I had a fun night of domesticity last night as I was struck by the urge to make homemade ravioli (part of the motivation was that I'm bringing dinner tonight for someone who has some dietary restrictions, including no refined flour or sugar, and all my other ideas bored me). So I used my "Better Homes & Gardens" pasta recipe, only with all whole wheat flour (which made that dough double as a workout "machine" when I rolled it out). And I found a good-looking recipe for filling online, but of course I modified it a bit :)
Here's what I used:
- 2 chicken breasts (about 1 lb total)
- 1/2 tsp dried rosemary (this might have been too much, we'll see)
~ 1 Tbsp chopped, fresh garlic (4 cloves)
- S&P
I mixed these in the food processor until completely smooth.
Then I chopped up (using the food processor) about 1/2 of a yellow bell pepper (I didn't want it to be pureed in with the chix, but to be finely chopped). I mixed the yellow bell pepper in with the chix mixture, and then added in maybe 1/3 or 1/2 cup goat cheese (I also made some sans goat cheese for the cheese-intolerant among us, of which there are one, maybe two right now).
And then I got to work making little bitty balls of wholesome ravioli and rosemary chicken goodness (and longingly eyed my Kitchen Aid mixer, knowing that it could have a pasta/ravioli attachment ... someday, *sigh,* after the economy picks up). I froze them all since I'm not cooking them till tonight and tomorrow night. I plan to serve them with a store-bought-but-specialty sun-dried tomato sauce. I debated making an alfredo sauce because I think that would actually taste better with it, but I just haven't yet been able to bring myself to make an alfredo sauce because every time I read a recipe for it, I can feel my arteries clogging and my pants getting tighter. And I hate it when the waist of my pants digs into my belly.
Oh, and I used an egg to seal the ravioli shut; I had leftover filling and egg, so I mixed them together and fried myself a little patty (just to see how it tasted, of course), and then made the rest into meatballs. Veeery tasty, if I do say so myself. Maybe I'll serve the meatballs someday with linguini and (gasp!) alfredo sauce.
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2 comments:
Yummy! If I come over, will you make some for me? I'll help - just don't want to do all that work by myself.
Yeah! We ate them tonight and everybody agreed they were quite good ... I'd make a few changes like adding more yellow pepper, but that's normal for me (always tweaking) :)
And if you come down and we make ravioli, we'll find a light version of alfredo sauce to put on them ... Annette recommended Cooking Lite for some good recipes.
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