A church in Oregon has the infamous reputation of killing children in the name of faith. Now, two parents — Jeff and Marci Beagley — have been found guilty of negligent homicide. Their case was discussed in this prior column. It is a welcomed charge (often religious parents are given lesser charges in the death of their children due to faith-healing), but the likely sentence is likely to be relatively low given the history of this church and the loss of life.
They will face only 16-18 months in the death of their sixteen-year-old Neil who died from a urinary tract blockage that could have been easily addressed by doctors. I have argued that faith-healing parents are being given special and lenient treatment over other neglectful parents, here.
The Followers of Christ church rejects conventional medicine in favor of faith-healing.
And after a barrage of personal attacks, insults and attempts at cyberbullying, we’re right back where we started.
The fact is the religion clause of the Constitution does not permit one to commit child neglect, or violate any criminal codes.
That was my position two days ago.
And it was right then, and it was right now.
Anonymously yours argued against that position.
And lost.
bdaman,
They say that in the organ transplant business to.
Who says you can’t teach a dumb dog new tricks…..or something like that.
Swartmore mom,
Well this sounds like the new and improved one. Campbells soup whats good for the soul.
Oh gee, looky there.
Back on topic.
🙂
And to think, all it took was a few recipes.
AY:
I agree with your position as well. there was a case here in Virginia where a 16 year old boy did not want any more chemo so his parents stopped and went to another doctor who prescribed vitamins and juicing along with some other things. the state tried to force him to get chemo, the parents won. I think the young man is doing OK.
I think you are speaking of this type of thing rather than totally withholding medical care in the hopes that the good Lord will answer prayers.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done u
I’m sorry.
Did one of you have some more personal attacks to throw at me? Sorry….must have missed them there. Please try again.
Buddah rules are rules. In the auto parts bidness parts is parts.
Patty would not use canned Campbell’s soups. The cook is less sophisticated.
Did that post? Here don’t want you to miss any of it.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
In case you didn’t get those.
Here they are again.
PRIZE FUDGE – COOKING SCHOOL
4 cups sugar
8 tablespoons corn syrup
1 1/2 cups water
3 or 4 squares unsweetened chocolate
1 teaspoon vanilla
1 cup nuts
Cook all ingredients together, except nuts, to 238°F. Cool to 110°F. Beat until creamy. Add nuts, and finish by kneading the cooled batch by hand while still workable.
Shape into a round roll and slice off pieces.
Putting it away for at least forty-eight hours, in an air-tight container before slicing it, will improve it considerably.
ABOUT FUDGE MAKING:
Fudge is one of the most popular homemade candies, and one that is very often poorly made.
It should be soft and creamy instead of hard and grainy. Sugar crystallization is the underlying principle of fudge making, and the formation of the crystals should be carefully controlled throughout the whole process of cooking, cooling, and beating.
The only ingredients necessary for fudge are sugar, water, chocolate, and some inverting substance, such as corn syrup, cream of tartar, or vinegar. Butter and milk, though they are often added, do not improve the texture of the fudge. They contribute somewhat to the nutritional value, but sugar crystallization is not affected. That is, they do not prevent graining, and they do not add to the creamy texture of the fudge.
Butter adds flavor, but the milk has a tendency to curdle, which makes the cooking more difficult as it scorches so easily when curdled. It also affects the final texture, as it is almost impossible to blend it with the remaining ingredients.
The sugar and water should be thoroughly mixed, and every crystal dissolved before the boiling point is reached.
Next, the remaining ingredients should be added and the solution boiled.
After the boiling point is reached, it should be cooked quickly with little or no stirring. It should be stirred only when there is danger of the syrup scorching, and then, very gently.
Steady boiling of the fudge mixture improves the texture, while boiling over too low a temperature makes it gummy, tasteless and imparts an “overcooked” flavor.
Once the boiling point is reached, the solution becomes very sensitive to jarring, stirring, scraping, or beating, and it increases in sensitiveness as the temperature becomes higher.
Jarring, stirring, and scraping start the building up of the sugar crystals along the edges of the pan, and they begin to form throughout the mass, making the final product coarse and grainy.
If sugar crystals are thrown out on the sides of the pan during cooking, they should be washed off and out with a silicone brush dipped in water or a damp cloth wrapped around a fork. One undissolved sugar crystal can cause the whole batch to crystallize.
When learning to make fudge, it is helpful to use an accurate Candy Making or Deep Frying thermometer. The fudge should be cooked to 238°F and allowed to cool, undisturbed, to 105°F. or at least 110°F, and then it should be rapidly converted into a creamy mass by beating. As the mass begins to thicken and lose its luster, it can either be poured out onto a buttered pan and allowed to set or it can be kneaded. Kneading makes it more creamy and smooth.
Like fondant, fudge is improved by standing, and can be stored for a length of time in an airtight container for “ripening”.
It can be made into a long roll and rolled in nuts, and then sliced into rather large pieces.
Since it keeps so well, fudge makes a wonderful gift. It isn’t prone to crumbling, so it’s a good choice for mailing to loved ones in far-away places during the Holidays. It isn’t very well suited to being stored under warm conditions, however, and should be kept at room temperature, or below, and well wrapped.
Fudge freezes well.
