This post is sponsored by The National Frozen & Refrigerated Foods Association.

My friends, you know all about quick and simple meals and I have loved working with the National Frozen & Refrigerated Foods Association and bringing you some fun meals that come from our freezer and refrigerator!

I made you these little breakfast egg cups, you bake them in a nonstick cupcake pan and you can totally make them ahead. With just five ingredients, I'm not counting the salt and pepper! What I love about them is you can serve them at your next holiday brunch or make them on Sunday and have them for breakfast the entire week. They are so versatile!

Here's what I'm using. When I asked Curtis to pick up the Jimmy Dean Heat ‘n Serve Original Sausage Links in the freezer aisle, he was so excited about these. We can easily make breakfast with these on the weekends or during the week.

Cascadian Farms Organic HashBrowns and Spinach, I'm so excited to find these at my local grocery store. I love the hashbrowns, they are so good!

And NestFresh Free-Range Organic Large Eggs, we have a new favorite brand. We love that they are cage free too!

First thing you're going to do besides turn the oven on is defrost the spinach. Take it out of the paper box and put the plastic bag in a bowl of cold water.

Next, I defrost the Jimmy Dean sausage links in the microwave using my defrost setting.

You want to cut these into little pieces so when you bite into the breakfast egg cups, you'll get sausage in almost every bite!

Stick with me, look at the photo, I cut the sausage length-wise and then in half length-wise again. (I’m all about being efficient in the kitchen as possible!)

And then, I cut them into little pieces. Instead of cutting them into little pieces and then cutting those slices into littler pieces.

And then you're done!

Chop up the red pepper.

And then, we're back to the spinach. You're going to squeeze all of the water out of the spinach. I use a potato sack dish cloth or you can use paper towels.

Squeeze and wring out the water.

And that's the spinach you have left.

Beat the NestFresh Free-Range Organic Eggs in a measuring cup. That way it's easy to pour the eggs into the muffin pan!

Generously spray your cupcake pan. And make sure you're using an actual nonstick cupcake pan. Don't make the same mistake as I did!

I have everything lined up and ready to go!

Add the hash browns to the bottom of each muffin cup.

Then, layer with sausage links and spinach.

And red pepper. And repeat. I did notice I had some spinach left over and you probably will too. You can use it make this spinach artichoke dip!

Pour the beaten eggs into the muffin pan.

You're only filling them about halfway or a little bit more than half way. Be sure not to over fill them!

Bake them and then use spatula to make sure the sides are not stuck to the muffin pan.

Look how beautiful!

They are so so good and I know you'll love them for your next holiday party. I totally didn't even intend to make them festive looking but the green and red are so festive in the egg cups, aren't they?

They are great for that party or even that quick breakfast to go on those busy weekday mornings! Don't forget to check out the video that I made for this recipe too!

I would love to know if you have made little egg cups or omelettes with your muffin pan before?

Be sure to follow the National Frozen & Refrigerated Foods Association on facebook and instagram for easy home meals that you can make for your family!

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Five Ingredient Breakfast Egg Cups

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 12 egg cups

Ingredients

• 10- ounce package Cascadian Farm Organic Cut Spinach frozen
• 6 Jimmy Dean Heat ’n’ Serve Original Sausage Links from 23.4-ounce package frozen
• 1/2 red pepper chopped small
• About 1/2 of 16-ounce Cascadian Farm Organic HashBrowns package frozen
• 7 to 8 NestFresh Free-Range Organic Large Eggs beaten
• Salt and pepper

