Chicken Parm Shells

They say necessity is the mother of invention. Well lately my schedule has been super crazy (hence the lack of posting). I was in serious need of some groceries, but didn't really have time to go to the store. Instead, I dug around my pantry and came up with this super easy recipe. Best part: only 4 ingredients!

Ingredients (makes 2-3 servings)
-10 pasta shells
-1/2 jar of marinara
~4 oz of mozzarella
-10 frozen chicken nuggets (I used the vegetarian Morning Star Farm kind)
-fresh basil (optional)

(Preheat oven to 375)
Steps
1. Cook frozen nuggets as directed on package.
2. While nuggets are cooking, boil water and cook pasta shells as directed (about 8 minutes).
3. Coat a small pan with EVOO or cooking spray and pour some marinara sauce in the bottom of the pan. Put one nugget in each shell, top with cheese.

4. Top each shell with a heaping spoonful of sauce.
5. Heat in oven for about 10 minutes or until cheese is bubbly.
6. Top with basil.

Sesame Tofu Noodles

Internship has been super busy so I haven't had time to post much...but I have been cooking, so I'll try to get the new recipes uploaded over the weekend. This recipe is a slightly adapted version of this one; it was really easy and packed a lot of flavor...plus it was great for lunch the next day.

Ingredients (makes 4-5 servings)
-6 garlic cloves, minced
-3 T sugar (I used light brown, but white would be fine)
-6 T rice vinegar
-6 T soy sauce
-2 T sesame oil
~5 green onions, diced
-4 T toasted sesame seeds
-one 16oz package angel hair spaghetti
-one package firm tofu, drained and cut into bite size pieces

(Note: I bought toasted sesame seeds, but if yours are raw you can toast them on a cookie sheet in a a 350 degree oven for about 5 mins.)
Steps
1. Place the garlic, sugar, vinegar, soy sauce, and oil in a saucepan and bring to a boil. Stir constantly until the sugar dissolves. Turn off heat.
2. Cook the pasta according to package instructions in a large pot. About 4 mins before the pasta is done, add the tofu to the pot so that it gets heated up.
3. Drain your pasta and tofu and quickly rinse with warm water.
4. Transfer pasta to a large bowl. Pour the sauce over the drained pasta and tofu, top with sesame seeds and chopped green onion, and toss well.

Truffled Roasted Butternut Squash and Brussels Sprouts over Pasta

As many of you may know, I have been really into Brussels spouts recently (e.g., see here and here). So originally I was thinking it would be good to do some roasted sprouts over pasta, but I wanted to mix another veggie in as well. Initially I was going to do cauliflower, but apparently they're crazy expensive right now, so I went with butternut squash instead, which I think ended up being the better choice in terms of flavor and color. Also, because I was making this for myself on a Friday night, I decided to be decadent and top the dish off with a drizzle of truffle oil. This was definitely not necessary...but delicious.

Ingredients (makes 3 servings)
-1/2 a box of wheat penne pasta
-1 butternut squash, peeled and cubed (I bought a bag that came this way)
-1 bag fresh Brussels sprouts (about 20)
-5 cloves garlic, minced
-2 scallions, sliced
~3 T EVOO
~3 T freshly grated Parmesan (leave off if making vegan)
-salt & pepper
-White truffle oil (to taste)

(Preheat oven to 375)
Steps
1. Clean your Brussels sprouts by trimming off the end, cutting them in half, and removing any brown leaves.
2. Toss your sprouts and squash in a large bowl with the EVOO. Spread the veggies onto a large roasting pan (I covered mine with foil to make clean up a little easier). Top your veggies with minced garlic, sliced scallions, salt and pepper.

3. Cook for 12 minutes, then pull out of oven to stir the veggies, and then put back in oven. Cook for another 10 minutes, and stir and replace again. Turn oven down to 325 for remainder of time.
4. Now that your veggies have been cooking for about 22 minutes, put your water on to boil and then cook your pasta. Once pasta is done, your veggies should be as well (test with a fork to be sure).
5. Top your pasta with some veggies (don't forget to scrape off the garlicy goodness from the bottom of the pan), grind some more salt and pepper on top, and if you feel like it, drizzle some truffle oil on top too. Then for a last finishing touch, add some freshly grated Parmesan.

