Pumpkin Ravioli - 3 New Recipes in One!

That's right. I made ravioli...from scratch. And I lived to tell the tale (it only took me 2 hours, but hey, who's counting?) However, I have come to a conclusion:

A person only makes ravioli from scratch if:

1. They are Italian.

2. They just LOVE cooking so much that they have to make everything.

3. They really want ravioli but have no money to buy it.

Haha, can you guess which one describes me?

Anyway...

...the recipe for the dough can be found here. This recipe was surprisingly easy and if I can figure out a way to store the wrappers, I may never need to buy them again. Yay!

The sauce recipe came from Gina's Skinny Recipes and was delish. Even Mr. Limon liked it!

The filling recipe came from the book Double Delicious by Jessica Seinfield. I thought the use of pumpkin was genius but I prefer my ravioli more cheesy. I will have to experiment...

Can I just point something out here? There is NO meat in this meal. And Mr. Limon did not die. He dis not even suffer...much. Ah, success...

No-Knead Focaccia, or The Best Bread Ever!

Ok, it's been a while...maybe a super long time. I apologize but I figure that having a newborn is a pretty good excuse for not posting...right?!

Anyway, we've been cooking up a storm these last few months. I'll try to post everything that's been happening.

THIS post however is about bread. No-knead bread to be exact. No-knead delicious bread to be even more exact. This may be my favorite sandwich bread now because it's yummy and SO easy.

The recipe can be found here. Enjoy:)

Slow Cooked Pasta Sauce

I love Italian food.

Actually, I love southern Italian food.

Ok, so I love Mediterranean food in general. But since I got married a Mexican I haven't had much of a chance to eat it because it is not in his palette. And since becoming pregnant and diagnosed with gestational diabetes pasta is out of the question right now. That is why when I saw this recipe I instantly craved it. However, it brought up an interesting question for me. Whenever I make pasta sauce it usually consists of me opening up a can or jar of pre-made sauce and adding herbs or meat or other seasonings. It usually takes about 20 min and it's done. I have never tried making the traditional slow-cooked sauce that simmers for hours. I'm usually content with opening the jar and dumping it over my pasta. But for all you out there with Italian roots or super cooking skills, what is the difference? Should I be making crock pot sauce? Could that be the difference in whether or not my Mexican husband will enjoy pasta and marinara sauce?

Thoughts?