Sometimes in the Carruth household, particularly during pregnancies, a man has to cook. Sometimes when a man has to cook, oftentimes a woman has to sit in the kitchen too and give step by step directions. Such is the case with our Mushroom Quesadillas. There is great irony, however, when one remembers that it was Ryan in fact who first found and made this recipe. But since I tweeked it a bit I had to divulge my secrets in a real time step by step fashion.
Carruths Believe in Life and Men in the Kitchen!
Like I said, originally Ryan found this recipe for Mushroom Quesadillas on a hot summer night when the refrigerator was bare, the bank account was low and nobody wanted to cook (5 points to whoever read that in a Sam Spade voice). It was a simple recipe calling for sauteed mushrooms and onions in a tortilla sandwich with cheese. That by itself was good, but what we made after that stupendous. And by stupendous, I mean, we added black beans and it was darned tasty.
Start Frying Tortillas
We’ve been buying 6″ corn torillas rather than the flour because we feel like we’re getting more for our money. Also, buying the actual Mexican brand, although imported, is cheaper than the American flour brand. The only prep required is to sautee mushrooms and either open a can of black beans, or cook beans ahead of time until they are mushy. So here goes: In enough oil to cover the bottom of a cast iron skillet, lay down two tortillas (if using larger tortillas you may have to just do one at a time) and let them start to brown. Once it starts to brown, flip over both tortillas and begin assembly on one side. I smeared mashed up black beans, then sauteed mushrooms and cheese. Top with second tortilla and flip over. Cook just long enough to get the cheese melted without burning.
Assembly
One quesadilla is pretty filling, I can eat one with chips and salsa and feel full. Since this was a family affair, Evangeline was knee deep in the kitchen helping. Here’s pictures of the finished delicious product and Evangeline helping
In a further attempt to eat well during this pregnancy, I busted out What to Expect When You’re Expecting. Because they already know what you’re thinking before you consult their Table of Contents, they told me not to freak out and immediately cut out carbohydrates in an attempt to keep weigh in control. The advice they gave, is not to give up potatoes, but rather, make sure to eat them with the skin still on. When you eat potatoes without the skin, you miss out on essential nutrients, so says What to Expect.
Yet again, Pinterest delivered me a delicious lunch. Sliced Baked Potato. Wash a yukon potato, thinly slice almost all the way through. Between each slice place a sliver of garlic, pour melted butter over the whole thing and sprinkle with salt. Bake at 425 for 40 mins. Before eating, I knocked out each slice of garlic. It left enough flavor without being gross. Oh wow it was so good. Each slice was crispy on the edges but soft in the middle. I cooked it for 40 mins, but the end pieces were still not quite cooked all the way though. So next time I’m going to either add more butter (I used about 1 Tbls) and\or cook it 45 mins. But that with a side of noodle soup was a perfect lunch and a guilt free carb for me!
Sliced nearly all the way through with garlic in between slices
**Note to Readers** The following should be read with the best backwoods, hillbilly accent you can muster.
‘parently vegetarianism is just a fancy yankee thing. Down here we don’t have modus operandi or philosophy when it comes to food. Ya just eat, and if the meal don’t have meat…then it just don’t have meat. That’s why all vegetarian cookbooks and recipes are from yankees, or hoytee toytee types on the west coast.
Ok ok, stop with the hick voice. But I have noticed that a lot of recipes I’ve come across are re-inventing and fancing up down home cooking. Last nights (attempted) meal is a good case in point. I set out to make Cheddar Polenta Scallion Croquettes. Do you know what Cheddar Polenta Scallion Croquettes are? Cheesy grits grittle cakes! That’s all, nothing French about it. Just corn meal cooked down into a mash (polenta) left out to set, the cut into thin pieces and fried. Grittle cake! It sounds easy enough, but when I poured the polenta into a baking dish to cool and set, I didn’t use a big enough baking dish, making it much thicker than needed thus, it took forever to set and really just didn’t work. But the original idea was a good one, I think one day I’ll try it again.
To accompany our Cheddar Polenta Scallion Croquettes I made Broccoli Cheese Bites which were good, but just not worth it. And Mushroom Pasta. The Broccoli Bites were:
2 cups chopped broccoli
1 1/2 cup grated cheddar cheese
3 eggs
1 cup Italian breadcrumb
All ingridents are mixed together (I did the egg first, then cheese, broccoli and finally breadcrumb to make mixing easier) and formed into bite size patties. The patties are then placed on a baking sheet covered in parchment paper and cooked 25 mins at 375. After 15 mins turn over.
