Raviolis with a cool sauce

I watched Giada De Laurentiis make this recipe this morning on her show on the food network. I made a couple of minor changes to the recipe but for the most part, it is the same. I also wrote a review on the food network for it!! I used Wild Mushroom Angliotti ravioli from Buitoni for my ravioli. I couldn’t find arugula at the market so I used Spinach. Also, I used fresh tomatoes that I had sitting around instead of diced canned. I added 2 cloves of garlic to the recipe as well. It was slightly salty but that could have been from the pancetta I used.. Who knows. I only used half the amount of pancetta the recipe called for though because I only bought one package… I didn’t realize that it was supposed to be 6oz! XD

Ravioli with Arugula, Tomatoes and Pancetta
Recipe courtesy Giada De Laurentiis
Show: Giada at Home Episode: Busy Day Menu
Yield: 4 to 6 servings

Cook: 20 min
Total: 30 min

Ingredients
* 1 pound cheese ravioli
* 6 ounces thinly sliced pancetta, chopped
* 1 (15-ounce) can diced tomatoes, drained
* 3 tablespoons olive oil
* 1/2 teaspoon kosher salt, plus extra for seasoning
* 1/4 teaspoon freshly ground black pepper, plus extra for seasoning
* 3 cups arugula
* 1/2 cup thinly sliced fresh basil leaves, divided
* 2 tablespoons butter, at room temperature

Directions

Bring a large pot of salted water to a boil over high heat. Add the ravioli and cook for 7 to 9 minutes until tender. Drain.

In a large nonstick skillet over medium-high heat, add the pancetta and cook stirring frequently, until crispy, about 8 minutes. Remove to paper towels to drain. Add the tomatoes, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper and cook for 2 minutes until tender. Add the arugula and 1/4 cup basil and cook until wilted, about 30 seconds. Stir in the butter and melt. Add the ravioli and cooked pancetta and toss until coated. Season with salt and pepper, to taste. Transfer the ravioli to a large serving bowl. Garnish with the remaining basil and serve.

PICS (since I did it on the webcam, I totally didn’t take pics of the steps but I got final plating ones.)!

Wow, Blurry.

 

Calzones!

Well, it has been a while since I posted! I made some quick calzones tonight! Courtesy of Rachael Ray and the Food Network!

4 large, crusty Kaiser rolls
1 1/2 cups ricotta cheese
Salt and pepper
1/4 pound salami, chopped
1/4 cup Parmigiano-Reggiano
8 slices fresh mozzarella
8 slices vine ripe tomato 8 fresh basil leaves, torn or sliced

Heat the oven to 325 degrees F.

Split the Kaiser rolls favoring the bottom half a little. Scoop a little of the white soft insides out of the bottoms. Season the ricotta with a little salt and pepper. Stir the salami and grated cheese into ricotta. Fill the rolls with the ricotta and salami. Cover the ricotta with mozzarella, tomato and basil. Set covers in place and bake to heat through 10 to 12 minutes. Cut and serve.

I made a few things different tho. I forgot about the tomato and basil so that didn’t get added on. I also added garlic and some oregano to the ricotta cheese mixture. I also didn’t put in any parmesan cheese. I think they need to cook a bit longer than 10-12 minutes. I had them in for almost 15 minutes and they weren’t heated all the way through. I thought they were delicious tho! I will probably add the tomatoes and basil next time plus the garlic and oregano I added to taste. The original recipe can be found here:

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_75377,00.html

Also in this post today, I would like to welcome Solstice! He will be adding his recipes in probably once a week! I hope everyone enjoys it!