Toasted Ravioli Caprese #RecipeRedux #NationalPastaMonth

Finger size, four cheese ravioli's dipped in buttermilk and coated with Italian bread crumbs then baked to a  golden, crispy perfection. Throw them on little toothpicks along with Heirloom cherry tomatoes, fresh mozzarella balls and a basil leaf for a unique and delicious party favor. 

“By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.”

Pasta comes in all sorts of shapes and sizes and ravioli is one of them. I love ravioli for it's simplicity,  it's mysterious filled center and of course it's classic comfort food appeal. Mushrooms, butternut squash or an assortment of cheeses, biting into one is as satisfying as it gets. Toasted four cheese ravioli turns your traditional caprese salad into a filling and fun little appetizer. Who says football food can't be fancy?

I made the first batch by frying them and they turned out a bit dry for my taste and not very cheesy.

The second batch, I coated the same as the first and baked on a cookie sheet lined with parchment paper. They puffed up nicely and turned out fantastic! 

You Will Need 

20 oz package of (refrigerated) ravioli of your choice
2 cups Italian Panko bread crumbs
1/2 teaspoon salt
1 egg
2 cups buttermilk (or heavy cream)
30 cherry tomatoes
2, 8 oz packages of fresh mozzarella balls
30 fresh basil leaves (I used Thai basil leaves from my garden which is why they are purple)
1/4 cup of balsamic vinegar for drizzling
parchment paper or a silpat mat
baking sheet
tongs


Preheat oven to 400F
In a medium sized bowl whisk together egg and buttermilk. Sprinkle breadcrumbs onto a plate and add salt. A few at a time, dip ravioli into buttermilk bowl to coat thoroughly. Using a fork, place the ravioli onto the breadcrumbs and sprinkle with more to lightly coat them patting gently to adhere. Place coated ravioli onto prepared baking pan. Working in small batches, continue until all of the ravioli are coated. You may need to change your bread crumbs half way through as they will become soggy.
Bake at 400F for 6 minutes, using tongs flip the ravioli over and bake another 5-6 minutes until golden brown.
Remove from oven and let cool a bit. When cool, place a tomato then a mozzarella ball and ravioli onto toothpicks. Place on top of a fresh basil leaf to serve. Drizzle a bit of good quality balsamic vinegar onto plate around the ravioli caprese. 

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Spinach Pesto Pasta

Pesto is one of my favorite things to kick up a boring dish. It's simple and versatile and deliciously healthy. Typically basil is used but did you know you can use other greens like spinach, kale or even carrot tops? Basil is growing like crazy in my garden right now but I chose a big handful or two of baby spinach and then tossed in a few basil leaves to tone down the pungent flavor so that my kids would eat it.

It worked, score! My kids willingly ate a big bowl of spinach and were none the wiser.

I think it's important to serve a variety of colors and textures to your kids so that they get used to trying new things and have a balanced, healthy diet. Green is usually the hardest color to get my kids to eat, especially if it's not served in a typical fashion, like this pasta. They love salad and broccoli but will turn there noses up if I put collard greens in soup or kale in pasta. I keep at it though because I'm very attached to my leafy greens and am holding on to the hope that my kids will eventually get over there unwarranted loathing for them.

This pesto whips up in just a couple of minutes and can be used in pasta, as a dip on top of crusty bread 

layered with fresh tomatoes or on top of baked fish. The raw garlic is a healthy addition and adds a pop of spiciness to the pasta, I add several cloves but if you haven't built up a tolerance for loads of garlic like me, start with just one clove. Don't forget the Parmesan, it really goes well with pesto.

I like using rotini pasta because it holds the pesto well.

Ingredients:

1 box of rotini pasta, cooked according to package directions

2 big handfuls of baby spinach

1 small handful of fresh basil leaves

1/3 cup pine nuts or walnuts

1-3 cloves of garlic

2-3 tablespoons of extra virgin olive oil

pinch of salt (preferably Himalayan pink sea salt)

Put spinach, basil, nuts and garlic in a food processor. Pulse till smooth while drizzling in olive oil. Add a bit of water if needed to desired consistency. Add salt and pulse till combined.

Toss pesto with the cooked pasta. Serve warm, garnish with grated Parmesan cheese.

What are you planning on making for dinner during the hot summer months?

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Caprese Salad

So simple. It only looks complicated because it's beautiful.

1. Little tub of marinated mozzarella

2. Camparini tomatoes (small, warm and still on the vine.... while I wait for my tomatoes to grow.)

3. Basil from your little potted herb garden that I inspired you to grow.

4. Pine nuts to sprinkle over the top.

5. Aged balsamic vinegar ( if it's not aged, they add extra sugar to make it taste aged. Should be 3 grams of sugar or less, many contain up to 8 grams!.... I'm here for you people.)

5. Quick chop of the tomatoes and basil. Artful drizzle of the balsamic vinegar and elegant sprinkling of the pine nuts.

Voila! It is as beautiful as it is delicioso!

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