Pizza night just got even more customizable, allowing everyone to pick out the toppings they prefer on this pizza charcuterie board.

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Did you know that in addition to being spooky month, October is National Pizza Month? Seemed like the right time to share my pizza charcuterie board creation before I dive into the Halloween treats.

I’ve seen different versions of pizza charcuterie on the internet. One version is a charcuterie board baked right into the pizza crust itself which was super fun but seemed like it would be better as a two person sharing size than a larger sized one for a group. Since I planned to make this for when we hosted our neighborhood happy hour I needed something more easily shared.

The more obvious version is a charcuterie with pizza-inspired components – different sauces, cheeses, cured meat, and other preferred toppings (fruit on pizza anyone?). But then I got thinking, why slap those toppings on crackers or crostini when you can basically build your own pizza instead?

I present to you a cheese pizza charcuterie where you chose your adventure, adding your preferred toppings to slices of cheese pizza – can be homemade, frozen, or from a pizza shop. I even served it on our large pizza peel!

While I did include crackers for those that wanted smaller bites, not many of them were eaten as made evident by how many were left at the end. Not that I blame them. Why would you pick a cracker when you can have cheese pizza? I did make my cheese pizza mostly from scratch but used a store-bought dough instead of a homemade pizza crust but feel free to go all out.

I almost made a white cheese pizza without any tomato pizza sauce in case someone would rather had an olive oil or pesto base, but then I didn’t because I wasn’t going to deal with putting a cup of oil on the board and I think pesto and tomato sauce pair just fine together. I also added a little cup of crushed red pepper for those that like a little heat.

Of course you can get even more creative and add BBQ sauce, Buffalo sauce, Ranch or whatever other ideas you come up with. One of the reasons I love pizza so much is it’s versatility if you are willing to go outside of the box.

Next up is more cheese! Because what does a cheese pizza need other than more cheese? Especially when it’s fresh mozzarella balls or ricotta. I love me some post-oven ricotta on a pizza.

Burrata would also be a great option albeit a little messier. Of course again there’s all kind of options to choose from, especially if you change up the sauces to something less traditional. If you did BBQ or Buffalo sauce as mentioned earlier, a smoked cheddar cheese would also be a great option as seen on my BBQ Pork Charcuterie.

Once you have enough cheese it’s time for the toppings that truly start to divide a crowd. I had pepperoni, prosciutto, black olives, Paisano peppers (a pepperoncini variety), fresh basil and other herbs from my garden, sun-dried tomatoes, and hot honey (it was served on the side in a bottle to make life easy). Balsamic glaze would also be a great addition.

I originally intended there to be ham, bacon, and pineapple as well but honestly I ran out of room and figured I had enough going on. But making it your own is the best part about making a pizza charcuterie, or any charcuterie really. Add or remove the toppings you prefer. Or make it a double feature paired with a Fall Charcuterie Board to mix and match the toppings.

PIZZA CHARCUTERIE

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Yield: 6-8 Servings Prep Time: 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 1 large sheet pan cheese pizza, sliced into small pieces
• 6 oz. pepperoni
• 6 oz. prosciutto
• 8 oz. fresh Mozzarella Ciliegine
• 8 oz. ricotta cheese
• 1 cup pizza sauce
• 1/4 cup basil pesto
• 1 small (2.25 oz) can of sliced black olives, drained
• 1/2 cup sun-dried tomatoes, drained
• 1/2 cup Paisano peppers or pepperoncini
• Fresh basil or other herbs
• Crushed red pepper
• 8 oz. assorted crackers (optional)

Directions

1. On a large pizza peel or platter, arrange pizza slices, meat, cheese, sauces, and olives (in small bowls or ramekins). Fill in any empty spaces with sun-dried tomatoes, pepperoncini, fresh herbs, and crackers if desired. Serve immediately.

Sushi is great but have you tried Italian sushi? Fresh mozzarella, arugula, sun-dried tomatoes, and basil are rolled up in prosciutto and drizzled with balsamic and olive oil.

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It’s no secret that I do not like seafood sushi – and yes it’s still sushi without seafood. Technically what truly makes sushi is the use of vinegared rice because the term “sushi” is derived from a Japanese word that means “sour rice”. Yo may have learned something today and you’re welcome.

