I always seem to be stumped when it comes to making an easy appetizer for a dinner party or soiree. I came across this recipe in a Buitoni pasta ad and skipped over it at first because it seemed so… not homemade. But, the beautiful presentation and ease of preparation enticed me to give it a second glance. The result was a delicious appetizer that can be prepared ahead of time, cooked quickly and served warm when your guests arrive.
Baked Ravioli Bites
2 packages cheese ravioli (refrigerated not frozen)
2 beaten eggs
¾ cup breadcrumbs
Garlic Powder or Herb Seasonings (optional)
1/2 cup pesto
Cherry Tomatoes, halved
Salt and Pepper
Preheat broiler. Cook ravioli according to package directions. Pour the breadcrumbs into a shallow bowl and season with salt and pepper and garlic and herbs (if using). Dip the ravioli in the beaten egg and then into the bowl with breadcrumbs. Coat both sides of the ravioli with the breadcrumbs and place on a greased or foil lined baking sheet. Brush the tops of the ravioli with a little olive and broil until the breadcrumbs turn golden brown, about 3-4 minutes. Turn raviolis and brush the other side with olive oil. Cook for another 3-4 minutes and remove from the oven. Top each ravioli with 1-2 teaspoons warmed pesto and a cherry tomato. Serve warm.
TASTY BITES
LASAGNA TWO WAYS
The first ‘classic’ lasagna recipe is my mom’s and was one of my favorites growing up. I think what makes it unique is the addition of nutmeg to the ricotta cheese.
The second is a vegetarian, cream-based lasagna. I have always been hesitant to try a creamy lasagna because it seems so far off from the traditional. This recipe, from the Barefoot Contessa at Home cookbook, appealed to me because of my love for mushrooms. Even the biggest of meat lovers fancy this comforting recipe.
Classic Lasagna
1 lb ground beef or turkey
32 oz. ricotta cheese
1 box dried lasagna noodles
48 oz. pasta/tomato sauce
1/8 t nutmeg (preferably fresh grated)
16 oz. grated mozzarella cheese
Salt & Pepper
Preheat the oven to 375.
Boil the lasagna noodles according to the package directions.In a bowl, combine the ricotta cheese, nutmeg, salt and pepper. Brown the meat in a skillet. Drain the fat. Add the pasta sauce and remove from the heat.
In an 8x8 square baking dish, pour in a layer of sauce just to cover the bottom of the dish. For the next layer, arrange the lasagna noodles, cutting as needed to fit the pan, creating a single layer on top of the sauce. With a rubber spatula, spread the ricotta cheese over the noodles. Sprinkle with mozzarella cheese. Repeat again with sauce, noodles and cheeses. Continue to repeat the layers finishing with a layer of noodles, sauce and top with mozzarella cheese.
Cover with foil and bake for 20 minutes. Remove the foil and bake another 10 minutes. Remove from the oven and let stand 10-15 minutes before cutting.
Portobello Mushroom Lasagna from Barefoot Contessa at Home
Ingredients
Kosher salt
Good olive oil
3/4 pound dried lasagna noodles
4 cups whole milk
12 T (1-1/2 sticks) unsalted butter, divided
1/2 cup all-purpose flour
1 t freshly ground black pepper
1 t ground nutmeg
1-1/2 pounds portobello mushrooms
1 cup freshly ground Parmesan
Preheat the oven to 375 degrees F.
Bring a large pot of water to a boil with 1 tablespoon salt and a splash of oil. Add the lasagna noodles and cook for 10 minutes, stirring occasionally. Drain and set aside.
For the white sauce, bring the milk to a simmer in a saucepan. Set aside. Melt 8 tablespoons (1 stick) of the butter in a large saucepan. Add the flour and cook for 1 minute over low heat, stirring constantly with a wooden spoon. Pour the hot milk into the butter-flour mixture all at once. Add 1 tablespoon salt, the pepper, and nutmeg, and cook over medium-low heat, stirring first with the wooden spoon and then with a whisk, for 3 to 5 minutes, until thick. Set aside off the heat.
Separate the mushroom stems from the caps and discard the stems. Slice the caps 1/4-inch thick. Heat 2 tablespoons of oil and 2 tablespoons of the butter in a large (12-inch) saute pan. When the butter melts, add half the mushrooms, sprinkle with salt, and cook over medium heat for about 5 minutes, until the mushrooms are tender and they release some of their juices. If they become too dry, add a little more oil. Toss occasionally to make sure the mushrooms cook evenly. Repeat with the remaining mushrooms and set all the mushrooms aside.
To assemble the lasagna, spread some of the sauce in the bottom of an 8 by 12 by 2-inch baking dish. Arrange a layer of noodles on top, then more sauce, then 1/3 of the mushrooms, and 1/4 cup grated Parmesan. Repeat 2 more times, layering noodles, sauce, mushrooms, and Parmesan. Top with a final layer of noodles and sauce, and sprinkle with the remaining Parmesan.
Bake the lasagna for 45 minutes, or until the top is browned the sauce is bubbly and hot. Allow to sit at room temperature for 15 minutes and serve hot.
STEPPING STONE
Long gone are my childhood days of summer which were spent doing handstands in the swimming pool, roller skating outside into the warm summer nights and having lemonade stands. Although, one thing that always brings back those fond memories are the fruits of summer – stone fruits. My favorites include: peaches, plums, nectarines and apricots. I frequent the farmers market on a weekly basis when these fruits are in season.
Recently, while eating a juicy peach it occurred to me that a selection of stone-fruit jams would be ideal for an upcoming brunch I was to host. The jams turned out to be a great accompaniment to my homemade English scones and yogurt parfaits. While I didn’t want to go through the labor intensive process of making and canning jam, I made small batches of these jams that didn’t use pectin or require canning methods. They can be stored for several weeks in the refrigerator.
Quick Peach Jam
4 peaches, peeled and cut into 1” chunks
½ cup water
½-1 cup sugar (depending on your taste)
1 cinammon stick (optional)
Quick Plum Jam
7-8 plums, peeled and cut into ½” chunks
3/4 cup water
¾-1 cup sugar (depending on your taste)
For both recipes, combine all ingredients in a saucepan over high heat. Bring to a boil then reduce the heat to low and continue to simmer until the fruit breaks down and the mixture thickens, about 30-40 minutes. If needed, break up the fruit even more with a potato masher. Continue to add water if the mixture become too thick. (Note-The jam will thicken once cooled). Serve with your favorite breakfast pastries.
*This recipe is not recommended for canning.
