0 Baked Butternut Squash Ravioli in Sherry Cream Sauce

Yesterday I searched for a baked butternut squash ravioli recipe (casserole), and practically everything involved brown butter sage (which I love!) but not what I was looking for. Of course, I had to make up my own! Everyone ate it, including my pasta and squash-hating husband!

2 handfuls of baby Bella mushrooms, sliced

1 small onion, sliced thinly

2 cloves garlic, crushed

3/4 cup heavy cream

3/4 cup cream sherry

1 cup chicken broth

1/2 cup grated Parmesan 

1 tsp thyme

salt and pepper

Butter and olive oil

2 or 3 sliced cooked chicken breasts

butternut squash ravioli (frozen is fine)

Shredded Mozzarella for topping

Sauté mushrooms, then onions and garlic with salt and pepper (same pan) in butter and olive oil until they are nice and browned. 

Add chicken stock, cream, Parmesan and sherry.  Stir well and bubble over medium heat for about 5 minutes.  Add thyme and cooked chicken and stir gently.

Spoon some sauce into the bottom of a casserole. Layer ravioli and top with the rest of the sauce.  Top with shredded cheese.

Bake covered in foil at 375 for 30 mins, then uncover and bake for an additional 15 minutes until bubbling and cheese is browned. 

8 Bento #259 - Goldfish Ravioli Lego Lunch

I have these cute Nuovo goldfish-shaped "mac n'cheezy" ravioli for lunch today with some Bolognese sauce for dipping.  I made a sea scape using fish picks, broccoli and snips of green onion.

I used an apple slicer for the first time in almost a year! *gasp*  You know, I've been too scared to use one since my incident last year. It's an organic Pink Lady, which is my favorite variety, soaked in fresh lemon juice water to help prevent browning (and it really works!)

With the Lego sauce container top on, I just love it!

Two Lego bento boxes!  I tell you what, this pink Lego box has traveled all over the world to finally get to me, from England to California to Canada to Maryland and finally to Georgia!

Bento #259 - Goldfish cheese ravioli, broccoli, organic apple slices and Bolognese sauce.

2 Bento #215 - Spinach Ravioli & Fruit Salad

These days I almost always make stuffed pasta like ravioli using my so-called "dumpling method."  It's just a really quick and easy way to make it, especially from frozen.  Seven minutes flat.  No waiting for a bunch of water to boil and then baby sitting it to make sure it doesn't burst open.  It's just a lidded skillet, a little oil and 2/3 cup water.  Cover and cook on high for seven minutes, and voila!  Done, lickety-split.

We have a small container with herb parmesan topping.

Lots of fruit salad with some water fowl friends.

And snack is saltines with honey roasted peanut butter.

The stainless container is a Greentainer which is two-tiered, which is nice because it keeps everything pretty compact.

Bento #215 - Pasta Prima spinach ravioli and herb parm, and fresh fruit salad.  Snack - Saltine crackers and honey roasted peanut butter.

0 Pasta Prima Ravioli Winner!

I'm happy to announce the winner of the Pasta Prima giveaway is:

Comment # 41 - Melissa

Congratulations, you've won a selection of Pasta Prima ravioli!  Please contact me at emily AT bentobloggy DOT com within about 48 hours to claim your prize.


Thanks for playing, everyone.  I have a bento giveaway next, stay tuned!

0 Bento #202 - Vegetarian Yellow Day

Ladies & gentlemen, I think we have a theme.  Today is Yellow Day in Ella's class, and so I planned a nice lunch with all yellow(ish) foods. At least she's getting her daily doses of vitamins A, C & D. Yesterday happened to be Blue Day, but I really couldn't think of all that many natural blue foods (and I don't like to use artificial dyes.)  I let her go through the school lunch line that day for the first time, after discussing her choices.  Instead of popcorn shrimp, she decided to get a vegetarian Caesar salad, peas & carrots, mac n' cheese, cornbread and her ubiquitous water, which is her favourite drink in the entire world.  That sounds good to me!

