Butternut Squash Tortelli con la Coda

Pasta ingredients:
1/2 cooked butter nut squash
3 room temp eggs
2 cups 00 flour
splash of olive oil

5 Cheese Filling Ingredients:
1 fresh mozzarella ball a splash of the water
1 slice provolone
1/8 cup ricotta
3 tbls goat cheese
1/8 cup parmesean

Variations:
Pesto
Fresh basil
Italian Sausage

Directions:

1) Cook butternut squash in oven at 250 for about an hour

2) In blender or food processor create filling
3) Once squash is done, cool and scoop out 1/2 of the squash (see this recipe for what you can make with your other half of your squash; Squashcakes)

4) Use squash to create your pasta, No bowl needed, Lay flour on cutting board, create a indent in center of flour to crack your eggs into, mix ingredients on board and mix in squash. Roll out with pasta press or to 1/8 inch thick with rolling pin.

5) Learn to make Tortelli con la Coda or use ravioli press if you choose ("Tortellini with a tail" see this video)

6) Make your little pasta's and boil for 5-7 mins

Top with your homemade marinara sauce and side with a salad and some good friends.

Bon Apitete

Savory Stuffed Pastries AKA Healthy Homemade Hot pockets

Prep time: 30 mins
Cook time: 15 mins
Serves 4
Oven heated at 350 degrees

These calzone shaped mini pastries are great with a hearty side salad or by themselves and are quite filling. The great thing about these pastries are they are extremely versatile, if your making them for breakfast you can use bacon eggs and cheese, you make a bunch at once and freeze them for "healthy hot pockets," and this is also a fun "party dish" to allow your guests to create their own unique combinations. Whatever you decide you will love them so much you will want to make them again and again.

Options for my guests were:

-steamed brussel sprouts

-broccoli, sauted onions and peppers,

-marinara

-feta, cheddar and mozzarella cheese

-cooked chicken sausage

Ps they are a huge hit with the kiddos, especially if they get to choose the fillings and be a part of the process.

Ingredients for Crust:

4 cups whole wheat pastry flour1 cube of real butter (cold)
2 tsp salt
1/4-1 cup of water

Ingredients for Filling:

Depends on what you want to fill them with!!


I tried a few flavors and variations, you can try my'n or you can always create your own, most of all HAVE FUN!!!


On hand ingredients you can use;

-Veggies of any kind, cooked up
-1 red or yellow bell pepper
- 1/2 onion
-2-3 cloves of garlic
-marinara or cooked down tomatoes with fresh diced garlic
-10-15 steamed brussel sprouts

-1 head of steamed broccoli
-Several kinds of cheese
-Prosciutto, bacon, sausage, chicken. 

Directions for making Crust and Savory Pockets:

1) Crust is a tricky one, butter must be cold!!! Mash cold butter with pastry tool into flour and get as small a possible. Add salt.

2) Slowly mix in water until sticking, kneed together, the right consistency will be sticking without falling apart.

3) Roll out dough to about 1/8 inch thick and create 4-6 inch circles. Cut these in half and put aside.

4) Fill with ingredientts, and cut away edges create semi circle shape.

5) Use fork to stick edges together and place on floured cookie sheet to bake.

Variations to try:

Calzone- Canned or homemade marinara, warm on low with wine, minced garlic and seasonings.
Sauted Veggie and Feta

Broccoli Cheese and Brussel's
Chicken Pot Pie- fill with cooked peas and carrots, cream of mushroom soup w/o milk and cooked chicken diced small and cheddar cheese
Philly- Sauted onions and peppers with strip steak and provolone cheese
Breakfast- bacon, eggs, and cheese

Spaghetti and Meatballs- Vegetarian Option

Serves: 4-6    Prep time: 45 mins

Ingredients:
2 cans marinara of choice
Spaghetti noodles of choice

Meatballs:
2 cups prepared Textured vegetable protien
1/2 package of tempeh diced
or
1/2 cup seasoned bread crumbs
1 egg
1 lb Organic Angus Beef
2 cloves garlic
1/2 onion diced
Salt, pepper, and Italian seasonings



Directions:
1) Start marinara in large saucepan on medium-low, I like to add a 1/2 cup of wine so it takes longer to cook down.
2) (skip to step 4) Start your meatballs! Preheat medium sized saute pan to medium high. In bowl mix all ingredients with hands and form mid-sized meatballs, as you make them place them on the hot pan, saute shifting sides often to avoid burning.

3) Test meatball, if middle is only slightly pink you can add them in, if you want you can skip the pan frying of he meatballs and place right into hot marinara. This way takes several hours so I suggest sauteing to save time for a quick dinner.

4) After middle is only slightly pink add to your marinara. Cook sauce and meatballs for about 20 mins and prep noodles and sides in the meantime.







* While visiting Italy (read about my Italian inspiration) I enjoyed sauces made from fresh tomatoes, therefore watery and very unlike any store bought sauce I've ever had. I now insist on making my own sauce from garden tomatoes and canning them to eat throughout the year. Summer 2012, look forward to canning and creating your own amazing Italian marinara.

Pesto

1 cup of basil leaves
3/4 cup olive oil
1/4 cup nuts (pine nuts, pecans, macadamias, hazelnuts)
salt and pepper
1/8 cup parm or feta cheese

Directions:

Mix all in blender till creamy consistency, add a bit of water if needed. Enjoy on crackers, burgers, pasta noodles, bread, veggies, and more. Quite delicious and addictive!!!