Tag Archives: goat cheese

Goat Cheese and Spinach Ravioli

17 Jul Spinach and Goat Cheese Ravioli prepped for closing

I was browsing the internet over the first weekend back in March when I stumbled across a recipe for homemade ravioli with goat cheese and spinach, two ingredients I happened to have in my fridge from my Oscar party the weekend before. There have been plenty of posts on this blog about pasta and how much I love it. What I haven’t told you is where that love came from. When I was a young kid my parents use to make pasta from scratch. Often. I have memories of crawling under drying pasta hanging from broomsticks across our kitchen back in Pennsylvania. Throughout my childhood pasta was probably on our table at least once a week. Why it took me this long to make it myself I’m not sure. I’ve always wanted to make pasta but I think a busy schedule just got in my way. And of all the pastas I could have made I chose one that is slightly more complicated since it is a filled pasta. But I still had fun and it was really yummy! I think everyone should make their own pasta at least once. Just make sure you have some extra time, especially if it’s your first time. And if you choose this recipe, give yourself at least two hours before you want to eat since you have to let the dough rise. I’m looking forward to making fettuccine since that just involves cutting up the dough and no filling and closing and cutting twin pieces to match. Ha! Enjoy!

Spinach and Goat Cheese Ravioli Ingredients L-R: Mushrooms, Flour, White Wine, Parmesan Cheese, Nutmeg, Half & Half, Egg, Garlic, Goat Cheese,  Spinach, Olive Oil, Salt & Pepper

Spinach and Goat Cheese Ravioli Ingredients L-R: Mushrooms, Flour, White Wine, Parmesan Cheese, Nutmeg, Half & Half, Egg, Garlic, Goat Cheese, Spinach, Olive Oil, Salt & Pepper

SPINACH AND GOAT CHEESE RAVIOLI (makes about 12-18 ravioli)

Ravioli Dough:

  • 1 1/4 Cup Flour
  • 1 Egg
  • 1/4 Cup Hot Water
  • 1/4 Tsp Salt

Ravioli Filling:

  • 1/3 Cup Cooked Spinach (or 1/2 bunch raw spinach – to be cooked)
  • 2 oz Goat Cheese
  • 1/3 Cup Parmesan, Grated
  • Pinch of Nutmeg
  • Salt and Pepper to taste

Mushroom and Parmesan Cream Sauce:

  • 2 Tbsp Olive Oil
  • 8 oz Mushrooms
  • 4 Garlic Cloves
  • Nutmeg (optional)
  • 2 Tbsp White Wine
  • 1 cup Half-and-Half
  • 1 to 1 1/2 cups Parmesan Cheese

Make your dough first. In a medium bowl mix your flour and salt. In a small bowl or a liquid measuring cup, mix your egg and hot water well. Combine the egg/water mixture with your flour and knead the dough until it’s nice and smooth and firm. It shouldn’t be too wet or too sticky, ie, it shouldn’t stick to your hands just to itself. I mixed it with a wooden spoon, and then finished mixing with my hands to make sure I had the right texture. Once done, roll into a ball and wrap in Saran wrap and let sit on the counter for one hour. The recipe has you using a mold to make the ravioli and suggests making a second batch if you want more than a dozen or so. I think I made about 20 with mine and without a mold. I didn’t waste any of my dough.

Making pasta dough

Making the pasta dough for the ravioli!

While your dough is sitting in the Saran wrap work on your filling. I used fresh spinach so I had to cook it first. Be sure to cook it down until it’s all wilted and there’s no liquid left. Once it’s all cooked chop it up and set aside.

Cooking down the spinach and chopping it up for the filling.

Cooking down the spinach and chopping it up for the filling.

In a small-sized microwave safe bowl heat up your goat cheese to soften it, about 2-3 minutes. Add in the chopped up spinach and Parmesan cheese and mix well. Sprinkle with salt, pepper and a pinch of nutmeg and mix again. Set the mixture aside. It should be fairly firm. If it is a little runny (from water in the spinach leftover), place in the fridge to firm up a bit.

spinach, goat cheese and parmesan cheese ravioli filling

Mixing up the spinach and cheeses for the filling

Once you’re ready to assemble your ravioli, divide your dough into 2 equal parts. Be sure to flour both your rolling pin and your rolling surface, then roll out each section of your dough very thinly.

If you are using a ravioli mold, be sure to lightly flour it and then lay out the dough and push softly into each indentation. Place a small amount of the filling mixture into each mold section, just be sure not to overfill them. Take your second piece of dough and lay it on top. Take your rolling pin and roll along the top of the mold, which will seal the ravioli and take the air out of them. Use your fingers to separate the ravioli from each other. Then flip over the mold to release the ravioli. Set aside and re-roll the dough to make more ravioli.

making ravioli

Making the actual ravioli. Yum!