This lunch is packed in a Greentainer.  It's a two-tier, so what you see above is all combined into one container.  I have a little yellow "Y" in the spicy yellow lentil hummus, with a sweet apricot salsa topping from Eat Well Enjoy Life that we just discovered at Costco.  Delicious!!  They also have edamame hummus which is also great.

Her snack below (which isn't yellow, unfortunately) is packed in a separate Greentainer.

Bento #202 - Fresh corn-off-the-cob with sea salt and cracked pepper, sliced yellow bell pepper, yellow lentil hummus, Pasta Prima five cheese ravioli with herb Parmesan and extra-virgin olive oil.  Snack:  Mozzarella cheese and fresh strawberries.

One last note - if you haven't "Liked" Bentobloggy on Facebook, you are missing out!  I just started doing some Facebook-only giveaways for my fans (simple, simple!)  Click here to check it out.  Oh, and please vote for Bentobloggy on Parents.com!

1 Grilled Chicken Ravioli au Gratin with Bacon

Okay.  YUM.  I was so, so excited to try this last ravioli idea out.  The method is like a traditional gratin, but using this delicious grilled chicken & herb ravioli (again, compliments of Pasta Prima.)

Ingredients:

1 package of Grilled Chicken & Mozzarella Ravioli , uncooked
1 cup shredded Swiss cheese
1 cup heavy cream
4-5 strips of cooked and chopped crispy bacon
salt & pepper
soft butter

Directions:

Preheat oven to 350 F.  Butter an oven and stove top-safe au gratin or baking dish.

Next, layer the ravioli pieces evenly in the bottom of the dish, and sprinkle with fresh cracked pepper and sea salt.

Sprinkle chopped bacon on top of the ravioli.

Spread shredded Swiss on top of the bacon.

Repeat with additional ravioli, if desired, topping with more salt, pepper, bacon and cheese.  After topping with the last bit of cheese, slowly add the cream over the top.  You may or may not need the whole cup, just so it comes about halfway up the dish.

Set the entire dish over a medium-low flame on the stove, and bring to just barely a bubble.  As soon as you see that, take it off and pop it in the hot oven.

Bake for about 35-45 minutes or until the top is golden brown and bubbling gently.  If it bubbles more than gently, turn down the heat so that the sauce doesn't break.

Voila!

Creamy, cheesy yumminess!  Serve and top with a bit of parsley or thyme on top.  The melted Swiss top is crunchy and amazing just by itself.  I'd love to try this method out with other ravioli fillings too, like spinach.  Easy and delicious, comfort food at its finest.

0 Five Cheese Ravioli with Basil Portabella Mushroom Compote

This second Pasta Prima recipe is an entree dish I'm calling Five Cheese Ravioli with Basil Portabella Mushroom Compote.  It's rich and savory, and even vegetarian!  Miss E adored it and ate it all (in fact, this was her plate.)

Ingredients:

1 package of Pasta Prima Five Cheese Ravioli cooked according to package directions
16 baby portabella mushrooms, sliced
1/4 cup sliced green onions, greens and whites
1/4 cup red wine
1/8 cup cream
2 cloves minced garlic
3 Tbs whole grain prepared brown mustard
1 Tbs basil pesto (homemade is best - here is my recipe)
1 tsp thyme
butter
olive oil
salt & pepper
parsley

Directions:

Begin by sauteing the mushrooms and garlic over medium-high heat in about 3 Tbs butter, and a little olive oil, salt and pepper until they are browned, about 10 minutes.

Next, add the green onions and cook until softened, lower heat then add the mustard, wine and thyme and stir to combine, letting it bubble gently for 3-4 minutes.  Add the pesto and cream, and stir, slightly bubbling to reduce to a thick, creamy consistency.  Check for seasoning and add salt and pepper to taste.

Serve with the Five Cheese Ravioli and garnish with parsley and fresh cracked pepper.

The mushroom compote really gives meaty and savory substance to this creamy cheese ravioli, which is delicious!

I have one more really exciting recipe to post tomorrow!