While I admit, most of the “sushi” recipes I have shared involve vinegared rice (Cheetos sushi, breakfast sushi, and definitely not rice crispy sushi) I am proud to say my sushi burger does in fact have a vinegared rice bun. Go me!

But then I decided to throw the rice out the window and make Italian sushi, but there’s still vinegar in the form of balsamic if that counts? Probably not, but the shape of this dish is inspired by sushi and thus the name stuck.

What do you need to make Italian Sushi?

• Prosciutto
• Sundried tomatoes
• Arugula
• Fresh mozzarella
• Basil
• Balasamic vinegar
• Olive oil
• Italian seasoning
• Salt and pepper

While this recipe requires no cook time, most of the prep time is spent layering the prosciutto. Once you have your beautiful layers of salt-cured ham, top it off with arugula, fresh mozzarella, sun-dried tomatoes, fresh basil leaves, and then a sprinkle of Italian seasoning, salt and pepper before rolling it up, slicing into rounds, and drizzling with balsamic vinegar and olive oil.

Just look at those gorgeous little Italian sushi! I brought these to our neighborhood potluck and even though we arrived late, and many people had moved onto dessert, they were devoured. The only thing that could have been better is if I had paired them with some homemade Italian cream soda.

I do have one regret – I wish I had thought of it while I was buying the ingredients, but I should have served them with those long skinny crispy Italian breadsticks (grissini) to use them like chopsticks – edible chopsticks!

In other words, when you make these be better than I was and pick up some if your store has any. I think that would really take these to the next level. Especially if you are making these part of a nine course Italian dinner.

ITALIAN SUSHI

Print

Yield: 8 Servings Prep Time: 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 16 oz. prosciutto
• 3.5 oz (~1/2 a 6.7 oz jar) sun-dried tomatoes, drained and rinsed
• 1 packed cup arugula
• 8 oz. fresh mozzarella*
• 4-6 fresh basil leaves
• Italian seasoning
• Salt and pepper
• Balsamic vinegar
• Olive oil

Directions

1. On your work surface, lay out 16-inch sheet of parchment paper.
2. Carefully separate the slices of prosciutto, then layer them on the long edges 1-inch at a time, creating a large sheet of prosciutto.
3. On the bottom 2/3 of the prosciutto, evenly spread the arugula. Roll the mozzarella into 1-inch logs then place on the bottom 1/3. Place fresh basil leaves on top of the mozzarella followed by the sun-dried tomatoes. Sprinkle with Italian seasoning, salt, and pepper, and a light drizzle of balsamic
4. Starting at the bottom edge closest to you, tightly roll up the prosciutto over the filling, using the parchment paper to help.
5. Cut into 1-inch slices, arrange on a platter, and chill until ready to serve. Prior to serving, drizzle with balsamic and olive oil.

Notes

*Must use fresh in order to shape into thinner logs.

Source: Inspired by various videos on the internet.

Let’s talk about grilled cheese. No, not the sandwich that’s grilled with cheese in the middle, I’m talking about actual cheese that is grilled. Did you know that there are cheeses in this world that you can literally throw right on the grill and it won’t melt all over the place? If you didn’t already know it’s name, I introduce you to halloumi. A hard, slightly salty hard cheese that forms beautiful grill marks and is my new favorite addition to practically any dish, hence today’s salad. But I’ve also used it on top of burgers and pasta!

Two years ago: 30+ No-Bake Desserts

Three years ago: Peanut Butter Apple Cinnamon Granola Bars

Four years ago: Jalapeno Popper Stuffed Burgers

Five years ago: Dark Chocolate Blueberry Muffins

GRILLED HALLOUMI SALAD

Serves 4

Ingredients:

DRESSING

1 ripe avocado

1/2 jalapeño, roughly chopped (seeds removed if you prefer it less hot)

1 Tbsp chopped fresh parsley

1 Tbsp lemon juice

1 clove garlic

Salt and pepper, to taste

1/4-1/2 cup milk

SALAD

8 oz. halloumi, sliced

10 oz. mixed spring salad greens

1/2 cup sliced sun-dried tomatoes

1/4 cup sunflower seeds

Directions:

1. Add all of the ingredients for the dressing to the bowl of a food processor. Process until smooth, scraping down the bowl as needed. Add milk to thin out to your desired consistency.
2. Heat greased grill or grill pan over medium-high heat. Grill halloumi until grill marks form on both sides, about 1-2 minutes.
3. Divide greens among 4 plates, and top with halloumi, tomatoes, sunflower seeds, and a drizzle of dressing.

