Posts Tagged ‘ravioli’

As of yesterday, the husband and I have been married for 2 years. What does that have to do with anything? Absolutely nothing. I just felt compelled to share.

In other news, I’m the oldest of 3 girls (hold on – I promise this one’s going somewhere). There’s 4 1/2ish years between me and the youngest and 18ish months between me and the middle one. As you can imagine, the middle one is fiercely competitive – mostly with me and especially in the kitchen. She’s always doing crazy things like making her own bread and elaborate cakes for my nieces’ birthdays. So you can imagine my mom’s surprise over the weekend when I told her I now make my own taco seasoning. Her response was, “You’re as bad as your sister!”

And now you know why I kept my mouth shut on the homemade ravioli front.

Nailed It/Failed It: Spinach Ricotta and Mozzarella Ravioli


Nailed it. They’re definitely more work than opening a bag, but I really like the fact that I can put whatever I want in there – I’m not stuck with beef or cheese.


While my sister probably would have made her own pasta (she makes her own gnocchi after all), I was not above using wonton wrappers. We like our ravioli sauceless (weird I know but it also makes these easy to serve as an appetizer), so I skipped that. I also sauteed my spinach and baked the raviolis rather than boiling them. And I’m pretty sure I’ll throw feta in the mix next time. I may even get really crazy and saute the raviolis. Who knows what the future holds?!?!?



Original recipe from The Kittchen.


It has been a crazy stupid hot summer here in southwest Missouri. Like “when did I move to the surface of the sun?” hot. Which means my air conditioner has been running essentially nonstop, and my oven and I aren’t exactly on speaking terms.

You know what else you shouldn’t be on speaking terms with when it’s crazy stupid hot? Your stove top. Turns out you’ll still be sweating by the time dinner’s ready.

Stove Top Spinach Ravioli(pinned here)

Stove Top Spinach Ravioli


Nailed it (the second time – see Alterations). I’m becoming a fan of ravioli that has nothing to do with marinara. Growing up, we always had ravioli with the same sauce that was used for spaghetti – which was great except that it overpowers the ravioli. This recipe lets the ravioli stand on its own. So with that said, you don’t really want to cheap out on the ravioli. Which is why I opted for Louisa rather than Great Value. Fancy, I know.


I didn’t measure my spinach and used turkey bacon instead of real bacon. I also used feta instead of goat cheese because a) it’s what I had and b) um, hello – it’s feta. Learn from my mistakes, kids – don’t use feta. Unless you like a good salt lick.


Original recipe from She Knows.