Cheater, cheater fried ravoli

Fried Ravioli with Hot Sausage Ragu

Serves: 6-8

½ Cup Of Ricotta	1 Package Of Small Wanton Squares (32)
¼ Cup Of Shredded Mozzarella Cheese	1 Large Egg
¼ Cup Of Grated Parmesan Cheese	2 Tbsp Of Water
1 Egg Yolk	½ Cup Of Bread Crumbs
1 Sp Of Minced Garlic	1 ½ Tsp Of Essence
1 Tbsp Of Chopped Parsley	2 Cups Of Vegetable Oil For Frying
½ Tsp Of Salt	Hot Sausage Ragu
¼ Tsp Black Pepper

In a medium bowl, combine the cheeses, egg yolk, garlic, parsley, salt and pepper and mix well. Place 16 wonton squares on a lightly floured surface.  Please about 1 Tbsp of the cheese mixture in to the center of each square, lightly wet edges with water, with a fingertip, and top with a plain wonton square.  Press to seal the edges. Heat the oil over medium-high heat. Beat the egg with the water.  In a separate bowl, combine the breadcrumbs with the Essence.  Dip each ravioli in the egg wash and then into the breadcrumbs, one at a time. Add in batches to the hot oil and fry until golden brown, about 2 minutes.  Remove with a slotted spoon and drain on paper towels.  Repeat with the remaining raviolis. Serve with Hot Sausage Ragu.

Move over Carmine, this is the Big Ragu...

Hot Sausage Ragu

Serves: 8-10

2 Tbsp EVOO	1/8 Tsp Of Black Pepper
½ Pound Of Hot Italian Sausage, non-cased	1 Bay Leaf
½ Cup Of Yellow Onions, Chopped	1 Can (15 Oz) Tomato Strips, Chopped, Juices Reserved
¾ Tsp Minced Garlic	1 Can (8 Oz) Tomato Sauce
¼ Tsp Crushed Red Pepper	1 Tbsp Tomato Paste
¼ Tsp Of Salt	¼ Cup Of Dry Red Wine
¼ Tsp Dried Basil	¼ Cup Of Heavy Cream
1/8 Tsp Dried Oregano	Pinch Of Sugar

In a medium pot, heat the EVOO over medium heat; add the sausage and cook, stirring, until brown and the fat is rendered, about 4 minutes. Add the onions, garlic, spices and salt, cook, stirring until soft about 4 minutes. Add the tomatoes and their juices, tomato sauce, tomato paste, wine, cream and sugar and stir well. Bring to a simmer and cook, uncovered, stirring occasionally, until thick and the flavors and blended, about 30 minutes. Add water as necessary to keep from getting too thick. Remove from the heat and cover until needed. Serve with Fried Ravioli.

Uncheesy cheese ball, dessert style

Chocolate Chip Cheese Ball

Yields: 1 cheese ball

1 Package (8 oz) of cream cheese, softened	2 Tbsp Brown Sugar
½ Cup of Butter (no substitutes), softened	¾ Cup of Miniature Semisweet Chocolate Chips
¼ tsp Vanilla Extract	¾ Cup of finely Chopped Pecans
¾ Cup of powdered sugar	1 Box of Graham Crackers

In a mixing bowl, beat the cream cheese, butter and vanilla until fluffy. Gradually add sugars; beat just until combined.  Stir in chocolate chips. Cover and refrigerate for 2 hours. Place cream cheese mixture on a large piece of plastic wrap; shape into a ball. Refrigerate at least 1 hour. Just before serving, roll cheese ball in pecans. Serve with graham crackers.

Ripping off Miss Debbie...

Little Debbie Oatmeal Cream Pies

Yields: 2 dozen cookies

Cookies	¼ tsp Cinnamon
1 Cup of Margarine	1 ½ Cups of Minute Quaker Oats
¾ Cup of Dark Brown Sugar	Filling
½ Cup of Sugar	2 tsp Very Hot Water
1 Tbsp Molasses	¼ tsp Salt
1 tsp Vanilla	2 Cups of Marshmallow Cream
2 Eggs	½ Cup of Shortening
1 ½ Cups of All Purpose Flour	1/3 Cup Powdered Sugar
1 tsp Baking Soda	½ tsp Vanilla
½ tsp Salt

Preheat oven to 350°. In a large bowl, cream together margarine, sugars, molasses, vanilla and eggs. In a separate bowl combine the flour, salt, baking soda and cinnamon. Combine the dry ingredients with the wet ingredients.  Mix in the oats. Drop by tablespoonfuls onto an ungreased baking sheet.  Bake for 10-12 minutes until cookies are just starting to darken around the edges.  They will still appear moist in the center.  Be careful no to overcook—when cooled, the cookies should be soft and chewy.  While the cookies bake, prepare filling.  Use a small bowl to dissolve the salt in 2 teaspoons of very hot water.  Set this aside to cool. Combine marshmallow cream, shortening, powdered sugar and vanilla in a medium bowl and mix well on high speed until fluffy.  Add the cooled salt solution and combine with the mixer. Assemble each cream pie by spreading the filling on one, flat side of a cookie and press another cookie on top to form a sandwich.