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!
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We started with the ricotta cheese filling.
We added grated parm, shredded mozzarella,
fresh basil & italian parsley.
Mmmm! Mmmm! Mmmm!
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Place the filling in the fridge,
until you are ready to use it!
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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.
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Then knead & knead for about 10 minutes.
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Roll it through the pasta roller.
Start at the widest setting - number 7.
We stopped at number 4.
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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.
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Fresh pasta only takes a few minutes....
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The leftover scrapes made for a tasty plate, too.
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Served with Fire roasted tomatoes, garlic,
and red peppers.
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Now, onto the Pizza D' Resistance!
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I grilled sweet red peppers and onions.
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Hot Italian Sausage Links.
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Grape Tomatoes.
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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.
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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!
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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!
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Sometimes,
there is a little bit of leftovers....
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which makes for a great snack later....
(or for breakfast the next day)
While you read through all of the other
Robyn