my family. It didn't take long to discover how supportive and fun the blog community was and I became hooked! I rarely create my own recipes, but I still hope you'll enjoy the recipes that I find and tweak a bit.
Hello friends! Julie from Sporadic Cook was so sweet to feature me on her blog today. I'd like to return the shout out by sending you back to her place to check out her mouthwatering pictures and recipes. She almost always posts more then one thing, and each is delicious as the next. Thanks Julie!
A few weeks ago I had a couple of friends over for some homemade ravioli. My friend Angela and I had been talking about making them for weeks, so it was fun to finally see it happen. Isn't she adorbs!
We wanted to do a beef ravioli in some sort of cream sauce, and I kid you not when I say that we really hit the jackpot with this recipe. The beef ravioli was hearty and flavored perfectly, and was the perfect companion for this INCREDIBLE cream sauce. So rich, infused with tomatoes, mushroom and green chiles, and easy peasy to make. If you're not ready to make your own beef ravioli, then go and buy some and make this sauce. You'll love it!
DOUGH: 3 cups flour 1/4 teaspoon salt 2 eggs 1/3 cup water
Directions (Check out my ravioli photo tutorial here.)
1. Make the dough first, this can be done a day in advance. Before you use the dough, it needs to be at room temperature.
2. First, brown the beef in a skillet and drain all the fat. Set aside to let cool.
3. In a food processor add the garlic and onion chop very fine.
4. Now add the cooked hamburger and process very fine. Add the cheese, parsley flakes, basil, oregano, salt and pepper; mix very well in the food process bowl. Refrigerate until ready for use.
5. To make the dough for the ravioli, divide it into 8 pieces making sure the dough is stiff.
6. Roll 1 piece at a time on a floured surface as thin as possible. If using a pasta machine or Kitchen-Aid pasta roller, roll it into 1/16 of an inch or so.
7. Using a ravioli tray, add a little flour across the tray to keep them to sticking to the tray. Put the first piece of dough across and fill each ravioli with the mixture.
8. Now put the second piece of the dough on top of the tray. Use a rolling pin to seal the sides of the ravioli. Flip the tray upside down and the ravioli will fall out.Seal with an egg mixture! (Now that is 1 egg and 1/4 cup milk whisked).
9. To cook, bring to a boil 4-6 cups of water in a large pot and bring to a boil. Add 1 tablespoon of cooking oil. 10 Boil for about 10 to 12 minutes.
2 tablespoons butter 1/2 lb mushroom, sliced 3 green onions, chopped 2 garlic cloves, minced 1 teaspoon dried Italian seasoning 1 (10 ounce) cans diced mild tomatoes and green chilies, drained 2 tablespoons chopped fresh basil 1 cup whipping cream 1/2 cup grated Parmesan cheese 1/2 teaspoon salt
Melt 2 T. butter in Dutch oven over medium-high heat. Add mushrooms and next 3 ingredients; saute over medium-high heat 6 minutes or until mushrooms are tender. Stir in diced tomatoes and green chiles, basil, and cream; bring to a boil. Reduce heat and simmer, stirring occasionally, 5 minutes. Stir in Parmesan cheese; add salt. Stir in ravioli, tossing to coat