Sweet Potato Marscapone Ravioli With Brown Butter Sauce

ravioli-66Brown butter is heavenly, oh, how I love it. It brings this sweet potato recipe to over the top delicious status. This ravioli is a perfect light summer meal and tastes wonderful. I admit, the prep time took longer than I expected but I hooked myself up to my iPod, poured a big glass of wine, and it was actually nice to have some time to myself, even if I was cooking. Hehe.

In the last year that I’ve been cooking on a more regular basis, going from a frantic, beginning cook, to a more confident but still frantic cook. I’ve been starting to try recipes that seem like a bit more of a challenge for me. Like this wonderful Cotton Soft Japanese Cheesecake.

It’s become tradition in our house to have a special meal over the weekend and I’ve been the one to cook it usually. It’s also best to make this when you have your spouse at home so they can distract the kids. Let them know it’s “mommy time”. If they don’t abide, there’s always duct tape. Kidding.

My husband took the hummingbird to the park. Of course, my husband also knows I like my space in the kitchen or I get irritated quickly and shoot lasers from my eyes.

If your kids are older, you can have some helpers to help make the ravioli. I was able to get 36 ravioli’s from this recipe but I also had some mixture left over.

Enjoy!

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Ravioli
Serves 4-6
2 cups mashed sweet potato (about 2 sweet potatoes)
3 tbsp olive oil, divided
1 large onion, minced
2 tbsp fresh basil leaves, minced
4 oz mascarpone
salt and pepper, to taste

Brown Butter Sauce
4 tbsp butter
3 tbsp chicken broth
1/3 cup chopped pecans

Garnish
Parmesan and Asagio, optional
Chopped basil

Directions:

Wash the outside of the sweet potatos, dry off with a paper towel, and prick with a fork. Microwave for about 8 minutes or until cooked. Microwaves will vary.

In a dry pan over medium heat, lightly toast chopped pecans. Set aside. In the same pan, add one tablespoon of olive oil, and cook onion with basil until soft and golden.

Scoop flesh from cooked sweet potato, and add to onion mixture and mash together. Allow to cool slightly, then add mascarpone and combine. Season with salt and pepper to taste.

Drop a teaspoonful of sweet potato mixture on each wonton piece. Fold half of the wonton wrapper over the filling, and use dampened fingers or a wet kitchen brush to seal the entire length. Press pasta down around all sides of filling to seal.

Repeat with remaining wonton sheets. Drop ravioli into a large pot of gently boiling water with one tablespoon of olive oil added and cook until they are tender, and rise to the surface (about 30 seconds). Drain ravioli and add the remaining tablespoon of olive oil to the drained ravioli.

Heat butter and pecans in a pan over medium heat until butter browns. Add broth, and remove from heat. Drizzle brown butter sauce over ravioli on plate, and top with parmesan, asagio, and basil, if desired.

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Creamy Margarita Popsicles

margpops22I saw this recipe on Pinterest the other night and just had to try it. I did a taste test or three for you and these are so good. Sure, making a margarita drink is much faster but these are worth the wait.

You could also put the mixture in a sealed container and freeze, then scoop out for a margarita ice cream treat. I was going to set aside a few pops for the little hummingbird before I added the tequila since she always wants whatever I eat, but I forgot. So, I just used apple juice for her popsicles with the additional lime.

It’s probably for the best anyway. We don’t want any mix ups and have drunk hummingbirds. You don’t need a long winded intro so let’s get to the good stuff!

Enjoy!

Ingredients:
  • 1 1/4 cup lime juice*; plus 4 limes for the popsicle sticks
  • 1 (14oz) can of sweetened condensed milk
  • 1 cup water
  • 1/3 cup tequila
  • 2 tablespoons orange juice
  • Kosher salt
You will also need:
  • 12 (3oz) Dixie cups
  • Small popsicle sticks
  • A pitcher with a spout
Directions:
 
  • In a pitcher, combine the lime juice, sweetened condensed milk, water, tequila, and orange juice.  Line out the Dixie cups on a baking sheet, so it will be easy to transport them to the freezer. Fill each Dixie cup 90% of the way with the tequila mixture.
  • Slice the limes into ¼ inch thick rounds. Push a popsicle stick through the center of each lime round, so that half of the stick pokes out from each side. Top the mixture with the lime sticks. Make sure the lime is resting directly on top of the tequila mixture.
  • Freeze overnight. When ready to remove the popsicles from the Dixie cups, simply run the cup under warm water for a few seconds or set on the kitchen counter for a minute or two. Sprinkle the tops with kosher salt and serve.
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*You could use fresh limes but I just used it from the bottle. Homie don’t have time for squeezin’ limes.
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Penne Pasta with Sun-Dried Tomato Cream Sauce

pennepasta1I’ve been crazy exhausted this week. The little hummingbird has started to climb into bed with me in the middle of the night and while I don’t mind it, my little girl is a violent sleeper so I keep waking up with a smack to my face or a foot kicking me in the chest. What does that have to do with this recipe?

Absofuckinglutely nothing but it is easy to put together for a yummy and quick meal, especially when you’re sleep deprived and feel like a zombie.

Enjoy!

Ingredients:

2 cups (8 oz.) dry penne pasta

8 sun-dried tomatoes (packed in oil), chopped (about 1/3 cup)

1 can (12 fl. oz.) evaporated milk

2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend

1 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Directions:

Prepare pasta according to package directions. Drain and drizzle with olive oil. Set aside.

Combine evaporated milk, cheese, basil, garlic powder, and pepper in a medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat and add chopped sun dried tomatoes. Give it a stir.

Add pasta to cheese sauce; stir until combined. Voila! Pick up a fork and dig in.

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Chai Spiced Sugar Cookies

chaicookies4My husband loves anything chai spiced so I made these cookies for him a few days ago. I was worried the flavor would be too overpowering but it was nice and mellow. They were so good, my 3 year-old asked me if I really made them.

I think that’s a compliment…maybe…kind of. I didn’t think my cooking was that bad.

Enjoy!

Ingredients:

2 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups white sugar
2 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1 teaspoon ground cardamom
1/2 teaspoon ground allspice
1/4 teaspoon finely ground black pepper
1 cup unsalted butter, softened
2 eggs
1/2 teaspoon vanilla extract

Directions:

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside. In a large bowl, sift together flour, baking soda, baking powder and salt. Set aside.

In a medium bowl combine sugar, cinnamon, ginger, cardamom, allspice and black pepper. Remove 1/4 cup of the sugar-spice mixture, set aside to reserve for rolling the cookies. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer, beat the butter and sugar-spice mixture, about 3 minutes.

Beat in eggs and vanilla extract, combine until fully incorporated. Slowly blend in dry ingredients mixing until just combined. Using a small scoop (2 teaspoons) roll dough into balls and then into the reserved sugar-spice mixture.

Place dough balls on prepared baking sheet about 1 1/2 inches apart.  Bake in preheated oven for 8 to 10 minutes. Let stand on baking sheet two minutes before removing to cool on wire racks.

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