The 3.5 Hour Hot Pockets.
Thursday, July 15, 2010 at 7:00AM Also known as homemade ravioli.
I don't know what's with me this week, but I am cooking up a storm. I seem to be spending most of my time either at the grocery store, or slaving away in the kitchen. Bossyboots doesn't mind, as he has been reaping the benefits!
Last night, I decided to take on homemade ravioli. Do I own a pasta roller? No. Do I have a ravioli tray or fancy Kitchenaid ravioli maker? No. Apparently, my soul is made of 100% masochism.
This is how I ended up with 3.5 hour Hot Pockets. See?
Here's another look:
No wine this time, lest you think I subsist on booze and pasta! I was supposed to do some house cleaning today, but cooking sounded like more fun, so... that's why I was ok spending a lot of time making these.
My hot pockets won't win any beauty pageants, but they were dang tasty. Fresh ravioli filled with a carmelized onion, portobella mushrooms, and mozzarella filling - topped with a basil, parmesan, and almond pesto.
I linked to the recipes above... but I do have just a couple tips for pasta newbies like me:
- If you are making the dough by hand, make your "well" in the bottom of a bowl. For the unpracticed (like me!), it helps keep Dough Mountain intact.
- When you roll out the dough, make it so thin you can see through it so it's not too heavy.
- The filling recipe calls for 5 onions. That's way too many. You're fine with only two to three.
- The store was out of pine nuts for the pesto so I subbed almonds and granted the sauce an A+. In fact, I recommend it!
I had tons of mushroom/onion/mozzarella filling leftover, and I discovered that it makes a great cracker topping or dip. Just an FYI.
Tonight... I'm just going to order a pizza.
Recipes
Reader Comments (4)
You can also use the filling to make an easy stomboli, all you need is pizza dough and you can eithe spread the mix on the dough and foll it up jelly rool style or just fold it on half of the dough and cover and frop tieht the other half. Make air vents with a knife on both, pop it in the oven at 375 for about 20-25 minutes and viloa...yummy goodness!
That looks SO good! I tried to make gnocchi one night from scratch and it was a huge disaster. seriously not edible. so I've never ventured into pasta making but you should move to Boston so i can enjoy your pasta making skills :)
This looks frickin delicious... onions, mozz and mushrooms are the perfect ravioli filling! I was supposed to turn in a coupon for a free pasta attachment when we got our kitchen aid mixer but I got lazy and it expired and I'm so mad at myself for it.
That looks amazing!!!! I am afraid of making pasta at home after a gnocchi disaster. You have given me courage to try again! :)