Wednesday, June 29, 2011

Fresh food in a lower waste house

Recently Corey and I have started towards our goal of a lower waste house hold. It’s amazing to how much weight I’ve lost and how much healthier we’ve felt. Not to mention the fact that the money we have is going as far as we need it instead of not coming close.

The Food Changes:

  1. All bread is homemade. I make Bread 1 to 2 times a week.
  2. All Pasta is homemade. The taste POP’s
  3. All pop is made in house. The Soda Stream  was a wonderful addition.
  4. Making fruit cordials and Ginger Beer instead of kool aid and other drink mixes
  5. I make homemade Ricotta cheese
  6. Only 1 meal a week has premade frozen or boxed products in it.
  7. Fresh Garden fair.
  8. Local butcher only.

So here’s my favorite recipe using a bunch of these things.

Homemade Ravioli stuffed with Fresh Basil, Fresh Ricotta and Sausage.


  1. Half Gallon of Milk
  2. 3 to 5 Tbsp of White vinegar or Lemon Juice
  3. 4 Cups Flour
  4. 5 Eggs
  5. Water
  6. 1/2 pound sausage
  7. 6 to 8 Fresh Basil Leaves (more if you want a stronger taste)


1.Start the night before and make your Ricotta

Bring half gallon of milk to a boil on the stove in a non reactive pan.

(non reactive being stainless steal not Aluminum)

Stir like crazy to keep it from scorching. Temp should be at least 120 degrees.

Add 3 tbsp of White Vinegar or Lemon Juice. Keep stirring you’ll notice curds starting to form. Turn off heat and keep stirring until you notice the yellow whey separate. The drain in cheese cloth to remove all the whey, don’t be afraid to squeeze it out. Refrigerate Cheese.

2. Make your dough for the Ravioli. (this can be refrigerated for up to 4 days)

Take 4 cups of flour (plain flour is fine you don’t have to get expensive flours!)   Put in mixer bowl if you have a good mixer with a dough blade. Add 4 eggs and mix until it forms a ball. You can add a little water if it’s to dry or an egg yoke.

(If you don’t have a heavy duty mixer then on your work station put the flour on the counter and make a well. put beating eggs in well and then mix dough together. Knead a bunch until it’s really soft. Wrap in cling wrap or a zippy bag and refrigerate over night)

3. Cook sausage and let drain. Refrigerate.

The Next day

1.Take about 6 to 10  Fresh Basil leaves (more if your a Basil Nut) and roll them up then slice.

2.Send them, your ricotta and half your sausage through the food processer to evenly mix and break up chunks.

3.Flour your work area. Then take your dough and break into workable sizes and roll out as thin as a piece of paper. You want it this thin because it will double in thickness when cooked.

4.Slice into strips as thick as you want your ravioli. Then place balls of your mix evenly spaced then take egg wash (egg beaten with a little water) and wipe it around the edges. Cut into squares and seal with a fork.

5.These can be put on a tray in the freezer for 2 hours and then in a bag in the freezer. Or they can be cooked fresh. About 5 to 8 minutes in boiling water.  Toss with a light sauce such as butter and Garlic, white wine, lemon butter or Pesto and the flavors will pop!

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