Instructions

• Heat oven to 425 degrees F.
• Prep the ingredients. Open the Cascadian Farm Organic Cut Spinach package and remove the plastic bag with the spinach place into a bowl and add cold water until it’s covered This will take about at least 15 minutes (you can make it go a little faster by changing the water a couple of times).
• While the spinach is defrosting, remove the Dean Heat ’n’ Serve Original Sausage Links from the bag and defrost in the microwave for a few minutes, just so you can cut them up. Cut up the sausage links into small pieces (into 5 pieces and then each piece in half or quarters).
• Chop up the red pepper.
• Prep your nonstick muffin tin/cupcake pan and spray each muffin cup with nonstick cooking spray.
• Back to the spinach. Remove from packaging and squeeze inside a of kitchen towel to remove the moisture.
• Add about 1 tablespoon of Cascadian Farm Organic HashBrowns to each muffin cup. Layer in pieces of Jimmy Dean Heat ’n’ Serve Original Sausage Links, the Cascadian Farm Organic Cut Spinach and the red pepper. Repeat until all of the muffin cups are filled up. (You will probably have some spinach left over
• Take the beaten NestFresh Free-Range Organic Eggs and add salt and pepper to them. Then, pour into each muffin cup, you’re only filling them about half way (be careful to not over fill).
• Bake for 15 to 17 minutes at 425 degrees F or until the eggs are cooked to your liking.

Notes

Notes:

Store them in a tightly sealed container in the refrigerator. It’s easy to reheat them. Put them on a microwave-safe plate and cover, microwave for about 30 seconds and add 15 seconds at a time until heated through.

Guess what? You can totally make these ahead and freeze them! Place them on a lined baking sheet separated (not touching) and place them in the freezer for at least 30 minutes. Then, place them into a zippered plastic bag. That way when you store, them they won’t stick together and freeze together. To reheat, heat oven to 400 degrees F (while the oven is reheating, remove them from the freezer and place on the counter). Bake for 16 to 17 minutes, or until heated all the way through.

Disclosure: This post is sponsored by The National Frozen & Refrigerated Foods Association. I always share with you my own opinions and I only work with brands that I love.

The post Five Ingredient Breakfast Egg Cups appeared first on The Little Kitchen.

This post is sponsored by Florida Department of Citrus.

I love working with the Florida Department of Citrus because I love love Florida Orange Juice. We always have some in our refrigerator and I try to drink a glass each day! I love the taste, there's nothing like it! Not only am I getting my much needed Vitamin C, I'm also getting potassium and folate, without any added sugar.

I'm so excited to share this recipe with you for this spinach salad made with an orange-ginger dressing, of course I used Florida Orange Juice in the dressing! I topped the salad off with a panko-crusted chicken breast. It's so so good and better yet, you can even make it ahead of time while you're meal prepping for lunches or dinners during the week!

First, we're going to make the orange-ginger salad dressing! Put some Florida Orange Juice into a jar.

PS and by the way, did you know that drinking a glass of 100% orange juice gives you one of your daily recommended servings of fruit? (That's an 8-ounce glass!)

Add the soy sauce, olive oil, salt and pepper to the jar with Florida Orange Juice.

Next grate the ginger and add it. Close the jar and shake it really well. I love making salad dressings this way!

Then, add the honey to taste. Depending on your preference!

Close the jar and shake it again to make sure it's mixed all the way! And then put it in the refrigerator.

Cut the chicken length-wise into cutlets. You'll now have four pieces.

I put Florida Orange Juice into the egg mixture!

Dip the chicken into the egg-OJ mixture and then into the panko breadcrumbs.

It's really really easy!

Cook in a nonstick skillet with olive oil and they look golden brown delicious like this! (Be sure to let that chicken rest before slicing it.)

You can use a grater to grate the carrot or after you have peeled it, you can peel long strips and then cut them up for your salad. I love serving carrot this way in salads!

Put the salad together. You can totally toss the dressing into the spinach salad. You can add sliced almonds if you want to!

And then top with the chicken but be sure to add that amazing orange-ginger dressing to the chicken too!

It's an easy meal to make and I know your family and friends will LOVE it! Perfect for summer and a wonderful way to use the Florida Orange Juice you have in your refrigerator!

For more information about Florida Orange Juice along with recipes and videos, be sure to visit the Florida Department of Citrus' website! And follow them on Instagram and check out the hashtag #AmazingInside!

