Tag Archives: st patricks day recipes

Three Cheese Basil Raviolis

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Inspired by the popularity of my Heart Shaped Cranberry Pomegranate Mini Pies for Valentine’s Day, I set out to make a “Shamrock Shaped” recipe for St Patrick’s Day.

It was only when I was elbow deep is green pasta dough that I realized my “101 Cookie Cutters Box” did not contain a shamrock!  Say what?

There were 8 different sized hearts for Valentine’s Day, but not one measly little shamrock for us Irish folk?!  I was appalled, but already too deep into the recipe for a trip to the craft store to find a shamrock shaped cookie cutter, so I decided circular green raviolis would just have to do 🙂

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Luckily they came out very green, so to me they still screamed St Patty’s Day fun!

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I served them tossed in Kale Pesto Sauce and topped with Pistachio Crusted Tilapia.

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My, oh my, was that one delicious meal!

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Ingredients – Ravioli Pasta Dough

Three Cheese Italian Herb Filling

  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Begin preparing the pasta by adding the flour to a large mixing bowl, then making a well in the middle and adding the eggs.

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Combine well, then add the water and pesto until a solid ball forms that is not dry, yet not sticky.  If dry, add additional water.  If sticky, add additional flour.

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While the basil pesto adds some green color to the dough, you can also add a couple dashes of green food coloring to add more “green” to the pasta!

Next, roll the pasta dough into thin sheets either by hand or with a pasta roller.

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Next, prepare the filling by combining all of the ingredients in a small bowl.

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Cut the ravioli dough with round pastry cutters or cookie cutters and place a large spoon of the filling onto half of the cut pasta rounds.

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Place the other half of rounds onto the filled dough then press the edges together with your fingers until sealed shut.

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Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.

Toss with Kale or Basil Pesto for that extra bit of green!

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Add the Pistachio Basil Crusted Tilapia for a little protein!

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I can’t wait to share this recipe with all of my friends who aren’t big on “Green Eggs and Ham” or “Corned Beef and Cabbage” for St Patty’s Day!

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While my roommates love everything I make, they were particularly impressed with these raviolis! There is just something about creamy ricotta cheese pouring out of fresh, homemade pasta that can not be beat!

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♣ Vegetarian Option: This recipe is vegetarian.

♦ Gluten Free Option: Substitute gluten-free flour for traditional flour to make this recipe gluten-free.

Three Cheese Basil Raviolis

Prep Time: 40 minutes

Cook Time: 5 minutes

Serving Size: 4

Ingredients

    Basil Pasta Dough
  • 3 cups flour
  • 4 eggs
  • 1/4 cup water
  • 1/4 cup basil pesto
  • Three Cheese Italian Herb Filling
  • 15 oz ricotta cheese
  • 1/2 cup mozzarella cheese
  • 1/4 cup parmesan cheese
  • 2 cloves garlic (crushed)
  • 2 tbsp fresh basil (chopped)
  • 2 tbsp fresh italian parsley (chopped)
  • 1 tsp dried oregano

Instructions

  1. Add the flour to a large mixing bowl, then make a well in the middle and add the eggs.
  2. Combine well, then add the water and pesto until a solid ball forms.
  3. Roll the pasta dough into thin sheets either by hand or with a pasta roller.
  4. Prepare the filling by combining all of the ingredients in a small bowl.
  5. Cut the ravioli dough with round pastry cutters and place a large spoon of the filling onto half of the cut pasta rounds.
  6. Place the other half of rounds onto the filled dough, then press the edges together with your fingers until sealed shut.
  7. Add the raviolis to a pot of boiling water and cook for 3-4 minutes or until the raviolis float to the top.
http://whitneybond.com/2013/03/05/three-cheese-basil-raviolis/

Gluten-Free Green Pizza

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Not being a big fan of corned beef, I still wanted to keep with the holiday spirit and make something to celebrate St Patty’s Day, so I went with my Italian roots and made pizza!

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It started out as a cute idea and ended up as the most healthy and delicious pizza I’ve ever had! I’ve been wanting to try the pizza crust made from cauliflower that I saw on Pinterest about a month ago and this gave me the perfect opportunity to do so!

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I also finally gave in and jumped on the kale bandwagon! Throw in some green heirloom tomatoes and a homemade basil pesto and you have one fresh, veggie-filled pizza!!

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Ingredients (for crust – makes 3)

  • 1 head cauliflower
  • 1 cup mozzarella
  • 2 eggs
  • 1/4 cup fresh basil
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 2 cloves garlic (crushed)
  • 1 tbsp olive oil

Begin by pre-heating the oven to 450°.