BEEF BRACIOLA
3 or 4 lbs round rump of beef
1/4 lb. 1/4″ thick prosciutto, pancetta or lean salt pork
1/2 lb. lean ground veal
1/4 cup Italian salami
5 cloves garlic
1/2 cup grated Parmesan cheese
2 tablespoons butter, softened or olive oil
1 large onion, minced
1 carrot, peeled and chopped (optional)
1 cup fresh breadcrumbs
pinch cayenne
1/4 cup milk
1 egg
3 tablespoons fresh parsley
1 bay leaf
1/2 cup Marsala wine
2 tablespoons flour
2 large cans whole Italian tomatoes
3 large sprigs basil
1/4 tsp. dried oregano
Thinly slice the beef, with the grain, into 1/4 inch thick slices as large as possible from the roast being used.
Place the slices between 2 sheets of wax paper or plastic wrap and flatten using the flat side of a heavy meat cleaver, a smooth meat pounder or a small heavy pan. Pound as thinly as possible without breaking through. Season lightly with salt and pepper (and a light sprinkling of cayenne, if desired). Set aside.
Soak the breadcrumbs in 1/4 cup milk. Squeeze out excess until bread crumbs are nearly dry.
Cooks Note: If you want to make your own breadcrumbs, lightly toast day-old bread (Italian or French breads make the best breadcrumbs) in a tablespoon of olive oil or butter with chopped garlic, parsley, oregano, basil and celery seeds. Sprinkle with Parmesan. Whir in the food processor or grate using a large Microplane grater until you have coarse crumbs.
Grind the veal, prosciutto (or lean salt pork or pancetta) and salami, 2 cloves garlic and parsley, using a meat grinder or food processor. Combine with the Parmesan cheese, butter or olive oil. Add the bread crumbs and egg. Season lightly with salt and pepper. Spread this mixture evenly over the flattened beef slices. Roll up tightly and tie securely using cotton or butcher’s string so that none of the stuffing can escape.
Put a small portion of chopped salt pork mixture into the bottom of a heavy Dutch oven and allow it to melt in 1 tablespoon of olive oil with 2 or 3 whole cloves of garlic and chopped onion. Press the garlic flat with the tines of a fork as it begins to soften and color; remove before it browns.
Place the rolled up braciola into the hot oil mixture and turn occasionally until all sides are browned evenly (adjust heat as necessary). Add carrots and onions to the oil to flavor it. When braciola are browned, add the wine, stirring up the browned bits from the bottom of the pan with a flat rubber spatula.
Reduce heat and simmer until wine has evaporated. Sprinkle beef with flour, turning the beef in the pot until the flour has browned. Add the cans of tomatoes and just enough water or beef broth to barely cover the beef. Add basil, bay leaf and oregano.
Bring water or broth to a boil; reduce heat to a gentle simmer. Season with a little salt and pepper. Continue to simmer for about 2 hours, or until beef is fork tender (depends on the toughness or age of the beef).
When beef is tender, remove from the sauce and keep warm.
If desired, a hand blender may be used to smooth the sauce. Cook sauce over high heat until slightly thickened. Season to taste with salt and pepper.
Remove tying string from the beef rolls. Slice carefully at an angle and arrange decoratively on a serving dish so that the rolled filling is visible. Ladle sauce over the top. Goes well as an accompaniment to ravioli or other pasta.
Braciola keeps well submerged under pasta sauce in the refrigerator or freezer.
A true Italian feast! My mother, whose parents came from Sicily and Naples, made this dish often as a Sunday meal in Winter. I enjoy continuing this tradition during our long, cold, New England Winters
HOME MADE PEANUT BUTTER
In these times, it pays many dividends to prepare your own fresh and wholesome peanut butter at home.
Spread raw in-shell peanuts evenly on a cookie sheet and bake in a preheated 350°F oven for 15-20 minutes, stirring often. When the peanuts are done, the shell will become brittle, and the peanuts skin will slip off easily. They will be light brown and have a roasted flavor.
Peanut butter made at home does not keep for as long a time as commercially prepared peanut butter because there are no preservatives. On the plus side, it is far less likely to be tainted by foreign matter and/or Salmonella when you make it yourself.
Prepare it in small batches and store under refrigeration. Peanut butter made at home may not be as heavy as what you’re accustomed to but it also doesn’t contain hydrogenated shortening and trans-fats. When prepared using pure peanut oil, it can sometimes separate as the oil rises to the top of the jar in storage. Simply turn the jar upside down in the refrigerator, or stir the extra peanut oil back down. Vegetable oil may also be used, but we prefer to use peanut oil.
Shell the peanuts and rub the inner skins off the outside after they’ve been roasted. A clean cotton terry towel may be used to rub off the papery film.
Place 1 cup of freshly roasted and shelled peanuts (with the skins removed) into a blender or food processor container. Turn the blender on and while running, drizzle 2 tablespoons of peanut oil in through the small opening in the cover. Add about 1/2 teaspoon of salt, if desired, and process until smooth. If you prefer a slightly sweet version, add a tablespoon of honey or Karo syrup. Molasses is a healthy sweetener if you like the flavor. If your favorite sandwich spread is crunchy peanut butter, stir in some extra crushed peanuts.
