Slow Cooker Lasagna, A Healthier Version of my Favorite Comfort Food!

IMG_5164

One of my favorite things to do on weekend mornings is to watch cooking shows, mostly on the Food Network Channel. I sleep a little longer and my hubby gets up first. He puts on a pot of coffee and I get up when I smell the brew!  I flip on the TV and do my morning stretching/yoga routine, while sipping Starbucks coffee and watching chefs whip up various dishes. I often draw inspiration for my weekly menu planning this way. Last weekend I hit on a great one!

I was watching The Kitchen and Katy Lee demonstrate her recipe for “slow cooker lasagna soup.” What drew me to this was the ease of the slow cooker-I could assemble in the morning and have it ready for the end of the day. Also, I love the idea of controlling the amount of overall carbs and calories! This method would greatly reduce the number of lasagna noodles and amount of cheese in my regular lasagna recipe. Another huge bonus is that not all of my family eats cheese. The traditional lasagna is layered with cheese and noodles making it hard for people who want to avoid the cheese to pick around it. The cheeses are added at the end with this method, and if you want to skip that step all together, you still get all the great lasagna flavor!

I set out to modify my current recipe for this technique. Super easy and tasty!

I started by browning 1 pound of sweet Italian sausage, breaking it up into smaller pieces with a wooden spoon. This was drained to remove any extra grease, which I did not want in the final dish.

IMG_5149

While the sausage cooked, I set to work on the slow cooker ingredients. 1 yellow onion, medium diced, went into the crock pot.

IMG_5150

From here we just start adding ingredients! Granulated garlic, 2 cloves of fresh garlic, Italian seasonings, bay leaf, red pepper flakes, crushed tomatoes in puree, tomato paste, tomato sauce and the sausage. I like to mix dried and fresh herbs, so chopped basil and oregano are included. Be careful with fresh oregano-it is much stronger than dried so a little goes a long way!

IMG_5151

IMG_5152

We need quite a bit of liquid because the lasagna noodles will need to cook in the sauce, near the end of the cooking time. So, 4 cups of low sodium chicken broth was added, along with salt and pepper.

IMG_5153

This gets a big stir, covered and then set on low for 8 hours, or high for 6 hours. The noodles are added during the last hour to 30 minutes of cooking time. I like traditional lasagna noodles as opposed to the “no bake” variety, but I suspect that they would work too.

IMG_5154

The number of noodles you choose to add is really up to you. You could use other noodles as well, as long as it is a hardy version. Raviolis would be wonderful too!

I broke up 8 lasagna noodles and stirred them into the sauce mixture.

IMG_5159

40 minutes later, it was looking and smelling like lasagna!

IMG_5160

This was spooned into two soup mugs, that were oven safe, and we covered it with grated mozzarella, shaved parmesan and Italian parsley. I put them under the broiler for about 6 minutes. This is completely optional! You could save the calories and fat and dive right in!

IMG_5161

 

IMG_5164

 

IMG_5162

We were thrilled to get the lasagna flavors in a healthier version! I am not going to pretend that this is good for you, it is comfort food. However, you really can alter it for your own health goals. Give it a try and let me know what you think 🙂

 

Slow Cooker Lasagna

  • Servings: 6-8
  • Difficulty: Easy
  • Print

All the great lasagna flavor from your slow cooker, with less carbs, fat and calories than the traditional layered dish.

Credit: invisible-no-more.com

Ingredients

-1 to 1 1/2 pounds of sweet Italian sausage

-1 medium sized yellow onion, med chopped

-1/2 teaspoon granulated of powdered garlic

-2 cloves fresh garlic, minced

-1 teaspoon dried Italian seasoning

-1 bay leaf

-1/4 to 1/2 teaspoon red pepper flakes

-1 28 oz. can of crushed tomatoes in puree

-1 6 oz. can tomato paste

-1 8 oz. can tomato sauce

-4 cups low sodium chicken broth

-2 to 4 Tablespoons fresh basil, chopped

-1 1/2 teaspoons kosher salt

-1/2 teaspoon black pepper

-8 oz. fresh mozzarella, grated

-Shaved or shredded parmesan, for sprinkling

-chopped fresh Italian parsley for garnish

 