Now turn that cauliflower into a flour like substance, prepare to be amazed!

Begin by removing the leaves and stems from the cauliflower and chopping the vegetable into large chunks.

Next, place the cauliflower into a food processor and blend until “riced”.

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Remember not to puree the cauliflower, yet “rice” the vegetable into a flour-like substance.  It should look like the picture above.

Now place the cauliflower in the microwave for 8 minutes, it will cook down to about 3 cups of “riced” cauliflower.

Add the mozzarella, eggs, basil, oregano, salt and garlic to the riced cauliflower and form into 3 individual-sized crusts.

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Brush the crusts with olive oil then place in the oven for 15 minutes.

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Now it’s time to turn this into a green pizza!

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Ingredients (toppings)

  • 1 tbsp olive oil
  • 1 cup kale
  • 1/4 cup basil or kale pesto
  • 3-4 mini green heirloom tomatoes (sliced)
  • 1 tbsp fresh Italian parsley
  • 1/4 green bell pepper (chopped)
  • 1 tbsp parmesan cheese (shaved)
  • 1 green onion (chopped)

Begin by cooking the kale in a skillet over medium heat with 1/4 cup water and 1 tbsp olive oil.

Cover the kale and allow to cook down for 5 minutes. Meanwhile add the other toppings to the pizza.

Start by spreading the basil or kale pesto on the baked pizza crust. Next, top with the sliced green tomatoes.

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Oh aren’t those fun? And so yummy!

Next, add the chopped green peppers, parsley, parmesan and chopped green onions.

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Now add the kale on top.  This was my slight attempt at making my “green pizza” Irish since kale is a form of cabbage!

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Place in the oven for 5 minutes.

Beep, beep!!  That’s the sound of green pizza saying “eat me, eat me”!  Ok, maybe it’s just my oven, but I dream of one day having an oven that says “eat, me” instead of “beep, beep” when the timer goes off!  Wouldn’t that be kind of amazing??

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Ok this picture definitely screams “Eat me!” Who knew such a delicious, flavorful pizza could also be so healthy?

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Oh let’s do a little zoom action on that greenness!

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I could have definitely eaten one whole pizza myself, but as a good neighbor I shared half with the hungry man who lives upstairs 🙂

With a yummy side of parmesan topped kale it was the perfect lunch-sized meal! For dinner I would recommend one green pizza per person!

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♣ Vegetarian Option: This recipe is vegetarian, like really vegetarian 😉

♦ Gluten Free Option: This recipe is gluten-free. Yay for gluten-free pizza!

Gluten-Free Green Pizza

Prep Time: 15 minutes

Cook Time: 20 minutes

Yield: 3 pizzas

Gluten-Free Green Pizza

Ingredients

  • 1 head cauliflower
  • 1 cup mozzarella
  • 2 eggs
  • 1/4 cup fresh basil
  • 1 tbsp dried oregano
  • 1/2 tsp salt
  • 2 cloves garlic (crushed)
  • 1 tbsp olive oil
  • Toppings
  • 1 tbsp olive oil
  • 1 cup kale
  • 1/4 cup basil or kale pesto
  • 3-4 mini green heirloom tomatoes (sliced)
  • 1 tbsp fresh Italian parsley
  • 1/4 green bell pepper (chopped)
  • 1 tbsp parmesan cheese (shaved)
  • 1 green onion (chopped)

Instructions

  1. Pre-heat the oven to 450°.
  2. Remove the leaves and stems from the cauliflower and chop into large chunks.
  3. Next, place the cauliflower into a food processor and blend until “riced”.
  4. Place the cauliflower in the microwave for 8 minutes.
  5. Add the mozzarella, eggs, basil, oregano, salt and garlic to the riced cauliflower.
  6. Form the mixture into 3 individual-sized crusts.
  7. Brush the crusts with olive oil then place in the oven for 15 minutes.
  8. Add the kale to a skillet over medium heat with 1/4 cup water and 1 tbsp olive oil.
  9. Cover the kale and allow to cook down for 5 minutes.
  10. Spread the basil or kale pesto on the baked pizza crust.
  11. Top with the green tomatoes, green peppers, parsley, parmesan, green onions and kale.
  12. Cook in the oven for an additional 5 minutes.
http://whitneybond.com/2012/03/16/whats-for-lunch-gluten-free-green-pizza/