If a food processor is used, larger batches may be prepared than when a blender is used. Use a ratio of 2 tablespoons of peanut oil for each cup of peanuts. Spanish peanuts have a large quantity of oil (you may be able to reduce the amount of oil used), and make a creamy peanut butter, while Virginia peanuts provide a full flavor and texture. Try combinations of the two; 1 cup Spanish peanuts and 2 cups Virginia peanuts is a good combination which usually requires no added oil in the preparation. Store under refrigeration.
Once you become a peanut butter aficionado and are comfortable with the technique of making peanut butter at home, try making other nut butters, such as cashew butter, almond butter, or even Macadamia nut butter! Nut butters are highly nutritious and packed with valuable vitamins, minerals and proteins. When made with peanut oil at home, these staples of the lunchbox are a safe and superior product to what may be found on the supermarket shelves.
APPLE CHEESECAKE
Base:
1/2 pound (250 grams) butter
1/4 cup sugar
Pinch salt
1 teaspoon vanilla
1 egg, beaten
3 1/2 cups flour
Cheese Mixture:
1/2 pound (250 grams) cream cheese
1 cup sugar
4 eggs
1/4 cup whipping cream
1 cup sour cream
8 – 10 Cortland or Spy apples, peeled, thinly sliced
Cinammon sugar
To make pastry, blend butter, sugar, salt and vanilla then egg and flour to form a soft dough. Refrigerate 30 minutes then pat over bottom and up sides of a 10-inch springform pan. Chill.
To make cheese mixture, cream cheese with sugar, eggs, whipping cream and sour cream.
Peel and slice apples and arrange in prepared shell. Apple layers should extend almost to top of pastry. Pour cheese mixture over. Sprinkle with cinnamon sugar.
Place on baking sheet and bake in a 350°F oven until golden brown on top and cheese mixture is set, about 1 1/4 to 1 1/2 hours. Refrigerate overnight before serving.
Makes 12-16 servings
CREAMY CHICKEN IN WINE SAUCE
2 lb. chicken breasts
1 pkg. cream cheese
1 pkg. Good Seasons Italian dressing
1 can cream of mushroom soup
1 c. white wine
Oil and vinegar
2 tbsp. butter
Mix Good Seasons dressing according to directions using oil, vinegar and water. In large frying pan, brown chicken using Good Seasons and butter. After browning chicken, pour what is left of mixture of Good Seasons into blender and combine cream cheese, mushroom soup, wine; mix well in blender.
Place chicken into a Corning Ware deep dish, then pour mixture from blender on top. Bake at 350 degrees for 45 to 60 minutes. Serve with brown rice.
OVEN-FRIED CHICKEN WITH CREAMY
MUSHROOM SAUCE
1 egg, beaten
1/4 c. butter, melted and cooled
1/2 tsp. lemon pepper seasoning
4 chicken cutlets
Fine bread crumbs
SAUCE:
1 can (3 oz.) sliced mushrooms in butter sauce
1/4 c. milk
1 pkg. (3 oz.) cream cheese with chives
Dash of freshly ground pepper
In shallow dish combine egg, melted butter and lemon pepper seasoning. Dip cutlets into lemon pepper mixture to coat both sides, then coat with bread crumbs. Place in a single layer in an ungreased jelly roll pan or baking sheet. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Preheat oven to 450 degrees. Uncover chicken and bake until golden, about 20 minutes.
Meanwhile, prepare sauce. Drain mushrooms, reserving liquid. In small saucepan combine milk and reserved liquid. Add cream cheese. Heat slowly, whisking until cream cheese is melted and mixture is smooth. Add mushrooms and pepper; heat. Serve over chicken.
HOW TO BOIL EGGS
Bring eggs to room temperature before using.
If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
Lower the eggs carefully into the water, using a tablespoon.
When the water reboils, start timing and reduce the heat so that the water simmers gently.
Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
Timing boiled eggs depends on the size and degree of hardness desired.
You should start timing the eggs from the moment the water first boils.
Soft-boiled (soft whites, soft yolks):
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.
Medium-boiled (hard whites, soft yolks):
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.
Hard-boiled (hard whites, hard yolks):
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.
PRIZE FUDGE – COOKING SCHOOL
4 cups sugar
8 tablespoons corn syrup
1 1/2 cups water
3 or 4 squares unsweetened chocolate
1 teaspoon vanilla
1 cup nuts
Cook all ingredients together, except nuts, to 238°F. Cool to 110°F. Beat until creamy. Add nuts, and finish by kneading the cooled batch by hand while still workable.
Shape into a round roll and slice off pieces.
Putting it away for at least forty-eight hours, in an air-tight container before slicing it, will improve it considerably.
ABOUT FUDGE MAKING:
Fudge is one of the most popular homemade candies, and one that is very often poorly made.
It should be soft and creamy instead of hard and grainy. Sugar crystallization is the underlying principle of fudge making, and the formation of the crystals should be carefully controlled throughout the whole process of cooking, cooling, and beating.
The only ingredients necessary for fudge are sugar, water, chocolate, and some inverting substance, such as corn syrup, cream of tartar, or vinegar. Butter and milk, though they are often added, do not improve the texture of the fudge. They contribute somewhat to the nutritional value, but sugar crystallization is not affected. That is, they do not prevent graining, and they do not add to the creamy texture of the fudge.
Butter adds flavor, but the milk has a tendency to curdle, which makes the cooking more difficult as it scorches so easily when curdled. It also affects the final texture, as it is almost impossible to blend it with the remaining ingredients.