They turned out ok–I mean, it’s cheesy broccoli! but just a little dried out. I blame that on my erratic oven more than the recipe. I set it to 325 hoping it would settle on 375, but instead my broccoli bites cooked at 425 the whole time. Next time, I think I’ll just stick to cheesy broccoli and rice or pasta. Which leads me to my final dish.
I was (correctly) worried that fried polenta cakes and broccoli bites would be a little dry and heavy so I tried to quickly come up with something else to balance. I first thought of soup, and I should have stuck with that thought. Instead, I made a creamy pasta and mushrooms. I used just a little more butter than needed to saute mushrooms and added it to pasta. It was creamy and tasty, but poorly paired with the polenta. We ate about 4 bites each and were full until lunch today.
This was a meal full of potential…and carbs. This has become our latest battle: to make meals without meat or processed foods that are filling and lasting. Using grains, pastas and starches are great ways to do just that, but this meal went over board. I do wish I could find a recipe book of typical Louisiana and southern fare sans meat. So many dishes, especially in Louisiana, are “poor people dishes” using mostly beans and rice. When meat is added, it’s tasty, but not always needed. Cajun cooking is a great example of a cuisine which uses spices and cooking methods to bring out a food’s natural ( and tasty ) flavor. I know it’s new fangled, but there’s no reason why there can’t be Southern Vegetarian Cookbooks.
The first meal I made intentionally vegetarian was Rachel Ray’s Parmesan Crusted Tilapia with black beans and cheesy zucchini and rice. Oh.My.Goodness it was oh so very delicious. I found the tilapia recipe on Pinterest.com . I’m sorry I didn’t take pictures, especially because it was so beautiful!, but at the time I wasn’t sure I’d be blogging again, so I just ate it. Like I said, this is a Rachel Ray recipe, which means it is simple with few ingredients and delicious. This is my third or fourth Rachel Ray meal to cook and I find I like her recipes much more than her show! This is the original recipe, I halved it since it was just for me and Ryan. Here we go:
Rachel Ray’s Parmesan Crusted Tilapia
3/4 c. fresh grated Parmesan
2 t. paprika
1 T. chopped parsley
4 Tilapia fillets (1 pound total)
1 lemon wedge
In a shallow dish, combine cheese, paprika, parsley, salt and pepper.
Drizzle fish with olive oil and dredge in cheese mixture.
Place on foil-lined baking sheet and bake at 400 degrees 10-12 mins until “fish is opaque in thickest part”
Serve with lemon wedge.
Super easy right? I learned a trick from another fish recipe I did. Before you drizzle the fish with oil, pat the fillet dry and lightly dust with corn starch. This gives it just a little bit of a crust and helps with the “fishy” flavor. I made black beans and cheesy rice to go with it. I cooked dry beans and just followed the directions on the back of the bag. Parboiling the beans, it took 3-4 hours total. The rice and zucchini I cooked separately. After draining the rice, I put it back in the pot and added the quartered steamed zucchini along with shredded cheddar cheese. Stirred it all up until the cheese was melted and we added a bit of salt at the table.
We’ve cooked some good stuff since this first meal, but 3 weeks or so in, and I still think this is my favorite. Certainly it was a great way to start off this whole food way of eating, it was so tasty!
I am returning to the blog-o-sphere because Ryan and I are attempting a shift in our eating habits and I figured this would be a great way to catalog our progress and (hopefully) provide incentive to keep going. Ryan and I spent weeks lamenting the by-gone days of our farmer’s market trips and fresh prepared meals. We’ve kept some priorities; we are brand loyal to a few local companies and I make it a point not to buy meals that come in a box or mixes and things of that nature with exorbitant amounts of salt in them. But other than that, we’ve gotten lost. Searching for his lost vegetarian roots and directed by recent documentaries Food Inc. and Forks Over Knives, Ryan, stumbled upon the latest, greatest, more politically correct version of vegetarianism–Plant Based, Whole Food Diet.
