Tag Archives: pasta

Heart Shaped Ravioli with a Simply Delicious Sauce

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I made this for Evan and I’s 2nd Anniversary in December! It’s a great special occasion dinner recipe and is sure to please! Happy Valentine’s Day Everyone!

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Prep: 1 hr

Cook: 30 min

Makes: 12 Ravioli

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Ingredients:

Meat or cheese mixture of your choice, meat should be pre-cooked. I used bison.

Dough:

  • 1.5 C. All purpose Flour
  • 3 Eggs
  • 1 tsp Salt
  • 1 TBS Olive Oil

Sauce:

  • 2 Cups Chopped tomatoes with juice.
  • 1 TBS Olive oil
  • 1 TBS Garlic, minced
  • 2 TBS Fresh Basil, chopped
  • 2 TBS Shallots, minced
  • Mushrooms, 1/2 Cup, sliced

Directions:

Dough

In an electric mixer fitted with a dough hook, combine flour and salt. Add eggs 1 at a time and continue to mix. Drizzle in oil and continue to incorporate all the flour until it forms a ball. Sprinkle some flour on work surface, knead the dough until elastic and smooth. Wrap the dough in plastic wrap and let it rest for about 30 minutes to allow the gluten to relax.

Cut the ball of dough in half, cover and reserve the dough you are not immediately using to prevent it from drying out. Dust the counter and dough with flour. Form the dough into a rectangle and roll it through the pasta machine, 2 or 3 times, at its widest setting. Guide the sheet of dough with the palm of your hand as it emerges from the rollers. *Reduce the setting and crank the dough through again, 2 or 3 times. Continue until the machine is at its narrowest setting. The dough should be paper-thin, about 1/8-inch thick.

Dust the counter and dough with flour, lay out the long sheet of pasta. Use a heart cookie cutter (small) to cut the hearts.

Place a tsp of your meat/cheese mixture of choice on one heart and seal with another heart on top. Seal edges with fork or pastry sealer. Use

Boil in large pot of salted water for about 7 min. Strain.

Sauce:

  • In a large braiser or skillet, heat oil, add shallots and garlic, cook for 1 min until fragrant.
  • Add tomatoes and mushrooms, simmer for 20 min.
  • Garnish with basil

Enjoy!

Chicken Breast Baked in Phyllo Dough Stuffed with Goat Cheese and Orange Marmalade

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This is a super easy meal to make that tastes wonderful, I served the chicken with a gemelli pasta and brussel spouts!

Prep: 10 min

Cook: 20 min

Serves: 2

Ingredients:

  • 2 chicken breasts
  • 16 sheets of phyllo dough
  • 1 egg
  • 4 TBS of goat cheese (I like Cheesy Girls “Hottie” goat cheese, she’s a local Texan cheese maker I met at Central Market).
  • 2 TBS of orange marmalade (get some good stuff, not Smuckers).
  • I cup of whole wheat gemelli pasta, uncooked
  • 2 small campari tomatoes, cubed
  • 2 tBS of parmesan cheese, freshly grated
  • 2 TBS of butter
  • 1 TBS olive oil
  • 1 shallot, minced
  • 1 garlic clove, minced
  • 1 sprig of rosemary, finely chopped
  • Pinch of salt and pepper
  • 2 cups of brussel sprouts

Instructions:

  1. Pre-Heat Oven to 400
  2. Season chicken with rosemary, salt, and pepper on both sides.
  3. Cook chicken in a skillet for 2.5 min on each side to brown in olive oil (5 min total).
  4. Set chicken aside and brown garlic and shallot in skillet and set aside (this is for gemelli).
  5. Lay out 8 sheets of the phyllo dough square (large enough to wrap the chicken in) lay down 1 TBS orange marmalade and on top of that lay 2 TBS of goat cheese then place breast on top and fold phyllo around the chicken seal edges with egg wash and brush on top of wrapped chicken.  Repeat with other breast on remaining 8 sheets.
  6. Bake in oven for 12-15 min on 400 degrees.

Gemelli Pasta

  1. Bring 2 quarts of salted water to a boil add pasta and cook to al dente
  2. Strain and transfer back to pot and add 1 TBS of butter, tomatoes, reserved garlic and shallot mixture, parmesan cheese, and salt, pepper, and rosemary to taste.  Mix well

Serve with brussel sprouts or your green of choice!

Brussels Sprouts on FoodistaBrussels Sprouts