The sugar and water should be thoroughly mixed, and every crystal dissolved before the boiling point is reached.
Next, the remaining ingredients should be added and the solution boiled.
After the boiling point is reached, it should be cooked quickly with little or no stirring. It should be stirred only when there is danger of the syrup scorching, and then, very gently.
Steady boiling of the fudge mixture improves the texture, while boiling over too low a temperature makes it gummy, tasteless and imparts an “overcooked” flavor.
Once the boiling point is reached, the solution becomes very sensitive to jarring, stirring, scraping, or beating, and it increases in sensitiveness as the temperature becomes higher.
Jarring, stirring, and scraping start the building up of the sugar crystals along the edges of the pan, and they begin to form throughout the mass, making the final product coarse and grainy.
If sugar crystals are thrown out on the sides of the pan during cooking, they should be washed off and out with a silicone brush dipped in water or a damp cloth wrapped around a fork. One undissolved sugar crystal can cause the whole batch to crystallize.
When learning to make fudge, it is helpful to use an accurate Candy Making or Deep Frying thermometer. The fudge should be cooked to 238°F and allowed to cool, undisturbed, to 105°F. or at least 110°F, and then it should be rapidly converted into a creamy mass by beating. As the mass begins to thicken and lose its luster, it can either be poured out onto a buttered pan and allowed to set or it can be kneaded. Kneading makes it more creamy and smooth.
Like fondant, fudge is improved by standing, and can be stored for a length of time in an airtight container for “ripening”.
It can be made into a long roll and rolled in nuts, and then sliced into rather large pieces.
Since it keeps so well, fudge makes a wonderful gift. It isn’t prone to crumbling, so it’s a good choice for mailing to loved ones in far-away places during the Holidays. It isn’t very well suited to being stored under warm conditions, however, and should be kept at room temperature, or below, and well wrapped.
Fudge freezes well.
BEEF BRACIOLA
3 or 4 lbs round rump of beef
1/4 lb. 1/4″ thick prosciutto, pancetta or lean salt pork
1/2 lb. lean ground veal
1/4 cup Italian salami
5 cloves garlic
1/2 cup grated Parmesan cheese
2 tablespoons butter, softened or olive oil
1 large onion, minced
1 carrot, peeled and chopped (optional)
1 cup fresh breadcrumbs
pinch cayenne
1/4 cup milk
1 egg
3 tablespoons fresh parsley
1 bay leaf
1/2 cup Marsala wine
2 tablespoons flour
2 large cans whole Italian tomatoes
3 large sprigs basil
1/4 tsp. dried oregano
Thinly slice the beef, with the grain, into 1/4 inch thick slices as large as possible from the roast being used.
Place the slices between 2 sheets of wax paper or plastic wrap and flatten using the flat side of a heavy meat cleaver, a smooth meat pounder or a small heavy pan. Pound as thinly as possible without breaking through. Season lightly with salt and pepper (and a light sprinkling of cayenne, if desired). Set aside.
Soak the breadcrumbs in 1/4 cup milk. Squeeze out excess until bread crumbs are nearly dry.
Cooks Note: If you want to make your own breadcrumbs, lightly toast day-old bread (Italian or French breads make the best breadcrumbs) in a tablespoon of olive oil or butter with chopped garlic, parsley, oregano, basil and celery seeds. Sprinkle with Parmesan. Whir in the food processor or grate using a large Microplane grater until you have coarse crumbs.
Grind the veal, prosciutto (or lean salt pork or pancetta) and salami, 2 cloves garlic and parsley, using a meat grinder or food processor. Combine with the Parmesan cheese, butter or olive oil. Add the bread crumbs and egg. Season lightly with salt and pepper. Spread this mixture evenly over the flattened beef slices. Roll up tightly and tie securely using cotton or butcher’s string so that none of the stuffing can escape.
Put a small portion of chopped salt pork mixture into the bottom of a heavy Dutch oven and allow it to melt in 1 tablespoon of olive oil with 2 or 3 whole cloves of garlic and chopped onion. Press the garlic flat with the tines of a fork as it begins to soften and color; remove before it browns.
Place the rolled up braciola into the hot oil mixture and turn occasionally until all sides are browned evenly (adjust heat as necessary). Add carrots and onions to the oil to flavor it. When braciola are browned, add the wine, stirring up the browned bits from the bottom of the pan with a flat rubber spatula.
Reduce heat and simmer until wine has evaporated. Sprinkle beef with flour, turning the beef in the pot until the flour has browned. Add the cans of tomatoes and just enough water or beef broth to barely cover the beef. Add basil, bay leaf and oregano.
Bring water or broth to a boil; reduce heat to a gentle simmer. Season with a little salt and pepper. Continue to simmer for about 2 hours, or until beef is fork tender (depends on the toughness or age of the beef).
When beef is tender, remove from the sauce and keep warm.
If desired, a hand blender may be used to smooth the sauce. Cook sauce over high heat until slightly thickened. Season to taste with salt and pepper.
Remove tying string from the beef rolls. Slice carefully at an angle and arrange decoratively on a serving dish so that the rolled filling is visible. Ladle sauce over the top. Goes well as an accompaniment to ravioli or other pasta.
Braciola keeps well submerged under pasta sauce in the refrigerator or freezer.
A true Italian feast! My mother, whose parents came from Sicily and Naples, made this dish often as a Sunday meal in Winter. I enjoy continuing this tradition during our long, cold, New England Winters
HOME MADE PEANUT BUTTER
In these times, it pays many dividends to prepare your own fresh and wholesome peanut butter at home.
Spread raw in-shell peanuts evenly on a cookie sheet and bake in a preheated 350°F oven for 15-20 minutes, stirring often. When the peanuts are done, the shell will become brittle, and the peanuts skin will slip off easily. They will be light brown and have a roasted flavor.
Peanut butter made at home does not keep for as long a time as commercially prepared peanut butter because there are no preservatives. On the plus side, it is far less likely to be tainted by foreign matter and/or Salmonella when you make it yourself.
Prepare it in small batches and store under refrigeration. Peanut butter made at home may not be as heavy as what you’re accustomed to but it also doesn’t contain hydrogenated shortening and trans-fats. When prepared using pure peanut oil, it can sometimes separate as the oil rises to the top of the jar in storage. Simply turn the jar upside down in the refrigerator, or stir the extra peanut oil back down. Vegetable oil may also be used, but we prefer to use peanut oil.
Shell the peanuts and rub the inner skins off the outside after they’ve been roasted. A clean cotton terry towel may be used to rub off the papery film.
Place 1 cup of freshly roasted and shelled peanuts (with the skins removed) into a blender or food processor container. Turn the blender on and while running, drizzle 2 tablespoons of peanut oil in through the small opening in the cover. Add about 1/2 teaspoon of salt, if desired, and process until smooth. If you prefer a slightly sweet version, add a tablespoon of honey or Karo syrup. Molasses is a healthy sweetener if you like the flavor. If your favorite sandwich spread is crunchy peanut butter, stir in some extra crushed peanuts.
If a food processor is used, larger batches may be prepared than when a blender is used. Use a ratio of 2 tablespoons of peanut oil for each cup of peanuts. Spanish peanuts have a large quantity of oil (you may be able to reduce the amount of oil used), and make a creamy peanut butter, while Virginia peanuts provide a full flavor and texture. Try combinations of the two; 1 cup Spanish peanuts and 2 cups Virginia peanuts is a good combination which usually requires no added oil in the preparation. Store under refrigeration.
Once you become a peanut butter aficionado and are comfortable with the technique of making peanut butter at home, try making other nut butters, such as cashew butter, almond butter, or even Macadamia nut butter! Nut butters are highly nutritious and packed with valuable vitamins, minerals and proteins. When made with peanut oil at home, these staples of the lunchbox are a safe and superior product to what may be found on the supermarket shelves.
Here is a recipe for when you can’t or don’t want to leave home; or for those times when you have a leisurely afternoon to spend in the kitchen and you don’t want to waste it shopping for ingredients. Making ravioli by hand is a time consuming process, but the results can be well worth it when you compare your own economical and wonderfully rich ravioli with the cardboard-like commercial product found in stores.
These can be made from simple ingredients commonly stored on the shelf. But if you’re on your way to the store anyway, pick up fresh ingredients, such as full milk ricotta to use in the filling, as well as fresh herbs. The same recipe can be used, either way, by skipping the cottage cheese-making step below.
Home-made cottage (or Ricotta cheese – for filling):
1 gallon reconstituted dry milk
1/2 cup vinegar
1 teaspoon salt
Prepare the filling for ravioli by creating a made-at-home ricotta cheese substitute.
Using a thermometer, heat the milk until it reaches a temperature of 190°F. If no thermometer is available, judge the temperature approximately by bringing the milk to a near boil, then removing from heat.
Stir in the vinegar, then allow the milk to sit until it has reached room temperature.
The milk will separate into curds and whey (coagulated cheese in water). Scoop the curds into a colander and drain off the whey. Sprinkle with salt. (Save the whey – it can be used as a substitute for buttermilk to make tender biscuits or other baked goods). Cream and butter may optionally be added to the curds for a richer texture. The curds have now become cottage cheese and are ready to be used in the filling.
Filling:
Measure out 4-5 cups of the cottage cheese. Season it with cracked black pepper, chopped fresh or dry parsley (about 1/4 cup) or use the same amount of thawed frozen or chopped fresh spinach to combine with the cheese.
A 1/4 teaspoon each of basil and oregano, and 1/4 cup grated Romano or Parmesan cheese along with 2 whole eggs (dry whole eggs or egg substitutes can be used in a pinch). Add a dash of nutmeg, if desired.
Mix well to distribute seasonings. Tiny bits of thinly sliced and shredded prosciutto can be added for variation. Any leftover filling may be combined with shredded Mozzarella cheese and used to fill calzone or pizzagaina.
Pasta Dough and Assembling the Ravioli:
Pasta Dough Recipe
Prepare the recipe above for the pasta dough, as directed. Thinly roll out dough in rectangles, then use a ravioli mold (if you want to make 12 ravioli at a time) or round ravioli can be cut using a sharp glass or biscuit cutter.
Another method is to cut multiple squares at a time using a pizza wheel or pasty cutter (or sharp knife!) A wavy pie cutter makes a nice decorative edge when used to make the cuts, otherwise, a pizza wheel makes a nice sharp and efficient cut.
Roll dough to 1/8″ thickness or less, evenly. This is best done using a pasta machine, but can be accomplished with a rolling pin.
Make 2 rectangular dough sheets about 12 inches long by 6 inches wide. This is the ideal size for most ravioli tray, but if you don’t have one, make them the old-fashioned way! Place scoops of filling on top of the first dough sheet at intervals about 2 inches apart. Top with the second sheet of dough, covering the filling gently, then cut the ravioli out by slicing between the filling “pillows” to yield individual pockets.
If you’re making circular ravioli, you can sandwich the filling between two layers of pasta, then cut circles around the filling mounds using a cup or a special ravioli cutter, available at kitchen supply shops. Or simply cut a single circle, add filling to one side, then fold over and seal, to make half circles.
Be careful not to drop any filling onto the edges of the ravioli or you won’t get a good seal. It’s also important to make sure that the edges are well pressed together so that the filling doesn’t fall out when the ravioli are boiled. If in doubt, the edges can be pressed together with the tines of a fork.
Cook the ravioli in a large quantity of rapidly boiling salted water. Drop them gently into the water and watch carefully, as fresh pasta cooks quickly. When the ravioli is cooked, it will rise to the surface. Remove using a slotted spoon or drain in a colander. Serve with a rich, simple, pasta sauce.
Variation – Lasagna:
As a variation, the same ingredients may be used to create a lasagna.
Just spread the first pasta sheet at the bottom of a rectangular ovenproof casserole dish. Add a layer of filling, then cover with pasta sauce. Sprinkle with a small amount of grated Parmesan and add a sprig of fresh basil in the center, if desired.
If you have some ground beef or spinach, this can constitute another layer, but is purely optional. Spinach can be combined with a thick white sauce or bechamel and poured into the center layer. Sliced, boiled eggs can be added to the white sauce and spinach layer.
Optionally, sprinkle in some Mozzarella or Parmesan cheese, then repeat again with more pasta, filling, and sauce, cheese, etc until all ingredients are used, or lasagna dish is filled to within 1/2 inch of top. Cover with aluminum foil. To avoid oven spills, consider placing the dish on a baking sheet.
Bake at 375°F for 50 minutes or so, depending on the quantity you’ve made. Larger lasagnas will require longer cooking times to set.
During the final 15 minutes of cooking time, remove foil and spread a new layer of sauce over all, so that edges won’t crisp.
Remove from oven and let sit for 25-30 minutes before cutting into squares.
Even so, the same lesson for bdaman applies.
Thanks AY and your an OK guy too XOXOXOXOXOXOXOXOOXOXO
Maybe the president can get us all together for a beer.
Note the fresh vegetables are left out.
PRIZE FUDGE – COOKING SCHOOL
4 cups sugar
8 tablespoons corn syrup
1 1/2 cups water
3 or 4 squares unsweetened chocolate
1 teaspoon vanilla
1 cup nuts
Cook all ingredients together, except nuts, to 238°F. Cool to 110°F. Beat until creamy. Add nuts, and finish by kneading the cooled batch by hand while still workable.
Shape into a round roll and slice off pieces.
Putting it away for at least forty-eight hours, in an air-tight container before slicing it, will improve it considerably.
ABOUT FUDGE MAKING:
Fudge is one of the most popular homemade candies, and one that is very often poorly made.
It should be soft and creamy instead of hard and grainy. Sugar crystallization is the underlying principle of fudge making, and the formation of the crystals should be carefully controlled throughout the whole process of cooking, cooling, and beating.
The only ingredients necessary for fudge are sugar, water, chocolate, and some inverting substance, such as corn syrup, cream of tartar, or vinegar. Butter and milk, though they are often added, do not improve the texture of the fudge. They contribute somewhat to the nutritional value, but sugar crystallization is not affected. That is, they do not prevent graining, and they do not add to the creamy texture of the fudge.
Butter adds flavor, but the milk has a tendency to curdle, which makes the cooking more difficult as it scorches so easily when curdled. It also affects the final texture, as it is almost impossible to blend it with the remaining ingredients.
The sugar and water should be thoroughly mixed, and every crystal dissolved before the boiling point is reached.
Next, the remaining ingredients should be added and the solution boiled.
After the boiling point is reached, it should be cooked quickly with little or no stirring. It should be stirred only when there is danger of the syrup scorching, and then, very gently.
Steady boiling of the fudge mixture improves the texture, while boiling over too low a temperature makes it gummy, tasteless and imparts an “overcooked” flavor.
Once the boiling point is reached, the solution becomes very sensitive to jarring, stirring, scraping, or beating, and it increases in sensitiveness as the temperature becomes higher.
Jarring, stirring, and scraping start the building up of the sugar crystals along the edges of the pan, and they begin to form throughout the mass, making the final product coarse and grainy.
If sugar crystals are thrown out on the sides of the pan during cooking, they should be washed off and out with a silicone brush dipped in water or a damp cloth wrapped around a fork. One undissolved sugar crystal can cause the whole batch to crystallize.
When learning to make fudge, it is helpful to use an accurate Candy Making or Deep Frying thermometer. The fudge should be cooked to 238°F and allowed to cool, undisturbed, to 105°F. or at least 110°F, and then it should be rapidly converted into a creamy mass by beating. As the mass begins to thicken and lose its luster, it can either be poured out onto a buttered pan and allowed to set or it can be kneaded. Kneading makes it more creamy and smooth.
Like fondant, fudge is improved by standing, and can be stored for a length of time in an airtight container for “ripening”.
It can be made into a long roll and rolled in nuts, and then sliced into rather large pieces.
Since it keeps so well, fudge makes a wonderful gift. It isn’t prone to crumbling, so it’s a good choice for mailing to loved ones in far-away places during the Holidays. It isn’t very well suited to being stored under warm conditions, however, and should be kept at room temperature, or below, and well wrapped.
Fudge freezes well.
BEEF BRACIOLA
3 or 4 lbs round rump of beef
1/4 lb. 1/4″ thick prosciutto, pancetta or lean salt pork
1/2 lb. lean ground veal
1/4 cup Italian salami
5 cloves garlic
1/2 cup grated Parmesan cheese
2 tablespoons butter, softened or olive oil
1 large onion, minced
1 carrot, peeled and chopped (optional)
1 cup fresh breadcrumbs
pinch cayenne
1/4 cup milk
1 egg
3 tablespoons fresh parsley
1 bay leaf
1/2 cup Marsala wine
2 tablespoons flour
2 large cans whole Italian tomatoes
3 large sprigs basil
1/4 tsp. dried oregano
Thinly slice the beef, with the grain, into 1/4 inch thick slices as large as possible from the roast being used.
Place the slices between 2 sheets of wax paper or plastic wrap and flatten using the flat side of a heavy meat cleaver, a smooth meat pounder or a small heavy pan. Pound as thinly as possible without breaking through. Season lightly with salt and pepper (and a light sprinkling of cayenne, if desired). Set aside.
Soak the breadcrumbs in 1/4 cup milk. Squeeze out excess until bread crumbs are nearly dry.
Cooks Note: If you want to make your own breadcrumbs, lightly toast day-old bread (Italian or French breads make the best breadcrumbs) in a tablespoon of olive oil or butter with chopped garlic, parsley, oregano, basil and celery seeds. Sprinkle with Parmesan. Whir in the food processor or grate using a large Microplane grater until you have coarse crumbs.
Grind the veal, prosciutto (or lean salt pork or pancetta) and salami, 2 cloves garlic and parsley, using a meat grinder or food processor. Combine with the Parmesan cheese, butter or olive oil. Add the bread crumbs and egg. Season lightly with salt and pepper. Spread this mixture evenly over the flattened beef slices. Roll up tightly and tie securely using cotton or butcher’s string so that none of the stuffing can escape.
Put a small portion of chopped salt pork mixture into the bottom of a heavy Dutch oven and allow it to melt in 1 tablespoon of olive oil with 2 or 3 whole cloves of garlic and chopped onion. Press the garlic flat with the tines of a fork as it begins to soften and color; remove before it browns.
Place the rolled up braciola into the hot oil mixture and turn occasionally until all sides are browned evenly (adjust heat as necessary). Add carrots and onions to the oil to flavor it. When braciola are browned, add the wine, stirring up the browned bits from the bottom of the pan with a flat rubber spatula.
Reduce heat and simmer until wine has evaporated. Sprinkle beef with flour, turning the beef in the pot until the flour has browned. Add the cans of tomatoes and just enough water or beef broth to barely cover the beef. Add basil, bay leaf and oregano.
Bring water or broth to a boil; reduce heat to a gentle simmer. Season with a little salt and pepper. Continue to simmer for about 2 hours, or until beef is fork tender (depends on the toughness or age of the beef).
When beef is tender, remove from the sauce and keep warm.
If desired, a hand blender may be used to smooth the sauce. Cook sauce over high heat until slightly thickened. Season to taste with salt and pepper.
Remove tying string from the beef rolls. Slice carefully at an angle and arrange decoratively on a serving dish so that the rolled filling is visible. Ladle sauce over the top. Goes well as an accompaniment to ravioli or other pasta.
Braciola keeps well submerged under pasta sauce in the refrigerator or freezer.
A true Italian feast! My mother, whose parents came from Sicily and Naples, made this dish often as a Sunday meal in Winter. I enjoy continuing this tradition during our long, cold, New England Winters
HOME MADE PEANUT BUTTER
In these times, it pays many dividends to prepare your own fresh and wholesome peanut butter at home.
Spread raw in-shell peanuts evenly on a cookie sheet and bake in a preheated 350°F oven for 15-20 minutes, stirring often. When the peanuts are done, the shell will become brittle, and the peanuts skin will slip off easily. They will be light brown and have a roasted flavor.
Peanut butter made at home does not keep for as long a time as commercially prepared peanut butter because there are no preservatives. On the plus side, it is far less likely to be tainted by foreign matter and/or Salmonella when you make it yourself.
Prepare it in small batches and store under refrigeration. Peanut butter made at home may not be as heavy as what you’re accustomed to but it also doesn’t contain hydrogenated shortening and trans-fats. When prepared using pure peanut oil, it can sometimes separate as the oil rises to the top of the jar in storage. Simply turn the jar upside down in the refrigerator, or stir the extra peanut oil back down. Vegetable oil may also be used, but we prefer to use peanut oil.
Shell the peanuts and rub the inner skins off the outside after they’ve been roasted. A clean cotton terry towel may be used to rub off the papery film.