The jist as I can explain it is to cut out factory meats, processed foods and most preservatives. You can go further and cut out dairy products, but I’m not ready yet to give up my milk. We buy Klienpeter which is local, hormone free and cow friendly. So, there. Instead, you eat fresh fruits, vegetables, roots, mushrooms and whole grains. Meats are “allowed” if they are lean cuts and from local farmers. The idea of eating “whole foods” I really enjoy. I like starting with ingredients and hate recipes that call for 10 cans of this and that. It doesn’t seem like cooking to me if you just open the can and heat it in the pot. I had made a push a few months ago to cook with less processed and canned foods, and this is just the next step for me. Don’t get me wrong, it hasn’t been easy or always enjoyable. I’m happy to give up Chef Boyardee, Hamburger Helper and Shake and Bake, but gone also are my beloved fast food and soft drinks and potato chips. I love those guys.
Always the martyr, I am pretty sure this change is going to be harder on me than Ryan. Not just because of my gone but not forgotten double cheeseburgers, but also BABY CARRUTH #2 who is on the way. About two weeks after we started eating more whole food conscious, we found out that we are expecting another baby. Carb and caffeine withdrawls hit about the same time as food cravings, so that has been a challenge I haven’t met too gracefully. But I know once I get over this initial change, it’s going to be very beneficial, especially in my pregnancy. I encountered blood sugar and blood pressure problems in my first pregnancy, and this sort of diet is exactly what the diabetic dietitian laid out for me. Hopefully eating this way now will help me avoid complications in this pregnancy.
So we’ve busted out the old Student’s Vegetarian Cookbook and have been scouring Pinterest.com (well, the pinterest is all me) for yummy new veggy meals. There are a few hints we’ve picked up along the way. The best vegetarian meal is one that is meant to be meatless. Instead of replacing the meat part of a meal with a vegetable, mushroom or tofu like portabella burgers, eat a meal that is originally full of vegetables and grains. This has been a bit of a shift, it has meant getting out of the meat and potatoes mindset and looking to other cultures. Italian, Indian, Asian and conveniently, Cajun cuisines are full of delicious meals that just so happen not to have meat. Which is the second tip we’ve come across. When looking for ingredients not usually found on the typical American plate, shop at the international food store. Grocery stores and even sections of grocery stores that are intended for cultures which eat less meat will carry the exotic ingredient for less. The Progressive brand of Panko bread crumbs sold next to all the other bread crumbs are at least $1.30 more than the actual Panko bread crumbs in the Asian food section. Of course when all else fails, spend more and go to Whole Foods.
Coming soon: Our recent successes and near misses eating plant based whole foods. Also, here is a recent picture of Evangeline Lily who is adorable and turning one in a month.
Last week marked one week left until Ryan’s first payday. One week until lavish grocery trips, interior decorating and celebratory treats to ourselves. But I found a way to cook around that fact. When unpacking my pantry in the new house, it occurred to me that I had all the fixings for a red gravy. I sat down with Better Homes and Garden’s Great Cook Book and found 5 meals to be made with a few vegetables from our local produce stand and a pot of red gravy. The experiment became: How far can one pot of red gravy go?
I made my usual 5 quart-ish pot. Nothing fancy, first I sauted the onion and garlic. When the onion became transparent I added the basil, oregano and crushed fennel seeds. Doing this first instead of starting with tomato paste and water, activated the flavors of the onions, garlic and spices, making the sauce a little bolder. Then I added water, tomato paste and celery and brought it to a boil. After the sauce came to a rolling boil I lowered the temperature and let it simmer for 3-4 hours. Since it remained bubbly all three hours, the sauce thickened up so deliciously. This was my inaugural pot of red gravy in our new house.
Sauce in Question
Since I had spent all day making the sauce and was obviously utterly exausted, our first sauce meal of the week was spaghetti. I
First Meal: Success!
know how boring and un-creative, but Ryan had about three helpings so I count it as much of a success as if I had made lasagna. I tried to redeem my creativity slightly with the second meal.
Eggplant Parmesan came up on two separate occasions with different people in a short period of time. I won’t get superstitious about this but I will say that it got my wheels a-turnin. Ryan does not like eggplant. While visiting the parents of our goddaughter expected in October, I learned that brining eggplant (soaking in salt water like ham) takes the bitterness out of it. I considered this, and it was indeed intriguing. But alas, there were no eggplants at the produce stand. I opted instead for bright yellow summer squash. I knew it was a gamble, but I liked it. Our second meal became Summer Squash Parmesan.
