Often times, I need a quick dish. Something that I can whip up fast so we can eat and get the kids to bed. This dish fit that parameter quite nicely! The longest part was cooking the chicken.
One of the things I liked most about this dish, is the fresh tomatoes and spinach. Those, to me, are what makes this dish a perfect summer dish. That, and not having the oven turned out. Cherry tomatoes are also a BIG hit in our house. Well, with my husband at least. The little ones don’t really care for ANY sort of vegetable. But if I have cherry tomatoes in the house, I need to hide them before they get eaten.
So what about you? Do you have certain foods you need to hide when you buy them so they don’t disappear right away?
CREAMY RICOTTA PASTA
Posted at: krystalskitchen.wordpress.com
- 1 chicken breast, seasoned, cooked, and chopped
- 1/2 lb pasta
- 1/2 of a 15oz carton ricotta cheese
- 1 clove garlic, minced
- 1-2 cups cherry tomatoes, cut in half or quarters
- 2 cups spinach leaves
- 1/4 cup parmesan cheese
- salt and pepper to taste
- approx 1/4-1/2 cup pasta water (save when draining the pasta)
Bring a pot of water to boil. Add the pasta and cook until done. Before straining the pasta, reserve 1/4-1/2 of the pasta water. While the pasta is cooking, mix together the ricotta cheese, parmesan cheese, garlic, salt, and pepper. When the pasta is finished, add the pasta water to the cheese mixture and stir to thin it out and make more of a sauce texture. Add the pasta, chicken, tomatoes, spinach, and cheese sauce together and serve immediately while it’s still warm.
I’ll admit, I’m not much of a crockpot user. I have a few recipes that I tend to use it for, but for the most part, I’m never pleased with how crockpot recipes turn out. So when I see recipes for it, I usually don’t try them.
I’m glad I took the time to try this recipe. I totally altered it though, to fit into a smaller crockpot (3 quart I believe), and be better suited for our small family.
The best way I found to make this recipe, is to layer all the ingredients. I did 1/2 the tortellini’s, spinach, tomatoes, cream cheese, and sausage. Repeat.
Word to the wise–the sausage gives it a lot of flavor. I’ve tried to both ways, with and without, and the version WITH it was much better!
Layering means you don’t have to stir things up too much. Tortellini’s are a fairly fragile pasta, and you don’t want to mess with them too much, so they don’t break apart.
I just stir it gently before serving, to make sure things are melding nicely. And to, of course, try a bite or two!
Top with some parmesan cheese and you’re ready to enjoy!
CROCKPOT TORTELLINI SOUP
- 1 package frozen cheese tortellini’s
- 1 8oz package cream cheese, chunked up
- 1 can diced tomatoes (do not drain)
- 2 cans broth (I used vegetable)
- 1/2 small bag fresh spinach
- 1/2 lb ground sausage, cooked and crumbled
- Parmesan cheese for topping
In a small crock pot, layer tortellini’s, spinach, 1/2 a can of diced tomatoes, 1/2 the spinach, 1/2 the cream cheese, and 1/2 the sausage. Repeat layers. Pour the broth over everything. Cover and cook on low for about 3 hours. Check it at 2.5 hours, as the tortellini’s cook quick, and you don’t want them to turn to mush! Serve warm with parmesan cheese.
It seems to me that in every kitchen there’s a signature dish. That one that makes an appearance either all the time, because everyone loves it, or every special occasion, because it means to much to the people who created it. We have a few in our little kitchen. Probably at least one for each member of the family.
These fried ravioli’s are one of those that comes out on the special occasions. We would love to have it more, but let’s be honest. Frying things creates a messy kitchen AND we really don’t need to eat fried foods often. I like to pull these out for birthdays, or parties. The make a wonderful dipping appetizer, or you can put them in a pan with sauce for a main dish. It’s really not a complicated dish, and I tend to get rave reviews when it’s served.
How can it not though? Cheesy stuffed pasta, coated in crunchy breadcrumbs, that you can dip? It’s a medley of perfectness right there if you ask me.
- 1 bag frozen cheese ravioli’s
- 2-3 eggs, mixed up
- 1-2 cups italian flavored breadcrumbs
- 1 jar pasta sauce
- oil for frying
Heat up the oil in a large pot or pan for frying. While the oil is heating, prepare the ravioli’s. Creating a dipping station, with a bowl of the mixed eggs, breadcrumbs, and a plate. Dip the ravioli’s in the egg, then cover with breadcrumbs and place on the plate. Depending on the size of the pan you’re using to fry, you can usually cook 5-10 raviolis at a time. Fry the ravioli’s until they’re browned. At this point you have two options to serve them.
Option one for serving: As an appetizer
Place all the ravioli’s on a cooling rack in a shallow pan, and keep warm in an oven. This keeps them warm, and crisp. Serve with the pasta sauce to dip.
Option two for serving: As a main dish
Preheat your oven to 350degrees F. After you finish cooking the ravioli’s, line them up in a pan that has some sauce in the bottom. An 8×8 should suffice for 1 bag of ravioli’s. 2 bags would need a 9×13 pan. After all the ravioli’s are in the pan, spoon some more sauce over the top and bake for approx 30 minutes. Just enough to make sure all the ravioli’s are heated thoroughly.