BSI – Asparagus

I started putting our breakfast together – corned beef hash and was able to take one picture before my camera died!

I diced up the potato and remaining corned beef from St. Patty’s Day.  With an egg white scramble and a piece of toast:

Hannah had to work yesterday and Maxi’s main goal was to sleep in as long as possible!  Mission accomplished – she woke up at 11:30.  She does spend a lot of time in the bathroom, and I thought Hannah did!  Every German girl wears make-up and wouldn’t even think about going out without it!

She spent the afternoon with her best friend and Hannah’s friend until Hannah got off of work.  They came home and played Yatzee and watched UP.   Tony and I were not hungry at all because we ate a late lunch:

I got the boneless wings with sauce on the side – Tony got a burger and onion rings.  I know what you are thinking:  Biz and Tony don’t like onions!”  Onion rings are the one exception – as long as they aren’t too big – these were mostly batter with just a hint of onion taste.

Natasha is this weeks BSI hostess – Asparagus!  Truth be told, until I met Tony I never liked asparagus.  I remember my mom having canned asparagus growing up – I don’t remember having fresh, but if we did, I was probably too picky of an eater to try it! 😀

I decided to make asparagus spinach ravioli, using my new ravioli maker!

The metal part is the frame and you press the dough using the other piece.  First I blanched the asparagus until fork tender.  I have 8 ounces of asparagus.

Biz’s Asparagus/Spinach Filling

• 8 ounces of asparagus
• 1 cup baby spinach
• 3 teaspoons minced garlic
• 1 cup fat free ricotta cheese
• lemon zest (about a teaspoon)
• 1 teaspoon lemon juice
• salt and pepper

Ravioli Dough (adapted from Tyler Florence)

• 3 cups all-purpose flour
• 1 teaspoon salt
• 4 eggs
• 2 tablespoons olive oil
• 3 tablespoons cold water

Mix flour and salt in food processor.  Add eggs, one at a time.  Then add olive oil.  At this point, it was not the right dough consistency, too dry, so I added 3 tablespoons of cold water and it was perfect.  I let the dough rest for 30 minutes.

I divided the dough into four sections.

I actually needed Tony’s help to figure out how to use the ravioli maker!  You place the frame on the counter, place the 1/4 of the rolled out, then you press the dough, fill it, put another one on top and then first time around and then press harder until you can see the frame – that way the dough pulls away easier.  At that point, it said to “gently tap the frame to release the ravioli.”  Um, yeah, that didn’t work out too well, so I had to push from underneath to release them – but nothing stuck! 😀

I cooked the pasta for 8 minutes – probably would have been better closer to 10, but still very good!

I put the rest on a cookie sheet, put them in the freezer to individually freeze and then popped them in a freezer bag.

So maybe Tony and I got a little hungry later last night – since the girls had taco fiesta, it was only natural I make nachos!  My side is the fresh jalapeno side! 😀

My mom is coming over for dinner tonight and Maxi is going downtown with some of her friends today.  All the German girls say “you can’t do too much shopping!”

Have a great Sunday! 😀