Be sure to check out my other recipes where I use Florida Orange Juice!

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Spinach Salad with Panko Chicken and Orange-Ginger Dressing Recipe

Ingredients

Orange-Ginger Dressing

• 1/3 cup Florida Orange Juice
• 1 teaspoon low sodium soy sauce
• 2 Tablespoons olive oil
• 2 teaspoons grated ginger
• pinch of black pepper
• 1/8 teaspoon salt
• 1/4 to 1/2 teaspoon honey

Chicken

• 1 pound boneless skinless chicken breast about 2
• 1 large egg beaten
• 1 Tablespoon Florida Orange Juice
• 1 1/2 cups panko breadcrumbs
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• olive oil

Salad

• 5 ounces baby spinach
• 1 carrot peeled and grated or shredded with a peeler
• sliced almonds

Instructions

Orange-Ginger Dressing

• Place all of the dressing ingredients (except the honey) into a jar that has an airtight lid. Put the lid on tightly and shake. Add the honey to taste. Close the jar again and shake until the honey is mixed in. Place the jar in the refrigerator while you're prepping the rest of the salad.

Chicken

• Add 1 large egg and Florida Orange Juice to a shallow dish. Beat egg and orange juice together.
• In another shallow dish, add the panko breadcrumbs along with salt and pepper.
• Prep chicken. I like to cut the chicken lengthwise so it makes two cutlets. Now you'll have four pieces.
• Add chicken to the dish with the egg mixture. Flip chicken over so it's covered in the egg mixture.
• Dip the chicken in the panko breadcrumb mixture. Shake off any excess and keep covering the chicken with breadcrumbs until it's cover. Fip over and repeat. Repeat with all of the pieces of chicken.
• Heat 2 tablespoons of olive oil in a nonstick skillet on medium high for 3 minutes. Add two pieces of chicken and cook for 4 to 5 minutes. Turn the chicken and add more olive oil if needed and cook for another 3 to 4 minutes. Remove chicken and place on a paper towel lined plate.
• Lower heat if necessary. Wipe pan with a paper towel. Add 2 tablespoons of olive oil to the skillet. Cook the remaining pieces of chicken as directed above. Let the chicken cool and rest at least 4 to 5 minutes before cutting.

Salad

• Prep salad. Clean the spinach, peel the outer peel off the carrots. Using a grater or peeler, grate or peel the carrot. Mix in with spinach. Add sliced almonds and toss.
• Using a sharp knife, cut the chicken into slices and serve on top of the salad.
• Add the desired amount of dressing to your salad.

Disclosure: This post is sponsored by Florida Department of Citrus. I only work with brands that I love and only share with you my own opinions. Thank you for supporting the brands that make The Little Kitchen possible.

The post Spinach Salad with Panko-Crusted Chicken and Orange-Ginger Salad Dressing appeared first on The Little Kitchen.

This slow cooker lasagna soup is so wonderful and perfect for fall and winter, as the weather is getting cooler, I will be making this recipe a bunch of times!

My friend, Gina's new cookbook was recently released called Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes.

It's gorgeous!! It's a great resource: Gina shares 140 recipes that are quick and easy to make as well as slow cooker meals. I love slow cooker meals!

She has tons of tips on how to stock your pantry for fast and slow cooking as well as secrets for using your slow cooker!

Recipes in the Skinnytaste Fast and Slow cookbook that I want to make: Avocado Toast: 5 Ways, Pasta E Fagiloi, Cold Peanut-Sesame Chicken & Sprialized Cucumber Noodle Salad, Egg Roll Bowls (an egg roll in a bowl!), Pizza-Stuffed Chicken Roll-Ups, Perfect Medium-Rare Roast Beef in the Slow Cooker, Baked Fish and Chips, Banana Pudding Cups and Vanilla Bean Cheesecake Shooters. (Yes, this list is huge!)

