butternut squash ravioli


Eventually I would love to make my own home-made pasta. But I figure I should practice a little more with flour before I get into projects like pasta. So for the time being store-bought works for me!

I love Rising Moons variety of ravioli “insides” and always stock up when they are on sale. Butternut Squash? The perfect fall variety. Shallot Cream Sauce? Makes it even better!


Cook pasta as directed. Heat 1 Tbsp of olive oil in pan and saute 1 minced shallot and 1 minced clove of garlic until soft. Add 3 Tbsp butter (I actually used Earth Balance because that is what I have and it worked fine) and heat until bubbly.  Finish with 1/3 cup 1/2 & 1/2 and stir to heat and thicken. Toss with ravioli and top with freshly grated parmesan cheese.

It was a plate of creamy deliciousness with a hint of sweetness from the squash. i will be making this quick dinner again and again!


simple summer pasta

This pasta was inspired by a Rachael Ray recipe for an herbed pasta topped with bacon. I ended up with an easy, light, delicious pasta that I will definitely be making again soon!  It is incredibly fresh tasting and so easy to throw together.

4 oz whole wheat pasta
2 grilled portabella mushrooms
4 slices cooked bacon
1 1/2 cup chopped tomatoes
1 cup chopped parsley
1 cup chopped basil
1/2 cup chopped chives
juice of 1 lemon
2 cloves garlic, minced
1 Tbsp olive oil
salt & pepper
Parmesan cheese

Cook the pasta al dente and toss with remaining ingredients! Top with some parmesan and dig in!

recipe make-over: chorizo mac & cheese

I adapted this recipe of Rachael Ray’s.  It sounded delicious, rich and oh so different.  If you aren’t familiar with The Rach, she is not bashful with cream, cheese, butter, etc.  To a certain extent, I’m not either, but I did want to up the health-factor and lessen its damage a bit.  My tester thought that I should have added more cheese, but I think that the spiciness of the chorizo made up for it. Here is what I came up with:
Chorizo Mac & Cheese
  • 10 oz 100% whole wheat gobbetti (hollow corkscrew noodles)
  • 4 chorizo links, sliced thin
  • 1 red pepper, chopped
  • 1 16 oz. bag of petite peas
  • 1 Tbsp olive oil
  • 1-2 cloves of garlic, minced
  • 1 small shallot, chopped
  • 3/4 cup chicken broth
  • 1 3/4 cup shredded cheese (I used aged gouda & swiss)
  • salt, pepper and 1 tsp powdered mustard
  • chopped cilantro, optional

Cook the pasta in salted water until al dente.  Microwave peas until warm. Saute the sliced chorizo until browned and set aside.  Add the olive oil to the pan used for the chorizo and saute the garlic, shallot.  Add broth and season with salt, pepper and mustard powder, cook for about 2 minutes.  Add peas, red pepper and 3/4 cup of the cheese. Stir until melted.  Put pasta into a glass pan and stir in the pea mixture.  Sprinkle the chorizo and the remaining cheese on top.  Broil until cheese has melted.   Sprinkle with chopped cilantro if desired.  Serves 4.