#60 :: Ricotta Ravioli with Spinach Pesto

Jamie loved this ravioli, but I didn't. I'm not a fan of nuts, and the only thing I didn't like about this was the hazelnuts. I guess that in my mind, crunch doesn't belong in ravioli. I loved it without them. I also loved the spinach pesto...very tasty! I could have eaten it on its own!



Ingredients

• 2 cups fresh ricotta
• 1 cup toasted hazelnuts, chopped, divided
• 1/2 teaspoon nutmeg
• 1 lemon, zested and juiced
• Kosher salt and freshly ground pepper
• 1 (12 ounce) package wonton wrappers
• 1 egg white, lightly beaten
• 4 cups spinach, loosely packed
• 1 clove garlic
• 1/2 cup grated parmesan cheese
• 1/2 cup olive oil
• Special equipment: Food processor

Directions

In a small bowl, mix together ricotta, 1/4 cup hazelnuts, nutmeg, lemon zest, and salt and pepper to taste. Lay several wonton wrappers on a work surface. Scoop a generous tablespoon of the ricotta filling into the center of each wrapper, and brush outside edges with egg white. Lay another wonton wrapper on top of each, and press firmly with fingertips to press out air and seal ravioli. Transfer ravioli to a parchment-lined baking sheet. Repeat with remaining wonton wrappers and filling, making 18 to 20 ravioli total. Cover baking sheet with a damp paper towel and transfer to refrigerator to set up, about 30 minutes.

To make the spinach pesto:

In a food processor, combine remaining 3/4 cup hazelnuts, lemon juice, spinach, garlic, parmesan, olive oil, and salt and pepper to taste and puree until smooth.

Fill a large pot with water, salt liberally, and bring to a boil. Cook ravioli in three batches, until they are cooked and float to the top, about 2 to 3 minutes. Strain and transfer to serving bowls with a dollop of spinach pesto.

Makes 4 servings

Recipe from Cooking for Real on Food Network

Star Rating: 4 out of 5 stars

#46 :: Linguine with Alfredo and Scallops

We picked a few random ingredients from the cabinet and fridge and put together a creamy decadent dinner; linguine al dente, home made alfredo sauce and thyme & lemon scallops.

Ingredients

• 1 bag frozen scallops (around 12 oz.)
  
• 1 small box of Linguine pasta
• 1 Tbsp. butter
  
• 1 whole lemon
• 1/2 tsp. Thyme
• Salt & pepper to taste
  

For Alfredo Sauce:

• 2 Tbsp. butter
  
• 2 Tbsp. flour (or 3 Tbsp.for thicker sauce, 1 Tbsp. for thinner sauce)
  
• 1 cup milk
  
• Salt & pepper to taste
• Dash of nutmeg
• 1/2 cup grated Parmesan Cheese
  
  

Directions

Zest the lemon and put it aside for later.

Boil the linguine for 8-10 minutes in heavily salted water. Drain, rinse with a bit of cold water to stop the cooking, and set aside.

In a pan over medium high heat, melt 1 Tbsp.butter. Add the scallops, thyme, lemon, and a dash of salt & pepper. The water from the frozen scallops will create a thin sauce. Cook for 8-10 minutes then remove from heat.

In another pan over medium high heat, melt 2 Tbsp. butter. As soon as the butter melts, add the flour. Stir with a wire whisk until blended. Microwave 1 cup of milk for 2 minutes {until almost boiling}. Pour it over the flour mixture and stirring rapidly until completely blended. Add the Parmesan cheese, mix until melted, and continue stirring frequently for bout 15 minutes. (makes about 1 cup sauce).

Stir the scallops & sauce in to the alfredo sauce, then pour over the linguine.


Makes 3 servings (we ate it for dinner, and had enough leftover for my lunch)

Alfredo Recipe from: Italian Family Cooking by Edward Giobbi (cookbook)

Star Rating: 5+ out of 5 stars - bellisimo!

#31 :: Mango Crisp {Microwave Dessert}

Holy moly, we found a delicious microwave dessert. Yes, I said microwave! We were definitely skeptical, but it turned out to be absolutely delicious! Frozen mangos are going to become a staple in our freezer!