Cook the chicken sausage along with onion and garlic.

Add the chicken, broth, water, marinara (I used store bought so I could make prep super easy), parsley, bay leaves and pepper.

Mix up ricotta and parmesan cheeses and the fresh parsley.

Refrigerate and this will be the topping for your soup!

Once the soup is mostly cooked up, you're going to add the spinach and the broken up lasagna noodles.

Let it cook for another 30 minutes.

Top with the cheese topping, more mozzarella cheese and freshly chopped basil!

This soup is soooo good! You will love it. It's so easy to make and the flavor, it's loaded. One of my new favorite soups, you guys!!!

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Slow Cooker Lasagna Soup

Servings 6

Ingredients

Topping

• 1/2 cup part-skim ricotta cheese
• 3 Tablespoons freshly grated Parmesan cheese
• 2 Tablespoons chopped fresh parsley

Soup

• Cooking spray or oil mister
• 14 ounces sweet Italian chicken sausage casings removed
• 1/2 onion chopped
• 2 garlic cloves chopped
• 3 cups reduced-sodium chicken broth
• 2 cups marinara sauce homemade (see Skinny Scoop) or store-bought
• 1/4 cup chopped fresh parsley
• 2 bay leaves
• Freshly ground black pepper
• 2 cups baby spinach chopped
• 6 ounces lasagna noodles broken into small pieces
• 6 Tablespoons shredded part-skim mozzarella cheese
• 1/4 cup chopped fresh basil
• Freshly ground black pepper

Instructions

For the topping:

• In a medium bowl, combine the ricotta, Parmesan, and parsley. Refrigerate until the soup is ready.

For the Soup:

• Heat a large nonstick skillet over medium-high heat and coat with cooking spray. Add the sausage and cook, using a wooden spoon to bread the meat into small pieces as it browns, 3 to 4 minutes. Add the onion and garlic and cook, stirring, until soft, 3 to 4 minutes. Transfer to a slow cooker and add the broth, 2 1/4 cups water, the marinara sauce, parsley, bay leaves, and pepper to taste.
• Cover and cook on high for 4 hours or on low for 8 hours.
• About 30 minutes before the soup is ready, remove the bay leaves and add the spinach and broken pasta. Cover and cook on high until the pasta is cooked, about 30 minutes.
• Divide the soup among 6 bowls and top each with 2 tablespoons of the ricotta mixture, and sprinkle with the mozzarella, basil, and pepper to taste.

Notes

 Time-Saving Tip: Using a mini chopper or food processor saves time in the kitchen. I keep mine on my counter to slice and dice all my vegetables.

 

 

from Skinnytaste Fast and Slow: Knockout Quick-Fix and Slow Cooker Recipes by Gina Homolka with Heather K. Jones, R.D.

Disclosure: I received a copy of the cookbook from the publisher. All opinions are my own.

The post Slow Cooker Lasagna Soup appeared first on The Little Kitchen.

Summer’s here and I’m so happy! I love the long nights and the bright days. It can get a little hot down here in Florida, but I try not to complain too much.

Here’s another recipe for Land O'Lakes Kitchen Conversations Panel. We’re making summery recipes that highlight the simple goodness of fresh, seasonal ingredients. It’s the perfect time of year to start using ingredients from your garden, local farmer’s market or grocery store. Cooking your favorite seasonal veggies (squash, tomatoes, asparagus!!!) with Land O Lakes® Butter takes those fresh summer flavors to a whole other level.

I’m making a summery vegetable pasta. What’s awesome about this recipe? It’s super easy and you can use whatever vegetables you want in your dish. Just make sure you have Butter with Olive Oil & Sea Salt Half Sticks, white wine and a fresh lemon on hand.

It’s basically summer in a bowl—it’s flavorful with the butter sauce, but light enough for a summer lunch or dinner. And even better, it takes only 30 minutes to put together!