Source: Dressing adapted from Simple Delicious.

Today begins my annual (as of last year) trip with my highschool friends! Last year we decided that we would make sure we all got together every year for at least a weekend, because in the past we’ve not always been successful reuniting in our hometown during the holidays. Last year was our collective 30th birthdays so we took a week long trip to San Juan, Washington – not Puerto Rico (although we’ve joked about going there for out 35th or 40th)! It was so much fun that we immediately started to brainstorm our 2016 weekend trip. Long story short, I’m heading back to good ol’ east TN for a long weekend in Gatlinburg! So while I’m romping through the woods, I’ll leave you with this salad.

Every now and then I come up with an idea that makes eating salad seem like you are not actually eating a salad. Because who looks at lettuce and says “get in my belly!”? But when it’s topping with oven-fried chicken parm, a sundried tomato-parmesan dressing, and more parmesan cheese, there’s really nothing that would stop me from shoveling it into my belly. Triple paremsan action for the win.

BTW you will probably have leftover baguette slices and dressing, or as I like to call it, dipping sauce since it was a bit thicker than your usual dressing. Which means you will have to suffer the consequences and dip the slices into the dressing…oh no the horror. I actually almost forgot about the baguette slices entirely until after I had sat down to eat this beautiful masterpiece. Silly me. I quickly snapped the photo seen above before unleashing the destruction.

One year ago: Italian Wedding Soup with Veggie Balls

Two years ago: Grilled Chicken Gyro Salad with Pita Croutons

Three years ago: Funfetti Macarons

Five years ago: Mexican Mac and Cheese

CHICKEN PARMESAN SALAD

Serves 6

Ingredients:

CHICKEN

1 lb. chicken tenderloins

1-1/2 cups Panko breadcrumbs

1 Tbsp olive oil

1/2 cup grated Parmesan cheese

1/2 cup all-purpose flour

11/2 tsp garlic powder

3 large egg whites

1 Tbsp water

DRESSING

1/2 cup plain Greek yogurt

1/4 cup sun-dried tomatoes in oil, drained

3 garlic cloves

1 Tbsp white balsamic vinegar

1 Tbsp fresh minced parsley

1/4 cup shredded Parmesan cheese

Salt and pepper, to taste

SALAD

6 hearts of romaine, chopped

10 oz. grape tomatoes, halved

1 baguette, sliced and toasted

Fresh Parmesan, for topping

Directions:

1. Preheat oven to 475 degrees. Place a wire rack inside a rimmed baking sheet and spray the rack with cooking spray. Set aside.
2. Add the Panko and oil to a 12-inch skillet, stir frequently and toast the breadcrumbs until they are golden brown, about 10 minutes. Transfer the breadcrumbs to a wide, shallow dish and allow to cool briefly, then add the Parmesan and stir. In a second shallow dish, mix the flour and garlic powder. Finally, add the egg whites and water to a third dish, and beat until frothy.
3. Pat the chicken dry then season both sides with salt and pepper. Dip the chicken in the flour, then the egg whites and the Panko mixture. Press the Panko onto the chicken to completely coat. Transfer to the prepared wire rack.
4. Spray the tops of the chicken with cooking spray bake for about 10 minutes or until no longer pink in the middle.
5. While the chicken cooks, prepare the dressing. In a food processor or blender, blend together the yogurt, tomatoes, garlic, balsamic, and parsley until smooth. Add Parmesan and pulse until just combined. Season with salt and pepper to taste.
6. Divide romaine onto 6 plates and top with tomatoes, chicken, dressing, baguette slices, and Parmesan. Serve immediately.

Source: Adapted from my Lighter Chicken Parmesan and Creme de la Crumb.