Vegetarian Taco Pasta

Last night was one of those nights where we didn't have much in the house, but I REALLY didn't want to stop at the store on the way home. So I took a mental stock of some things we had: pasta, cheese, salsa, corn, green onion, veggie crumbles, and realized we had almost everything we needed for Taco Pasta, which I first learned about from my friend, Noemi's blog. All I was missing were the beans, and thankfully my friend, Melissa, and fellow food blogger, was able to lend me a can of Navy beans. Originally I wanted black beans, but I actually think the Navy worked out better for this because they're a bit blander and more porous than black beans, and thus able to soak up more of the seasonings. Anyhow, for just kind of scraping something together this ended up being super easy and really tasty. Thanks Melissa and Noemi for making it happen!

Ingredients
-1 can Navy beans (or black if you prefer)
~8 oz pasta (bowtie, shells, macaroni, penne...whatever)
~1 C frozen corn (or one can of corn)
-1/2 bag of Morning Star Farm veggie crumbles
-3 cloves of garlic, chopped
-1/2 packet taco seaoning
-1 jar salsa
-1 C Mexican shredded cheese
-1 bunch green onions, chopped
-couple TBSPs of sour cream

Steps
1. Cook pasta and drain.
2. While pasta is cooking, saute veggie crumbles, beans, corn, garlic, and taco seasoning with a little EVOO.

3. After a few minutes, add the jar of salsa and about 1/3 C of water. Mix and let simmer on low-medium for as long as it takes the pasta to cook.

4. Once pasta is done and drained, you could: a) mix it in to your skillet with the bean/corn mixture, top with green onions and cheese and serve, or b) plop pasta and bean/corn mixture into a greased casserole dish and mix. If you use the casserole dish, layer 1/2 your chopped green onions and then add cheese on top.
5. Bake for about 5 minutes at 350, or until cheese is melted. Top with remaining green onions. Serve with a dollop of sour cream.

Fettuccine with spinach and cheesy herb sauce

This is a slightly modified recipe from Cooking Light. It was super easy and I really liked all the dill in the pasta.

Ingredients
-8 oz fettuccine
-1/2 C whole-milk ricotta cheese
-3 C baby spinach leaves
-1/4 C chopped fresh chives
-1/4 C chopped fresh dill
-Grated Romano or Asiago cheese
-2 TBSP olive oil
-1/2 tsp freshly ground black pepper
-1/4 tsp salt

Steps
1. Cook pasta according to package. Drain over a colander and reserve 1 cup of the cooking liquid.
2. Combine 1/3 C cup cooking liquid and 1/2 C ricotta in a blender and process until blended. (Add more cooking liquid if needed, depending on how you like the consistency.)
3. Combine hot pasta, cheese sauce, spinach, herbs, salt, pepper, grated cheese, and EVOO in a large bowl. Toss gently.

Pasta Caprese

This recipe comes direct from Chef Adam. I decided to leave it unchanged and have made only minor additions (in italics).

Ingredients

- 1 lb. Penne pasta

- 2 - 2.5 lbs plum tomatoes

- 3 TBSP EVOO

- 1-3 TBSP red wine vinegar (depending on how sour you like the tomatoes)

- Juice from 1 lemon or lime

- 8oz Mozzarella cheese

- 3T basil chopped (one of those packages with fresh basil at Publix will do) 

- Salt & pepper to taste

- 2-3 cloves garlic, finely chopped

- Chilled Vodka 

- Romaine lettuce (optional)

Steps

1. Wash your hands.  

2. Retrieve vodka from freezer and mix with whatever sour-mix, soft drink, or, depending on your bravery, other alcohol that is readily available and proceed to imbibe.  

3. The original recipe calls for “seeding” the tomatoes and this is the best method that I have found for doing so: Rinse and cut the ends off the tomatoes then cut them in half lengthwise.  Using your thumb, remove the seeds, you may need to make extra cuts in the tomatoes to get to the other compartments as halving them sometimes does not expose all the seeds.  (I used a melon baller and that worked really well.) Once finished, chop them up and place in a large plastic dish.  

4. Continue drinking vodka, you should be on glass #3.  Ignore the large gash you have inflicted upon yourself during the tomato cutting phase.  If asked about the gash, brush it off as the remnants of the tomato paste balsamic bald eagle skull wine reduction that you just whipped up in order to make what you now call the “Great Meal of Unending Happiness and Perpetual Tranquility” more enjoyable.  

5. Cut mozzarella cheese into bit size pieces, place in dish with tomatoes along with oil, vinegar, lemon juice, salt, & pepper (and garlic if used).  Let marinate at room temperature for 15 minutes - 2 hrs.  

