Nothing beats a bowl of fresh homemade pasta.
Topped with your favorite tomato sauce.
About two weeks ago for Valentine’s day weekend, C and I decided to make dinner together. Since time has been an issue for the past little while, we’ve found ourselves dining out more frequently, but I’m determined to change this! I think we’re going to try to minimize the dining out by cooking more often. I don’t know about you, but I actually enjoy hanging out and eating at home – way more comfy!
For the menu, we decided on turkey ravioli with tomato sauce followed by red velvet cheesecake. Though it took a few hours just to make all the ravioli, it was well worth it. In the end, we made about 45 large ravioli and C made a few monster ravioli. I should have taken a picture of his monster ravioli – they were literally the size of my hand because they had so much meat filling inside. One or two monster ravioli could have probably been a meal all on their own.
- 2 packages of ground turkey
- 1 onion
- 3 cloves garlic
- Seasoning: garlic pepper and Mrs. Dash
- 1 lb white mushrooms, finely chopped
- 1 package of frozen spinach, defrosted, drained and chopped
- 1 small block of mozzarella, grated
- 3 tbsp Parmesan & Romano cheese blend
- In a large pan, saute turkey, onion, and garlic. Add your seasonings of choice and cook until no longer pink.
- Transfer turkey to a large bowl, draining any liquid.
- With the same pan, saute the chopped mushrooms until softened and add to the turkey.
- Squeeze excess liquid out of the spinach. Finely chop the spinach and add to the turkey mixture.
- Add mozzarella and Parmesan cheese to the turkey mixture. Mix until combined. Add more seasonings if desired then set aside to cool completely.
- Roll out two long pieces of prepared pasta dough of choice (we used this one)
- Using a small ice cream scooper or tablespoon, spoon dollops of filling onto the dough, leaving about 2 inches between
- Using a pastry brush, spread the egg wash (egg beaten w/ 1 tbsp water) around all the edges of the filling
- Top with the second piece of rolled dough and seal in the filling within the two pieces of pasta (Try to press all the air out to prevent bubble formation)
- Once completely sealed, use a pizza cutter and trim the sides. Alternatively, use a cookie cutter to cut the ravioli into shapes (we used a scalloped square cutter)
- Gather the excess dough into a ball and allow to rest before re-rolling
For full cooking instructions, check out my previous pasta post here.
PS – If you haven’t heard, Angie from The Novice Gardener is hosting weekly ‘Fiesta Friday’ blog parties and I just added this dish to the party! Check out her page (here) for more info on joining the party. It’s also a great resource for viewing other amazing food creations and connecting with other bloggers!