If you aren’t using a mold (like me!) then you will need to cut them individually. I used a small (sharp) paring knife and after rolling the dough out very thinly, cut a rectangle about 4 inches wide and about 10 inches long, then sliced that in half and made about 2 inch squares. I plopped about a teaspoon of filling into the middle of half of the squares, then took the empty squares and sealed each ravioli. I re-rolled the dough until it was basically all used up.

Spinach and Goat Cheese Ravioli prepped for closing

Spinach and Goat Cheese Ravioli prepped for closing

Fill a large pot with water and put on high heat and bring to a boil. Cook however many ravioli you want that evening and then freeze the rest. Depending on the pot size you shouldn’t put too many in at once. I boiled about 5 or 6 at a time in my 3 qt pot. Be sure to drain the ravioli before serving. Because I cooked a couple batches of ravioli I used a skimmer to remove each ravioli and drain over the pot then placed on plates.

Mushroom Cream Sauce

Making the mushroom cream sauce.

While you’re boiling your ravioli you can make your pasta sauce at the same time. This is a basic cream sauce, and one I’ve basically made before. You want to slice up your mushrooms thinly and dice up your garlic. In a large saucepan heat the olive oil over medium high heat and saute your mushrooms, garlic and a pinch of nutmeg for about 5 to 7 minutes, until the mushrooms are a golden brown. Add your half and half and cook until it starts to boil. Turn the heat down to low and add in your Parmesan cheese and mix until it’s nice and thick. I like to add in a little white wine to my pasta sauces too. Season with salt and pepper and serve over ravioli and garnish with fresh parsley or chives. Enjoy with a nice glass of white wine!

Spinach and Goat Cheese Ravioli with Mushroom Cream Sauce

Spinach and Goat Cheese Ravioli with Mushroom Cream Sauce

Smoked Salmon Breakfast Burrito

27 May Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

I love breakfast. I also love to sleep. So having time to make more than just a couple of eggs or oatmeal in the morning is rare. But one Saturday morning I wanted to change-up my breakfast so I looked in my fridge to see what I had. I had some tortillas left over from my Oscar party (that post is still being written, sorry) so I decided to make a breakfast burrito. There were a few other leftovers from the party that I could throw into the eggs. It was super easy and threw some variety into my daily egg eating habit. The nice thing about breakfast burritos is they’re like omelets, you can add just about anything you want in them. What do you like putting in your burritos?

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

Smoked Salmon Breakfast Burrito Ingredients L-R: Goat Cheese, Eggs, Tortilla, Fresh Rosemary, Fresh Spinach (not pictured: smoked salmon, salt & pepper)

SMOKED SALMON BREAKFAST BURRITO (serves 1)

  • 2 Eggs
  • About 1 Tbsp of Milk
  • Cooking Spray
  • 1 Tortilla
  • Goat Cheese
  • Fresh Spinach
  • Smoked Salmon
  • Fresh Rosemary
  • Salt & Pepper To Taste

In a small omelet pan, coat with cooking spray over medium heat. Crack your eggs directly into the pan and add your milk. Scramble with a whisk or spatula.

Scramble the eggs directly in the pan.

Scramble the eggs directly in the pan.

Sprinkle in your goat cheese, smoked salmon pieces and fresh rosemary. Continue to scramble so all is mixed together.

Scrambling the eggs with goat cheese, smoked salmon and rosemary

Scrambling the eggs with goat cheese, smoked salmon and rosemary

When eggs are almost done add in your fresh spinach and salt and pepper to taste. Continue to scramble until finished cooking. They should remain nice and fluffy.

scrambled eggs, spinach, smoked salmon, goat cheese, rosemary

Adding in the spinach. Cook just long enough to wilt.

Lay out a tortilla on a plate and lay your eggs in the middle of the tortilla. Wrap it up and place it back in your pan with the open edges down first. Let cook for about a minute, then flip over and cook for another minute, just until it browns.

Smoked Salmon Breakfast Burrito

Warming the burrito all wrapped up so it stays together.

When finished return to plate and enjoy with a nice cup of coffee! Have a lovely breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Smoked Salmon Breakfast Burrito and Coffee. Great breakfast!

Baked Shells and Cheese

18 Feb

Macaroni and cheese. We all love it. Whether it’s from Kraft’s blue box, an old recipe from your grandmother, or a modern version with five types of cheeses-two of which you’ve never heard of, we all swoon for the cheesy goodness. There’s something about melted cheese that makes our knees buckle and our mouths salivate. Don’t lie to me, I know you’re drooling just in anticipation of the recipe (and photos) to come. On New Year’s Day, while I was recovering from doing the 24 Hour Play at Eclectic Company Theatre, I did a lot of reading of blogs I follow. And one of my favorites is Joy The Baker. One of her posts from December was a recipe for baked shells with mushrooms and onions and as soon as I saw it I knew I had to make it. My roommate agreed. So that Saturday I did precisely that. No regrets. Looking forward to making it again in fact! Hope you enjoy!

