Last night’s dinner was spectacular… We had completely homemade roasted mushroom and goat cheese ravioli and pineapple cheesecake for dessert. Plus it was so nice outside that we enjoyed dinner and the weather on our deck.
Roasted Mushroom and Goat Cheese Ravioli Recipe (from Petite Kitchenese)
- 1 lb of cremini mushrooms, cleaned (I used portabellas)
- a few tablespoons of olive oil
- a hefty dash of red wine vinegar or sherry
- two cloves of garlic, minced
- a sprinkle of salt and pepper
- 2 oz. of goat cheese
- 3/4 cup of parmesan cheese, grated
- 2 tbsp of butter
- a few garlic scapes, minced
- a few sprigs of thyme, minced
Pasta Dough –
- 2 cups of all-purpose flour
- 3 large eggs
- olive oil if/as needed
Put flour into a large bowl and make a well in the center. Crack eggs into the well. Using a fork, beat eggs and begin to pull flour into liquid. Once you can no longer mix with a fork, knead dough on a well-floured surface until smooth and elastic (8–10 minutes). (If dough feels a bit dry, add a little bit of olive oil when kneading.) Cover dough with a wet tea towel and let rest for 10 minutes.
Roasting the Mushrooms –
Preheat oven to 450°. Toss mushrooms with olive oil, red wine vinegar, garlic, salt, and pepper, then spread across the bottom of a baking dish. Roast mushrooms for 15–20 minutes, or until they are tender. Remove and let cool.
Dice the mushrooms and transfer to a bowl. Mix in goat cheese and parmesan and herbs.
Making the ravioli –
Roll pasta dough out into a rectangular shape on a well-floured surface (making rectangle as symmetrical as possible), until thin but not in danger of tearing (about 1/16 of an inch thick). Distribute spoonfuls of filling along half the surface of the dough. Brush a little bit of water in between the spoonfuls of filling, then cut off the unused portion of the dough. Carefully transfer it on top and press to seal.
Cut out ravioli with a sharp knife or a pasta wheel (I used a pizza cutter!). To make extra-sure they are sealed, press all around the edges with a fork. Trim ravioli, re-knead the leftover dough, then repeat the process until all of the filling has been used. Freeze any ravioli that you won’t eat immediately.
Bring a pot of water to a boil, then add the ravioli. Cook until they begin to float (this should only take a few minutes). Meanwhile, melt butter in a pan over medium heat, then add the cooked ravioli, garlic scapes, and half the thyme. Pan-fry for a few minutes on each side, or until lightly browned.
Pineapple Cheesecake Recipe (from My Baking Addiction)
The best part of this dessert is that it’s no-bake! And it tastes like delicious summer. However, it did spur me to purchase a cheap hand mixer.! I was definitely not whipping up cream cheese and sugar by hand and I’m sick of asking to borrow my mom’s. So I’m now the proud owner of a $15 hand mixer and it was worth every penny!
3/4 cup graham cracker crumbs
1 tablespoon granulated sugar
2 tablespoons unsalted butter, melted
1 (8 ounce) package cream cheese, softened
3 tablespoons granulated sugar
12 ounces fresh pineapple, pureed ( I used 2 Dole cups, which equaled about 14 ounces. Then I saved the 100% pineapple juice for breakfast today.)
1/2 teaspoon pure vanilla extract
1 (8 ounce) tub frozen whipped topping, thawed
1. In a medium bowl, stir together the graham cracker crumbs, sugar and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer.
2. In a large bowl, with an electric mixer, beat the cream cheese and sugar on medium-high speed until smooth and creamy, about 3 minutes. Add in pineapple and vanilla and mix to combine, scraping down the sides of the bowl as needed. Using a rubber spatula, fold in the whipped topping until well combined.
3. Evenly pipe or spoon the filling into prepared individual serving dishes. Cover with plastic wrap and refrigerate for at least 3 hours before serving.