0 Panko & Sage Crusted Butternut Squash Ravioli

I have a couple of ravioli recipes to get out of my system. I was invited by Pasta Prima Foods to come up with a few original recipes for some of their tasty, all-natural ravioli in their Ravioli Reinvention contest.  Well, I'm happy to oblige!  They sent me a great package with a couple pieces of kitchen items, plus packages of their delicious ravioli.

The first dish I'm posting is a crunchy, savory appetizer made with their beautiful Butternut Squash Ravioli.  I just love the contrast of the light crunchy breading with the creamy interior.  Big hit with my 5-year-old as well as my sister-in-law, the only ones lucky enough to snag some of these before they were gone.  Miss E kept saying, "Mom...this is...REALLY good!"

Ingredients:

1 package of Pasta Prima Butternut Squash Ravioli
2 cups plain panko bread crumbs
2 eggs
1/2 cup heavy cream
3 tsp dried sage
1 tsp EACH of paprika, sea salt and garlic powder
3/4 tsp EACH of black pepper, onion powder, cayenne pepper, dried oregano and dried thyme
dash nutmeg
light olive oil for frying

Directions:

In a large heavy pan (I used a 3 qt cast iron braiser) heat about 1/2" of light olive oil (enough to submerge half a ravioli) over a medium flame

Combine all dry ingredients except nutmeg in a medium-sized bowl.
In a second bowl add the cream.
In a third bowl lightly beat the eggs with the nutmeg.

Arrange your panko, cream and eggs in bowls in whatever order works for you.

Start by dunking the ravioli in the cream, shake off the excess and then coat in the egg mixture.  After letting the excess egg drip off, coat the ravioli in the seasoned panko and again gently shake any loose crumbs off.  If you want a thicker crust, dunk in the egg and then panko once more.

When the olive oil is hot and shimmering, carefully add the breaded ravioli one at a time, slowly enough so that the oil temperature doesn't drop too low. I did these in three batches. It's important for the oil to be hot enough so that the ravioli cooks quickly and doesn't hold onto excess oil.  

Cook about 1 minute per side, or until they turn golden brown and puff up.  

Remove with a slotted spoon or spider to paper towels.  Serve piping hot.  They look so pretty with the red and white stripes, and are insanely delicious to boot with the complementary sage and panko.  Perfect little finger food for a dinner party, give them a try!

0 Bento #196 - House of Ravioli and Wagamama Ramen

Bento #196 - Grilled chicken ravioli with herbs and parm, dried blueberries & cherries, organic baby carrots and ranch dip (and a carnation.)

Getting back into the swing of things!  For the first lunch back home I knew I wanted to use this completely adorable Cath Kidston food tray.  I picked it up as they were closing their Windsor location just outside the castle.  Bless the saleswoman, she allowed me to snap a couple of pictures (usually not allowed) to show you just how darling the store is!

Miss E, holding up our new find.

Afterwards, we grabbed dinner at Wagamama around the corner.  It's a ramen bar with locations around the world.  Ella was in fits of ecstasy at the prospect of Chinese noodles and gyoza.  

Ella had the "mini" kids ramen bowl.  It was huge!  It had a chicken and pork broth with a grilled chicken breast, sweet corn, shredded carrot, watercress and cilantro.  They also had these super cool kids chopsticks, gleefully demonstrated by Ella in the picture below.  

My mother-in-law had the pork ribs.

And I had the Wagamama ramen, complete with smooth dory, shrimp, kamaboko, (type of surimi) fried tofu, wakame seaweed, menma (bamboo shoots), mushrooms, watercress and spring onions.  Delish!

Yum!

2 Bento #176 - Chicken Ravioli & Bruschetta

New bento box!  Yes, I have a problem.  My sister and I went to get our brows threaded at the mall, and we just had to stop in at Niko Niko.  They had this new Hello Kitty square box that I had to get.  I think this is the first purple one that we own, which is nice because it's E's favorite color.  I also threw in some Hello Kitty chocolate pocky as a special treat since World Market is donating 100% of the proceeds that come from the sale of Japanese products to earthquake/tsunami relief through September.  We stocked up on sake and other items, including the cute containers of pocky you see below.