6. Relax and watch “Rock of Love” remarking how stupid the human race is.  

7. Cook and drain pasta, mix with tomato mixture, adding basil and a dash more salt/pepper.  

9. Serve and enjoy, making sure to exclaim how amazing the food currently numbing your mind of all toxic thoughts is, thanking the person whom sent this recipe to you (i.e., Adam).  

10. Optional: Serve over romaine lettuce.

White Truffle Mac and Cheese

Put truffle oil on anything and it makes it more amazing. Put truffle oil in Mac & Cheese, which happens to be my favorite food, and you have a culinary taste sensation. I got this recipe from my friend, Adam, and it rocks. It's pretty rich, and definitely not "healthy," but it's perfect for a special occasion. My husband and I made this for Valentine's, and to me this meal was way better than anything we could've gotten on one of those overpriced Valentine's menus.

Ingredients (makes 4-5 servings)
-1/4 C (1/2 stick) butter
-1/4 C all-purpose flour
- 1 C milk
- 1 C heavy cream
- 6 oz (2 C) dry elbow macaroni
- 4 oz (1 C) shredded Cheddar
- 2 oz (1/2 C) shredded Swiss cheese
- 1 oz ( 1/4 C) crumbled blue cheese or Gorgonzola
- 1 TBSP Worcestershire sauce
- s & p, to taste
- Bread crumbs (we used panko)
~ 3 TBSP White (or Black_ truffle oil)

(Preheat oven to 350)
Steps
1. In a large saucepan over med-low heat, melt the butter, then whisk in the flour, stirring for several minutes.

2. Slowly pour in the milk and cream, whisking constantly. Bring the sauce to a simmer while whisking regularly so it does not stick. Simmer for 30 minutes or until the sauce has thickened.

3. While the sauce is simmering, cook the macaroni according to package directions until al dente. Run cold water over the pasta, drain and set aside.
4. When the sauce is ready, remove it from the heat and stir in the cheeses, Worcestershire, and 2 TBSP truffle oil. Season with salt and pepper.

5. Add the macaroni to the cheese sauce and stir over medium-low heat for a couple minutes. Poor the noodles into a greased casserole dish and top with bread crumbs. Bake for about 15 minutes and then broil for a few minutes until breadcrumbs are golden brown.

6. Lightly drizzle with truffle oil.

Curry-Spiced Noodles

Normally, I would not have made this recipe because it has a lot of ingredients. However, I recently visited by good friend, Jon, and we made some super awesome Indian food. He taught me an important trick to preparing Indian food more easily--have a well stocked pantry of spices (e.g., cumin seeds, coriander, turmeric, anise, cardamom pods, cinnamon sticks). So I ended up stocking up on spices and basically had almost everything on hand to make this. It was more time intensive than most of my recipes, but it was really flavorful. I think you can save time and make it easier by doing some prep work up front (e.g., combine all your dry spices, chop all your fresh herbs and veggies).

Ingredients (makes enough for at least 4 servings)
 -8-12  oz dry udon noodles or spaghetti
- 4  tsp peanut oil, divided (I used sesame oil)
- 2  C  julienne-cut carrot
- 2  C  julienne-cut red bell pepper
- 1  C  julienne-cut green bell pepper (I forgot this)
- 8 oz  cups thinly sliced shiitake mushroom caps (since shiitakes are expensive, I did 4 oz of white and 4 oz of shiitake)
- 3  TBSP  chopped peeled fresh lemongrass (see this video to prepare in slices)
- 1  TBSP  grated peeled fresh ginger
- 1  TBSP  red curry paste (I used Sriracha sauce...but 1 TBSP made it too spicy for us, so maybe do 1 tsp to start, or add it to taste in your individual serving)
- 2  tsp  ground cumin
- 1  tsp  ground turmeric
- 8  garlic cloves, minced
- 1  C vegetable broth
- 1/2  cup  water
- 2  tsp soy sauce
- 1/4  tsp salt
- 3  green onions, thinly sliced
- 1/3  C  cilantro leaves
- 1/4  C  chopped dry-roasted, unsalted cashews

Steps
1. Combine lemongrass, ginger, curry paste, cumin, turmeric, minced garlic cloves in a small bowl.
2. Combine broth, water, soy sauce, and salt in a small bowl.
3. Cut up all your veggies.
4. Cook noodles according to package directions. Set noodles aside; keep them in the cooking water so that they don't get sticky.

