Jacob had a hankering
for Cheese Ravioli
and I wanted
Grilled Pizza.
So we said
What the Heck!
Let's go for broke
and make both of them!
We started with the ricotta cheese filling.
We added grated parm, shredded mozzarella,
fresh basil & italian parsley.
Mmmm! Mmmm! Mmmm!
Place the filling in the fridge,
until you are ready to use it!
The pasta is a cinch!
It's just 2 cups of flour & 3 eggs.
I put the flour in my largest bowl
and make a well in the center.
Add the three eggs
and mix it until it
comes together to form a ball.
Then knead & knead for about 10 minutes.
Roll it through the pasta roller.
Start at the widest setting - number 7.
We stopped at number 4.
I have this nifty ravioli mold I should have
photographed - Doh!
It has an indentation for the filling and a
zigzag ridge to help form the ravioli squares.
I just spoon one teaspoon of filling per square.
Put a bit of water
around each square
to seal the deal,
place another pasta sheet over all
and run over it with the rolling pin.
Fresh pasta only takes a few minutes....
The leftover scrapes made for a tasty plate, too.
Served with Fire roasted tomatoes, garlic,
and red peppers.
Now, onto the Pizza D' Resistance!
I grilled sweet red peppers and onions.
Hot Italian Sausage Links.
Grape Tomatoes.
The pizza dough is pretty simple,
and only takes 30 minutes to rise.
4 cups of flour, 2 packets of rapid rise yeast,
1 tablespoon of honey,
and 1 tablespoon of olive oil,
a palmful of italian seasoning and minced garlic,
1 and 1/4 cups of lukewarm water.
Mix all at once in your Kitchen-aid mixer
for about 10 minutes.
Place into a well-oiled bowl
and place in a warm, draft-free area to rise
to about double in size.
Rub your hands with olive oil,
grab a fistful of dough,
Spread it out quickly and carefully
onto a preheated tile (450+ degrees).
It only takes a few minutes to bake.
Remove to a plate...
Turn the dough over
(the bottom is now the top)
and put on your fav ingredients.
Mine are caramelized onions,
pepperoni, italian sausage,
roasted red peppers,
mozzarella cheese.
Sometimes, I grill olives,
asparagus, and chicken breasts, too.
The skies are the limit.
Jacob likes pizza sauce,
italian sausage,
pepperoni and mozzarella cheese.
I place the pizza
back on the grill's top rack
for about 2-3 minutes -
until the cheese is melty and brown.
There's nothing like
the grilled roasted-in flavor!
The dough makes about 6
8-10 inch pizzas.
I suppose you could
pre-roll out the crusts
and refrigerate them until party time,
but I think it is more fun this way!
Sometimes,
there is a little bit of leftovers....
which makes for a great snack later....
(or for breakfast the next day)
While you read through all of the other
Robyn