Last week, I flew to Minneapolis to visit a dairy farm and the Land O'Lakes headquarters! What a fun trip it was filled with eating, learning, eating and baking!

First thing we did was go to dinner at Pizzeria Lola. This place was amazing…seriously super inventive pizza pies that are baked in a wood fired oven. We had potato pizza, Korean short rib pizza (pictured above and my favorite!) and Kimchi pizza! Seriously, it was amazing. Next time I'm in Minneapolis, I will have to stop by and see Ann and her crew again! By the way, Lola is their dog's name. What's not to love?

The next day, we visited Sadie and her family on their dairy farm. Sadie is a wife, mother, blogger and a dairy farmer! Her and her husband run their farm and work long hours but hearing them speak about the cows and their farm, you can hear the passion in their voice. It was truly an honor to visit her farm and meet her family!

And there's Ree photographing one of Sadie and Glen's cows…she's a cow whisperer! She sat down in the cow pasture and mooed and Misty the cow walked right up to her!

The following day, we headed over the Land O'Lakes headquarters. This was so fun! Every. single. employee we met was so excited about their job, what they do and where they work. It was completely inspiring.

You know what I'm talking about, we all have worked jobs where our heart isn't all there. That's not true for the employees I met at LOL HQ. It was beautiful! And the amount of quality control and work they put into developing and testing products, it's awesome. They have 22 full-time taste testers that are fully trained…umm, raise your hand if you want that job?

And once again, we got to taste the Kitchen Conversation recipes! And they were amazing! You need to check them out!!

Above is Bridget's Stone Fruit and Raspberry Cobbler and we also had Joanne's Grilled Peaches with Bourbon Brown Butter Sauce, Jenny's Cheesy Mediterranean Bacon Quesadilla, Brenda's Miso-Butter Grilled Veggies with Basil-Mint Pesto, Maria's Cheese Ravioli with Lemon Basil Butter Sauce, Sommer's Pink Lemonade Cupcakes and Jessica's Pineapple Coconut Bundt Cake.

Check them out and print them and make them!!

We then went into the Land O'Lakes test kitchen! This was so exciting! They have a commercial kitchen that is certified by the Department of Health. Land O'Lakes has a lot of foodservice (think restaurants, hotels, school cafeterias) customers and they wanted to make sure they set up their kitchens just like their customers' set ups and also follow the same protocols their customers have to with the Health Department.

We got to try chocolate chip cookies made with margarine, spreads and butter. My favorite of course were the ones made with butter (in the middle).

And then they told us we were going to bake pie pops in the kitchens set up like home cooks' kitchens. Kitchens like you and I would cook in. And they gave us tons of fun supplies!

I got to bake with these pretty ladies: Maria and Brenda!

And there's me rolling out the pie crust. Seriously, I'm smiling so big because I was in heaven. That silicone baking mat and the rolling pin made it so easy to roll out the pie crust! Someone made a comment, Julie has made pie crust before! And honestly, it was the best pie crust I had rolled out. I can't wait for these goodies to arrive, I will be a pie making fool this summer and during the holidays!

Working it! That's Maria and I putting together these fun pie pops!

We chose strawberries and rhubarb for our pie filling with a little bit of lemon zest. So so good! I can't believe this is my first time trying rhubarb!

Such a fun trip, thrilled I got to experience it and I feel so lucky to get to work with a wonderful company and their people! Back to the recipe…

Bring a big pot of water (with salt) to a boil and start prepping your veggies.

Besides lemons, nothing else says summer like tomatoes. Dice them up and we'll top our pasta with fresh tomatoes.

My mise en place, get all of your ingredients prepped and ready.

Melt the Land O Lakes® Butter with Olive Oil & Sea Salt in a pan on medium heat.

Cook the squash and asparagus for 3 to 4 minutes in the butter.

Add spinach, cook for almost 2 minutes, the spinach won't be all the way wilted. Add white wine and cook for longer. Squeeze in the lemon and add pasta and mix.

