MUSHROOM, SPINACH, RICOTTA RAVIOLI WITH A CARAMELIZED ONION BUTTER SAUCE TOPPED WITH CRISPY ONIONS

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I only recently started to make my own pasta from scratch. Not only do I find it to be an enjoyable, creative, and relaxing task, it yields such fantastic results. That said, it's as time-consuming as you think, but it's so worth it.

Today were using spinach, mushrooms, and ricotta for the filling, a traditional egg pasta dough recipe, and a buttery, sweet, caramelized onion sauce topped with crispy fried onions and parsley and seriously, this is the best thing I have ever made.

I was low-key bragging to my friends about them for weeks. lol.

Raviolis with spinach, mushrooms, ricotta, and a caramelized onion sauce are delicious for a few reasons.

First, the combination of spinach, mushrooms, and ricotta creates a well-balanced filling that is both flavorful and satisfying. Spinach provides a fresh, earthy taste, while mushrooms add a meaty depth of flavor. Ricotta is a classic Italian cheese that is creamy, mild, and slightly tangy, which helps to balance out the flavors of spinach and mushrooms.

Second, the caramelized onion sauce is a perfect complement to the filling. The slow-cooking process of caramelizing onions brings out their natural sweetness and creates a rich, complex flavor. This sweetness pairs well with the earthy, savory flavors of the filling, creating a harmonious taste. Top it with crispy fried onions, and HOLY SHIT, this is a luxurious, rich, satisfying experience. Each bite is to die for.

Finally, the texture of the ravioli is also a key element in making this dish so delicious. The pasta is tender and chewy, while the filling is creamy and soft, and the caramelized onion sauce is velvety and rich. The cripsy fried onions are...well.. crispy. The combination of textures is as good as you think it is.

Overall, the combination of flavors, textures, and cooking techniques make ravioli with spinach, mushrooms, ricotta, and caramelized onion sauce WORTH THE EFFORT!

INGREDIENTS

PASTA DOUGH - Recipe Adapted from The New York Times

2 cups all-purpose flour, more as needed

1 tsp pink salt

3 large eggs

2 large egg yolks

2 tbsp olive oil

SAUCE:

1 tbsp olive oil

1 medium yellow onion, thinly sliced

4 tsp coconut aminos or sugar

1/2 cup salted butter

2 tsp dried basil

salt to taste

FILLING:

1 tbsp olive oil

8oz cremini mushrooms, finely diced

4oz spinach, finely chopped

1 clove garlic, pressed or finely minced

1 tsp each of salt, black pepper, garlic powder, onion powder, and crushed red pepper, more to taste

1 cup full-fat ricotta cheese

GARNISH

shaved parmesan cheese, crispy onions, parsley, optional

DIRECTIONS:

FOR THE DOUGH - Recipe Adapted from the New York Times:

Combine flour and salt in a large bowl, making a well in the middle. In a small bowl, beat together the eggs, egg yolks, and olive oil, then pour into the well in the flour. Mix the dough until it forms a smooth consistency. Knead for 10 minutes until it becomes elastic. Cover with plastic or a cloth, and let it rest for about 30 minutes.

Lightly sprinkle a wooden board with flour. Cut off one-third of the dough; keep the rest covered while you work. Roll the dough lightly in flour, then flatten it into a rectangle about the width of your hand. Using a pasta roller or attachment to your kitchen aid, roll out the dough, starting at the widest setting and working your way thinner and thinner until the dough is almost translucent. For my pasta attachment, I start at width 2 and go to 7 (2 is wider, 7 is thinner). Add flour to the dough as you go to prevent sticking in the pasta maker. Repeat with the remaining dough.

IF YOU DO NOT HAVE A PASTA MAKER: Roll a rolling pin over the dough up and down, left and right. Flip the dough over about every two dozen rolls. If the dough sticks, dust it with more flour. Repeat until the pasta is roughly 24 inches in length and 8 inches wide. Dust with flour and set aside; repeat with remaining dough.

