Anna's Won-Ton Raviolis

This recipe was inspired by Anna (you know who you are) because she will use Won-Ton wrappers before making pasta!

Ingredients:

2 bone-in chicken breasts
1 small frozen package of spinach - or 1 bunch of fresh cooked spinach
1/2 cup of grated Parmesan or Romano cheese (the good stuff, not the stuff from a can)!
salt and peeper to taste

1 package of Won-Ton Wrappers

Bake or broil chicken breasts, let cool and take off of the bone and shred.  If you have an old fashioned grinder....great....if not, you will need a food processor.

Grinder method:  grind the chicken and spinach together, alternating between the 2 when feeding the grinder.  The chicken and the spinach should be pretty well mixed.

Food processor method:  Mix the chicken and spinach together and pulse until well mixed.  You may need to add a little to keep if somewhat wet.  It hold together when you squeeze the mixture.

If the mixture does not stay together when you squeeze it, add an egg to help bind the mixture.

Add the grated cheese, salt and pepper to the mixture.

Mix 1 egg with water to use as a sealer for the Won-Ton wrappers.

Take a Won-Ton wrapper and add a small spoonful of mixture to the center of the Won-Ton, dip your finger in the egg mixture and add it to all of the edges.  Place another Won-Ton wrapper on top and squeeze around the side to hold the "ravioli" together.  Make sure they are sealed very well---or else you will have a mess!

Place on a lightly floured cookie sheet until you are ready to boil.  Add to boiling salted water.  When they are done, they will float on the top.  Place in a bowl and add my famous sauce recipe to the ravioli for a delicious meal!!

Serve with a nice green salad and a nice glass of light red wine.

Buon Appetito!

Mom's Italian Wine Cake

This is a simple, not too sweet dessert.  It can be served alone or topped with seasonal fruit, such as berries or peaches!

Ingredients:

1 package of yellow cake mix
1 package of instant vanilla pudding
4 large eggs
3/4 cup cooking oil (NOT olive oil)
3/4 cup Sherry wine (drinking NOT cooking)
1 teaspoon ground nutmeg

Mix everything together in a large mixing bowl and pout into a greased and flowered Bundt pan.  Bake at 350 until a toothpick comes out clean (40 minutes or so).

Remove from oven and let stand for 5-10 minutes.  Remove from pan and sprinkle with powder sugar.  You can enjoy this cake with coffee or nice sip of aged Sherry!

Enjoy!!

Betania's Lasagna

Betania's Lasagna

This is a very basic Lasagna.  You can add Italian Sausage or meatballs to your sauce and to the Lasagna.  This is one of my favorites!  It also has a "special" name!

Ingredients:

1 Pound of Lasagna noodles
Basic Tomato Sauce (recipe on blog)
1 Large container of Ricotta Cheese (DO NOT USE COTTAGE CHEESE!!)
1 Large container of fresh Mozzarella cheese (packed in water)
1 egg
1 Tablespoon of chopped Parsley
2 Cups Basic Bechamel Sauce
Romano or Parmesan Cheese

Boil the noodles until "al dente," drain well but do not rinse.  Mix the Ricotta Cheese with 1 egg, add parsley.
Add a layer of Basic Tomato Sauce on the bottom of a casserole dish.  Layer the noodles.  Spread a layer of Ricotta Cheese mix onto the noodles.  Add 1/3 of the Bechamel Sauce, add Tomato Sauce, add 1/2 of the Mozzarella, add a handful of Parmesan or Romano Cheese.  Continue layering all of the ingredients are used. Put in oven at 350 degrees for 30 minutes.  Watch carefully and make sure the cheese on the top does not burn.

Buon Appetito!