Bacon and Cheese Stuffed Ravioli

When I had a craving for Alfredo sauce I decided to try something new. I didn’t want the old stand by chicken alfredo (Not that this isn’t tasty, I just wanted something new!)  I began a disappointing tour of the refrigerator revealing that the only meat I had was bacon. Not a bad problem to have…..it got my creative juices going.

Here is what I came up with. Bacon and cheese stuffed ravioli.

It was awesome!!

Here is what you need:

1 1/2 cup grated cheddar or colby cheese

1 1/2 cup grated mozzarella cheese

1 cup parmesan cheese

8-10 slices cooked bacon

1 egg, beaten

1 batch of fresh pasta dough

Alfredo sauce or marinara sauce

20130702-115634.jpgCut your bacon into small pieces and cook until done.

20130702-114803.jpgWhile the bacon is cooking get your cheese ready.

20130702-114822.jpgAdd the bacon to your cheese and mix well.  Set aside.

20130702-114835.jpgTake your pasta dough and place on a floured surface.  I split my dough into two balls and do one at a time.  Pasta dough tends to dry out fast!

20130702-114848.jpgOnce the dough is rolled out as thin as you can get it without causing tears, use a pizza cutter to cut strips.

20130702-114858.jpgCut the strips into four squares.

20130702-114908.jpgNow it is time for the egg.  The egg is important because it will act like a glue for the pasta.  If you don’t use it, when you boil the pasta, your stuffing will all come out and into the pan.

20130702-114919.jpgBrush each square completely with the egg as you go.

20130702-114933.jpgPut a couple of tablespoons of your cheese and bacon mixture on each square and pinch the seams together with your hands.

20130702-114945.jpgUse a fork to press the edges together.

20130702-114959.jpgAs you complete each ravioli, let them sit on a cookie sheet to dry.

20130702-115010.jpgWhen your ravioli is done, boil water in a large pot.   I add salt to the water to give the ravioli a little extra flavor boost.  (This is optional.)

20130702-115021.jpgDrop a handful of the ravioli in the boiling water. Don’t do too many because they will crowd the pot and stick together.  Boil for 4 1/2 minutes.  (When you first drop them in, they will sink.  They will float as they cook.)

20130702-115040.jpgWhen the time is up, let the pasta drain.

20130702-115048.jpgServe with your favorite pasta sauce!

Homemade Lasagna

I have been building up to this for days!  I decided to venture into cheese making and made some mozzarella and ricotta cheese.  Once I knew photo(47)I was going to make lasagna, I wanted to do all of it from scratch.  So…short of raising the cow I did it!  It was super fun and TASTY!!

Here is what you need:

12  ounces mozzarella cheese

8 ounces ricotta cheese

9 strips lasagna noodles

1 pound hamburger meat, browned (You could use sausage if you prefer.)

26 ounces pasta sauce

1 teaspoon salt

 

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Dump your meat, pasta sauce, ricotta cheese and salt into a bowl and mix well.

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Use about 1/4 cup of your sauce and spread on the bottom of your pan.  Then, lay three noodles across the bottom. (I used fresh pasta and did not cook them ahead of time.  If you are using packaged lasagna noodles you don’t need to boil them, but add about 1/3 of a cup of water to your mixture.)

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Use about 1/3 of your mixture and spread evenly over your pasta noodles.  Repeat this two more times until you have three layers of lasagna in the pan.

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Spread your mozzarella cheese evenly over the top.  Since I used my homemade mozzarella cheese, I just sliced it rather than grate it.  I wanted to get good tasty chunks of cheese!!!

Bake on 350 for 30-40 minutes.

This is fantastic with some cheesy garlic bread!!!  ENJOY 🙂

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