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Pasta is so versatile - and the basic cream sauce in this dish makes it easy to switch ingredients around (the types of pasta and the vegetables your prefer) Try this recipe first before making any changes - if I make a plain pasta (such as linguine) I usually make sure to add in and wilt down fresh spinach into my skillet. This is also great with some cooked/grilled chicken or shrimp added in near the end... Enjoy! Diane
Spinach & Ricotta Ravioli Primavera
Spinach & Ricotta Ravioli – approx 30 large pieces
(use homemade, fresh or frozen ravioli: prepare according to package or recipe)
1 Tbs Butter
3/4 Cup diced sweet pepper: red, yellow or orange
2 Cloves Garlic, minced
1 Cup Fresh Asparagus, cut into ½” pieces
2 Cups Fresh Broccoli Florets
1 small Lemon, zested and juiced
1 Cup Heavy Whipping Cream
1 Cup Fresh Parmesan Cheese, grated
1 tsp Salt
Pinch of Pepper
Melt butter in a large skillet on stove-top. Add diced sweet peppers and cook for about 3 minutes. Add in minced garlic and continue cooking an additional 1 minute (stir often to prevent scorching of garlic)
Blanch the Asparagus and Broccoli in boiling water for 1 minute, drain and set aside.
Zest Lemon, set aside.
Add Cream, lemon juice, salt & pepper to skillet along with the blanched vegetables.
Let the Cream come up to a simmer over Medium heat. Add in all but, 1/4 cup of the
Parmesan cheese and let simmer and stir everything together so that the cheese melts down and the Cream starts to thicken. This can take up to 5 minutes.
Taste test sauce to see if any additional salt & pepper is needed. Add in your cooked
Ravioli and stir everything together to coat and reheat the ravioli. Once the sauce is thickened, and ravioli is hot - serve topped with a light sprinkle of lemon zest and the remaining Parmesan cheese.
Recipes by: Louisa Pasta
Photos by: Diane Baker for Canning and Cooking at Home
Making homemade marshmallows couldn't be easier - thanks to JD, he tells us how easy!
I love the looks of the toasted one he did on a stick - YUM! Thanks JD for this guest post!
3 packages unflavored gelatin
12 ounces ice cold water, divided
12 ounces granulated sugar, approximately 1 1/2 cups
1 cup light corn syrup
1/4 teaspoon kosher salt
1 teaspoon vanilla extract
for the pan:
1/4 cup powdered sugar
1/4 cup cornstarch
Mix the powdered sugar and cornstarch together in a small bowl, set aside.
Pour half the ice cold water into mixing bowl and sprinkle gelatin on top.
In a small saucepan, add remaining water, granulated sugar, corn syrup, salt and cover,
Cook over Medium High heat 5-7 minutes, until sugar dissolves. Remove lid and continue cooking until mixture reaches 135 degrees.
Use a mixer, with a whipping attachment and on Low, slowly pour the sugar mixture, down side of the mixing bowl with gelatin. Increase mixer speed to High, and whip 13 minutes, add in vanilla extract and continue whipping 2 minutes more. .
Prepare 9x14 pan by spraying lightly with non-stick spray, then coat with powdered sugar/corn starch mixture.
Pour the sugar mixture into prepared pan and spread mixture evenly with spatula - allow to set at least 4 hours, overnight is better.
Flip pan over onto dusted counter-top, cut, with an oiled pizza cutter or oiled long knife, into 1" strips. Dust the edges of the strips with additional powdered sugar/cornstarch mixture , and cut into 1" cubes. Dust cubes again to prevent sticking, allow to set 2-3 hours before storing in airtight container. Consume within 1 week or freeze. May be used in any recipe calling for standard marshmallows.
Photos by: JD Provence for Canning and Cooking at Home
Recipe adapted from: Alton Brown's Good Eats.
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Diane Baker: Owner & Creator of Canning and Cooking at Home