Archive for September 28th, 2010

Autumn Quilt Square

Fall is in the air, and thankfully the cooler temperatures have finally reached this far south.  While enjoying open windows and cool breezes today rather then humidity and scalding hot, I whipped up the first of four quilt squares.  I honestly can’t wait to get this project finished as it will be auctioned off for Autism at a festival next month.

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Anyone who has been to Olive Garden knows how addictive their Toasted Ravioli is, and honestly it’s extremely simple to make from home, however, as easy as making pasta dough is, it is not for everyone to try to do from scratch.  I’ve used two versions of Toasted Ravioli for our family and for work and both work wonderfully.  I’ll post them both here for you to use and enjoy for you and yours, but today focus is on the “Cheaters” version.  As you will see I don’t bother to do the fancy edge crimping, while it’s tradition for out eyes to see that shape, it’s not required and like I said, this post is about keeping it simple.

“Cheaters” Toasted Ravioli

1 pkg Wonton wraps


1 lb hamburger

1 carton Ricotta cheese

1 egg, beaten

2 tbsp dried oregeno

2 tbsp dried basil

1 tbsp garlic powder

1 tbsp ground cumin


2 cups water (separated into 2 bowls)

2 cups flour

2 cups bread crumbs

Set out your wonton wrappers on piece of wax paper, have a small bowl of water nearby for finger tip dipping.

Place your meat in a bowl and add the rest of the filler ingredients, using your hands mix together until evenly distributed.

Set out the Water, Flour, Water, Crumbs in separate dishes in the order given.

Get your pan of hot oil on stove and heat to 350 degrees.

Using your hands pinch off marble size pieces and roll into “logs” , place in center of wrapper so they sit corner to corner, using finger tips press down to flatten slightly while keeping them still in middle.

Using finger tips, dip in water and wet edges of wrapper.

Fold up and in two edges of the wrapper, then bring up the bottom of wrapper and finally down the top flap until you have made what looks like a little envelope.  Using fingers assure the edges are sealed properly around the filling.  ( I showed two ways to do this, I prefer the “envelope” but a quicker way is just to make the triangle wedge style)

Coat by dipping first in water, then flour, then water, and finally bread crumbs.

Place in hot oil and fry until golden, set to side on paper towel to cool and drain.

Eat immediately with marinara or pizza sauce, or freeze.  Frozen they can be re-deep fried or you can place them on cookie sheet in a 375 degree oven for 10-15 minutes.

That’s it….simple.

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