If you’ve been paying attention to the NCAA men’s basketball playoffs, then you know that tonight is the final game. I actually don’t follow college basketball during the regular season but I do enjoy setting up a bracket and watching how it pans out. Being from upstate NY I was a bit sad that Syracuse didn’t make it into the final game but at the same time I was not surprised when both UNC and Villanova advanced from the final four. Not that my bracket reflected that sentiment in the slightest as my bracket imploded along with everyone else’s when Michigan State lost in the first round.

If you have plans to catch the game tonight, may I suggest a tasty dip to be your sidekick for the event? This baked pizza hummus looks like a pizza with mozzarella and mini pepperoni on top, but underneath is a sun-dried tomato hummus. If you prefer more toppings you can absolutely add other things such as olives, peppers, and sausage to make a supreme version. Just like pizza, you can change up the toppings as you please. Just make sure you have plenty of bell peppers or pita chips handy.

Two years ago: Rainbow-Surprise Lemon Cake

Three years ago: Baked Eggs with Crispy Hash Brown Crust

Four years ago: Cheesy Cat Treats

Five years ago: Funfetti Cake Batter Smoothie

BAKED PIZZA HUMMUS

Serves 6-8

Ingredients:

1 (15 oz.) can garbanzo beans, drained but liquid reserved

2 oz. Parmesan cheese

1/4 cup Tahini paste

1/4 cup sundried tomatoes

2 cloves garlic

3-4 Tbsp reserved bean liquid

2 Tbsp olive oil (I used the oil from the tomatoes)

1 tsp dried oregano

1/4 tsp paprika

Salt and pepper, to taste

1/2 cup shredded mozzarella

2 Tbsp mini pepperoni

Directions:

1. Turn broiler on to high.
2. Add beans, cheese, tahini, tomatoes, garlic, reserved liquid, and olive oil to a food processor and blend until smooth. Add oregano, paprika, salt and pepper. If needed, add more of the reserved garbanzo bean liquid to reach desired consistency.
3. Spread hummus evenly into the bottom of a pie pan. Top with Mozzarella and pepperoni. Place under broiler for 2-3 minutes or until cheese is melted.
4. Serve warm with pita or bell pepper slices.

Source: Adapted from my Basil Pesto Hummus.

Most of the people in my life are not huge bakers/cookers and to some, food blogging is an exquisite realm full of weird ingredients and crazy techniques. And stories. I had to laugh when one of my best friends expressed her dislike for scrolling down a post to get past the story and to the recipe, because it’s true. When people use Google to find a recipe they want the recipe, myself included. Yet here I sit not writing about this pizza with its long name and unusual ingredients like “mascarpone” and “caramelized onions” and I’m okay with that because I started this blog to chronicle my food adventures and to share those recipes to anyone who wants to try it for themselves. I cannot tell you how many of my parents’ friends have been directed to my blog for the recipe for “X”. People besides my friends and family reading beyond the recipe is just a bonus (heck even my friends and family reading is a bonus). So whether or not you read this, leave a comment, or skip over it all to the recipe I appreciate you being here :-).

P.S. After trying this recipe you’ll want to put mascarpone on every pizza you make from now on.

One year ago: Lattice Chicken and Sweet Potato Potpie

Two years ago: Apple-Cranberry Oatmeal

PESTO CHICKEN PIZZA WITH MASCARPONE, SPINACH, AND SUN-DRIED TOMATOES

Makes 1 pizza

Ingredients:

1 recipe beer pizza dough (or favorite store bought dough)

1 Tbsp olive oil

1/2 medium yellow onion, thinly sliced

1/4 cup basil pesto (homemade or store bought)

2 oz. Mascarpone cheese

9 oz. frozen chopped spinach, thawed and squeezed of excess water

1 cup cooked, chopped chicken*

1/4 cup sundried tomatoes, chopped

2/3 cup shredded mozzarella

1/4 cup shredded Italian cheese (Parmesan, Asiago, and/or Romano)

Red pepper flakes, optional

Directions:

1. Preheat the oven to 450 with a pizza stone** on a rack placed on the bottom third.
2. While the pizza dough is rising, in a medium skillet over medium heat add the oil. Add onion, cover and cook until caramelized, about 10 minutes, stirring occasionally. Set aside.
3. Roll out the pizza dough into a 12-14 inch round and transfer to a pizza peel sprinkled with corn meal**.
4. Spread the pesto over the crust in an even layer leaving an edge for the crust. Layer with small dollops of Mascarpone, spinach, onion, chicken, and tomatoes. Top with mozzarella and Italian cheeses, and season with red pepper flakes if using.
5. Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 12-15 minutes. Remove from the oven and let cool slightly before slicing and serving.

