I have made homemade pasta before but never ravioli. I'm excited to try this as it's my favorite kind of ravioli. I found a recipe at: www.grouprecipes.com (there are a few to choose from).
Avocado & Crab "Ravioli"
This is a recipe from Patricia Wells' book Vegetable Harvest. You can find it on-line at:
http://www.corksavvy.com/wine-food-pairings/articles/patricial-wells-avocado-and-crab-ravioli
Baked Eggplant and Tomato-Basil Bruschetta (Julia Child)
I found the baked eggplant recipe in my Frame by Frame Italian cookbook. A similar recipe can be found at: http://allrecipes.com/Recipe/eggplant-parmesan-ii/detail.aspx
Pork with Borlotti Beans
I also found this in Frame by Frame Italian. Here's another similar recipe:
http://www.canadianliving.com/food/braised_pork_shoulder_and_white_beans.php
Spinach, Radish & Mint Salad
This too is from Patricia Wells' book Vegetable Harvest. Here's the super easy recipe:
1 pound (20 to 25) radishes, washed and trimmed
4 cups (about 8 ounces) baby spinach leaves, washed and dried
1/2 cup fresh mint, rinsed and cut into thin strips
About 2 tablespoons Creamy Lemon-Chive Dressing (see recipe)
Fleur de sel (French sea salt) or another large-crystal salt
Cut radishes crosswise into thin slices. Place in a large bowl; add spinach and mint. At serving time, add just enough dressing to coat the ingredients lightly. Season with salt, arrange on 4 salad plates and serve.
Per serving: 45 calories; 1g fat (20 percent calories from fat); 0.5g saturated fat; 2mg cholesterol; 2.5g protein; 6.5g carbohydrate; 2g sugar; 4g fiber; 119mg sodium; 108mg calcium; 300mg potassium.
Adapted from "Vegetable Harvest," by Patricia Wells (2007, William Morrow, 336 pages, $34.95).
4 cups (about 8 ounces) baby spinach leaves, washed and dried
1/2 cup fresh mint, rinsed and cut into thin strips
About 2 tablespoons Creamy Lemon-Chive Dressing (see recipe)
Fleur de sel (French sea salt) or another large-crystal salt
Cut radishes crosswise into thin slices. Place in a large bowl; add spinach and mint. At serving time, add just enough dressing to coat the ingredients lightly. Season with salt, arrange on 4 salad plates and serve.
Per serving: 45 calories; 1g fat (20 percent calories from fat); 0.5g saturated fat; 2mg cholesterol; 2.5g protein; 6.5g carbohydrate; 2g sugar; 4g fiber; 119mg sodium; 108mg calcium; 300mg potassium.
Adapted from "Vegetable Harvest," by Patricia Wells (2007, William Morrow, 336 pages, $34.95).
Looking for more great recipes?
Check out the Recipe Exchange, Food Editor Judith Evans' blog
http://www.stltoday.com/recipeexchange
Check out the Recipe Exchange, Food Editor Judith Evans' blog
http://www.stltoday.com/recipeexchange
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