Easy Ravioli

One of the best dishes I've ever made. This dish is really easy to prepare. I brought it to a large dinner party and received many compliments! This is a such a great recipe! It's easy, yummy and a hit with all ages!

Ingredients 

• 800 grams of frozen cheese-filled ravioli
• 20 grams of Parmesan cheese.
• 200 grams of mozzarella cheese

SAUCE: 

• 500 grams of crushed tomatoes
• 100 grams of tomato puree
• 100 grams of grated Parmesan cheese
• 100 mill of water
• 10 grams of minced fresh basil
• 5 grams of minced fresh parsley
• 5 grams of minced fresh oregano
• 1 garlic clove, minced
• 15 grams of sugar
• 1 pinch of salt
• 1 pinch of pepper

Preparation: 

Heat oven to 180° C. Spray bottom and sides of medium baking dish, with cooking spray.

Meanwhile, in an oven, combine the sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes, stirring occasionally.



Spread 3/4 of the pasta sauce in baking dish. Arrange half of the frozen ravioli in single layer over sauce; top with half of the remaining pasta sauce and the mozzarella cheese. Repeat layers once, starting with ravioli.


Sprinkle with Parmesan cheese.Cover with aluminum foil and bake about 50 minutes. Remove foil; bake uncovered until bubbly and hot in center. Let stand before cutting.



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Vegetarian Chili

The smoky, complex flavor of this simple vegetarian chili comes from basic pantry ingredients, vegetables and spices! It makes great leftovers, too. This chili recipe is easy, fast, and vegetarian. It makes for a hearty weeknight dinner.



 Ingredients :

• 3 tablespoons olive oil
• 1 large red onion, chopped
• 1 large red bell pepper, chopped
• 3 carrots, chopped
• 3 ribs of celery, chopped
• ½ teaspoon of salt, divided
• 4 cloves garlic, minced
• 2 tablespoons of chili powder
• 2 teaspoons of ground cumin
• 1 teaspoon of smoked paprika
• 1 teaspoon of dried oregano
• 800gr of diced tomatoes, with their juices
• 800gr of black beans, rinsed and drained
• 400gr of pinto beans, rinsed and drained
• 500ml of vegetable broth
• 1 bay leaf
• 2 tablespoons of chopped fresh cilantro
• 1 to 2 teaspoons of red wine vinegar, to taste

Preparation :

In a large heavy-bottomed pot over medium heat, warm the olive oil until shimmering. Add the chopped onion, bell pepper, carrot, celery and ¼ teaspoon salt. Stir to combine and then cook, stirring occasionally, until the vegetables are tender and the onion is translucent, for about 10 minutes.



Add the garlic, chili powder, cumin, smoked paprika and oregano. Cook until fragrant while stirring constantly.

Add the diced tomatoes and their juices, the drained black beans and pinto beans, vegetable broth and bay leaf. Stir to combine and let the mixture come to a simmer. Continue cooking, stirring occasionally and reducing heat as necessary to maintain a gentle simmer, for 30 minutes. Remove the chili from heat.

For the best texture and flavor, transfer 300ml of the chili to a blender and blend until smooth, then pour the blended mixture back into the pot.

Add the chopped cilantro, stir to blend, and then mix in the vinegar, to taste. Add salt to taste. Divide the mixture into bowls and serve with garnishes of your choice.

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Broccoli Cheese Soup

It’s an easy soup to make and it is ready to go in about 1 hour. It’s absolutely perfect creamy, cheesy comfort food . I prefer to make my creamy soups with a simple milk and stock and roux base, which is significantly lower in fat, yet still tastes ultra-rich, creamy, thick, and absolutely delicious.




Ingredients:

• 5 tablespoons of butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 30g of flour
• 500ml of chicken stock
• 400ml of whole milk
• 500g broccoli florets, diced + 150g of stems,
• 2 large carrots, sliced
• 3/4 teaspoon of salt,
• 3/4 teaspoon of freshly ground black pepper,
• 1/2 teaspoon of smoked paprika
• 250g of grated cheddar cheese,

Preparation :

In a small saucepan, add 1 tablespoon of butter, diced onion, and sauté over medium heat until the onion is translucent and barely browned. Add the garlic and cook for about 30 seconds, stirring constantly . Remove from heat and set aside.

In a large pot add 4 tablespoons of butter, flour, and cook over medium heat for about 3 to 5 minutes, whisking constantly, until flour is thickened. You are making a roux and it's very important that the mixture is thick or soup will never thicken properly later. Slowly add the chicken stock and the whole milk, whisking constantly.



Simmer over low heat for about 15 to 20 minutes, or until it has reduced and thickened. Add the broccoli, carrots, onion and garlic you previously set aside. Add the salt, pepper, smoked paprika. Stir to combine.

Simmer over low heat for about 20 to 25 minutes, or until reduced .

Grate the cheese. It's important to use a high-quality cheese because the flavor of the soup depends on it. Add most of the cheese, reserving a small amount for garnishing bowls. Stir in the cheese until melted and fully incorporated.

Transfer soup to bowls, garnish with reserved cheese, and serve immediately.

Enjoy ,


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