Baked Shells and Cheese with Caramelized Onions and Mushrooms Ingredients L-R: Salt & Pepper, Medium Pasta Shells, Mushrooms, Onion, Cheddar Cheese, Butter, Mozzarella, Goat Cheese

Baked Shells and Cheese with Caramelized Onions and Mushrooms Ingredients L-R: Salt & Pepper, Medium Pasta Shells, Mushrooms, Onion, Cheddar Cheese, Butter, Mozzarella, Goat Cheese

BAKED SHELLS WITH MUSHROOMS AND ONIONS (serves about 4 to 6)

  • 2 Tbsp Olive Oil
  • 3 Tbsp Unsalted Butter (about)
  • 1 Medium Yellow Onion
  • 4 oz Button or Cremini Mushrooms
  • 1 Tsp Fresh Thyme (I had none so I didn’t use any)
  • 2 Tbsp Flour
  • 1 1/4 Cups Whole Milk (I used Low Fat and Half & Half)
  • 1 Egg
  • 2 oz Goat Cheese
  • 1/4 Cup Shredded Gruyère (I used Mozzarella)
  • 3/4 Cup Shredded Cheddar Cheese
  • 8 oz. Pasta Shells
  • 1/6 Cup Panko Crumbs (or slice of bread cut up)

Placing one of your oven racks into the upper third of your oven, preheat your oven to 325 degrees and then do some mise en place. Slice up your onion into semi circles by first cutting your onion in half then slice thinly. Then cut and quarter your mushrooms and set aside. Then get your cheeses prepped. Because I already had a bag of shredded mozzarella at home I decided to use that instead of Gruyère (plus it saves me a few dollars), and then I shredded fresh cheddar and weighed out my goat cheese.

Shredded cheddar cheese, shredded mozzarella, and goat cheese.

Shredded cheddar cheese, shredded mozzarella, and goat cheese.

In a large pot, boil salted water for your shells. Cook your pasta  for only about 5 minutes so they’re just under cooked. (You’ll be baking them in the oven later so you don’t want them fully cooked.) Drain and set aside.

Medium Pasta Shells

Medium pasta shells all measured out.

While you wait for your water to boil work on sauteing your onions and mushrooms. In a medium skillet heat 1 tablespoon of oil and 2 teaspoons of butter over medium heat. Once hot add in your sliced onions and saute until translucent. Once translucent, add a pinch of salt, pepper and thyme and reduce the heat to low, cooking for about another 5 minutes until they are brown thoroughly cooked. Pour your onions into a small bowl and set aside.

Caramelized Onions

Sauteing the onions. In the photo on the right they are about a minute away from being done.

In the same pan, but turning the heat back up to medium, heat another tablespoon of oil and 2 teaspoons of butter and then add in your mushrooms and saute until golden brown and soft, about 2 to 3 minutes. Turn the heat to low and add a pinch of salt, pepper and thyme and continue to cook for another 5 minutes or so. Add to your bowl of onions.

sauteing mushrooms

Sauteing the mushrooms in butter. Yum!

By this time your water should be ready or almost ready for your pasta. While your pasta is cooking work on your cheese sauce. In a medium to large saucepan or pot make a roux. Melt 2 tablespoons of butter over medium heat and add in your flour and stir constantly until combined. Slowly pour in your milk and whisk until smooth and thick, about 4 to 5 minutes. Stir in a pinch of salt and pepper.

Cheese Sauce for baked shells.

Making the cheese sauce. Drooling yet?

In a separate small bowl beat your egg and add in a few tablespoons of your cream sauce and mix together. Once your egg is warmed add into the pot of cream sauce and mix well. Reduce your heat to low and add in your cheeses, stirring well to thoroughly mix your cheeses with the cream sauce and allow them to melt. Once all your cheeses are melted add in your cooked pasta and stir until pasta is well coated. Turn off the heat.

Baked Shells and Cheese with Caramelized Onions and Mushrooms

Almost ready for the oven.

Pull out a baking dish of your choice. Joy used a pie pan, I used my square baking dish since I made half of her recipe, but for a full recipe she recommended a 9×13 dish. Whichever you prefer, grease it well and transfer half of your cheesy pasta into it. Then cover with your mushrooms and onions and top that with the rest of your pasta. In your skillet, over medium heat, melt 1 tablespoon of butter and add in your panko bread crumbs. *Side Note: I used a piece of toasted bread chopped into small pieces.* Stir your bread crumbs so they are well coated in the butter and they are lightly toasted. Transfer your toasted bread crumbs to the top of your pasta.

bread crumbs

My improvised bread crumbs ready to be toasted in the butter.

Baked Shells and Cheese with Caramelized Onions and Mushrooms

Fresh from the oven! Smells so good!

Place your baking dish into the oven and bake for 15 to 20 minutes. The pasta should be sizzling and the bread crumbs should be browned. Remove from the oven and serve warm. Enjoy!

Baked Shells and Cheese with Caramelized Onions and Mushrooms

Baked Shells and Cheese with Caramelized Onions and Mushrooms Ready to eat! Yum!

%d bloggers like this: