One of our sons just asked for my recipe for Homemade Ravioli....and I can't believe I havent shared this yet.  It's fun to make and there's just something about the feeling of accomplishment that comes when you have these cute little pillows of goodness finished....and YOU made them!  Merry Christmas all!

TRADITIONAL ITALIAN RAVIOLI
-DOUGH-
4 cups flour (or 2 Cups Flour & 2 Cups Semolina) Yummm!
5 eggs
6 tablespoons olive oil
On a pastry board, pile flour and make a well the size of a small plate in the center. Ass the oil and eggs to the well. Beat oil/egg mixture, then start taking flour into the well, being careful not to break it. When all flour is mixed in, knead the dough until it is smooth, Cover the dough with a bowl and let it rest 20-30 minutes.
If you have an electronic mixer, you can use this to create the dough instead of the well.
-CHEESE FILLING-
1 ½ pounds ricotta
½ cup shredded mozzarella
1 egg
½ cup fresh parsley
½ cup grated parmesan
¼ teaspoon dried oregano
Place ricotta in a bowl. Add all other ingredients and mix well. Put in a covered container and refrigerate until ready to use.
-FILLING THE RAVIOLI-
Sprinkle flour on the pasta board. You can use a pasta machine, if available. If not, you will need to roll the dough into a large, thin circle. It’s very hard and time-consuming to get right! Make sure it is thin enough. Beat an egg and brush it on the dough once it is fully rolled out.
Take small scoops of filling, and drop them onto the dough in orderly lines. Continue until half of the dough is covered with rows of filling. Carefully lift the other half of the dough and use it to cover the rows of filling. Use your fingers to press down between the rows of filling. Cut the ravioli along the lines you pressed down once the top and bottom of the dough are stuck together. Sprinkle flour on a board or baking sheet and place the cut ravioli there. Gently squeeze out excess air so the pasta doesn’t fall apart when boiled.
-COOKING THE RAVIOLI-
Use a large kettle with water ¾ of the way to the top. Bring the water to a boil and drop ravioli in one at a time. Cook for about 10 minutes. When they rise to the top, they’re done. Use a hand strainer or slotted spoon, not a colander; the ravioli must be handled gently or they will break.
If you are not serving the ravioli immediately, put wax paper in a large dish, and place the ravioli on the wax paper. Continue to layer ravioli and paper. Cover and refrigerate dish until ready to serve.
If reheating refrigerated ravioli, drop them into boiling water for 5-7 minutes.

​D'Licious!!!

OH WOW!

That's exactly what your taste buds will say once you've taken your first sip.

I've made many smoothies in my day...but this is definitely One of my FAVS! 

Makes 2 - 8oz glasses

Turmeric and Ginger have powerful anti-inflammatory properties, protecting your immune and nervous system, as well as your joints and muscles. The best way to get the full benefits of turmeric is to combine it with a bit of healthy fat, which is why we’ve included hemp seeds (full of Omega-3s and Omega-6 fatty acids). The cucumber and coconut water for hydration our body needs so desperately!

The blueberry is an antioxidant powerhouse. That deep blue color is related to high amounts of phytonutrients called anthocyanidins. These phytonutrients aid in the process of neutralizing free radical damage in our cells.

Add Mango and here's what that does....... 

• Prevents Cancer: Research has shown antioxidant compounds in mango fruit have been found to protect against colon, breast, leukemia and prostate cancers.
• Lowers Cholesterol
• Clears the Skin
• Improves Eye Health
• Alkalizes the Whole Body
• Promotes Healthy Sex
• Improves Digestion
• Helps Fight Heat Stroke

If that's not enough good news.......Experiment with whatever fruits & veggies float your boat....but get blending!

It does your body good!

Ingredients

• 1/2 cup Mango
• 1/2 cup Cucumber
• 1/2 Blackberries
• 1 scoop protien
• 1 tbs fiber powder
• 1/2 inch ginger
• 1/2 inch slice of lemon with rind
  
• 1 inch timeric
• 1 tbsp hemp seeds
• 1 cup coconut water
• 1 cup ice​

Add all ingredients to blender - blend for 2 mins and serve in your favorite glasses!

Enjoy!  Make this a daily routine and it will become something your body craves... That's a good thing. 

WOW Your guests with this one! Homemade Salted Caramel & Pecans put it over the top.
Ingredients Crust:

• 1 cup (2 stick) butter, melted
• 3 cups graham cracker crumbs
• 2 tablespoon sugar

Filling:

• 5 (8-ounce) packages cream cheese , softened
• 1 1/3 cup sugar
• 4 eggs
• ½ Cup Sour Cream
• 2 teaspoons lemon zest (optional)
• 2 teaspoon vanilla extract

Directions Preheat the oven to 350 degrees. Butter the sides of a 10-inch spring form pan. Wrap exterior of pan (including base) in a double layer of foil.

Crust:

1. In a medium bowl combine the butter, crumbs, and sugar until well blended.
   
   
2. Press into the bottom and 1-inch up the sides of a 9-inch spring form pan using the back of a large spoon.
   
   
3. Bake for 10 minutes at 350 until golden and set.
   
   
4. Remove from oven.
   
   

Filling:

1. In a large bowl, using a hand mixer, beat the cream cheese, sugar, vanilla and eggs – 1 at a time until creamy.
   
   
2. Pour cream cheese filling into the prepared pan.
   
   
3. Set pan inside a large, shallow roasting pan.
   
   
4. Carefully ladle boiling water into roasting pan to reach halfway up sides of spring form pan.  
   
   
5. Bake for  45 Minutes then reduce heat to 325 and continue baking until set but slightly jiggly in the center.
   
   
6. Remove the pan from the oven to a rack and allow it to cool completely in the refrigerator for 8 hours.
   
   
7. Release the spring form and transfer the cake to a platter to serve. This one's the tricky part - if you don't feel like attempting this - leave it on the spring form tray;)
   
   

I POUR MY HOMEMADE SALTED CARAMEL ALL OVER THE TOP.... and add Chopped Pecans to the mix!  Check out my caramel sauce & D'Licious Sweets you can order with the click of your mouse! http://www.eatdlicious.com/store/c2/Sweets.html​

 

ENJOY!