Baked Sausage and Bean Ravioli with Spinach Gorgonzola Sauce

I’m terrible at following recipes.  I often start with every intention of following the recipe without changes in methods or making ingredient substitutions, but somehow end up veering off that well-defined path.  I really did plan to make this Orechiette with Sausage, Beans and Mascarpone. 

But by mid-week, I had accumulated some odds and ends in the fridge, and noticed that I hadn’t remembered to buy mascarpone.  And so wonton wrappers leftover from tuna tartare made ravioli seem like an easy alternative to homemade orechiette, and gorgonzola and spinach from Cobb salads and half and half from another pasta dish became a rich sauce to bake them in.  I’m sure the original recipe would have been delicious, but I think this was just as good!

Baked Sausage and Bean Ravioli with Spinach Gorgonzola Sauce

What’s in it:

2 Tbsp olive oil, divided
½ lb turkey sausage, casing removed
1 small onion, chopped
1 (15-oz) can cannellini beans, drained and rinsed
2 tablespoons chopped fresh oregano leaves
½ tsp salt
½ tsp freshly ground black pepper
1 c shredded parmesan, divided
36 3½” wonton wrappers
1 egg
2 garlic cloves, minced
2 cups fresh spinach, roughly chopped
¼ c white wine
1 c fat free half & half
3 oz crumbled gorgonzola cheese

How to make it:

In a large, heavy skillet warm 1 tablespoon of the olive oil over medium-high heat. Add the sausage and onions. Using a wooden spoon, break up the sausage into small pieces as it browns. Continue cooking until the sausage is golden and the onions are tender. Add the beans and oregano cook for 2 more minutes, lightly mashing beans. Stir in ½ cup of the parmesan cheese and season with salt and pepper.

Preheat the oven to 350. Whisk the egg with a little water to make an egg wash. Lay half the wonton wrappers on a clean surface, and spoon a scant tablespoon of the sausage-bean mixture into the middle of each, slightly flattening the scoop. Brush all four edges of each pasta square with the egg wash, and lay another wrapper on top, pressing to remove air and seal edges.

Wipe out the pan used to make the ravioli filling. Heat the remaining tablespoon of olive oil in the pan, then add garlic and spinach, sautéing until the garlic is fragrant and the spinach is wilted, about 1-2 minutes. Pour wine into the pan, scraping up any brown bits. Add the half & half, whisking to combine. Let simmer until slightly thickened, stir in gorgonzola, and set aside to keep warm.

Lightly coat a 9x13” baking dish with olive oil or cooking spray. Layer the ravioli in it, overlapping the edges. Pour the spinach-gorgonzola sauce evenly over the ravioli, top with the remaining parmesan, and bake until browned and bubbly, about 20-25 minutes.

Grilled Pizza with Roasted Tomatoes and Smoked Mozzarella

The farmers market in our area finally opened a few weeks ago, this year with a new vendor, Blue Ridge Dairy*.  A quick glance through their list of products showed applewood smoked fresh mozzarella, among other goodies like feta and yogurt.  And wow is that stuff good.  So good in fact, that I've made variations on this pizza three times in two weeks.  And I rarely repeat recipes.  If you happen to live in the D.C. area, definitely check to see if they're at yours.

I bought the smoked mozzarella without being really sure what to do with it.  I thought the charring from the grill would complement the smokiness of the mozzarella here, and the concentrated tomato flavor would stand up to the cheese's strong flavor.  In the end, this was a great pizza to highlight what may be my new favorite cheese.

Grilled Pizza with Roasted Tomatoes and Smoked Mozzarella

What's in it:

1/2 recipe pizza dough (I used this one from the nice people at KAF, love the flavor the beer gives it!)
5-6 medium tomatoes, quartered and seeds removed
3-4 sprigs of thyme
2 tsp olive oil
3 garlic cloves
1 shallot, sliced
pinch of red pepper flakes
4 oz smoked fresh mozzarella, sliced
1/4 c basil, chiffonade
10-15 turkey pepperoni, sliced into strips
4 oz shredded parmesan
cooking spray or olive oil

How to make it:

Preheat the oven to 400 degrees.  Line a baking sheet with foil, and combine tomatoes, thyme and olive oil on it, and season with salt and pepper.  Roast tomatoes flesh side up until they begin to soften, about 10 minutes.  Add garlic and shallots, stir to combine, and continue to roast until garlic is soft, making sure that garlic does not burn, about 15 minutes more.  Remove thyme stems, and use foil to funnel tomato mixture into a bowl.  Add pinch of red pepper flakes, and using a fork, stir and smash tomatoes into a chunky, thick sauce.  Check seasoning, adding more salt and pepper as needed.

Separate pizza dough into two balls (I find personal-sized pizzas are easier to work with on the grill), and shape into squares or rounds, leaving them at least 1/4" thick.  Spray each one with cooking spray or olive oil. 

