As I promised, I have an awesome giveaway!
It’s part of a promotion that Johnsonville is having, a recipe contest where you submit your favorite Italian sausage recipe. Yes, take your favorite recipe and toss in some sausage and see what happens! Woo-hoo to that. The grand prize they are offering is $10,000. Woah. That’s a lot of cash. So, go grab some Italian sausage and get cookin’!
Head over to Pastaville, you can see some awesome recipes and get inspiration and coupons, too.
A little tip- I had the hardest time finding their Italian sausages… turns out, my local store freezes them. So, if you can’t find them, check the frozen department. Don’t drive to four different stores like I did.
Now, this recipe doesn’t have sausage in it. But, it will be an awesome side to go with some slice Italian sausage and peppers. Mmmm.
What’s the giveaway? Well, the folks at Johnsonville gave me a shiny new pasta maker. I am going to give it to one lucky reader on Wednesday, November 3rd Thursday, November 4th, because I had a horrible busy day and forgot the 1st deadline.
What will you win? This:
I will even get you started with a recipe.
This is what I call my mini pasta dough recipe-it doesn’t make a ton, but it makes enough for a meal for 2.
That means you can spice up the filling. 😉
My filling consisted of this- don’t worry, recipe is at the end.
For a chance to win a pasta machine of your own, just comment below with the answer to this question:
What would you like to see more or less of here?
For an extra entry, “like” me on facebook here and note it in your comment- easy, huh?
Spinach and cheese ravioli:
3/4 c chopped spinach (from frozen, thawed and drained)
1 tbs Parmesan
1 tbs pesto
2 oz cream cheese, softened
2 tbs ricotta cheese
1/4 tsp each salt and pepper
optional: crushed red pepper flakes
Mix well in a bowl.
For the ravioli dough:
1/2 tsp salt
1 c flour
2 tbs water
1 tbs olive oil
combine to form a dough, and process through pasta maker according to manufacture’s instructions.
If by hand, knead well 10 minutes, allow to rest under a damp cloth for 15 minutes. Roll out to 1/8″ thickness and drop a teaspoon of filling per 2″ square. Fold over dough, seal edges (using a wet finger if needed)
I usually leave mine to dry 30 minutes each side, and then boil in salted water for 3-4 minutes. They don’t have to dry, they are just easier to handle when they are a bit dry.