5. Heat a large skillet or wok over medium-high heat. Add 2 teaspoons oil. Add carrot to pan; sauté 2 minutes. Add bell peppers; sauté 2 minutes. Remove veggies from pan.
6. Heat the remaining 2 teaspoons oil in pan over medium-high heat. Add mushrooms; sauté for 2 minutes.
7. Add bowl of spices (lemongrass, ginger, curry paste, cumin, turmeric, garlic cloves); cook for 1 minute, stirring constantly.
8. Add bowl of liquid (broth, 1/2 cup water, soy sauce, and salt). Bring to a boil; cover, reduce heat, and simmer for 2 minutes or until slightly thick. Add noodles, carrot mixture, and green onions; cook for 2 minutes, tossing to combine.
9. Top with cilantro and cashews.

15 Minute Tofu-Spinach Lasagna

I love lasagna, but usually it's kind of a pain to make. Not this recipe! This guy literally came together in under 15 minutes (though you do have to bake for about 50). You save some time by soaking your noodles rather than boiling them. Now, this isn't the best lasagna I've ever made, but I thought it was pretty damn good for 15 minutes worth of time.

Ingredients
-8 lasagna noodles
-24 oz jar of marinara
-10 oz frozen spinach, thawed
-1 scallion, diced
-1 package firm tofu
-2 T fresh oregano or basil
-3 garlic cloves, chopped
-1 cup shredded mozzarella (or vegan cheese if you want to make completely vegan)
-juice from one lemon
-salt, pepper, dash of red pepper flakes to taste

Steps
(Preheat oven to 350)
1. Fill a large, tall container with hot water and submerge your noodles in the hot water bath. If your noodles won't fit you can break them in half.
2. Squeeze as much water out of your spinach and tofu as you can. After squeezing your spinach with your hands, I recommend wrapping it in paper towels. For your tofu, I recommend cutting it into 1/4 inch thick slices and wrapping it in a towel. Set something heavy on top of the towel for about 5 minutes to squeeze more water out.
3. Chop your scallion and garlic. 
4. Spray some Pam in a 9X9 or 11X7 baking dish. Spread a thin layer of marinara sauce on the bottom of the pan.
5. Crumble your tofu into a large bowl. Add spinach, scallion, garlic, lemon, spices and mix well (I used my hands).

6. Layer 4 noodles on top of marinara, then cover with half the tofu-spinach mixture.

7. Spread a layer of marinara over the tofu-spinach mixture, add remaining 4 noodles, top with remaining tofu-spinach mixture, then finish off with remaining marinara. Top everything with cheese.
8. Cover with aluminum foil and bake for 45 minutes.
9. After 45 minutes, remove foil and broil for a few minutes to get the top of the cheese brown and bubbly.

Pesto Pasta Salad

This is a really easy recipe that can also be very easily be modified by adding or subtracting ingredients. Want it vegetarian? Leave out the pepperoni. Want it fancier? Sub prosciutto for the pepperoni. Like it salty? Add some kalamata olives and/or artichoke hearts.

Ingredients
-1 box wheat penne pasta
~4 oz pesto
~8 oz mozzarella, cut into small pieces
-2/3 package turkey pepperoni, cut into fourths
~8 oz sundried tomatoes
-1 green pepper, diced
~1/3 red onion, diced

Steps
1. Cook pasta al dente. Once done, run pasta under cold water for a couple minutes.
2. Add pesto to pasta and mix well.
3. Stir in the rest of the ingredients.

Roasted Cauliflower Pasta

I got this recipe from Cooking Light (though I modified the amounts). This was my first time using these ingredients with pasta and all in all I thought they made for a flavorful dish.

Ingredients
-3 T butter
-2 T EVOO
-3 medium shallots, peeled and diced
-1 head cauliflower, trimmed and cut into florets
-3/4 C Spanish olives (these are the green kind)
-5 garlic cloves, minced or sliced
-14 oz (1 box) of penne
-salt, pepper, and crushed red pepper to taste
-3 T fresh basil
-2 oz fresh Romano cheese, shaved
-1/2 C reserved pasta cooking liquid

Steps
1. Place a medium roasting pan in the oven and preheat to 450.
2. Shop your shallots, cauliflower, and garlic.

3. Remove preheated pan from oven and add butter and oil to pan and swirl to coat. Add shallots and cauliflower to pan and toss to coat. Bake at 450 for 10 minutes.
4. Start a large pot of water to boil. Start cooking pasta (you want it al dente) once water is boiling. (Note: I used wheat pasta, which takes longer to cook, so this timing worked well for me. However, if you're using white pasta you might want to wait a few minutes to start cooking it.)
5. After cauliflower has baked for 10 minutes add the olives, salt, pepper, red pepper, and garlic, and toss again. Cook for another 7 minutes.

