Eventually Salad~ By Lydia

Richie has always really loved the "Suddenly Salad" from the box.  I had never eaten cold pasta salad until I married him, so, naturally I used the boxed kind.  It was good.  But, the ingredients on the back were...not so good!  So this is my healthier but still delicious version of bacon ranch "Suddenly Salad."

4 c. dry small shell pasta

1 lb cooked and crumbled bacon

3/4 c frozen peas

3/4 mayonnaise (you can make your own)

1 TB ranch dressing mix

1/4 tsp onion powder

1/2 c shredded carrot

 Cook pasta until done.  Add peas and boil 1 minute longer.  Strain, run under cold water to cool.

In the mean time, cook bacon until crispy.  Transfer to a paper-towel on a plate.  

Mix together last 4 ingredients, crumble in bacon and add pasta.  Refrigerate immediately, serve when cold. 

Whole Wheat Ravioli

 These were really good!  The recipe was adapted from Taste Of Home, but I actually use completely different cheeses for my filling...my own sheep milk ricotta and soft sheep cheese!  Since most people don't have sheep cheese on hand, the recipe below is the original.  

Ravioli:

PASTA:

3 1/2 to 4 cups whole-wheat flour (3 to 3 1/2 all-purpose)

3 eggs

1/3 cup water

1 teaspoons olive oil

SAUCE:

1lb ground beef

3 cans tomato sauce

1/2 cup grated Parmesan cheese

3 tablespoons sugar

3 tablespoons minced fresh basil

3 tablespoon minced fresh parsley

3 tablespoon minced fresh oregano

3 garlic clove, minced

1 teaspoon salt

1/2 teaspoon pepper

FILLING:

2 1/2 c Ricotta cheese

2 c Mozzarella cheese

1 egg, lightly beaten

1/4 c Parmesan cheese

1 egg, lightly beaten

2 teaspoons minced fresh basil

1 teaspoon minced fresh parsley

1 teaspoon minced fresh oregano

1/4 teaspoon garlic powder

1/8 teaspoon salt

1/8 teaspoon pepper

1.       Place flour in a large bowl. Make a well in the center. Beat the eggs, water and oil; pour into well. Stir together, forming a ball. Turn onto a floured surface; knead until smooth and elastic, about 8-10 minutes, adding remaining flour if necessary to keep dough from sticking. Cover and let rest for 30 minutes.

2.       Meanwhile, in a large saucepan, cook ground beef until no longer pink.  Add all sauce ingredients. Bring to a boil. Reduce heat; cover and simmer for 1 hour, stirring occasionally.

3.       In a large bowl, combine the filling ingredients. Cover and refrigerate until ready to use.

4.       Divide pasta dough into fourths; roll one portion to 1/16-in. thickness. (Keep pasta covered until ready to use.) Place rounded teaspoonfuls of filling 1 in. apart over half of pasta sheet. Fold sheet over; press down to seal. Cut into squares with a pastry wheel. Repeat with remaining dough and filling.

5.       Bring a soup kettle of salted water to a boil. Add ravioli. Reduce heat to a gentle simmer; cook for 1-2 minutes or until ravioli float to the top and are tender. Drain. Toss cooked ravioli into pot of sauce. Yield: 6 servings.

 Note:  You can make really big ravioli rather than filling a bunch of littler squares, that will make it go much faster!

Also, I use this sauce recipe (minus the beef) for everything from pizza to spaghetti!  If you like, you can add a can of crushed tomatoes or stewed tomatoes for more texture, my husband just doesn't love tomato chunks ;-)

 Adapted from Taste Of Home Recipes