Ravioli Dough and fillings

Ravioli Dough (Plain)

2 cups all-purpose flour
1 teaspoon salt
2 tablespoons unsalted butter
1/2 cup boiling water

Put the flour and salt in a food processor.
Add the butter and pulse until the flour has the texture of rough cornmeal.
With the machine running, slowly add the water.
Gather the dough into a ball and place on a floured surface.
Knead lightly, just until the dough is smooth.
Divide in half and keep one-half covered while you work with the other.

Cheese Ravioli Filling

1 (8 ounce.) container ricotta cheese
4 ounce mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1 egg
1/2 tablespoon parsley, chopped
Pinch of nutmeg
Salt and pepper

Combine ingredients in a bowl.  Fill rounds of ravioli dough.
Serve with your favorite sauce.

Spinach Ravioli Filling
Use the recipe for cheese ravioli.
Omit the parsley and add 1 cup chopped fresh spinach or frozen spinach that has
been thawed and squeezed dry.

Meat Ravioli Filling

For the diced meat you may combine any 2 types of meat to equal 1/2 pound (pork and
chicken, beef and ham, pork and veal, chicken and prosciutto)
1/2 pound meat diced
1 tablespoon butter
1-1/2 tablespoons onion, finely chopped
Salt and pepper
1/2 cup ricotta cheese
1/3 cup Parmesan cheese
1 egg yolk
Pinch of nutmeg


Sauté onion in butter over medium heat 1-2 minutes.
Add meat and cook until meat loses its raw red or pink color.
Transfer to a food processor and pulse a few times to chop.  Don't  allow it to puree.
Put mixture in a bowl and add remaining ingredients.  Combine well and fill ravioli

Crabmeat Ravioli Filling

1/2 shallot, chopped
1 garlic clove, chopped
1 tablespoon olive oil
1 tablespoon butter
1 (6 ounce) can lump crabmeat
1 tablespoon fresh basil, chopped
2-3 tablespoons goat cheese
Salt and pepper


Sauté shallot and garlic in butter and olive oil. 1-2 minutes.
Add crabmeat and basil.  Stir to combine.
Remove from heat.
Stir in goat cheese and salt and pepper to taste.  Fill ravioli.

Chicken Ravioli Filling

2 tablespoons butter
1 stalk celery, finely chopped
1 carrot, finely chopped
1 small onion, finely chopped
8 ounces boneless chicken breast, cubed
2 tablespoons marsala wine
1 egg yolk
1/4 cup Parmesan cheese, grated
Salt and pepper


Sauté celery, carrot, and onion in butter about 3 minutes.
Add chicken and sauté 3-4 minutes, until chicken starts to brown.
Add Marsala wine and cook additional 2 minutes.  Remove from heat.
Put chicken mixture in a food processor and pulse to chop.
Add egg yolk, cheese, salt and pepper.  Fill ravioli.

Mushroom Ravioli Filling

3 tablespoons butter
1/2 cup onion, chopped
1 garlic clove, minced
2 cups mushrooms, chopped
1/4 cup prosciutto, chopped
4 tablespoons Parmesan cheese, grated
2 ounces mozzarella cheese, shredded
1 egg
Salt and pepper


Saute onion and garlic in butter 2-3 minutes.
Add mushrooms and sauté until brown and most of the liquid has evaporated.
Add prosciutto and cook 1 more minute just to heat through.
Remove from heat and add remaining ingredients.  Fill ravioli.  

Potato, Leek, and Bacon Ravioli

12 ounces Yukon Gold potatoes (about 3 small potatoes)
2 tablespoons olive oil
5 ounces bacon, coarsely chopped
2 medium leeks, finely chopped (about 1-1/2 cups)
Salt and pepper
1/2 cup grated Parmesan cheese
Peel and cube the potatoes.
Cook in boiling water until cooked through.
Drain and mash the potatoes with a fork.
Set aside.

Heat the oil and bacon in a skillet over medium heat.
Cook for 3 to 4 minutes until the bacon has rendered its fat but is not crisp.
Add the leeks and cook another 3 minutes until the leeks are wilted.
Add the bacon and leek mixture to the potatoes.
Season with salt and pepper
Add the grated Parmesan cheese and stir to combine all the ingredients.

PHOTO:cookingweekends.blogspot.com

Denver Omelet

2 tablespoons butter
1 medium onion, chopped
1 cup chopped cooked ham 1 medium green pepper
8 eggs
1/4 cup milk
1 cup shredded cheddar cheese
salt & freshly ground black pepper
Heat oven to 400 degrees.
Grease round baking dish.
Melt butter in skillet over med-lo heat. Add onion and cook until soft, add ham, cook 2 minutes more.
Beat eggs and milk in bowl. Stir in cheese and add veggies and ham. Season with salt and pepper.
Transfer to prepared dish.
Bake 20 minutes or until top is puffy and brown. Cut into wedges and serve warm.

