Savvy Entertaining

Since I have been so focused on Italian food lately, I thought you might enjoy this easy recipe for ravioli.

It isn’t hard, although it does take a little time and muscle (rolling out the dough).

If you have a fork, a rolling pin and a something you can use to cut out the ravioli, you can make this recipe without any special kitchen gadgets.

Ingredients – all basic and probably on hand in your kitchen right now.

Make a well in your bowl of flour (after mixing in the salt) and stir in eggs and oil.

Mix until well blended and no longer crumbly. Cover with a damp towel and let rest while you mix the filling.

Ingredients for cheesy chicken filling. You can use any sort of meat and cheese combo you like.

This is where the muscle comes in. You want to roll out that dough until is pretty thin and light. At least it gives you a great arm and upper body workout!

Drop a spoonful of filling on the dough then cover with another piece of dough.

I found this cutter for making sandwiches in my kitchen junk drawer (there are all sorts of forgotten wonders in there!). If you don’t have a fancy cutter, just use a knife or a drinking glass to cut out your ravioli and then seal the edges by crimping. Make sure you have a good seal.

I’ll state again to make sure your edges are sealed. (Isn’t this pretty?)

Slide ravioli into a pot of boiling water and cook over medium-high heat for about 12 minutes, until cooked through. You’ll be able to tell by looking at the dough that it’s done.

Top with creamy Alfredo sauce, a sprinkling of Parmesan cheese and parsley. Serve with a side of roasted zucchini or a fresh garden salad.

Ravioli

2 cups flour

3 eggs

1/2 tsp. salt

1 tbsp. olive oil

Scoop flour into a mixing bowl and mix in salt. Create a well in the center and add in eggs and oil. Blend with a fork until no longer crumbly and dough forms a ball. Set aside and cover with a lightly dampened towel to keep dough from drying.

Filling

1 cup cooked chicken, shredded or chopped

1 cup ricotta cheese

1/2 cup mozzarella cheese

1 tsp. seasoning (can use Italian or Mrs. Dash works)

1 egg

1/2 tsp. salt

Blend ingredients together, set aside. Set pot of water to boil, adding a pinch of salt.

Roll out pasta dough until thin. Cut in half. Drop pasta dough by rounded spoonsful on the dough then cover with second piece. Cut out ravioli (using a special cutter if you have one or a knife, biscuit cutter or drinking glass if you don’t.

Crimp edges and make sure they are sealed then slide into boiling water. Boil on medium-high heat for about 12 minutes or until dough looks done.

Serve with pasta sauce and a sprinkling of Parmesan cheese.

This recipe makes about 12 super-gigantic ravioli or a two dozen small ones.

She Who Needs to Step Away from Italian Food for Awhile