Lasagna Rolls w/ Ricotta, Turkey and Sausage

We had some leftover ground turkey from burgers yesterday that needed to be used. I saw some lasagna rolls  on google that looked pretty good! So I tried it for myself! I also had one link of Mennonite Farmer sausage leftover from a couple of days ago, I started by boiling my lasagna noodles in salted water until done. Drain and set aside. I friend up the ground turkey and sausage until brown and a bit crispy. I also combined 1 small tub of ricotta, chopped spinach and salt and pepper. Then I started assembly.

I placed a tbsp or 2 of the ricotta mixture on first.

I then added the sausage and turkey mixture. Roll up and place in a casserole dish on top of a layer of pasta sauce, seam side down.

I made 9 rolls, covered with pasta sauce and smothered in cheddar cheese. Baked at 350f for 30mins.


Served with some cut of veg and dip!

The boys enjoyed!

Enjoy
Cory

Squash and Ricotta Stuffed Ravioli

Okay, So I have wanted to make my own pasta numerous times. And finally I attempted. And it is definitely challenging in some areas and dead easy in others!
My inspiration for this is Jamie Olivers second cook book "The Naked Chef Takes Off". He has a basic fresh pasta recipe and so many options with kinds to make from it. So I decided to try ravioli.

I had some hubbard squash that I roasted, then I took the flesh from that, a small tub of ricotta, salt and pepper and some lemon zest. mixed together well for the stuffing.

For the fresh pasta I took 8 eggs to 4 cups of flour. I just used a clean surface, made a well in the flour, added the eggs, stir with a fork to break the yokes up, and then combined with my hands kneading until combined. Wrapped in plastic wrap and stuck in the fridge for 30 mins. A mixer with a dough hook would be easy peasy.

Once dough was chilled, you have 2 options. Use a pasta machine to roll it out, or use a clean surface with a rolling pin, which is what I used.
Divide the dough into 4, use one ball at a time. On a clean, well floured surface, begin to roll out dough making sure your rolling pin and dough is floured well if it is sticking.
try to get it as thin as a cd. You need a fairly large counter to do this. Once you have 2 sheets rolled out, you can add your mixture.

Add one teaspoon of mixture and space it out every 2 inches along the bottom sheet of dough. Using water and a pastry brush dab around the mixture and then lay the next sheet on top. Starting with the one closest to you, press the sheets together getting rid of the air bubble. Use a sharp knife and cut into square ravioli shapes. Any size you want, I made them fairly large.

Press tight together, cook when done, or flour well and keep in fridge for a few hours. Cook in boiling salted water for 3-4 mins. Ravioli will float to the top when done. Drain well and serve.
I enjoyed this process very much, it was a great experience. The squash mixture was very tasty, sweet, light and would make a great summer side. I noticed my pasta was a little too thick in some areas, lesson learned for next time!!

Alternative to this: Instead of making raviolis, roll thin and slice into odd strips, cook and toss in your favorite sauce. Don't be afraid to try fresh pasta! Its great for entertaining, there is tons of ideas out there. Search around on the internet or in a good cook book!

Cory

Butternut Squash Mac and Cheese!!!

The inspiration for this meal came from a Rachel Ray Recipe! We have been getting squash every week from our vegetable box (www.pilgrimsproduce.com) and they have been giving us some recipes to try, we tried some soup awhile back which was Delicious! But I was craving something other then soup!!!

So baked mac and cheese it is!!!!

I love some things with Rachel Ray recipes, but one thing I dont like is the price. She always calls for so much cheese!! And frankly I just cant afford that!!

So I definitely modified that!! And then I added some of my own flare. The recipe Click here!!, called just to serve it up after you mix the sauce with the noodles, I made some bread crumbs and baked it off for 15 mins.
I also added Turmeric Click here!, to the sauce to add a rich golden look!! So you think there is TONS of cheese in there!!

I also instead of using frozen squash, cut and roasted my own butternut squash, then just added the flesh when the recipe called for it.

If you dont have bread crumbs on hand, take your food processor or mini food processor like I have and blend up some fresh bread with a bit of oil and salt and pepper!!

This recipes serving size is huge too!! I barely doubled it, and it fed us and the careys with lots left!!

So take some time and enjoy this meal!! It took me about about 15 to 20 mins to make! not including roasting and baking off.

Paired with a tasty Pork Cutlet!