Mushroom, Roasted Garlic, and Onion Ravioli with a Bechamel Sauce

If you’ve been following along this week, I have been showing a whole bunch of Italian recipes. Today’s is the fanciest, but I had a lot of fun putting it together. I have made ravioli and tortellini before, but this was my best effort yet. I learned so much this time, and some of the ravioli are better than others, but next time will probably be even better. I made my basic egg pasta, but did 1.5 times the recipe, so 3 eggs with 1.5 cups flour to start. I just barely had enough to make all of the ravioli. But, I also had a lot of filling to use! If you roll out the pasta thin enough, you should be fine (I didn’t go thin enough at the start). Additionally, I have had trouble putting too much filling in them in the past. This time I overcompensated initially, so I later began stuffing them more. It worked just fine!

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Tips-y Tuesdays: How to Roast Garlic

Have you heard of the wonders of roasted garlic but not known what was involved? My mom used to stuff cloves of garlic in chickens before roasting them, and also leave big cloves in the pan itself. It was like treasure hunting to find all of those yummy bits she left for me. When she learned how much I liked them, she starting putting many more in the dish, much to my delight!

See the roasted cloves in this? Mmmm.

Now, being able to grasp control of that wonderful flavor without needing to roast a whole chicken just sounds amazing! The garlic flavor gets sweeter, less bitter, and a bit softer. It works well when mashed in with butter, oil, or some other alternative. You can use it on garlic bread, mixed with vegetables, as an accompaniment to a main course like steak and onions, or just plain if you are crazy like that.

There are many recipes for making roasted garlic, and I have done it several different ways since I first learned about it, so this is not the be-all, end-all recipe. This is just meant as a guide.

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Portabella-Crusted Steak

I talked about running out of ideas for dinner in an earlier post, but then I find something that really gets me excited. Back before I blogged or even did as much cooking, I would bookmark lots of recipes that sounded interesting, but it is easy to forget about them or why I found them interesting in the first place. This particular recipe is only a couple years old, but I really wish I had not waited so long to do something with it. How can you not want to pair mushrooms and steak together? They bring out each other’s flavors so well and my husband loves both a ton!

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