Pork & Pesto stuffed Ravioli

Submitted by Lisa

I have had a bag of dehydrated ancho chili peppers in my cupboard for a couple of months!  I wanted to do something creative with them and was having  no luck finding a recipe that looked good.  While searching for recipes, I found several that had things I liked so this recipe below is a compilation of those that I found.  I am the kind of cook who takes a little from here and a little from there and uses what I have in the house to create.  Usually I find a recipe and end up substituting most of the ingredients with what I actually have instead of what it calls for.  You end up with some interesting foods!  It is fun though and helps you get more creative on your own.  The ancho chili's add a nice little pop of heat with out ruining your taste buds and sending you running for the jug of milk. I hope you like this!

tip:  keep some egg roll wrappers on hand in the fridge for those creative moments.
Ingredients:

1 cooked and shredded pork loin ( you could use cooked chicken or turkey also)
1 medium onion
12 to 15 basil leaves
1/2 cup parmesan cheese
4 cloves garlic OR 1 1/2 tbsp Garlic Garlic from tastefully simple
2 cups grape tomatoes  (or chopped up larger tomato)
1 can chicken stock
2 tsp sugar
1 pkg round wonton wrappers
1/2 cup cream cheese (1/2 a brick)
2 dehydrated ancho chili peppers (re-hydrate in hot water before use)

Directions:

1.  Cook the pork loin in crock pot until it shreds easily.  I put a little soy sauce in with it and pepper.
2.  Once shredded, use about 2/3 of it and keep the rest for a sandwich.
3.  In a small food processor, mince 1/2 of the onion, 3 of the cloves of garlic or 1 tbsp of the Garlic Garlic,            the basil leaves and 2 tbsp of the chicken stock.  Blend until finely ground.
4.  Take this mixture and stir into the shredded meat.  Place small amount in center of wonton wrapper.

Wet the edges with water and place another wrapper on top, sealing carefully to remove all air.  Set aside on a dry plate or peace of parchment paper.  Make sure not to let the finished ravioli's touch each other...they will stick together.

5.  Once all the ravioli's are made, you can store them in the fridge in single layers in between parchment or continue on with the sauce steps.

Sauce:
1.  Chop the rest of the onion and add another clove of garlic pressed, or 1/2 tsbp of the garlic garlic, and chopped up ancho chille peppers.  Place in pan with olive oil and cook until slightly softened.

2.  Add remaining chicken stock, sugar and tomatoes.  Cook covered until tomatoes start to burst.  Once that happens, smash them with a potato masher and add the rest of the cream cheese.  Stir until mixed in. Now add in the ravioli's and cook until they are tender and coated with the sauce.

3.  Garnish with additional basil and parmesan cheese.

Ratatouille Bake

Submitted by: Lisa (this isn't my picture...I forgot to take one so I used the one with the recipe at www.allrecipes.com ) We made, actually Haley did, this dish for a neighborhood block party.  This time of year with all the fresh vegetables from your garden or farmers market, it is easy to whip up something like this dish.  I found with the added cheese ravioli, the kids were more willing to eat all the vegies!  I didn't have any eggplant so I used a yellow squash and some cabbage.  You can really put any vegies you want to in there and it will turn out great.  Be creative! Ratatouille Bake

1 tablespoon olive oil 5 cloves garlic, minced 1 onion, chopped 2 cups peeled and diced eggplant 2 cups chopped zucchini 1 green bell pepper, chopped 1 (14.5 ounce) can diced tomatoes

1 tablespoon dried basil 1 tablespoon dried parsley 1/2 teaspoon salt 1/8 teaspoon black pepper 1 (8 ounce) package frozen cheese ravioli 3/4 cup shredded mozzarella cheese

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
2.	Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
3.	Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
4.	Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes. Source:  www.allrecipes.com