6. Hopefully your pasta is done about the same time as your cauliflower. (If not, no worries...set the portion that gets done first aside. It doesn't matter if it gets cold since you'll recombine everything at the end.) Remove cauliflower from oven. Drain pasta, and reserve 1/2 C pasta cooking liquid.
7. Return pasta to pan over medium heat. Add cooking liquid and cauliflower mixture and toss. Cook for another 2 minutes.
8. Garnish with shredded Romano and basil.

Noodles with Sauteed Veggies and Lemon Ginger Dressing

First, apologies for the break in posting. We had company in town for about a week and a half, and then were out of town for another several days. Anyhow...I should be around now, and will get back to regular posting!

As you may have noticed, we've been on somewhat of a soba/udon kick recently. This was another really tasty recipe, that was in some ways similar to the Cold Soba Salad, but also different--this recipe was served hot, and was lemony and gingery rather than limey.

Ingredients
-12 oz udon noodles
-1 zucchini, sliced
-1 squash, sliced
-1 package extra firm tofu, diced, and drained of as much water as possible
-2 T fresh herbs (like cilantro or basil)
-2 T diced green onion
~1 T EVOO
Dressing
-3/4 teaspoon Asian chlli powder (or cayenne)
-Grated zest of 1 lemon
-1 tablespoon freshly squeezed lemon juice
-1 inch section of ginger, peeled and grated
-1/4 cup rice vinegar
-1/3 cup soy sauce
-1 tablespoon honey
-1 tablespoon toasted sesame oil
-2 tablespoons olive oil

Steps
1. Make the dressing by combining all ingredients. I just used a whisk, but if you'd like the dressing to be chunk-free you could use a food processor or hand blender.
2. In a pot, make noodles according to package directions.
3. Heat frying pan (or wok) with a little butter or EVOO. Saute zucchini, squash, and tofu for about 4-5 minutes. Add in noodles, stir in sauce, and toss everything well.

4. Top with herbs and onions.

Homemade Gnocchi

First, I have to thank my good friend, David, for getting all the supplies and doing all the research for this endeavor. Our homemade gnocchi ended up being fun and relatively easy to make.
The basic gnocchi-making premise is simple: take a starch, add an egg and some flour, and mix until you get a dough the consistency of Play-Dough.
We made two types of gnocchi: potato and butternut squash. Because the cooked squash was very moist, we ended up having to add a lot more flour to get the right dough consistency, thus the squash gnocchi ended up being considerably more dense than the potato gnocchi. We couldn't really tell a difference between the flavors of the two types, so I'm just going to post the recipe for the potato gnocchi, which were easier to make and much fluffier.
One thing to keep in mind is that gnocchi by themselves are pretty flavorless so you'll want to pair them with some flavorful sauces.

Gnocchi Ingredients:
-2 baking potatoes
-1 egg
~3/4 C flour

Sauce #1 (Herbed brown butter sauce) Ingredients:
-1 stick of butter
-4 T fresh basil, chopped
-3 T fresh oregano, chopped
-4 T Parmesan

Sauce #2
-2 T tomato paste
-3 pieces center cut bacon, cooked until crispy
-4 handfuls fresh spinach
~1/3 C wine (whatever you're drinking ;-)

Steps:
1. Cook potatoes until very well done.
 2. Cut in half and use a fork to make shallow scraping motions, removing the potato from the skin onto a large plate as you go. Keep doing this until you get all the potato out of the shells. Once you get all the potato out, fragment any large pieces of potato with your fork (you want your pieces of potato to be as fine as possible). If you actually own a potato ricer you should just use that.

3. Let the potato sit for about 5 minutes, which will allow the steam to escape, leaving less moisture. (Less moisture -->less flour --> fluffier gnocchi).
4. Mix in 1 egg and a 1/4 C of flour at a time, kneading your potato mixture as you go. Keep adding flour until your potato mixture takes on the consistency of Play-Dough. (It took us about 3/4 C of flour).

(Note: the picture is of the squash gnocchi dough; I didn't get a picture of the potato dough)
5. Once you have the dough the right consistency, break your dough into half, and roll out each half on a floured surface into thin logs.

