• 3/20 Nat Ravioli Day - 3

    From Dave Drum@1:18/200 to All on Fri Mar 18 11:42:31 2022
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Smoked Cheese Ravioli
    Categories: Five, Pasra, Cheese, Vegetables
    Yield: 4 Servings

    16 oz Pkg frozen cheese ravioli
    1 c Half & half cream
    1 c Shredded smoked Gouda cheese
    1 ts Chopped fresh parsley
    1 ts White pepper

    Bring a large pot of lightly salted water to a rolling
    boil over high heat; stir in the frozen ravioli and
    return to a boil. Cook uncovered, stirring occasionally,
    until the ravioli float to the top and the filling is
    hot, 6 to 8 minutes. Drain.

    Meanwhile, bring the half & half to a simmer in a
    saucepan over medium heat. Whisk in the Gouda cheese
    until melted; season with parsley and white pepper.
    Pour the sauce over the cooked ravioli to serve.

    RECIPE FROM: http://allrecipes.com

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  • From Dave Drum@1:2320/105 to All on Sat Mar 18 15:46:00 2023
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Homemade Pear & Gorgonzola Ravioli
    Categories: Five, Pasta, Desserts, Fruits, Cheese
    Yield: 6 Servings

    3 tb Butter
    2 Ripe pears; peeled, cored,
    - diced
    3 Sprigs fresh thyme
    7 oz Gorgonzola cheese; crumbled
    1 lb Fresh pasta dough

    Melt butter in a large skillet over medium heat. Add
    pears and thyme; cook, stirring often, until pears have
    softened, about 10 minutes. Crumble Gorgonzola cheese
    over pears; cook and stir until melted, 2 to 3 minutes.
    Remove skillet from heat and cool filling completely.

    Cut pasta dough into 3 equal pieces. Flatten the first
    piece of dough on a floured work surface; roll with a
    rolling pin 5 or 6 times. Turn the dough 45 degrees and
    roll again, 5 to 6 times. Keep rolling and turning in the
    same direction until dough has a consistent thickness of
    about 1/16". Repeat with remaining 2 pieces of pasta
    dough.

    Gently transfer 1 pasta sheet to a floured surface and
    cut in half to form 2 evenly sized rectangles. Drop about
    1 teaspoon filling onto 1 rectangle, spacing the filling
    about 1" apart. Brush the spaces around the filling with
    water.

    Lay the second rectangle on top of the first. Gently
    squeeze out the air around the filling and press firmly
    with your hands to seal the edges and all dough around
    the filling.

    Cut square ravioli shapes using a ravioli cutter.
    Transfer the ravioli to a floured plate or board. Repeat
    with the remaining dough and filling. Let the ravioli
    stand for about 30 minutes.

    Bring a saucepan of lightly salted water to the boil;
    gently add ravioli, working in batches. Cook until
    ravioli float to the top, about 3 minutes. Remove using
    a slotted spoon and transfer to a warm bowl.

    Serve with a creamy butter-sage sauce (separate recipe)

    RECIPE FROM: http://www.allrecipes.com

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