Place 1 cup of freshly roasted and shelled peanuts (with the skins removed) into a blender or food processor container. Turn the blender on and while running, drizzle 2 tablespoons of peanut oil in through the small opening in the cover. Add about 1/2 teaspoon of salt, if desired, and process until smooth. If you prefer a slightly sweet version, add a tablespoon of honey or Karo syrup. Molasses is a healthy sweetener if you like the flavor. If your favorite sandwich spread is crunchy peanut butter, stir in some extra crushed peanuts.
If a food processor is used, larger batches may be prepared than when a blender is used. Use a ratio of 2 tablespoons of peanut oil for each cup of peanuts. Spanish peanuts have a large quantity of oil (you may be able to reduce the amount of oil used), and make a creamy peanut butter, while Virginia peanuts provide a full flavor and texture. Try combinations of the two; 1 cup Spanish peanuts and 2 cups Virginia peanuts is a good combination which usually requires no added oil in the preparation. Store under refrigeration.
Once you become a peanut butter aficionado and are comfortable with the technique of making peanut butter at home, try making other nut butters, such as cashew butter, almond butter, or even Macadamia nut butter! Nut butters are highly nutritious and packed with valuable vitamins, minerals and proteins. When made with peanut oil at home, these staples of the lunchbox are a safe and superior product to what may be found on the supermarket shelves.
APPLE CHEESECAKE
Base:
1/2 pound (250 grams) butter
1/4 cup sugar
Pinch salt
1 teaspoon vanilla
1 egg, beaten
3 1/2 cups flour
Cheese Mixture:
1/2 pound (250 grams) cream cheese
1 cup sugar
4 eggs
1/4 cup whipping cream
1 cup sour cream
8 – 10 Cortland or Spy apples, peeled, thinly sliced
Cinammon sugar
To make pastry, blend butter, sugar, salt and vanilla then egg and flour to form a soft dough. Refrigerate 30 minutes then pat over bottom and up sides of a 10-inch springform pan. Chill.
To make cheese mixture, cream cheese with sugar, eggs, whipping cream and sour cream.
Peel and slice apples and arrange in prepared shell. Apple layers should extend almost to top of pastry. Pour cheese mixture over. Sprinkle with cinnamon sugar.
Place on baking sheet and bake in a 350°F oven until golden brown on top and cheese mixture is set, about 1 1/4 to 1 1/2 hours. Refrigerate overnight before serving.
Makes 12-16 servings
CREAMY CHICKEN IN WINE SAUCE
2 lb. chicken breasts
1 pkg. cream cheese
1 pkg. Good Seasons Italian dressing
1 can cream of mushroom soup
1 c. white wine
Oil and vinegar
2 tbsp. butter
Mix Good Seasons dressing according to directions using oil, vinegar and water. In large frying pan, brown chicken using Good Seasons and butter. After browning chicken, pour what is left of mixture of Good Seasons into blender and combine cream cheese, mushroom soup, wine; mix well in blender.
Place chicken into a Corning Ware deep dish, then pour mixture from blender on top. Bake at 350 degrees for 45 to 60 minutes. Serve with brown rice.
OVEN-FRIED CHICKEN WITH CREAMY
MUSHROOM SAUCE
1 egg, beaten
1/4 c. butter, melted and cooled
1/2 tsp. lemon pepper seasoning
4 chicken cutlets
Fine bread crumbs
SAUCE:
1 can (3 oz.) sliced mushrooms in butter sauce
1/4 c. milk
1 pkg. (3 oz.) cream cheese with chives
Dash of freshly ground pepper
In shallow dish combine egg, melted butter and lemon pepper seasoning. Dip cutlets into lemon pepper mixture to coat both sides, then coat with bread crumbs. Place in a single layer in an ungreased jelly roll pan or baking sheet. (Can be made ahead. Cover and refrigerate up to 24 hours.)
Preheat oven to 450 degrees. Uncover chicken and bake until golden, about 20 minutes.
Meanwhile, prepare sauce. Drain mushrooms, reserving liquid. In small saucepan combine milk and reserved liquid. Add cream cheese. Heat slowly, whisking until cream cheese is melted and mixture is smooth. Add mushrooms and pepper; heat. Serve over chicken.
HOW TO BOIL EGGS
Bring eggs to room temperature before using.
If the egg has been stored in the refrigerator it can be warmed gently under a flowing hot tap.
Place sufficient water to cover the eggs in a saucepan and bring to a gentle boil.
Lower the eggs carefully into the water, using a tablespoon.
When the water reboils, start timing and reduce the heat so that the water simmers gently.
Fast boiling makes the wgg ehite tough and causes the egg to bang against each other and crack.
Timing boiled eggs depends on the size and degree of hardness desired.
You should start timing the eggs from the moment the water first boils.
Soft-boiled (soft whites, soft yolks):
Large size: 3 minutes 20 seconds.
Medium size: 3 minutes.
Small size: 2 minutes 40 seconds.
Medium-boiled (hard whites, soft yolks):
Large size: 4 minutes 15 seconds.
Medium size: 3 minutes 50 seconds.
Small size: 3 minutes 20 seconds.
Hard-boiled (hard whites, hard yolks):
Large size: 10 minutes.
Medium size: 8 minutes.
Small size: 7 minutes.
I think that she is back in deed. But the question is why did she attack mespo? That is a mind boggler…
You know if I could learn to read some of these things don’t look to bad.
Patty C:
are you back as 30%er? those look like pretty good recipes but not up to your usual standards.