I loosely followed the Eggplant Parmesan recipe in my Better Homes and Garden Cook Book. First, I sliced the squash in 1 1\2 inch slices and fried them in 1\2 inch of oil in my cast iron skillet. It was during this stage that I realized how un-even the burners on our stove were. It was a race against the smoke clock to get the squash browned and crisp.
SliceFried
After the squash was fried I took them out of the pan and dried them on a paper towel. The recipe called to continue using the same pan, but since my burner is not level, my cast iron skillet scorched and I swiched pans. In the new pan (which I stupidly forgot to at least oil) I added the red sauce, mozzarella cheese and squash. This all cooked, covered, together for about twenty mins. According to the recipe, you can put it in a 350 degree oven for half an hour, I opted for stove top. This was utterly delicious! With the cheese, the savory sauce became very creamy and the fried squash was surprisingly sweet. We had no left overs from this meal.
Meal Two: Success!
On the third day we took a slight break from red sauce. The irony being, when Ryan finished off the left overs he added sauce to it and it was much improved. For this reason, I include it in this post. Our third meal was Broccoli-Cauliflower Bake.
Florets are the flowery part
The recipe called for 4 cups of broccoli florets and 3 cups of cauliflower florets. After a second opinion from Marrian-Webster I cut off the tops of the broccoli and cauliflower and steamed them, covered, in a small amount of water. This softened the veggies then began to crisp the edges. In a separate bowl I mixed 1 tablespoon melted butter and Italian bread crumb. Into a 2 quart (7×11) casserole dish I put the veggies and mixed in a can of cream of chicken soup then covered with the bread crumb mixture. I found, in hindsight, that it is very important to make sure the bread crumb mixture is completely saturated by the butter. If it is still somewhat dry, it will stay dry and not taste as tasty. Baked, covered for 30 mins, this turned into a surprisingly good meal. If we do it again, I’ll add some red sauce before putting the bread crumbs on. Just enough to spread throughout the dish, but not drown the veggies.
Third Meal: Success with tips for next time
Our fourth meal was Saucy Stuffed Shells. I’ve done this meal before and blogged about it so I won’t go into detail. In essence, I stuffed 12 jumbo cooked maccoroni noodles with seasoned ground browned beef and covered with sauce and cheese. This is always a hearty and tasty meal. Between the three of us (I now count Evangeline as a mouth to be fed) we ate 11 shells.
Fourth Meal: Success!
Our fifth and final red sauce week meal after my mom graced us with frozen chicken breasts from Sams’ was Chicken Caccatori. I cut up 2 pounds of skinned, boneless chicken meat and pan seared them in oil. By this time I figured out that I can rotate my pan 180 degrees half way through cooking to counteract the tilt in my burner. I removed the chicken and put in sliced mushrooms in the oil just until they were tender. Then I added the chicken and red sauce back into the pan and cooked just under 20 mins to warm everything together. By this point, we were at the bottom of our pot of red sauce and I just poured the remaining amount in. In theory we would have had enough for another plate of spaghetti or two but I put it all in the caccatori. Once the chicken sauce was heated through, I served over pasta under parmasean cheese. Since I put more than enough sauce, it was thicker than traditional caccatori, and was more like chicken and spaghetti. The chicken got a little rubbery because I cooked it too long, but with the pan fried mushroom slices and the savory sauce, we ate it up none the less.
Fifth Meal: Success!
In conclusion, one 5 quart-ish pot of red sauce will make the following: 4+ plates of Spaghetti, a large skillet worth of Summer Squash Parmesan, 12 jumbo Saucy Stuffed Shells and 2 pounds of Chicken Caccatori with sauce left to spare! The biggest perk I found to sauce week was how simpler these recipes became once the sauce was already prepeared. Most called for diced onion and minced garlic, sauteed and cooked down with canned tomato or tomato paste and various spices. But if you already have a sauce prepared, you cut out 2-3 steps. Even though I don’t really need to save time at this point in my cooking career, it is certainly nice to be able to cut a corner or two. With just a few, inexpensive ingredients and a couple of hours cooking down the sauce, we were able to make 5 meals to last us over a week. What surprised me most was the variety I was able to accomplish using mostly the same ingredients. It wasn’t like eating spaghetti every night (though I don’t think Ryan would have complained much about that), we had a variety of vegetables and meats and over all different flavors. All in all, Red Sauce Week was a delicious and encouraging success!
