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Chicken Cacciatore

September 13, 2017

Chicken Cacciatore in Le Creuset

Chicken Cacciatore has always been one of my favorite dishes ever since I can remember.  My Dad used to make this all the time, so I have fond memories of eating this dish with my family.  This was one dish my Dad did very well, and one of many Italian dishes we cooked in our home.

Chicken Cacciatore over Pappardelle Pasta

I usually always serve Chicken Cacciatore over pasta, but it is also great with mashed potatoes.

 

Print Recipe
Chicken Cattetorie
Course Dinner, Main Dish
Cuisine Italian
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Course Dinner, Main Dish
Cuisine Italian
Prep Time 20 Minutes
Cook Time 45 Minutes
Servings
People
Ingredients
Instructions
  1. Pat chicken dry and then dredge in flour, salt and pepper.
  2. In a skillet place a small amount of olive oil to coat the bottom and brown the chicken on both sides on medium heat.
  3. Take the chicken out and set aside.
  4. Place the onions, bell peppers, mushrooms, and garlic on medium heat for approximately 8 to 10 minutes and add spices and crushed tomatoes.
  5. Add the chicken back in and coat chicken with sauce.
  6. Place in over at 375 and bake for approximately 40 to 45 minutes.
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Dinner, Entrees, Lunch, Side Dishes

Sweet Potato and Prosciutto Ravioli

August 1, 2017

Ravioli with sweet potatoes & prosciutto

I always love to experiment with ravioli fillings.  Last night I made this sweet potato and prosciutto ravioli, and I really loved it.  I made a quick homemade white Alfredo sauce with fresh rosemary.  The rosemary paired will with the sweet potatoes and prosciutto.

Ravioli Filling with sweet potatoes and prosciutto

The filling was very easy to make.  All you are doing is making mashed potatoes, but you don’t want to put the butter or cream/milk in it for a ravioli filling because it would be too moist.

Ravioli filling with sweet potatoes

I love to make homemade dough for the raviolis when I have time, but using wonton wraps are easy when you don’t have as much time.

Ravioli with wonton wraps

I like the round wonton wraps, but you can use the square ones too.

 

Print Recipe
Sweet Potato and Prosciutto Ravioli
This Sweet Potato and Proscuitto Ravioli is sweet and savory!
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Prep Time 40 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Ravioli Filling & Pasta
Alfredo Sauce
Instructions
  1. Cut the Prosciutto into small pieces and place in a skillet with a small amount of olive oil and cook on medium heat for approximately 10 minutes or until done. Place on a paper towel to soak up some of the oil and set aside.
  2. Peel the sweet potatoes and cut in half. Place the peeled potatoes in a big pot with water and a bit of salt and boil until potatoes are soft.
  3. Drain the potatoes and place in a large bowl. Use a masher to mash the potatoes.
  4. Add the cheese, Prosciutto, salt and pepper and mix well. then add 2 egg whites and mix. This will help bond the ravioli filling.
  5. Use a round melon ball scooper or small spoon to scoop the ravioli filling and place it into the middle of the wonton wrap.
  6. Use a brush or your fingers to dab egg white around the edges of the wonton wrap and place another wonton wrap on top. Press the edges of the ravioli to ensure there are secure and that there are no bubbles.
  7. I like to place the raviolis in the freezer for a little before I cook them, but you do not have to do this step if you do not want to.
  8. In the meantime in a small to medium sauce pan, add the butter and melt on medium to medium low then add the flour to create a rue. Once you mix the flour and butter, add the milk, cheese, salt, pepper and rosemary. Cook on low heat for approximately 8 to 10 minutes.
  9. In a large pot, add water and salt and bring to a boil. Add the raviolis and cook until they float which is approximately 5 to 10 minutes. Be careful working with the wonton wrap raviolis because they are much thinner than regular ravioli dough.
  10. Once drained, plate the raviolis and add the Alfredo sauce. Top with pine nuts for garnish and added flavor. Chopped Italian parsley is also a great garnish for this dish.
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