*Want to make it vegetarian? Substitute the chicken for sliced mushrooms.

**If not using a pizza stone, just transfer dough to a pan, top and bake.

Source: Adapted from Becky, friend of The Spiffy Cookie.

Chicken rollatini is easier to make than it looks. This version is stuffed with spinach, feta, and sun-dried tomatoes and coated with almond flour.

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I’ve been following Prevention RD for awhile and had the pleasure of reviewing Nicole’s first cookbook, Everyday Healthy Cooking, and was excited to get my hands on her second installment, Cooking and Baking with Almond Flour. Although I do not have a gluten allergy/intolerance I do have some close friends who are and I find myself playing with almond flour more often. In her newest cookbook, Nicole provides gluten-free recipes for breakfast, lunch, dinner, and between-meal snacks. Recipes include honey-almond granola clusters, banana nut waffles, caprese quinoa bake with balsamic reduction, cranberry pumpkin bread, meyer lemon–raspberry cupcakes, key lime pie bites, and many more.

Similar to her first cookbook, Nicole also includes Cook’s Comments, Fun Facts, and Nutrition Notes that teach readers how to adjust portion sizes, make heavy recipes “light,” and convert recipes for non-gluten-free friends. In addition, each recipe includes nutrition information including the amounts of calories, carbohydrates, and fats.

And guess what? I’m also giving away a copy of her cookbook to one lucky reader! Enter using the Rafflecopter located at the end of this post (CLOSED).

The first recipe I tried was the lemon bars. I was super excited because I have never made regular lemon bars, let alone gluten-free. Unfortunately the crust floated to the top when I poured the filling over it and although it still tasted wonderful it was not very pretty. I’m not entirely sure what I did wrong except maybe I did not bake the crust long enough.

The second recipe I tried is the one I am sharing with you – Spinach and Feta Chicken Rollatini. Similar to broccoli and cheese stuffed chicken, this chicken rollatini consists of chicken breasts are stuffed with spinach, feta, and sun-dried tomatoes then coated with an almond flour-Parmesan mixture. It was a no-fail recipe both in execution and flavor. I am a huge fan of nut-crusted chicken and the nutty flavor that it adds – so much better than regular bread crumbs.

SPINACH AND FETA CHICKEN ROLLATINI

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Yield: 3 Servings Prep Time: 25 Minutes Cooking Time: 35 Minutes 35 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 tsp olive oil, divided
• 2/3 cup almond flour
• 2 Tbsp grated Parmesan cheese
• 4 oz. fresh spinach
• 2 whole sun-dried tomatoes packed in olive oil, drained and chopped
• 1 oz. feta, crumbled
• 1 egg, lightly beaten
• 1/8 tsp salt and pepper
• 3 boneless, skinless chicken breasts, pounded to 1/4 to 1/2-inch thickness

Directions

1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or foil and set aside.
2. Heat 1 teaspoon of the oil in a skillet over medium heat. Once hot, add the almond flour and stir to distribute oil through flour. Brown for 4-5 minutes, stirring often to avoid burning. Once browned, transfer to a shallow bowl and allow to cool. Add the Parmesan and stir well; set aside.
3. Heat remaining teaspoon of oil in the same skillet over medium heat. Add the spinach and cook until wilted, about 2-3 minutes, stirring often. Add the sun-dried tomatoes and stir. Remove from heat and stir in the feta.
4. In a shallow bowl whisk together the egg, salt, and pepper.
5. Arrange 1/3 of the spinach mixture onto each chicken breast and lightly press to help hold together. Roll chicken, starting at one end. Carefully dip into egg and rotate to coat. Next, roll the chicken in the almond flour mixture and arrange on baking sheet.
6. Bake for 20-25 minutes or until chicken it cooked through. Serve hot.