Directions

  1. In a large skillet over medium-high heat, cook the italian sausage, breaking it up with a wooden spoon, until browned, 5 to 8 minutes. Transfer to a paper towel-lined plate to drain.
  2. In a slow cooker, combine the sausage with the garlic, both fresh and powdered, the dried Italian seasoning, bay leaf, red pepper flakes, crushed tomatoes, tomato paste, tomato sauce, chicken broth, basil, oregano, salt and pepper. Cook on high for 5 1/2 hours or on low for 7 1/2.
  3. Stir in the lasagna noodles and continue to cook for another 30 minutes.
  4. Preheat the oven to broil. Ladle the lasagna into ovenproof bowls. Top each with a few tablespoons of shredded mozzarella, a sprinkle of Parmesan and the parsley. Place on a baking sheet and heat under the broiler until the cheese is bubbly, 5 to 8 minutes. 
 

Enjoy 🙂

 

SaveSaveSaveSave

Advertisements

Leftover Ham? No Problem!

IMG_4089

Our family likes, no requires, ham for our Christmas and Easter dinner celebrations. I am fine with that, a precooked ham that only needs minimal heating is a pretty easy meal prep and it allows me to focus more attention on sides and baking desserts!

The problem comes days later, when everyone is tired of having ham sandwiches to use up the leftovers. I have made several versions of this ham and lentil soup. I posted one version last year that incorporated corn, which gave the dish a nice sweet flavor. But this year I decided to tryout some thick cut bacon and dill. The result: Wow! This is a keeper 🙂

I started by baking 3 strips of thick cut bacon in a 400°F oven, on a small baking sheet.

IMG_4080

When the bacon was nice and crispy it was drained, chopped and set aside for later.

While the bacon cooked, I added 1 Tablespoon of olive oil and heated that in a dutch oven. I then add a medium, diced onion and one leek, also diced. Why a leek and not celery? Because I detest celery! I know, who doesn’t like celery? Me, and I am doing the cooking so….

IMG_4074

the onion and leek are cooked until it begins to brown

Next into the pot went the carrots, potatoes and dill

Water, salt and pepper were added. The pot was covered, and the vegetables cooked until tender.

IMG_4078

The rest of the liquid, lentils and cooked ham were added and cooked until the lentils were tender.

IMG_4082

When the lentils were ready it was just a matter of stirring in the final ingredients and heating through. The peas, bacon and yogurt went into the pot. The yogurt acts as a thickener and makes the soup creamy.

IMG_4084

IMG_4085

Next a big bowl and spoon are needed. I garnished with a little bacon and dill that I had reserved, and voila!

IMG_4086

 

IMG_4087

 

IMG_4088

This version is a keeper! If you try it let me know what you think. I am always looking for a way to improve on this 🙂

 

Ham, Lentil and Dill Soup

  • Servings: 6-8
  • Difficulty: Easy
  • Print

Bacon and dill add a unique twist on this hearty soup with a complex flavor that only gets better with time.

Credit: invisible-no-more.com

Ingredients

-2-4 slices of thick cut bacon

-1 Tablespoon Olive Oil

-1 Medium yellow onion, small dice

-1 Leek, chopped

-3 Tablespoons dill, chopped

-1 pound carrots, small dice

-1 pound yukon gold potatoes, small dice

-1/2 cup water

-1 teaspoon kosher salt

-1/2 teaspoon black pepper

-4 cups low sodium chicken broth

-1 and 1/2 cups water

-1 cup dried lentils

-~10 ounces of cooked ham, small dice

-1 cup frozen peas

-3 Tablespoon plain yogurt ( I prefer Greek yogurt)

 