Photo:spiritmountain.com

Eggs Benedict

FOR THE HOLLANDAISE:

12 Tbsp. unsalted butter

3 egg yolks

2-3 tbsp. fresh lemon juice

FOR THE EGGS:

Salt

4 eggs (made over easy, see video below)

2 English muffins, split

3 Tbsp. butter

4 slices Canadian bacon

For the hollandaise: Melt butter in a small pan over low heat. Whisk egg yolks, lemon juice, 1 tbsp. water, and salt and pepper to taste in a heavy, nonreactive saucepan until pale yellow; then cook, whisking constantly over medium-low heat, until whisk leaves a trail in eggs, about 8 minutes. Remove pan from heat. Add butter 1 tbsp. at a time, whisking constantly, until sauce thickens; gradually pour in remaining butter, whisking constantly, leaving milky solids behind.

Toast English muffins either in oven at 200 degrees /F or in a toaster. Toast to how you prefer, and yes, it has to be English muffins, nothing else seems to absorb the yolk and sauce. Melt remaining butter in a medium skillet over medium heat. Fry bacon until browned, about 5 minutes. Place bacon on muffins.

With leftover grease in bacon skillet fry eggs over easy. 

 

Assemble each sandwich like so, muffin,bacon,egg,and then hollandaise sauce. Sprinkle smoked paprika if desired. I always make more muffins to clean my plate with the leftover sauce.

Picture:Saveur magazine, #114

Pineapple-Mustard Glazed Ham

1/2 cup  bottled pineapple spreadable fruit jam

1/4 cup  Dijon mustard

1/4 cup  packed dark-brown sugar

3 tablespoons  vegetable oil

1 teaspoon  garlic powder

1/4 teaspoon  ground allspice

1   pre-sliced smoked ham (5 to 6 pounds)

In small bowl, whisk together spreadable pineapple jam, mustard, brown sugar, oil, garlic powder and allspice until smooth.

Heat oven to 350 degrees F. Place ham in large roasting pan. Add 3/4 cup water to pan. Cover pan loosely with foil.

Bake ham in 350 degree F oven for 30 minutes.

Brush ham generously with some of glaze, about 1/2 cup. Return to oven. Bake, uncovered, for 20 minutes. Brush with additional glaze, about 1/4 cup. Bake, uncovered, for 10 minutes.

From: Family Circle

Ham and Cheese Baked Frittata

1/3 cup Vegetable Oil
4 cups frozen shredded potatoes or Idaho or Russet potatoes, peeled and shredded
1-1/2 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lb baked ham, cut into 1/2-inch cubes
12 eggs
1/4 cup milk
1/2 tsp dried Italian seasoning, tarragon or oregano
2 cups shredded cheddar, Monterrey jack, or Swiss cheese
1-1/2 cups chunky salsa, heated

Heat oven to 350ºF Heat oil in large (approx.10-inch/ 26 cm) skillet on medium heat. Add potatoes. Sprinkle with 1/2 teaspoon salt and pepper. Cook 8 minutes or until almost brown. Add ham. Cook 2 to 3 minutes more. Turn occasionally with spatula. In a bowl, blend eggs with milk, seasoning and remaining 1 teaspoon salt while potatoes are cooking. Place the potatoes into a greased 9" x 13", casserole. Stir the eggs into the potatoes. Bake covered with foil for 15 minutes. Remove from oven. Sprinkle with cheese and return to the oven. Bake 15 to 20 minutes more or until cheese is melted and eggs are set. Turn oven to broil and continue to cook about 2 minutes, or until top is nicely browned. Allow to cool 10 minutes before cutting into 8 to 10 servings. Serve topped with heated salsa.

Courtesy: www.simplyhomemade.ca

Monte Cristo

Photo:www.foodnetwork.com

6 slices cooked turkey
6 slices Swiss cheese
6 slices cooked ham
6 slices American cheese
18 slices wheat bread

Batter
1 1/2 cups all-purpose flour
1 tablespoon baking powder
1/4 teaspoon salt
1 1/3 cups water
1 large egg, beaten
Oil, for deep frying
Powdered sugar
Red raspberry jelly

Assembly of sandwiches: bread, turkey, Swiss cheese, bread, ham, American cheese, bread; cut in half diagonally. Whisk flour, baking powder, and salt together to blend well. Add water to the egg and add to the flour mixture mixing well.

Dip each sandwich half into the batter and deep-fry (oil must cover the sandwich) in oil pre-heated to 360 degrees F and fry until golden brown.

Remove from oil to paper towels. Sprinkle with the powdered sugar.

Serve with warm/room temperature jelly, if desired.