Source: Prevention RD’s Cooking and Baking with Almond Flour by Nicole Morrissey.

Disclosure: I was provided with 2 complimentary copies of this cookbook, one for review and one to giveaway, from Skyhorse Publishing, Inc. I was not compensated for this post. All thoughts and opinions are my own.
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Enjoy your slow cooker year round, it’s not just for cold weather. This slow cooker chicken and broccoli sauce is great on top of your favorite pasta.

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Yesterday I was sucked into the gloriousness that is McKay’s used books. Not only do they have an expansive selection of books to rival any of the larger chain bookstores, but there was an entire aisle of cookbooks. Unfortunately I was only there for a short stop before heading off to the movies and didn’t have enough time to fully commit to the search but you better believe I will be going back sometime this week to take over that aisle. There are all kinds from the latest cookbooks to those gems with contributed recipes which were made for bake sales, fundraisers, etc. I cannot wait to see what I find!

In truth however, I bookmark so many recipes daily from my fellow food bloggers that I really should not be thinking about buying cookbooks, used or not. There are simply not enough meals in the day for how many recipes I want to try. I expressed this problem to Joanne (Eats Well With Others) and decided that somehow we all need to get together, cook two recipes we’ve been dying to try, and then have a fat-kid field day. What I would give to live closer to make that happen. Guess I could always venture back up to the NYC area again. Or maybe Kita (Pass the Sushi) and I could convince everyone to venture to Seattle with us to visit Peabody (Sweet ReciPEAs) and all the root beer deliciousness that awaits.

But back to all the food I want to cook. This is one such recipe that I have been wanting to make and the best part is that it doesn’t take any time at all to prepare because your slow cooker does all the work and doesn’t heat up your house. Well okay you have to steam the broccoli and cook the pasta but the hard parts are taken care of, giving you more time to focus on whatever else – like daydreaming about foodie-travels.

I can’t be the only one who sometimes takes trips based solely around food?

Post updated 1/22/22, photo above is the original.

Seriously Good Slow Cooker Recipes

• Chilindro – Slow Cooker Spanish Red Pepper Stew from A Kitchen Hoor’s Adventures
• Jamaican Brown Stew Chicken from Palatable Pastime
• Slow Cooker Chicken and Vegetable Soup from Blogghetti
• Slow Cooker Creamy Italian Chicken from Cheese Curd In Paradise
• Slow Cooker Hamburger Stroganoff from Books n’ Cooks
• Slow Cooker Mahogany Chicken Legs from Karen’s Kitchen Stories
• Slow Cooker Vegan Whole Moong Masala from Magical Ingredients
• White Chicken Chili from That Recipe

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

One year ago: Cherry Vanilla Almond Overnight Oatmeal

Three years ago: Jalapeno Cheddar Hummus with Homemade Pita Chips

SLOW COOKER CHICKEN AND BROCCOLI SAUCE

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Yield: 6 servings Prep Time: 15 Minutes Cooking Time: 6 Hours 6 Hours

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2 cups low-sodium chicken broth
• 1/2 cup dry white wine
• 2 Tbsp minute tapioca
• 1 onion, minced
• 1/2 cup oil-packed sun dried tomatoes, patted dry, sliced thin
• 6 garlic cloves, minced
• 1 Tbsp extra virgin olive oil
• 1 tsp dried thyme
• 1/2 tsp red pepper flakes
• 1-1/2 lb. boneless skinless chicken breasts
• Salt and pepper
• 1 large head of broccoli, cut into bite sized pieces
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Asiago cheese
• Cooked pasta and additional cheese for serving

Directions

1. In the bowl of a slow cooker, whisk together the broth, wine, and tapioca. Stir in the onion, tomatoes, garlic, olive oil, thyme, and red pepper flakes. Season the chicken with salt and pepper and place in the slow cooker. Cover and cook on low for 4 -6 hours.
2. When ready, using two forks, carefully shred the chicken.
3. Meanwhile, steam the broccoli until tender. Add to the chicken mixture along with the cheese and stir to combine. Serve over pasta.