Directions

  1. Place the bacon strips on a sheet pan and bake in a preheated oven set at  400°F until crisp. Approximately 12-15 minutes. Drain, chop and set aside.
  2. Heat the olive oil in a Dutch oven over medium-high heat. Add onion and leek; cook, stirring frequently, until the onion is golden, about 5 minutes.
  3. Add the carrots, potatoes, dill, 1/2 cup water, salt and pepper. Cover and cook, stirring occasionally, until the vegetables are just soft, 8 to 10 minutes.
  4. Add the chicken broth, 1 1/2 cups water, the lentils and ham; cover and bring to a simmer. Uncover and cook until the potatoes are tender and the lentils begin to fall apart, 12 to 15 more minutes.
  5. Stir in the peas, yogurt and diced bacon. Ladle the soup into bowls.

Leftover Challenge: Chicken and Orzo Soup

IMG_3890

One of the my favorite things to do for dinner is to roast a whole chicken. That, with some roasted veggies and a nice roll or slice of bread, makes for a satisfying meal that is also fitness friendly! This is actually one of the most requested dinners from my hubby and our two kids.

It is just the two of here in Tucson, so I knew that this nice, big roaster would easily pull double duty the next day. I always choose the largest bird I can find, this one is just over 6 lbs. I pat it dry, stuff the cavity with a lemon, onion and whatever herbs I have that will go bad soon. I tie him up, rub olive oil over the skin and add salt and pepper. This gets popped into a 400-425°F preheated oven for about an hour and a half (until the temp reads 155-160°F). After a 10 minute rest we are ready to carve and eat.

After dinner I spend a few minutes picking the carcass clean! I am looking for about a pound of left over meat to use the next day in the soup. And that is where we start now!

This soup is low in fat so we need some serious flavor help. I find that smoked paprika and red pepper flakes are great flavor additions.

IMG_3859

I am not a fan of regular paprika but the smoked version really adds some depth. White wine adds some much needed acid, and you only need a cup. I detest opening a full bottle of wine for 1 cup, and I don’t want to spend a lot on wine that I am only using for cooking. I have found this wonderful 4 pack of pinot sold in most grocery stores. 1 little bottle is just about 1 cup.

IMG_3861

So no waste and it is not expensive. They sell red wine four packs as well and I keep both on hand for these sorts of recipes. Back to the soup!

Heat 1 tablespoon or so in a 4-6 quart pot and add 1 finely chopped onion. After the onion becomes translucent add the minced garlic, paprika and red pepper flakes, cook for 2-3 minutes longer.

IMG_3866

IMG_3870

Now add the acidic ingredients, 4 chopped plum tomatoes and the white wine. A quick word about the tomatoes. I like to core and remove the seeds because they add no actual flavor and too much water to the soup.

IMG_3865

Add the chicken broth and bring the soup to a boil. While the pot is cooking away, prepare your chicken. Chop about 1 pound of cooked chicken into bite sized pieces.

And, rinse and drain 1 15 oz. can of navy beans.

IMG_3874

Now is also a good time to cook the orzo. You may be thinking “why don’t I just dump the orzo into the soup and cook it all together?” The answer is yes, absolutely you could do that! But, unless you are feeding a crowd and will eat the entire pot of soup that day, I would advise against that. The pasta will break down in the presence of the acids and become mushy. Not a texture we enjoy here! Also, if you prepare the orzo separately then people can add as much or as little as they like, depending on their carb needs 🙂

I, sadly, did not have another pot to make the pasta so had to improvise. My deep skillet did the trick! While the orzo is cooking, add the chicken and beans to the soup and continue cooking until the chicken is heated through.

Near the end, add the mushrooms and peas and cook for an additional 5 minutes. Add salt and pepper to taste. The final addition is the spinach, it only needs to wilt and you want to retain the bright green so add this last before plating.

IMG_3878

And that’s it! Time to serve it up. Add the orzo to the bowl, don’t worry if it is not hot the soup will take care of that.

If the kids don’t like soup, they might like the orzo with a little butter or marinara. You can make as much or as little orzo as your family requires.