Ingredients:

• 5 cups ripe mangoes, peeled and thinly sliced, or mixture of sliced mangoes and apples (we used a bag of frozen mango chunks)
  
• 1 1/2 teaspoons cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon lemon juice
• 1/4 cup softened butter
• 1/2 cup brown sugar, packed
• 1/2 cup flour

Directions:

Mix sliced mangoes with 1 teaspoon of the cinnamon, the nutmeg, and lemon juice. Place in a buttered 10 x 6 x 2 inch glass baking dish. Set aside. Combine butter and brown sugar until well blended. Cut in flour and the remaining 1/2 teaspoon of cinnamon. Mix until crumbly. Sprinkle the topping evenly over mango slices. Cook in microwave oven 9 to 11 minutes on HIGH power, rotating a half turn after 5 minutes. Serve warm or cold, with whipped topping or ice cream, if desired.


Recipe from About.com: Southern Food

Star Rating: 5 out of 5 stars

#30 :: Acorn Squash Apple Puree

**I'm doing 2 days worth of posts to catch up. We've been spending a lot of time in the kitchen!!**

I've seen everyone on Food Network make a sauce, gravy, puree, dressing or some other topping for their meal, so I thought I'd try my hand at it. I kept the meal simple, pork chops seasoned with salt and pepper and a boxed stuffing mix, and used the puree {with some applesauce on the side} to flavor the meal. It was definitely a different taste, but surprisingly good.

Ingredients

• 2 1/4 pounds acorn squash (2 medium to large), halved and seeded
• 3 tablespoons, plus 4 teaspoons unsalted butter
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/3 cup finely chopped shallots
• 2 Fuji or Gala apples, peeled, cored, and diced
• 1/2 teaspoon salt
• 1/4 teaspoon ground white pepper
• 1/4 cup chicken stock or canned low-sodium chicken broth

Directions

Preheat the oven to 350 degrees F.

Place the squash halves, cut sides up, in a large baking dish. Place 1 teaspoon of the butter in the center of each squash. Sprinkle the insides lightly with the cinnamon and nutmeg. Add enough water to cover the bottom of the pan by about 1/4-inch (about 1/2 cup), cover tightly with aluminum foil, and roast until the squash is tender, 50 minutes to 1 hour.

Remove the squash from the oven, uncover, and let sit until cool enough to handle. Using a spoon, scoop the flesh from the squash into the bowl of a food processor..

Melt the remaining 3 tablespoons butter in a medium skillet over medium-high heat. When the butter is foamy, add the shallots and cook, stirring, until soft and fragrant, 45 seconds to 1 minute. Add the apples, salt, and pepper and cook, stirring occasionally, for 3 minutes. Add the stock and cook, stirring occasionally, until the apples are very tender, 8 to 10 minutes.

Remove the pan from the heat and transfer the apple mixture to a food processor with the squash. Puree the mixture on high speed until smooth. Adjust the seasoning, to taste, and serve warm.

Makes 6 servings of puree.

Recipe from The Essence of Emeril on Food Network.

Star Rating: 4.5 out of 5 stars

#3 :: Gorgonzola Spinach Artichoke Dip

This dish, also, almost didn't happen. Grocery shopping on New Year's Eve was a nightmare, every store was packed. I should know, I went to three of them. I think I waited 10 minutes at Giant Eagle for a shopping cart, because they were all in use. I told myself if the third store didn't have a box of frozen artichoke hearts that I wasn't going to make this dish. Luckily, Heinen's came through for me and had my last ingredient!

Ingredients

• 2 (10-ounce) boxes chopped frozen spinach
• 1 box frozen artichoke hearts
• 3 tablespoons butter
• 4 cloves garlic, chopped
• 3 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup milk
• Salt and freshly ground black pepper
• Pinch ground nutmeg, or to taste
• 1 cup Gorgonzola crumbles
• 1 1/2 cups shredded (a little larger than grated, available in tubs) Asiago or Parmigiano-Reggiano
• Thick sesame bread sticks, celery hearts, or tortilla chips for dipping

Directions

Preheat oven to 400 degrees F.

Defrost spinach 10 minutes on defrost setting in microwave then drain well by wringing out in dish towel. Defrost artichokes as well, 6 minutes on defrost in microwave then wring out and finely chop.

Heat a sauce pot with butter over medium to medium-high heat. Add garlic to melted butter and stir 1 to 2 minutes, then sprinkle in flour and combine 1 minute more. Whisk in stock and milk and season with salt, pepper and nutmeg. Thicken 2 minutes then remove from heat and melt in Gorgonzola. Stir in spinach and artichokes and half the shredded cheese then transfer to a small casserole and top with remaining cheese. Brown and bubble in the oven for 10 to 12 minutes. Serve with bread sticks, celery hearts and pita crisps for dipping.

Makes about 3 1/2 cups.

Recipe from 30 Minute Meals on Food Network.

Star Rating: 5 out of 5 stars