Source: Adapted slightly from Girl Carnivore. Originally from Slow Cooker Revolution.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE

Taste the best of the season in this creamy pesto with cheese ravioli, fresh asparagus, and sun dried tomatoes. It’s an easy and delicious summer weeknight meal.

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On one of my most recent adventures to Nashville, I (of course) stopped in to Trader Joe’s to stock up on old and new favorites. This particular journey I found myself flinging all kinds of newly found items into my shopping cart. One item that became a projectile happened to be dried mini cheese ravioli. 

Yes, I got all excited over their small cuteness.

Once I got them into my kitchen I found I couldn’t just throw them into just any old sauce – they were just too special. So I made a creamy pesto sauce by mixing basil pesto and Greek yogurt together and tossed in some roasted asparagus, garlic, and sun dried tomatoes. Roasting vegetables has become my go-to vegetable cooking method and the combination definitely did the mini raviolis justice.

Feel free to use regular (less exciting) sized ravioli if you cannot find minis, which was the caser when I remade this recipe to update the photos. ‘Twas a sad day but dang it if it wasn’t still delicious. Hard to deny a creamy pesto with any type of ravioli.

Post updated 6/3/2024, photo above is the original.

Two years ago: Guiltless Cajun Chicken Alfredo

CREAMY PESTO WITH RAVIOLI, ASPARAGUS AND SUN DRIED TOMATOES

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Yield: 4 servings Prep Time: 10 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 10 oz. cheese ravioli
• 1 lb. asparagus, trimmed
• 1/2 head of garlic, peeled and thinly sliced
• Olive oil
• Salt and pepper
• Kosher salt and freshly ground black pepper, to taste
• 1/4 cup basil pesto
• 1/4 cup plain Greek yogurt*
• 1/3 cup julienned sun dried tomatoes, drained

Directions

1. Preheat the oven to 450 degrees. Line a baking sheet with a silicone mat or parchment paper.
2. In a large pot of boiling water, cook pasta according to package instructions; drain well and return to pot.
3. While the pasta cooks, place the asparagus in a single layer onto the prepared baking sheet. Top with garlic slices, drizzle with olive oil, salt and pepper to taste; gently toss to combine.
4. Place into the oven and roast for 8-12 minutes, or until tender but crisp. Let cool before cutting into 1.5-inch pieces.
5. In the pot with the pasta, add and combine the asparagus, pesto, Greek yogurt, and sun dried tomatoes. Serve.

Notes

*I've also used cream cheese and some reserved pasta cooking water in a pinch.

Source: Adapted from Damn Delicious and Little Bitty Bakes (website no longer active).

Homemade sun-dried tomato ravioli is a labor of love that is completely worth the extra effort. It’s hard to beat fresh pasta, especially with a basil cream sauce for ravioli as well.

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Happy Valentine’s Day!! What do you have planned today?

I am going to the Brooks Museum with some friends for a visiting internet cat video film festival! It’s going to be absolutely ridiculous and I cannot wait. After all, I don’t need to do anything mushy today because I already celebrated Valentine’s Day over the past weekend when I visited my boyfriend (Fast-forward 5 years to my husband).

We made the sun-dried tomato ravioli that I am sharing with you today! Complete with a basil cream sauce for ravioli too.

I packed my ravioli press in my luggage, but unfortunately my stand mixer + pasta rolling attachments were unable to come with me. So the BF used his muscles to roll out this dough by hand with a rolling pin. Serious dedication. He even got creative and made a little heart ravioli for me out of the last pieces of dough (which you can make out on the top of the pile of the original photo at the bottom of the post).

Ten years later I have been married to that BF of mine for almost 5 years and we actually recreated this very meal together for Valentine’s Day this year, from the sun-dried tomato ravioli right down to the giant Reese’s stuffed cookie for dessert. We’re so stinking cute. But this time we used the pasta rollers because he doesn’t need to impress me anymore – hahaha.

So stay at home tonight with your favorite person, and make these sun-dried tomato ravioli for/with them (pro-tip: it freezes well for prepping ahead). Serve with some roasted brussels sprouts and a nice glass of wine. Oh and don’t forget dessert! How about an easy Heart-Shaped Reese’s Stuffed Cookie for Two stuffed with a 5 ounce heart-shaped Reese’s?

