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Cheese Ravioli

May 31, 2017


Pasta dough:

400 g semolina flour

100 g all purpose flour

2 eggs, beaten

2/3 cup water

2 teaspoons olive oil



1 ½ cups ricotta

2 cups shredded mozzarella cheese 

1/3 cup grated Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic salt

1/8 teaspoon pepper



Place flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.


In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.


Divide pasta dough into fourths; roll one portion to 1/16” thickness. Working quickly, place ½ teaspoon of filling 1 inch apart over half of pasta sheet. Brush around filling with water to moisten. Fold sheet over; press down to seal. Cut into squares with a knife and crimp edges with fork. Repeat with remaining dough and filling.


Bring a large pot of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Spoon marinara sauce over ravioli.



Tomato Sauce


14 ounces crushed tomatoes

¾ cups tomato puree

¼ cup grated Parmesan cheese

¼ cup water

¼ cup tomato paste

1 tablespoons sugar

1 tablespoons minced fresh basil

½ tablespoon minced fresh parsley

½ tablespoon minced fresh oregano

1 garlic clove minced

1/2 teaspoon salt

1/4 teaspoon pepper



In a sauce pot, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.


recipe adapted from My Honeys Place

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