IMG_3882

You can use store bought rotisserie chicken for an even faster meal prep.

IMG_3889

I have also made this with both pork and uncooked chicken. Just take a pound of either and cut into 1 inch cubes. Brown the cubes on all sides in the 1 tablespoon of olive oil, you don’t need to cook the meat through as it will continue to cook in the soup. Remove the meat from the pot and set aside, then proceed with the recipe (make sure to scrape up all the brown bits on the bottom of the pan when you add the wine and tomatoes, this is great for flavoring the soup!)

My favorite dinner rolls to serve with this are found here.

IMG_3884

Chicken and orzo soup, a great way to transform that chicken from last night!

IMG_3895

Chicken and Orzo Soup

  • Servings: 8-10
  • Difficulty: Easy
  • Print
Credit: invisible-no-more.com

Ingredients

-1 Tablespoon Olive oil

-1 medium yellow onion, finely chopped

-4 cloves garlic, finely minced

-2 teaspoons smoked paprika

-1/4 teaspoon crushed red pepper flakes

-4 plum tomatoes, chopped

-1 cup white wine

-4 cups low sodium chicken broth

-1 pound cooked chicken or pork, cut into 1 inch cubes

-1 15oz. can white beans, or navy beans

-4 oz mushrooms, sliced

-6 oz. frozen peas or corn

-2-4 oz. fresh spinach

-1/2 to 1 box Orzo pasta, cooked and drained

 

Directions

  1. Heat oil in a Dutch oven over medium-high heat. Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes.
  2. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds.
  3. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits.
  4. Add broth and bring to a boil.
  5. Add the cooked chicken and beans and continue cooking until the chicken is heated through. Reduce to a simmer.
  6. Prepare the Orzo as per package instructions, drain and set aside
  7. Add mushrooms and peas (or corn, or both) and stir thoroughly. Add the spinach at the end. Serve over the orzo. 

French-Irish Beef Stew, the short version!

IMG_3674

Back in December (almost 1 year ago!) I posted a recipe that I called French-Irish Beef Stew. I explained that the name reflected the marriage of both a traditional French Bourgeon and a hearty Irish stew, full of potatoes and other veggies. We do love that recipe but it requires an overnight step making it a two day process. Don’t get me wrong, the time is totally worth it! But sometimes we want dinner a little faster than that, so this version was born!

I began by dicing five slices of applewood smoked bacon and browning it in a Tablespoon of olive oil in a 6 quart, Dutch oven.

IMG_3616

The bacon was removed from the pan and set aside for later. The beef cubes were dried well with paper towels to facilitate browning. Salt and pepper were added and the beef was seared in the hot oil on all sides. This was done in batches, and in a single layer, to ensure that the beef did not sweat and was able to caramelize properly. This was added to the pan of bacon for later.

The batches take time, but it is a really important step to develop the flavor fully. While the beef was cooking I began prepping the vegetables.

IMG_3619

Two yellow onions were diced, as well as several cloves of garlic

IMG_3624

The carrots were cut into 1 inch pieces, on the bias

IMG_3625

Three Yukon Gold potatoes were diced

When the last batch of beef came out of the pot, the onions, carrots and potatoes were added and cooked for 10-15 minutes until the onions became translucent.

IMG_3627

After that time, the garlic was added and the mixture cooked for another minute or so. Then the beef and bacon were reintroduced to the pot.

IMG_3628

Now comes the good stuff! 1 bottle (750 ml) of red wine was added along with enough beef broth to cover the contents.

IMG_3629

Finally, tomato paste and thyme were stirred into the mixture. The pot was covered and placed into an oven, set at 250°F for 1 hour and a half, or until the veggies and beef were fork tender.

IMG_3630

The next addition was the sautéed mushrooms, which I like to do separately and then add to the stew near the end. You could put them directly into the stew but by preparing them independently it will add another level of flavor.

I happen to have some fancy mushrooms left over from a different recipe. I made “fancy mushroom toast” earlier in the week. If you haven’t had that, I do recommend it!