Bento #176 - Chicken mozzarella ravioli, bruschetta & sliced grape tomatoes, organic steamed broccoli, red grapes and Hello Kitty choco-pocky.

4 Bento #169 - Heart Ravioli & Turkey

I cooked up some more of the cute four cheese heart ravioli I got the other week, (thank you Costco for double packs) which E really loves.  My mom got me a neat Zyliss julienne peeler gadget, which I tried out on a carrot to make another "nest".  Not sure if I was wielding it correctly, but it seemed kind of clumsy to use.  We also have some sliced turkey breast pinwheels on skewers for extra protein.

Bento #169 - Four cheese ravioli, organic carrot & broccoli, turkey breast, and a tropical fruit cup (not shown.)

6 Bento #165 - Four Cheese Heart Ravioli

These are the cutest four cheese ravioli's ever!  If you follow my Facebook page, I posted the other day that I found these adorable hearts at Costco.  Miss E thought they tasted amazing, even plain without extra sauce.  I cooked them using my "dumpling method" which is so much less time-consuming than boiling a huge vat of water and then babysitting them so they don't burst open.  Instead of crisping them, I used a bit extra water and simmered over medium heat, and they turn out wonderfully, very tender.  I cooked them with a little butter, which combined with the starches in the pan makes a nice and simple sauce.  

Bento #165 - Four cheese heart ravioli, fresh blueberries, organic baby carrots and ranch dip.  

Enter the AllThingsForSale bento giveaway here!

4 Bento #158 - Spinach Ravioli & Clementine

We have one of E's favourite lunches - spinach ravioli, on a bed of spring mix lettuce.  The cute kitty container holds some herb Parmesan cheese she can sprinkle on the ravioli if she wants.  Today she'll be getting extra treats during morning centers, because I'm doing a mini rice cake snowman activity with the kids, which they will be able to decorate using cream cheese, dried fruit, Cheerios and sunflower seeds.  Yum!

Bento #158 - Spinach ravioli, organic spring mix lettuce and organic clementine.

9 Bento #145 - Shapes

Today's bento was all about basic shapes.  Circles, squares, ovals, triangles, etc. which E thought was quite fun and enjoyed identifying them all.  She had a big appetite today since she skipped snack and ate everything except most of the zucchini bread. We'll save that for after her nap, just before we head to ballet, when something small to snack on invariably puts her in a better mood after she wakes up.

Bento #145 - Spinach ravioli, mini meatballs, homemade zucchini bread, stewed cinnamon apples with honey, ranch dip and cheese cubes.

2 Bento #130 - Ravioli 'Sunflowers' & Edamame

These ravioli are not only delicious, but adorable to boot!  There was a lady sitting on a stool handing out samples at Costco, and I just had to get some.  They are Buitoni brand filled with a spicy blend of beef and sausage, and I figured we could shake things up a bit with the protein.  They look just like sunflowers to me, so they are nestled in a 'field' of fresh baby spinach.  Also, I grabbed a container of organic, non-GMO edamame pods, which E has a great time shelling (though I've obviously shelled them for her here, I can't imagine how long she'd be at it during school lunch.)  They are delicious!

Bento #130 - Beef & sausage ravioli, baby spinach, organic edamame, and sliced strawberries.

0 Bento #109 - Spinach Ravioli & Apples

E called this "a spider in a spider's web."  It's spinach ravioli with herbed parm on top, baby carrots and some apple slices on top (which she insisted I put on top as part of the whole "spider" effect.)  Creepy!

Bento #109 - Spinach ravioli, baby carrots and apple slices.

3 Bento #81 - Spinach Ravioli & Strawberry Flowers

 

So today I'm using the dosirak for the first time, and E thought it was neat.  The tray is really big!  I was worried I gave her too much food, but she scarfed every bit down.  I used the star flower shaped veggie cutter for the first time with the strawberries, and they turned out very cute, I think.

Bento #81 - Spinach & cheese ravioli, strawberry flowers, organic baby carrots and ranch dip and steamed asparagus.