In mom news, her MRA had to be postponed yesterday due to some minor things and as a result was not able to go home yesterday. But I talked to her and she sounds good although still tired. Best part is her vision has already started to improve!

One year ago: Raspberry Hugs Cheesecake Blossoms

Two years ago: Sweet Swirl Cookies

SUN-DRIED TOMATO RAVIOLI WITH BASIL CREAM SAUCE

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Yield: 6 servings

Nutrition facts: 200 calories 20 grams fat

Ingredients

PASTA

• 1-3/4 cups plus 2 Tbsp all-purpose flour
• 2 eggs
• 1 Tbsp tomato paste
• 1 Tbsp olive oil
• Pinch salt & pepper

FILLING

• 8 oz. ricotta cheese
• 1/2 cup freshly grated Parmesan cheese
• 6 Tbsp chopped sun-dried tomatoes*
• 2 egg yolks (set 2 egg whites aside)

BASIL CREAM SAUCE

• 1/4 cup fresh basil leaves
• 1/3 cup white wine
• 2 cloves garlic
• 1 cup heavy cream
• Salt and pepper

Directions

1. Pour flour into a mound on your chosen surface.  Make a well in the center of the dough.  Add eggs, tomato paste, olive oil, salt and pepper to the well.  Using a fork, begin to whisk the eggs with the tomato paste.  Begin to incorporate the flour into the eggs.  As the dough begins to form a shaggy mass, switch to using your hands.  Begin to knead the remaining flour into the dough, pressing with the heel of your hands.  Once all of the flour is incorporated into the dough, form it into a ball and wrap in plastic.  Set dough aside for 1 hour.
2. Prepare filling by mixing ingredients together in a small bowl.  Set egg whites in another small bowl.
3. Divide the past dough in half.  Using your desired method, roll out pasta until it is about 1/8-inch thick.
4. If using a ravioli form: Lightly coat with flour and lay a sheet of pasta over it. Place the top of the form on the pasta sheet, pressing gently to make impressions for the filling. Remove the top of the form, and place 1 tablespoon of filling in each impression. Lightly moisten the border of the pasta sheet and in between the filling with the egg whites, using a pastry brush. Cover the filled impressions with a second sheet of dough. use a rolling pin to roll over the top of the form to cut and separate the ravioli. Push the finished ravioli out of the form. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
5. If free styling the ravioli: Flour your work surface and place one sheet of pasta dough on the counter.  Add tablespoons of filling about 1-2 inches apart.  Using a pastry brush, paint around the ricotta filling with the egg whites.  Lay the second sheet of dough on top of the first.  Press the top layer of pasta onto the lower layer, trying to remove any air bubbles from the ravioli.  Cut the ravioli apart using a knife, pizza cutter or pasta cutter. Let finished pasta rest on a baking sheet dusted with flour for about 5-10 minutes.
6. Bring a large pot of salted water to a rolling boil.  As the water comes to a boil, prepare the cream sauce.  Combine basil, white wine and garlic in a blender and blend until smooth.  Pour contents of the blender into a saucepan and bring to a boil over medium heat.  Add heavy cream and stir with a whisk.  The sauce will take about 15 minutes to reduce.  Don't be tempted to raise the heat to high, let it reduce slowly.  Once the sauce is close to your desired thickness, give it a taste.  Season with salt and pepper.
7. As the sauce is reducing, add ravioli to the boiling water.  Don't walk away, it won't take that long to cook the ravioli through.  Once the pasta floats to the top, it is done, this will take about 3-5 minutes.  Fish out pasta with a slotted spoon and set to drain in a colander.  Allow pasta to drain for 1 minute before serving.  Serve ravioli with basil cream sauce.

Notes

* Drained of excess oil if packed in oil. If not, they will need to be rehydrated with liquid. Cover sun-dried tomatoes with warm water and soak for two hours at room temperature, drain and chop.

Source: Adapted slightly from Wilde in the Kitchen.

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Post updated 2/23/2023, photo above is the original.

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