IMG_1504

Fancy Mushroom Toast, with 5 different types of mushrooms

You could use any type of mushroom for this stew, I just happen to have purchased more than I needed for the toasts! Sauté the mushrooms in a combination of butter and olive oil, until soft and dark brown in color. Reserve for later.

IMG_3634

IMG_3647

When the stew is done cooking add the sautéed mushrooms and we like to add frozen peas (the Irish side again). The stew needs to be thickened at this point and I like to use a beurre manié. (so French!)

 

IMG_3667

Combine 2 T of butter with 2 T flour to make a paste. You will be able to add as much or as little as you like to thicken your sauce to your liking.

 

 

Bring the pot to a boil and then lower to a simmer for 15 minutes to make sure the flour taste has cooked off and that the components are heated through.

IMG_3670

Now you are ready plate it up! I added a little chopped parsley and a big spoon.

IMG_3676

IMG_3672

IMG_3674

Enjoy this one!

French-Irish Stew, the Short Version

  • Servings: 6-10
  • Difficulty: moderate
  • Print

A hearty stew that marries the best of classic, rich French techniques with the earthy notes of an Irish stew.

Credit: Invisible-no-more.com

Ingredients

-4-6 slices applewood bacon, diced (about 8 oz)

-1 Tablespoon olive oil

-2 1/2 pounds good quality chuck beef, cut into 1 inch cubes

-kosher salt

-fresh ground pepper

-2 yellow onions, cut into 1 inch cubes

-1 lb. carrots, peeled and cut into 1 – 1 ½ inch cubes

-1 lb. small Yukon gold potatoes, halved or quartered

-3 – 5 garlic cloves, minced

-1 750ml bottle of red wine

-2 c. beef broth (or enough to cover the meat and veggies)

-1 T tomato paste

-1 t. fresh thyme leaves (or ½ t dried thyme leaves)

-1 T kosher salt

-2 t. fresh ground pepper

 

-4 T room temperature unsalted butter, divided

-2 T all purpose flour

-8 oz. fresh mushrooms, thickly sliced

-1 10oz. package of frozen peas

Directions

  1. Preheat the oven at 250° F.
  2. Heat the olive oil in a large Dutch oven and brown the bacon over medium heat. Remove the bacon and reserve for later.
  3. Completely dry all the beef cubes with paper towels. Add salt and pepper to taste and sear the beef in the bacon fat in small batches. Do not crowd the pan, take your time and sear all the sides. Remove the beef and store it with the bacon for later.
  4. Add the onions, carrots and potatoes to the pot and allow to brown for 15 to 20 minutes, or until your desired doneness. Add the garlic and cook for an additional 2 minutes.
  5. Pour the bottle wine over the stew and add enough of the beef broth to cover the meat and vegetables.
  6. Add the tomato paste, thyme, salt and pepper. Add the reserved beef and bacon, and any accumulated juices from the pan into the pot. Bring to a simmer, cover and put into the oven for 1 ½ to 2 hours, until the vegetables are fork tender.
  7. When the stew is done in the oven place on the stove over medium heat. Combine 2 T of butter with the flour to make a paste. Add the beurre manié in small batches by stirring into the stew, it will begin to thicken immediately. Sauté the mushrooms in the remaining 2T of butter. Add the mushrooms and peas to the stew and bring to a boil, then reduce to a simmer for an additional 15 minutes. Season to taste. 

 

 

Kaiserschmarren! Hard to pronounce, easy to eat!

IMG_3542

The lovely and talented Karin from The Austrian Dish posted this recipe for a sweet pancake called Kaiserschmarren. I was already thinking about making breakfast for dinner one night since the weather has turned decidedly fall like around here. When I saw Karin’s recipe I had to go for it, even though I had no idea how to pronounce it!

I contacted Karin and asked a few questions which she graciously answered, then set to work! The first step was to rehydrate raisins in either rum, bourbon or water. I chose cranberries because we prefer them, and let them soak in water for 30 minutes while I worked on the next step. I separated the eggs and whipped the egg whites, with a pinch of salt, until stiff peaks formed. The yolks were combined with the sugars and mixed until light, fluffy and pale yellow.