You can use whatever pasta shape you want, you can use angel hair or spaghetti too! Sub out your favorite vegetables or whatever you can find fresh and you have this easy-peasy pasta dish that has a wonderful flavor from the Butter with Olive Oil & Sea Salt, the white wine and a hint of lemon!

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Summer Vegetable Pasta Recipe

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 to 6

Ingredients

• 1 pound pasta your choice
• 1 Land O Lakes® Butter with Olive Oil & Sea Salt Half Stick 4 Tablespoons
• 1/2 pound asparagus trimmed and cut into quarters
• 2 yellow squash chopped
• 1/2 cup white wine
• 2 cups packed fresh spinach rinsed
• 1/2 lemon
• 1 to mato diced
• grated Parmesan cheese
• Italian parsley chopped

Instructions

• Bring a pot of salted water to a boil. Prep the vegetables. Make the pasta and drain it while cooking the rest.
• In a stainless steel pan, add Land O Lakes® butter with olive oil & sea salt. Melt on medium heat. Add asparagus and squash and cook for 3 to 4 minutes. Season with pepper. Add spinach and cook for 90 seconds, until partially wilted. Add the white wine, increase heat to medium high and allow to cook for another 2 to 3 minutes. Turn off heat and remove pan from heat. Squeeze the half lemon and mix. Add pasta and mix thoroughly. Season with salt and pepper.
• Serve on plates topped with chopped tomatoes, Parmesan cheese and parsley.

Disclosure: The Little Kitchen has partnered with Land O’Lakes for an exclusive endorsement of Land O Lakes® Butter for their Kitchen Conversation blogger program. This blog post is sponsored by Land O’Lakes. There's an affiliate link in this post.

The post Summer Vegetable Pasta appeared first on The Little Kitchen.

Here's another recipe using Athens Foods' Mini Fillo Shells. I love them so much because they allow you to make appetizers or snacks so quickly! When Athens Foods asked me to develop a recipe that was a different twist on Spanakopita using these shells I knew I wanted to use goat cheese.

I use the shells right out of the oven.

This is how I get the excess moisture out of defrosted (previously frozen spinach). Put it into a tea towel and wring it out over your sink.

Chop the spinach, parsley and artichokes. I also added artichokes to this recipe!

Mix with goat cheese, add a little bit of salt and pepper.

Fill the cups and bake.

It's super simple and I just love the flavor combination from the goat cheese, spinach and artichokes!

For the ingredients and full instructions for this recipe, please check out Phyllo.com!

Disclosure: I partnered with Athens Foods for this post. I love working with them and always share with you only my personal opinions.

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Spanakopita Bites with Goat Cheese and Artichokes Recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 15 appetizers

Ingredients

• 5 ounces frozen spinach defrosted
• 1/2 can 14.5 ounce-can artichokes, drained, slightly squeezed and chopped small
• 1 Tablespoon fresh flat leaf parsley chopped small
• 4 ounces goat cheese
• Athens Foods Mini Fillo Shells 15-count
• diced tomatoes

Instructions

• Heat oven to 350 degrees F. Prep spinach by putting it in a clean tea towel and twisting over the sink, to drain out the liquid. Remove the spinach from the towel and chop.
• In a small bowl, mix spinach, artichokes and parsley. Add goat cheese. Season with salt (will need very little) and pepper. Portion out on mini phyllo cups.
• Bake mini phyllo cups on a foil covered baking sheet for 15 to 17 minutes, until completely heated through. Add diced tomatoes on top and serve immediately.

The post Spanakopita Bites with Goat Cheese and Artichokes appeared first on The Little Kitchen.

Warning warning: very long post ahead! with tons of pictures that will hopefully help you make homemade ravioli! There's a video too. And also check out my contributing post on the KitchenAid blog — more ways to use your KitchenAid stand mixer!

I told you some months ago how obsessed I am with making homemade pasta and you had to know that would translate into making homemade ravioli!

