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Posts Tagged ‘Uses for Eggs’

This photo doesn’t begin to show how yummy these were. I used the biggest ones for the first meal. Most of them were about 1/2 – 2/3 this size. (Let’s pretend I didn’t take this picture.)

My folks were on vacation, and I was in charge of harvesting from their garden while they were gone. I came home with about a dozen zucchini, and no plans for it. I will eat sauteed or grilled zucchini, but I don’t like it too much.

If I could find a recipe that would let me hide the zucchini, use up some of the several dozen banty eggs from our hens, keep the meat out for “Meatless Mondays”, and will keep in the freezer for several more meals, it would be worth a try.

I discovered recipes for zucchini ravioli. My experience with ravioli is ala Chef Boyardee, which I loved as a kid. Homemade ravioli must be ten times better than anything from a can. So like a good cook, I first chose a 104 degree day to start this new cooking adventure! My plans were to flash freeze all of them because it was too hot to cook. But as I smelled the filling, I couldn’t help but fire up the oven and try them out the first night.

I started with this recipe as my guide, since I had never made pasta before. The how-to photos are very helpful:

http://www.savvyhousekeeping.com/zucchini-on-zucchini-raviolis/

While I’m sure this recipe is very good as written, I just can’t leave well enough alone. I always change recipes. Besides, the zucchini from this recipe was a little bit too visible for my picky self. I also had my heart set on marinara sauce.

So the variations to the recipe were as follows:

For the dough:

I use primarily whole wheat flour, although I did use a cup of white to help with the texture. We added rosemary and garlic directly to the dough. In our family you can’t have too much garlic. I also tripled the dough recipe. I don’t have a pasta maker and had to roll it out. I guess if I had a pasta maker, the dough would have gone farther.

Filling:

1 extra large onion

1 1/2 heads of garlic

thyme, oregano, savory, rosemary

1 c. of pesto that I had frozen from last year

4 medium zucchini, shredded with the water squeezed out as best as possible. A cheese cloth would work great for this, but I used a strainer and my fist.

1/2 parmesan cheese

2 c. ricotta

2 c. mozzerella

a little bit of salt

This made a ton of filling. I think I would scale back a little bit on the cheese, but it is cheese after all. I still had at least a cup of the mixture left at the end of the process, so I dumped it into the marinara sauce. Yum! More cheese.

My goal is to trick the kids into liking this ravioli with the cheesiness. As they grow to like it, I’ll add more zucchini and scale back on the cheese. I’m also thinking that spinach would be tasty in the mixture too, but I didn’t have any.

Two or three raviolis with sauce and a salad made a delicious meal. I made a meal for 3 the first night, and had enough left-over ravioli for 2 gallon size freezer bags. If you flash freeze them and then store them in the freezer bags, you can pull out just what you need for the evening meal.

The process was time consuming, it took about 3 hours start to finish. Some of the time was letting the dough rest. But I love it when I can make more than one home cooked meal at a time. The process was fun and would make a great project with a couple of friends cooking for an afternoon, and splitting the bounty at the end.

The ravioli were pretty inexpensive too. I buy flour in bulk, used eggs from my chickens, herbs from my garden, and zucchini from my folks. The only pricey thing was the cheese which probably cost about $4-7. I think in the end I made about 70 medium/large raviolis. All of us were satisfied with 3 for the meal so that works out to about 40 cents per serving. I cheated a little with the sauce. I used sauce from the grocery at $1.49. By the end of the summer, I’ll have homemade sauce for free and for more yumminess.

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