The flour and milk were added to the yolk mixture, alternating between the dry and liquid and mixing between additions. The melted butter was next.

IMG_3522

The egg whites were then folded into the mixture.

So far, this is a fairly straight forward pancake recipe. Until now! The batter is poured into hot pans with tight fitting lids. Karin told me to make sure that the batter was not deeper than 3cm to allow room for puffing up! Which they do, quite a bit. I wanted to use a cast iron pan because that was what I had! I added the batter and scattered the cranberries over the top. I watched them cook, until the bubbles formed to indicate it was time to flip. Karin recommended that they be cut into quarters to make them easier to turn, so that is what I did!

IMG_3530

IMG_3531

IMG_3532

The flip went okish!

IMG_3533

IMG_3534

The cast iron pan did cook a little faster, but we were ok with that. I decided to add some maple sausage and berries to make a full breakfast/dinner.

IMG_3535

IMG_3536

IMG_3538

IMG_3539

IMG_3541

We had some whiskey syrup that we received as a Christmas gift last year. This was delicious on the Kaiserschmarren.

IMG_3546

We will certainly be making and eating this again! Thanks for a great recipe Karin!

IMG_3542

IMG_3543

IMG_3545

SaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSaveSave

His and Hers Ravioli

IMG_2307

A couple weeks ago I posted a picture on Instagram of a ravioli dinner my husband and I had before a training run. A short time later, my mother-in-law told me that they had seen the picture and my father-in-law was bugging her to make a ravioli dinner for them. Here’s the problem, my MIL doesn’t eat cheese! And, in a cruel twist of fate, neither does our daughter! Many a time food has gone back to the kitchen at restaurants because a shred of cheese dared to touch the plate! This is a big deal people.

As it turns out, it is near impossible to find a prepackaged ravioli from a grocery store that does not contain cheese-tortellini, yes-but not ravioli. Of course, in another cruel twist of fate, my FIL loves cheese, and since they have been married for 50+ years, they obviously have figured out how to deal with this issue! In an attempt to be helpful, I brilliantly said “I will make you some ravioli with and without cheese!”

And then my quest began. It has been, at least, 5 years since I attempted to make fresh pasta, and it wasn’t a huge success at that time. I did learn a few things however. For example, the pasta should be rolled as thin as possible, but not too thin that the filling will burst out. I also figured out that even fresh pasta noodles need time to dry before going into the water. Oh, and not vigorously boiling water either! I had the best results, all those years ago, when I brought the water to a heavy boil and then lowered the heat before adding the noodles. I finally settled on a plan of action: I would prepare the filling first then work on the pasta dough, that way I could split up the work into more manageable chunks and troubleshoot along the way.

The filling. I wanted to use a meat filling because half the ravioli batch would not have cheese and I felt it needed some heft to it. Perhaps in the future I can work on a vegetarian option, but for now I wanted to stick with what I know. I looked at a number of recipes and settled on a chicken and pork combination. I browned 3/4 pounds of ground chicken and 3/4 of a pound of ground pork in a few tablespoons of olive oil. Each batch of meat was drained and split between two bowls.

IMG_2276IMG_2277

I then sautéed 1/2 of a yellow onion, 2 garlic cloves, spinach and sage. This mixture was also divided.

IMG_2278

IMG_2282

At this point the mixtures are identical

One bowl was selected for the addition of goat cheese and gruyere. Now is the time for salt and pepper. The cheese mixture received 1 teaspoon of salt and 1/2 teaspoon of pepper and I added 2 teaspoons of salt (since there was not addititonal salt from the cheese) and 1/2 teaspoon of pepper to the non cheese combo.

IMG_2283

I next passed both filling preparations through a food processor so that the filling could be placed into the ravioli. I was careful to process the non cheese filling first, so there would be no chance of “cheese contamination” to the non cheese mixture.