6. Cut your logs into bite-sized pieces.

7. Make your sauce. Both the sauces we made came together super fast. For Sauce #1, simply melt the butter in a small sauce pan and add the herbs. Saute for about 4 minutes. Add the Parmesan about 30 seconds before you serve so it gets melty. For Sauce #2, saute your wine and tomato paste in a sauce pan, add the spinach and crumbled up bacon, and cook for about 1 minute or until spinach wilts.
8. Add your gnocchi to boiling water and cook for about 2 minutes or until gnocchi float to the top.
9. Serve with a sauce of your choice and enjoy!

Bacon, Blue, and Butternut Pasta

This was my first time cooking butternut squash this way (thanks for the tip, Kelly) and it turned out yummy. This was also a first in terms of putting all of the following on pasta: bacon, blue cheese, and squash...I am usually not very experimental when it comes to pasta. I had never tried heating blue cheese, but it got nice and melty and added great flavor...however, I LOVE blue cheese.

 Ingredients

-10  oz  uncooked fettuccine
~6  turkey bacon slices (you could easily omit this to make it vegetarian)
-2  T EVOO
~3  cups  (1/2-inch) cubed peeled butternut squash
-2  garlic cloves, minced
~1/2  C  crumbled blue cheese
-1 bunch sliced green onions (I forgot to add this, but think it would be nice)
-salt, to taste

Steps
1. Peel and dice your butternut squash. This takes a bit of time. I recommend cutting the squash into workable pieces, then carefully slicing off the skin with a sharp knife.

2. Cook your pasta al dente in salted water; reserve about 1/3 C cooking liquid. Set pasta aside, but maybe toss with a little EVOO so noodles don't stick together.
3. Cook your turkey bacon until crisp. Remove bacon from pan, crumble, set aside.
4. Use your same bacon-ed up pan, and add 2 T EVOO and then saute your butternut squash for about 10 minutes or until tender. (I put a lid over my pan while cooking to help steam the squash.)
5. Add garlic; cook 1 minute stirring constantly.

6. Stir in pasta, cooking liquid, cheese, and some salt; cook 2 minutes, stirring frequently.
7. Top with crumbled bacon and green onion.

Giant Cheese Raviolis with Sweet Potato Sauce

This was my first time making raviolis and they were actually really easy (although I did cheat by using wonton wrappers). I was a bit nervous about the sauce, but I thought it turned out great. Overall, this recipe is pretty easy, it just takes some forethought because you need to make the raviolis at least several hours before you cook them so that you can freeze them. (I made mine over the weekend and then cooked them last night.)

Ingredients
Raviolis
-15oz part skim ricotta
-2 T minced garlic
-1/3 C shredded Parmesan
-2 T fresh, chopped basil
-pepper to taste
-package of 48 wonton wrappers 
Sauce
-1 sweet potato
~10 T white wine (I used Pinot Grigio, but you could probably sub veggie broth)
-2 T scallion
-2 T minced garlic
-1.5 T EVOO
-pepper and oregano (optional)

Steps
1. Mix ricotta, garlic, parm, basil, and pepper together in a bowl.
2. Line a baking sheet with parchment paper or something like Glad cling wrap.
3. Place 2 tsp of cheese mixture on center of one wonton. Dip your finger in a shallow bowl filled with water and brush your finger along the outside edge of the wonton (think of the water as your ravioli glue). Top with another wonton and press the sides firmly together.

4. Place ravioli on baking sheet and repeat until your cheese mixture runs out. I made about 20 raviolis (though I experimented a bit with the triangle shaped ones). Once my baking sheet was full, I just put some Glad cling wrap over the raviolis I had already made and put the new ones stacked on top.

5. Cover your raviolis with saran or whatever and freeze.

To make the raviolis and sauce:
1. Cook your sweet potato (I just poked holes in mine and nuked it for 10 minutes).
2. Remove skin, cut into pieces and place in a food processor or blender. Add about 8 or so T of white wine and blend.

3. Place a large pot on to boil. I suggest adding some EVOO to water to keep raviolis from sticking to each other (I only had one casualty).
4. Saute scallion with 1.5 T EVOO for 2 minutes, add garlic, and saute for another 30 seconds. Stir in sweet potato mixture, adding in another 2 T of wine, and the pepper and oregano. Heat on low for a couple of minutes.

5. Once water is boiling, add ravioli and boil for 3 minutes or until ravioli float to the top. While they're cooking, stir ravioli lightly, but often, to keep from sticking together.

6. Once ravioli are done, dish them out onto a plate with a slotted spoon. Top each ravioli with a T of sweet potato sauce. Finish with grated Parmesan if you like.