Saturday, March 31, 2012

Homemade Ravioli


My mom and I made homemade ravioli last week. We have a kitchen aid pasta roller, and we borrowed a kitchen aid ravioli maker from a friend. It takes a long time to make, but I think it's worth it.
We used the pasta recipe that came from the kitchen aid, and we just estimated the amounts of filling. Our only mistake was that we didn't add enough seasoning to the filling. Don't forget the seasoning!
We made three different types of ravioli: chicken, Parmesan cheese, and spinach; chicken and cheese with whole-wheat pasta; and onion and garlic with whole wheat pasta. (To make sure the stuffing sticks together, add butter or chicken broth.) We ate half of it the night we made it, and froze the rest. To freeze it, put each ravioli on a pan, making sure none of them touch. Freeze, remove from the pan, and put into a plastic bag. Then you can have ravioli any time you want. All you have to do is boil some water and cook them for 3-4 minutes.
Now that we have the ravioli made, it's so easy to make a simple sauce to go with it. I packed Sydney baked ravioli in a Alfredo sauce for lunch this week. She loved it. Last night for dinner, I tweaked the recipe a bit. I'll give you both of them.
BAKED RAVIOLI W/ ALFREDO SAUCE
about 8- 10 raviolis
1/8 cup milk
1/8 cup oil (canola or olive)
1/2 cup heavy whipping cream
1/4 cup Parmesan cheese
pinch of salt
Italian seasoning (as much or little as you want)
Preheat the oven to 350. Boil a pot of water, and cook the ravioli for 3 minutes. In a pan, pour oil, milk, and whipping cream. Add seasoning, and stir constantly over medium heat until the sauce gets thick. Add cheese.
Put the ravioli in the pan and continue to cook until the sauce starts to bubble. Turn off the stove, and grate Parmesan cheese over the ravioli. Put the pan (make sure it's oven safe) in the oven. Bake for about 10 minutes until the cheese starts to brown.
BAKED RAVIOLI w/ TOMATO ALFREDO SAUCE
8-10 raviolis
1/2 cup heavy whipping cream
1/2 cup tomato sauce
5 thick slices of mozzarella cheese
1/4 cup Parmesan cheese
Italian seasonings
Preheat the oven to 350, and cook the ravioli. Pour whipping cream and tomato sauce into a pan and stir for 10 minutes. Add Parmesan cheese, and stir until it's all melted. Add ravioli. Put the slices of mozzarella cheese on top of the ravioli, and grate more Parmesan cheese on top too. Put the pan in the oven, and cook for 10- 15 minutes until the mozzarella cheese browns. Enjoy!
Here is the baked tomato Alfredo ravioli. I know it's a little ugly looking, but Sydney licked the bowl clean.

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