FOR THE ONIONS:

In cast iron, heated over medium, add the olive oil. After 20 seconds, add in the sliced onion and let it sizzle for about a minute, stirring occasionally. Then lower the heat to medium-low. Stir onions occasionally for about 30-40 minutes. The trick to caramelized onions is "low and slow and stir often." About 20 minutes, add in the coconut aminos. Continue to stir until they are brown and shiny. Then add the butter to melt, then the basil. Set aside.

FOR THE FILLING:

In a cast iron skillet heated over medium-high, add the olive oil. Once hot, add the mushrooms. spread out across the pan and cook undisturbed for 4 minutes. Sprinkle with salt, pepper, onion powder, garlic powder, and crushed red pepper, and then toss well. Cook another 4 minutes and add the spinach. Mix well to combine. Then lower to heat to low and let the liquid cook off. Transfer to a bowl and drain more if needed. You do not want the filling to have alot of liquid. Then stir in the ricotta. Taste test and adjust seasoning if needed.

ASSEMBLY:

Take one sheet of pasta dough and measure the halfway point. On one half, scoop 1 heaping Tbsp of filling 1 inch apart from each other across the length of the dough. Using your finger, apply some water along the edges to act as glue for the dough. Then fold over the other half, pressing down around the filling to remove as much as possible from around the filling/under the dough. Then using a knife cut out the ravioli, and trim as necessary. See video above.

In a pot of boiling water, cook the ravioli until they start to float, and transfer to the skillet with the sauce. Coat well. Transfer to a plate and top with desired garnishes. Enjoy!

*If you have leftover pasta dough, you can freeze it in a plastic bag. When ready to use, pull it out an hour before you're ready to roll it out.

SPICY MISO BUTTER MARINATED TOFU BUDDHA BOWL WITH RED CABBAGE, CUCUMBER, QUINOA AND AVOCADO

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TBH, I am not sure what my style or brand of food is at this point since I have gone through many changes over the years. Most recently, transitioning away from being vegan. That said, if I had to pick, I'd say it's still buddha bowls, harvest bowls, or abundant bowls. Whatever you wanna call them. It's how I got my start. It's what helped me land a cookbook deal. And it's what I seem to cook repeatedly at home.

You all loved my spicy miso butter chickpea tuna sandwich so I kept on with that theme and made a tofu buddha bowl with red cabbage, cucumber, quinoa, avocado, green onion, coconut aminos, and spisy miso butter marinated tofu & sauce. It's really so damn good.

Miso and butter can be a delicious combination when used in a sauce or marinade because they both bring distinct flavors and textures to the dish. Miso is a fermented soybean paste with a rich, savory flavor and a slightly salty taste. Butter, on the other hand, is a creamy, rich dairy product that adds a smooth texture and a distinct buttery flavor. When combined, these ingredients can create a balance of flavors and a smooth, creamy texture that can complement a variety of dishes, such as fish, meat, and vegetables. The combination of miso and butter can also create a depth of umami flavor, which is known as the fifth taste, and that is why it is so popular.

Gochujang is a traditional Korean fermented chili paste that is known for its unique and delicious flavor. It is made by fermenting chili peppers, rice, and soybeans together, which creates a complex and nuanced flavor profile. The fermentation process also contributes to the depth of flavor and the complexity of the taste.

Gochujang has a balance of sweet, spicy, and savory flavors, due to the combination of chili peppers, glutinous rice, soy sauce, and other ingredients. The sweetness comes from the glutinous rice and sugar, the spiciness from the chili peppers, and the savoriness from the soybeans and soy sauce.

Additionally, Gochujang contains umami-rich ingredients such as fermented soybeans, which contribute to a unique umami taste, adding to the overall deliciousness of the paste.

Gochujang is widely used in many Korean dishes such as stews, soups, marinades, and dipping sauces, and it brings a unique and delicious flavor to the dishes

INGREDIENTS:

TOFU MARINADE & SAUCE

140z extra firm tofu

3 tbsp vegan butter, room temperature. DO NOT MICROWAVE

2 tbsp white miso paste

3 1/2 tbsp gochujang, divided

3 tbsp lime juice

BOWL THINGS

quinoa, cooked

red cabbage, shredded

cucumber, thinly sliced

avocado, thinly sliced

green onion, thinly sliced

sesame seeds

coconut aminos

DIRECTIONS

Start by draining the tofu and wrapping it in paper towels or a clean dish towel, and top with something heavy, like a couple of books or a skillet. Press down and leave for 15 minutes. You want to remove as much moisture as possible.