IMG_2284

The top bowl has no cheese, the bottom has both goat cheese and the gruyere.

The fillings were covered and stored in the refrigerator for later assembly with the pasta.

The pasta. I prefer the taste of pasta made with semolina flour, although all purpose and 00 flour work well too, if you can find it. Generally, pasta is made by creating a well in the flour and salt mixture followed by the addition of eggs, water and oil to the middle of the well. A fork is used to slowly bring the sides of the flour into the center. This is done to give the flour time to adsorb the moisture. Once a ragged dough forms you begin kneading the dough by hand until it is a soft, smooth ball.

homemade-pasta-process1

This works fine, but it does make a huge mess. I decided I would let my mixer do some of the work for me. I added the flour and salt into a the mixing bowl and used the dough hook attachment to stir on low speed. A well was naturally created, I poured the eggs, water and oil into the well and mixed on low speed until the flour was slowly incorporated into a loose ball. Then I placed the ball onto the counter, with the reserve flour and continued kneading by hand.

 

IMG_2285

IMG_2286

IMG_2287

The kneading incorporated an additional 1/2 cup of all purpose flour and took about 12 minutes. The result was a smooth and soft ball of dough that needs, at least 30 minutes of bench rest to allow the gluten to relax. I covered the dough and let it rest for 1 1/2 hours.

IMG_2289

I worked with 1/4 of the ball at a time, making sure to keep the rest of the dough covered. I have a very simple, hand crank system for pasta making.

IMG_2313

I think I bought this from Bed, Bath and Beyond. It clamps to the bench top and has 7 settings. I began on the widest setting (7 on my machine), taking care that both the pasta rollers and the dough were heavily floured. The dough was passed through the rollers, floured, folded into thirds and passed through again. This helps to further knead the dough and helps to form the rectangle shape. I then lowered the width of the rollers and passed the dough through several times. The dough no longer should be folded at this point. Just keep passing the dough through the thinner setting (to about settings 3 or 4) until the desired consistency is acheived.

IMG_2291

Thicker dough from widest settings

IMG_2292

Thinner dough sheet from setting 4

I used an inexpensive ravioli mold, small rolling pin and pasta cutter to form the ravioli.

IMG_2315

I laid one sheet over the mold, filled the depressions with ~1 teaspoon of either filling, covered with a second thin pasta sheet and rolled to cut the dough with the small rolling pin. I had to go over the mold several times with the rolling pin and make the final cuts with the pasta cutter. It took awhile to get this down, but once I had practiced with a couple dozen I figured out a system that worked for me.

IMG_2290IMG_2293

IMG_2294

Brushing the pasta with an egg wash helps the second layer of dough adhere

IMG_2295

Then I just had to repeat this for a total of 10 dozen ravioli! I laid them in a single layer (or they will stick together!) on a parchment lined sheet pan to dry for an hour or so. After that you can cook them or freeze them. I put the single layer sheet pan in the freezer for an hour, after that they can go into a bag without sticking together.

The next day was the taste test! I decided to pair this with a simple tomato based sauce.

IMG_2301

I began by sautéing both red and yellow grape tomatoes in olive oil

 

IMG_2303

Then added corn and capers

IMG_2305 2

finally arugula, pine nuts, lemon juice, lemon zest, basil and the ravioli that had been added to lightly boiling water. A sprinkle of basil finished it off.

Now to taste it!

 

IMG_2307

 

IMG_2308

 

IMG_2310

It was actually pretty good! Could it be better? Always! I would suggest adding some red pepper flakes for some heat, or maybe some apple cider vinegar to brighten it up a bit. I will try that next time. The good news is that I have plenty in the freezer to continue experimenting and combining flavors. Do give this a try with your favorite fillings and let me know! I will be taking both versions to my in laws next week to see if they like them, I hope they do!

His and Hers Ravioli

  • Servings: about 10 dozen ravioli
  • Difficulty: moderate to advanced
  • Print

Fresh pasta from semolina flour provides the perfect canvas for your family's favorite flavors. This recipe is extremely versatile and the extra steps are well worth the effort!