It's really straightforward to make and I love making it. For this recipe, I made a spinach & ricotta filling and we have experimented with a chicken sausage and asiago cheese filling that Curtis loves…must share that with you soon!

I am glad to share that I have been moving through my list of five things I was scared to make and pasta being one of them! I honestly can tell you it's so easy. I use my KitchenAid 7 Quart Stand Mixer and the pasta attachment and it makes it so simple.

Hopefully my video will help you agree with me!

I used King Arthur Flour's semolina flour for this recipe. I love their perfect pastry flour for pasta too!

First, mix the ingredients in the stand mixer with the beater attachment. Once it's incorporated…

switch to the dough hook and mix until it turns into a ball like this. Sometimes, if your dough is too dry, you may need to add a little bit more water.

This is what the pasta dough looks like after coming out of the mixer. Knead it with your hands for a couple of minutes and then shape it into a ball.

And cover and allow to rest.

While the dough is resting, I work on the ravioli filling. This time I made a spinach and ricotta filling. I have made a chicken sausage and asiago filling that Curtis loves and keeps asking for. I need to make it for him again soon!

I used frozen spinach but I want to get ALL of the water out of so my filling isn't too wet. I put the defrosted spinach into a tea towel and twisted it and rung out the water.

Chop up the spinach as best as you can.

Mix the ricotta & parmesan cheeses, spinach and salt & pepper and cover and stick in the fridge until you're ready to use it.

These two things: the KitchenAid® Pro Line® 7-Quart Stand Mixer and KitchenAid® Pasta Roller Set…make my life so easy. Seriously, you just run the dough through the pasta sheet roller a few times on different settings and then you have pasta!

I use my left hand to hold the sheet as it's coming out and my right to feed it through. Pasta life is easy.

One tip is to flour both sides of your pasta dough/sheet each time before running it back through the roller.

Aren't they pretty? I show you how to use the ravioli maker in the video!

Stick them on a parchment paper lined cookie sheet and freeze them for 15-20 minutes and then throw them into a zippered plastic bag and use them when you want to.

I love these breading trays my sister, Connie, got me for Christmas a few years ago. I use them so much. Beat two eggs in the left tray. Put breadcrumbs, etc. in the right one.

I use my left hand to dip them in the egg and then use same hand to throw in the right try and use my right hand to deal with the breadcrumbs. No more batter claw hands.

These are ready to fry.

These go into the oven!

Baked or fried, baked or fried? I love them fried…in olive oil and butter. The baked ones are good too but I prefer fried anything. Serve them with your favorite tomato sauce and it's a great appetizer!

Of course, you can boil these raviolis and serve them for dinner too!

Supplies I used:

• White Marble Pastry Board
• KitchenAid® Pro Line® 7-Quart Stand Mixer
• KitchenAid® Pasta Roller Set
• Ravioli Maker With Press
• King Arthur semolina flour
• Wooden rolling pin similar to this (I can't seem to find the one I have online but I think a smaller one would be a lot easier to work with for this!)
• Small Baking Sheet (fits in my freezer nicely!)
• Parchment Paper

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Homemade Spinach & Cheese Ravioli Recipe

Servings 48 to 50 raviolis

Ingredients

Ravioli Pasta Dough

• 4 large eggs
• 4 Tablespoons water
• 1 3/4 cups all-purpose flour plus more for preparing
• 1 3/4 cups semolina flour
• 1/2 teaspoon salt

Filling

• 1 cup of frozen spinach defrosted, drained and chopped
• 3 cups ricotta cheese
• 1/4 cup parmesan cheese grated
• salt & pepper

Baked or Fried Ravioli (this makes enough for about 18 to 20 raviolis for an appetizer)

• 2 large eggs beaten
• 1 cup panko breadcrumbs
• 1/2 cup parmesan cheese grated
• 2 Tablespoons chopped Italian parsley or 1 teaspoon dried
• salt & pepper

