Subj : Ravioli was: Delivery
To   : Ruth Haffly
From : Dave Drum
Date : Mon May 13 2024 19:36:42

-=> Ruth Haffly wrote to Dave Drum <=-

 RH> the salad, I ate one, had the other for supper. Steve had a nice
 RH> looking pizza, ate half, had the rest for supper. We had beef on 'weck
 RH> (kimmelweck rolls) for lunch, again I brought half home and reheated it
 RH> for supper. Travelling tomorrow so not sure what meals will be.

 DD> I was gifted with a Bellermain Ravioli Maker/Press a few years ago on
 DD> my natal annioversary. It's still in the package and using it is down
 DD> pretty far on my "round tuit" list.

 RH> Sounds like it would be a fun thing to experiment with. We have a
 RH> simple mould you drape a pasta sheet over, then roll it to fill the
 RH> dimples, add the filling and drop another sheet of pasta over that. A
 RH> bit of a fuss but makes pasta much smaller than the tuna can cutters so
 RH> you can eat more "pies". (G)

This is similar to that. You put a sheet of fresh pasta dough on the
bottom and use a scoop to fill the cavities. Then a second sheet on top
and press down. Et voila' Raviole.

 DD> I do like stuffed pasta, however. Ravioli, pelmeni, varenki, etc.

 DD> This is a favourite .... I break down the bag of frozen ravioli into
 DD> Dave sized portions and sucky-bag them for future reference.

 DD>       Title: St. Louis Toasted Ravioli
 DD>  Categories: Pasta, Cheese, Sauces
 DD>       Yield: 12 Servings

 RH> Looks yummy! I've eaten it from time to time but not yet tried making
 RH> it. Maybe this will give me the incentive to try doing so...but using
 RH> my own marinara sauce recipe an home made Italian style whole wheat
 RH> bread crumbs.

I've quit making my own sauce. I buy a decent quality jarred sauce and
"tart it up" to my liking. When I was younger I used to do the "all-day"
marinara/gravy. Starting with fresh tomatoes. No longer. 

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Dave's Tortellini Supper
 Categories: Pasta, Vegetables, Pork, Cheese, Sauces
      Yield: 6 Servings
 
     19 oz Bag cheese-filled
           - tortellini
     10 oz Box broccoli florets; thawed
     26 oz Jar Onofrio's Basilico Sauce
     32 oz Italian sausage; sweet or
           - hot
      1 ts Garlic granules
    1/4 ts Black pepper
           Grated/shredded Parmesan
 
  In a skillet over high heat cook and stir the sausage,
  breaking up any lumps. When no pink remains in the
  meat add the tortellini andreduce heat to medium.
  
  Put sausage and tortellini into a 4 - 5 quart crockpot
  set to low. Pour in the basilico sauce.
  
  Add broccoli, garlic and pepper to sauce and stir
  gently; let it heat/cook until warmed through.
  
  Sprinkle with Parmesan cheese just before serving.
  
  Serve with a nice side salad and garlic bread.
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

.... "I yam what I yam and that's all that I yam" -- Popeye the Sailorman
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