This week’s ingredient is: Skinless, Boneless Chicken Breasts. I’ve already copped out and done a simple bar-be-que chicken. I am feeling less imaginative and inspired this week. It may be boring, but at least we’ll eat!
One of the joys (the only joy according to some) of living in Louisiana is the food. It seems this is the only good thing anyone from outside of our state can say about us, but nonetheless, it’s true. It is the pride of every south-Louisiana woman to be able to cook like a good Cajun. Now a days, anyone with a seasoned cast iron skillet considers herself part Cajun. All Cajun cooking begins with three things, a Holy Trinity, if you will- onion, celery and garlic. Always always always, you start these three things to sauteeing in either butter or oil before you do anything else. That’s just the way it is. Ryan and I have been working on our individual gumbos, I am always on the look out for good ways to cook okra. One of the staple Cajun fairs is, the Crawfish Pie. It works similar to a pot pie, crust on top, thick filling etc.
This recipe came to us from Ryan’s mom Mrs. Cheryle. I believe she got it from her friend Ann, so both deserve credit. I will first have to admit that I was ever so sick when we made this pie for a pot luck Ryan went to. He came home with an empty pan though, so I’m assuming it was a hit.
Per usual, Ryan made the crust and I made the filling. We were both working in the kitchen, bumping butts each time we needed to get something and singing jambalaya, crawfish pie, file gumbo… I also want to point out that most of those words are not real words according to the computer spell check. The filling is onion, celery, garlic (duh), bell pepper, cream of celery soup, tomato sauce mixed with milk, egg and bread crumb. This works like a pot pie with a crust on top, slitted for ventilation to keep the top crust from poofing up.
The Holy Trinity in a seasoned skilletPlus CrawfishThick FillingInto the Oven
Ryan and I frequent the Netflix instant TV Show list. On this list is Food Network’s Man Vs. Food. We like to watch this when we eat dinner. If you know the show and the thought of watching while eating made you throw up a little in your mouth…my sentiments exactly! And yet we keep watching. In the Chicago episode, of course he spent a segment on the Chicago-Style Deep Dish Pizza. Ever since this episode, Ryan has mentioned at random intervals how much he really likes deep dish pizza.
A deep dish pizza is one which is both inverted and thick. According to my brief research, a Chicago Style is a specific type of deep dish having mostly ground meat and onions. I happened upon a fabulous veggie style deep dish pizza. Now, I’ve eaten a lot of veggie pizzas and they are all about the same– peppers of various colors, mushrooms, spinach and olives. That is to say, most veggie pizzas are boring. Not this one!
I had to adjust the ingredient list to the Louisiana growing season. The filling is made thus:
Saute in oil, thyme and parsley.
Add 1 small sliced zucchini, 1/2 a red onion, 1 chopped broccoli stalk, 1/2 pint sliced mushrooms
We used a 10 inch cake pan which had about a one inch edge. Keeping in mind that deep dish pizzas are inverted, we covered the pan with a cooked crust, first put cheese, then filling then sauce. We threw extra cheese on top for good measure. Since the crust was already cooked, we only had to cook the pizza for 5 or so mins. at 450 degrees. This is a new family favorite.
When I was lamenting my maccaroon mush (See: Valentine’s Lasagna The Whole Story), my mom suggested using the egg whites and making a quiche. I had never made a quiche before but the idea made me very excited. With the inspiration of my Better Home’s and Garden’s recipe book, I set out to make a spinach quiche. I had to modify the ingridents slightly for Lent– I substituted mushrooms for the bacon in the recipe. Since there was a lot of prep work to be done, I solicited the help of Ryan to make the crust while I started on the filling. We had to work of of the same recipe.
We are 2 weeks into Lent and I’ve been staying postive and creative with my meals. Ryan was looking over the quiche recipe and asked in a very excited, child on Christmas morning tone “are you really going to put bacon in it?” My quick reply of “no” puzzled him. I offered the explaination “I’m using mushrooms instead,” but still he was befuddled. Knowing full well that there was a half pound of bacon in the freezer Ryan couldn’t understand why I wouldn’t use it. After a brief staring contest, I had to remind him “you’re not eating meat.” Then the light bulb went off and his face returned to it’s serene peaceful state. I take the fact that Ryan forgot he hasn’t been eating meat for the last 2 weeks as a great and sincere compliment to my cooking. I will have to hold onto this in order to boldster my confidace for the next 6 1/2.