Baked Ravioli

• non-stick cooking spray

Fried Ravioli

• 1/2 to 1 Tablespoon butter
• 1/2 to 1 Tablespoon olive oil
• Tomato Sauce for serving

Instructions

Ravioli Pasta Dough

• Adds eggs, water, flour and salt to the bowl of a stand mixer. Using the flat beater attachment, beat for 30 to 60 seconds on speed 2 and mix for 30 to 60 seconds. Add more water if the dough is too dry, in 1/2 Tablespoon increments.
• Remove flat beater and change with the dough hook. Knead for 2 minutes on speed 2. Remove the dough and knead by hand for 2 minutes on a marble pastry board. Allow the dough to rest covered for 20 to 30 minutes.
• Cut dough into four pieces before processing with pasta sheet attachment. Work with one piece at a time, be sure to cover the other pieces of dough. Take one piece and flatten into a rectangular shape. Add flour to both sides. Attach the pasta sheet roller to your stand mixer and set it to #1. Turn on the stand mixer to speed 2 and run the pasta dough through the pasta sheet roller. While on #1, fold the dough in half and run it through again. I do this several times. Add flour to both sides as needed during this process.
• Add a little bit of flour on each side of the dough/sheet between in pass through the pasta sheet roller, change setting to #2 and pass the pasta dough through the sheet roller twice. Change to #3 and pass the pass the pasta through twice and then the same for #4.
• After rolling the pasta out, I get my ravioli maker out and lay the pasta sheet on top of the filler (white plastic). Push the pasta sheet into the ravioli cavities and adjust the sheet as needed. Fill each ravioli with about a teaspoon, I use my fingers to ensure it gets all the way in there and there's no air pockets.
• After you're finished filling your pasta, add another pasta sheet on top and using your hands, you're going to push down to ensure the sheets are pressed together; you don't want any air pockets.
• Then cut the pasta sheet at the end with kitchen shears.
• Once again, press down with your hands and pat it a little, we want to make sure to seal the raviolis. Flip the ravioli filler and remove the filled pasta sheets. Then put the ravioli cutter on the ravioli sheets and line it up correctly. And then flip it over with the ravioli sheets. We're going to use this to cut the raviolis. Run a rolling pin over the top, back and forth. Gently pull apart the raviolis and you're done.

To make baked or fried ravioli appetizers, see below. When boiling your ravioli pasta, it only needs 5 to 7 minutes to boil, for frozen pasta just add a couple of minutes longer.

Baked or Fried Ravioli

• Put the beaten eggs into a shallow dish. Into another shallow dish, add breadcrumbs, parmesan cheese, parsley and salt and pepper and mix to combine.
• With one hand, dip one ravioli in the egg and place into the breadcrumb mixture. With your other hand, add breadcrumbs and shake off excess. Place on a plate and repeat.

Baked Ravioli

• Heat oven to 400 degrees F. Cover a baking sheet with foil and place a baking rack on top. Spray raviolis that have been covered in breadcrumbs with non-stick cooking spray.
• Place raviolis on top of baking rack on the cookie sheet. Bake for 15 minutes and then flip and bake for another 5 minutes or until both sides are golden brown and crispy. Serve immediately with your favorite tomato sauce for dipping.

Fried Ravioli

• Add butter and olive oil to a non-stick pan and heat on medium. Cook in batches, 2 to 3 minutes per side (4 to 5 minutes if frozen).
• Remove from pan and place on a paper towel lined plate. Optional: sprinkle with grated parmesan cheese.

Notes

Pasta recipe slightly modified from KitchenAid Pasta Attachment Manual. Ravioli Filling & baked/fried recipe from The Little Kitchen.

 

Disclosure: I did receive flours from KAF for review. I also received the KitchenAid items referenced in this post for the purpose of review earlier this year but I was not asked to write this post. All opinions are always my own. There are affiliate links in this post!

The post How to Make Homemade Ravioli (Video) appeared first on The Little Kitchen.