Credit: Invisible-no-more.com

Ingredients

For the Filling:

-2 Tablespoons olive oil

-3/4 pound ground chicken

-3/4 pound ground pork

-1/2 yellow onion, finely diced

-2 garlic cloves, minced

-2 cups fresh spinach

-2 teaspoons sage, chopped

-2 oz goat cheese, crumbled

-3 oz. gruyere, grated

For the Pasta:

-2 1/2 cups semolina flour

-1/2 cup all purpose flour plus more for dusting

-1 teaspoon kosher salt

-4 eggs

-4 Tablespoons water

-4 Tablespoons olive oil

-1egg, broken up for an egg wash

For the Sauce:

-1 pint each red and yellow grape tomatoes

-1 Tablespoon olive oil

-2 ears of cooked corn with corn removed from the cob

-4 oz. fresh arugula

-3 oz. pine nuts, toasted

-2 Tablespoons capers

-Zest of 1 lemon

-2 Tablespoons fresh lemon juice

-2 Tablespoons of basil, chopped

Directions

  1. Prepare filling. Heat olive oil over medium heat in a cast iron, or heavy bottom pan. Brown the chicken and the pork until no longer pink in the center. Break up large chunks as you stir. Drain and divide equally into two medium sized bowls.
  2. Add the onion to the pan and cook until translucent. Add the garlic and cook for an additional 2 minutes. Add the spinach and sage and heat until wilted. Divide equally between the bowls.
  3. To one bowl add: goat cheese, gruyere, 1 teaspoon of salt and 1/2 teaspoon pepper. To the other add 2 teaspoons of salt and 1/2 teaspoon of pepper.
  4. Process the mixtures separately in a food processor until a finely ground consistency is achieved, cover and refrigerate. Make the ravioli.

Prepare the pasta:

  1. Place flour and salt in a bowl of a stand mixer and, using a dough hook, mix on low until a well appears in the flour. While this is happening, beat the eggs, water and oil in a liquid measuring cup with a pour spout.
  2. With the mixer on low, pour the liquid into the center of the well and allow the dough hook to slowly incorporate the flour into a ball.
  3. Turn the slightly sticky dough out onto a well floured counter and continued kneading by hand. Incorporate the additional 1/2 cup of flour as you knead to achieve a smooth and soft dough. Cover and let rest for 30 minutes to an hour.
  4. After the dough has relaxed, pass 1/4 of the dough through a pasta maker or roll out by hand. Continue rolling until a thin sheet of pasta has been achieved. You will need to move from the widest setting for the rollers to one of the lower settings (not the lowest). Do not make the pasta too thin or it will tear due to the filling.
  5. Lay one sheet over the ravioli mold pan, if using, and fill the pockets with ~1 teaspoon of filling. Lightly brush the pasta with the egg wash then lay another pasta sheet over the filled pockets. Press the two sheets together to remove any air bubbles.
  6. Place finished ravioli on a parchment lined pan, in a single layer for, at least 1 hour, to dry. Cook immediately or place in freezer for 1 hour, then transfer to a freezer bag for longer storage.

For the Sauce:

  1. Heat the olive oil over medium heat in a heavy bottom sauce pan. Slice the tomatoes in half, lengthwise and heat in the oil. Add the corn and cook for a few minutes.
  2. At the same time, heat a large pot of water for the ravioli. Be sure to use enough water for the amount of pasta you are planning to cook, and salt the water heavily.
  3. Lower the heat on the tomatoes and add the pine nuts, and capers. When the water for the pasta begins to boil, lower the heat and add the frozen ravioli. They will take between 5 to 8 minutes to cook.
  4. When the ravioli are done add them to the sauce and add the lemon juice, lemon zest, pine nuts and fresh basil, toss gently to coat the ravioli.

 

blob:https://www.pinterest.com/049f0ce7-1236-4935-bcab-a04359ebad60

 

SaveSave