While I prepared the egg mixture and mushrooms, Ryan started on the crust
Foil around the crust keeps it from burning
. He made a single crust substituting butter for shorting. I had to give him a quick lesson in “patch-work crusts” and fluted edges. The crust had to bake for 20 mins before we could add the filling. In the meanwhile, I beat 4 eggs with milk and sour cream and left to the side. I also sauted the garlic, onion and mushroom together. They ought to make that into a candle, it made the most wonderful smell. Ryan washed and cut up 3 cups of spinach. The garlic mixture and the spinach were added to the eggs mixture. This was our filling. Once the crust was cooked, Ryan set it on the stove and poured in the filling. This would be a good time to tell you two things: our stove top slants about 12 degrees backward and when I measured the milk out, I confused the quiche ingrident list with the spinach quiche list and used too much. I had veggie pot pie de ja vous as the milky, green mixture slopped over the edge of the crust and pooled around our small burners (See: Don’t Mess with your Ju Ju). After sopping, siphening, snickering and snarling we got the filling to a manageable level and put in the oven.
As to be expected, it came out a little runny. The spinach, mushrooms and egg held together fameously, but it just oozed a little. The taste however, was heavenly– robust sauteed mushrooms in fluffy bland eggs topped with cool spinach all on top of a homemade fluffy crust. I topped the quiche with slices of fresh tomato. This is a must-repeat.
Oh and let it be said that we need a pie cutter. My beautiful quiche and pot pies always get destroied when I serve them 😦
I’ve been on a bit of a losing streak. My Pan-Asian cuisine and pot pie weren’t in-editable, but they were runny or odd tasting or just a little off. My humus crashed and burned and my spirits were low. But instead of giving into my favorite forfeit, La Madeline’s French Restaurant, I persevered. Lent continues and I made Ricotta Mushroom Ravioli.
I had frozen the left over pasta dough from Lasagna and “thawed” it out to use for ravioli. Note to self, when using frozen dough, bring it to room temperature or warmer before trying to do anything with it. If the dough is too cold it will crumble and make you grumble!
Roll out Dough and Cut into CirclesMy Ravioli Circles
A ravioli can be made two ways–the traditional round sandwich where the filling is placed between two pieces of pasta crimped together, or the I-don’t-have-enough-dough fold over where the filling is placed below center of a single round pasta circle and the circle is folded over on its self. I squeezed my left over dough through the pasta machine down to about a 2 to make it stretch enough to make traditional looking ravioli.
I mixed up 7.5 ounces of ricotta cheese (1/2 a container) and about half a pint of baby bell mushrooms to make the filling. To assemble, I placed circle on my cutting board, this would be my bottom circle. Using the two spoon drop method, I put about half a tablespoon of filling in the middle careful to leave enough exposed outer crust. I covered this with another circle. Using a wet fork, I crimped down the edges.
Bottom CircleFilling in the Middle
A tip I learned when working with fresh pasta dough: When making ravioli or tortiolini (something where you make the pasta then set it aside until all are made) you can put a little flour on the noodles or in the bowl you’re putting them in to keep all the noodles from sticking to each other.
I let the ravioli sit while I made an alfredo sauce. I had tried alfredo sauce about a year and a half ago. I used buttermilk and two types of cheeses. It was amazing. But it was so heavy that the thought of making it again made my heart hurt. I found another lighter recipe instead. I started by sauteing garlic and fresh parsley. I saw on America’s Test Kitchen that some spices and herbs are oil solvent so they actually don’t give off their sent unless they come in direct contact with hot oil. I don’t know if parsley is one of these, but I tried anyways. While that was cooking down, I blended milk, cream cheese and parmesan cheese. I say I blended, I used my hand mixer since my blender was bested by a chickpea. This was a great tip, it kept the cheeses from lumping up and made the mixture smooth and creamy. Once the parsley was ready, I added the cheese mixture and heated through. It thickened up in the heat, but not as much as spackle.
While the sauce was heating together, I boiled the ravioli. since it was fresh pasta it took less than 5 mins for the ravioli to float to the top. The alfredo sauce poured over the ravioli it was delicious! Next time I’ll try adding shrimp or spinach.
Being the Carruths 