Meanwhile, make the marinade by adding the butter, miso, and 2 tbsp gochujang. You do not want to microwave because you risk the sauce breaking. So be sure to let it come to room temperature on its own. Mix until smooth.

Once the tofu is drained, slice it into triangles and coat each piece with a thin layer of the marinade on all sides. (see video) I recommend letting the tofu marinate for at least an hour if you can, but the bare minimum is 20 minutes. You will use around 1/3-1/2 of the marinade.

Next, preheat the oven to 375. Cover a baking sheet with parchment paper and spread the tofu out in a single layer. Bake for 24 minutes, flipping halfway through.

To the leftover marinade, add the remaining gochujang and lime juice. Mix well until it forms a liquidity sauce that quickly falls off the spoon. Taste test, and add more lime juice if needed, or more gochujang if you like spice, but I find this to be already spicy.

Then build your bowl, layering quinoa, cabbage, cucumber, avocado, tofu, gochujang sauce, coconut aminos, green onion, and sesame seeds. Enjoy.

CURRY & HARISSA SWEET POTATO SOUP WITH COCONUT, PEANUT BUTTER, AND SPINACH

I absolutely love soup. Not only because it's delicious but it can almost always be made in one pot, which makes for easy cleanup! It also is pretty forgiving, allowing you to mix and match seasoning and their amounts, it is certainly not an exact science like baking, which doesn't leave much room for error.

I used a combination of Thai Red Curry Paste and Harissa, but you could use just one or the other if you prefer. It changes the flavor, of course, but either way, the soup is really delicious.

Why are Thai red curry paste and harissa paste like the ultimate power couple of soups? Because they bring the heat and the spice and make the soup so much more interesting! Think of the curry paste as the adventurous, fiery lover and the harissa paste as the mysterious, smoky seductress. Together, they'll spice up your soup and make it the most exciting bowl of broth you've ever tasted. Just don't be surprised if your taste buds start to sweat!

I also used sweetened peanut butter, so if you use unsweetened, you might want to add a tbsp or two of some other sweetener to balance out the spice. Why add sweetened peanut butter to your soup? Because it's like the ultimate wingwoman for your spices and herbs! It's the cool, creamy, and nutty taste that will make your soup the life of the party. Think of it like adding a pinch of sugar to your coffee, it will complement the flavors and make it taste better. Also, It's like adding a peanut buttery bodyguard to your soup, it'll protect it from blandness and make it irresistible. So go ahead, give your soup a little love and add some peanut butter, your taste buds will thank you!

INGREDIENTS:

2-3 tbsp coconut oil

1 medium yellow onion, chopped

3 medium carrots, chopped

salt and pepper

1 tsp turmeric

1 tsp fresh ginger, minced or grated

1 tbsp red curry paste

2 tbsp harissa

3 lbs sweet potatoes, peeled and cut in 1-2 inch cubes

1 13-oz can full-fat coconut milk or coconut cream

1/2 cup smooth peanut butter (sweetened, preferred) If you use unsweetened, I recommend adding 1-2 tbsp sweetener of choice like brown sugar, maple syrup

5 oz spinach or kale

juice of 1 lime

GARNISH

salted peanuts, cilantro, and green onion

DIRECTIONS

In a large soup pot, melt the coconut oil, add the onion, carrots, salt, and pepper, and mix well. Then add the turmeric, ginger, curry paste, and harissa and mix well. Then add the sweet potatoes, peanut butter, and coconut cream/milk and mix well. If you use unsweetened peanut butter, you might want to add some sweetener to balance out the spice. Cover and bring to a boil, then let simmer for 20-30 minutes until sweet potatoes are soft. Transfer 2/3 to 3/4 of the soup to a blender and blend until smooth. You could also use an emulsion blender if you have one. I like to leave the soup a little chunky. Transfer to the pot, and add the spinach and lime juice—taste test and adjust any seasoning. Transfer to bowls and garnish with peanuts, cilantro, and green onion. Enjoy!