Heat the grill to about 500 degrees, then lay the stretched pizza dough on it oil side down, then turn the heat down to medium high and close the lid for a couple minutes.  Check to see if the dough is solid enough to flip but not really browned on the bottom, and once it is, flip it over using tongs and turn the heat down to low while you layer the sauce, mozzarella, basil, pepperoni and parmesan.  Close the lid, turn the heat up just a bit to medium low, and grill until the cheese it melted, but not browned.  Check the bottom as you go, turning the heat down more if it's starting to cook too quickly.

*Blue Ridge Dairy has no idea who I am.  I just really love their cheese, and want to share the love.

Salami and Cheese Puff Pastry Swirls

I made these as a quick throw-together finger food for a get-together with friends.  At the grocery store, I had grabbed puff pastry and salami, figuring I could pull something together with those and the eight varieties of cheese sitting in my fridge from a recent trip to Wisconsin. 

So late Friday afternoon, with an hour until our friends were expected, I dug into the deli drawer of cheese, and found some gruyere.  This reminded me of a fantastic Ina Garten recipe, Soppressata and Cheese in Puff Pastry from Barefoot Contessa How Easy is That? 

Her version combines soppressata and gruyere between layers of puff pastry, with some kick from a little Dijon mustard.  Since I was going for cocktail food, I made mine in pinwheel form, and these little two-biters did not disappoint.  Flaky pastry and crispy salami with just enough gooey cheese to hold it all together- delicious!  And the combinations are endless; ham and sharp cheddar, turkey and swiss, pepperoni and smoked mozzarella.

Salami and Cheese Puff Pastry Swirls

What's in them:

1 sheet of puff pastry, thawed

2-3 Tbsp. of Dijon mustard

6 thin slices of salami

3/4 c. shredded gruyere

1 egg

How to make them:

Roll out the puff pastry on a lightly floured surface, to about 1/8-in thick.  Spread the mustard over the pastry, evenly covering all but a 3/4-in border at the top.  Lay salami on the pastry, then sprinkle cheese evenly over top. 

Preheat oven to 425.  Mix egg with a little water to make an egg wash.  Brush the border at the top of the pastry with the egg wash, then roll up the pastry carefully.  Cut the roll into half-inch slices, and lay them on a baking sheet (lining it with parchment paper makes clean up much easier!).  Brush each pastry swirl with egg wash, and bake until bubbly and brown, about 12-15 minutes.  Serve hot, and watch them disappear!

Mini Bacon-Cheddar Scones

I knew I would love these savory scones as soon as I saw them adapted from The Pastry Queen on Annie's Eats.  I like sweets as much as the next girl, but I love savory baked goods.  Goat cheese and black pepper in a quick bread?  I'm sold.  Jalapenos and cheese to cornbread?  Yes, please.  Cheese, bacon and scallions to a scone?  I must have them now!

I made mine mini this time around since they were for an evening cocktail get together with friends and finger foods always go faster there.  I also added a little maple syrup for a touch of sweetness.  Light and fluffy, but with some sturdiness from the bacon and cheese, a couple of them with a dab of jalapeno jelly and a cup of tea also made for an indulgent afternoon snack. 

Mini Bacon-Cheddar Scones

What's in them:

3 c all-purpose flour
1 Tbsp baking powder
1 tsp salt
1-2 tsp ground black pepper (depending on your preference)
8 Tbsp cold unsalted butter, cut into small cubes
1½ c grated cheddar cheese
4 green onions, thinly sliced
10 slices bacon, cooked and chopped or crumbled into small pieces
1 c buttermilk
2 Tbsp real maple syrup
½ c milk for brushing

How to make them:

Preheat the oven to 400˚ F.  In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder, salt and black pepper; mix briefly to combine.  Add the cubes of butter and mix on low speed until the mixture is crumbly and the butter pieces are about the size of small peas.  (Alternatively, this can be done in a regular mixing bowl, using a pastry blender or two knives to cut the butter into the dry ingredients.)  Add in the grated cheese and mix just until incorporated.

Mix in the green onions, bacon, buttermilk and the maple syrup into the flour-butter mixture.  Stir by hand just until all the ingredients are incorporated.  If the dough is too dry to come together, mix in a little of the milk a tablespoon or two at a time until the dough can be formed into a ball.  Transfer the dough to a lightly floured surface and pat the dough into an 8-inch square.  Slice the dough into nine squares, then slice diagonally for 18 wedges.

Brush each wedge lightly with milk.  Transfer the scones to an ungreased baking sheet.  Bake for 12-15 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

If you'd like to make these ahead and keep them on hand in your freezer (and I really think you should), place the baking sheet into the freezer instead of the oven.  When the scones are completely frozen, place them in a freezer bag.  Bake as needed, adding a minute or two to the baking time above.