Wednesday, September 3, 2008
Ravioli with Garlic Alfredo Sauce and Bread Stick
This was my first time ever making homemade ravioli’s, it was not a quick process but it was a fabulous tasting one. My family loved them and the sauce, OMG it is just the best thing ever. This is not really a figure friendly dinner but every once in while we have to splurge.
30 Won ton wrappers
3 oz Ground Beef
3 oz Ground Pork
2 Tbs. Chopped Garlic
Large carton Ricotta Cheese
8 oz Grated Parmesan
Salt & Pepper
In a large frying pan heat EVOO (extra virgin olive oil) cook the ground meat until no longer pink. Season with 1 Tbs. garlic, salt & pepper, transfer to a bowl and cool in the refrigerator for about 30 minutes. While the meat is cooling mix the other Tbs. of garlic and the 2 cheese’s together. When the meat is cool mix it into the cheese mixture. Lay out the won ton wrappers and place about ½ Tbs. of filling in the wrapper, seal the edges with water and fold them closed in whatever shape you would like. After all wraps have been done put them in the refrigerator while you make the sauce.
Garlic Alfredo Sauce :
1 QT Heavy Cream
2 Sticks of Butter
4 Tbs. Cream Cheese
1 1/2 Cups Parmesan Powder
2 Tbs. Chopped Garlic
In a sauce pan melt the butter. When the butter is melted add the cream cheese and after it has melted pour in the heavy cream. Add the garlic and parmesan then season to taste with salt and pepper. Simmer over low heat for 10-15 minutes. While the sauce is simmering bring a pasta pot of water to a boil. Boil the ravioli’s in small batches about 5 minutes, when they float use a slotted spoon to take them out of the water and set them into the sauce. Repeat until all of the ravioli are done. Ladle into a bowl and enjoy what I think was the best ravioli and sauce I have ever had.
Bread Sticks :
My daughter and I made these bread sticks together and it was a blast working with her. They turned out wonderful; they were very easy and yummy.
1 Lbs. Frozen bread dough – thawed and at room temp
When dough is soft enough to knead, spray your fingers with the cooking spray and knead just until you can shape into cigar sized pieces (about 8-10). Place these 3 inches apart on a parchment lined baking sheet. Let rise in a warm place until doubled in size - about 2 hours.
Baste the top of each bread stick with the melted butter and sprinkle on the garlic powder and sea salt. Bake at 375 for 20-25 minutes or until golden brown.