Heat 6 tablespoons butter in a 10-inch skillet over medium high heat, swirling constantly until golden brown and butter has a nutty aroma, about 2-4 minutes. Remove skillet from heat and add 3/4 cup chopped fresh sage to butter. Set aside to cool, about 10 minutes.
In food processor, add the butter mixture, 1 cup fresh parsley, 3/4 cup parmesan cheese and toasted walnuts. Pulse about 20 -30 times.
Add your pesto mixture to cooked cheese ravioli, my favorite is the Rosetto brand.
1-1/2 c. Flour, plus additional for dusting
1-1/2 teaspoons olive oil
1/2 package yeast
1/2 teaspoon salt
1/2 c lukewarm water (slightly less)
1/2 c roughly chopped black olives
1/2 red onion, finely diced
1-1/2 teaspoons fresh cilantro
In a bowl, mix flour, yeast, salt, water and oil until stiff dough is formed. Turn out dough onto a floured surface and knead until smooth. Place in lightly oiled bowl, cover with plastic wrap and let rise until double, approximately 1 hour.
Turn dough onto lightly floured surface and punch down. Add remaining ingredients and knead until well mixed. May require more flour. Roll into ball and place into a lightly oiled bread baker. Cover with plastic wrap and let rise til size doubles.
Place bread baker into cold oven, set temp to 350 and bake for approximately 45 minutes.
This recipe is like having all my favorite things, all in one dish!
- 8 ounces, weight Lasagna Noodles
- 3 cups Heavy Cream
- 2 cans (10.75 Oz. Can) Condensed Cream Of Mushroom Soup
- 1 cup Parmesan Cheese, Grated
- ¼ cups Butter
- 1 Tablespoon Olive Oil
- ½ whole Oil, Diced
- 4 cloves Garlic, Sliced
- 5 whole Mushrooms, Diced
- 1-½ pound Cooked Chicken Shredded
- Salt And Pepper
- 1 cup Ricotta Cheese
- 1 bunch Fresh Spinach, Rinsed
- 3 cups Shredded Mozzarella Cheese
Preheat oven to 350ºF. Bring a large pot of lightly salted water to a roiling boil. Cook lasagna noodles according to package instructions, about 8 to 10 minutes, or until al dente. Drain, and rinse with cold water to stop the cooking.
In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
Heat the olive oil in a skillet over medium heat. Cook and stir the onion in the oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until chicken is warmed. Season with salt and pepper.
Lightly coat the bottom of a 9×13 inch baking dish with enough of the cream sauce to coat. Layer with 1/3 of the cooked lasagna noodles, 1/2 cup ricotta, half of the spinach, half of the chicken mixture, and 1 cup mozzarella. Top with 1/3 of the cream sauce, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue to bake until the cheese is melted and lightly browned.