Tag: Mozzarella Cheese

Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

My husband loves Philly Cheesesteak Sandwiches. This recipe is a bit unconventional as it includes not only onions, but green peppers, and mushrooms, all mixed together with gooey mozzarella and provolone cheese and placed on a toasted hoagie roll. So yummy!

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine

Chicken Parmesan with Linguine was one of the first “Italian” dishes that I learned to make. I’ll never forget pouring in the wine and thinking how tantalizing the sauce smelled with its crushed tomatoes, garlic, and herbs. And it tasted even better.  I thought it 

Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli

Here is a wonderful recipe I make with homemade pasta. Baked Five-Cheese Ravioli has become my husband’s favorite meal. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings: ricotta, cream cheese, mozzarella, provolone, and Parmesan. Oh my! So good! 

Serving Baked Ravioli with Ragu Sauce

Yes, making homemade pasta takes time, but the effort is well worth it in the end, and you will feel so accomplished! Believe me, your family will love you for it! 

 

Ingredients for Baked Five-Cheese Ravioli

For the Pasta

  • Italian 00 flour
  • Duram flour
  • kosher salt
  • large eggs
  • extra virgin olive oil

For the Cheese Filling

  • whole ricotta cheese
  • cream cheese at room temperature
  • mozzarella cheese
  • provolone cheese
  • Parmesan cheese
  • large egg
  • Italian-style bread crumbs
  • dried basil
  • parsley
  • dried minced onion
  • kosher salt
  • freshly ground black pepper
  • egg wash (1 egg + 2 tablespoons water)

For the Ragu Meat Sauce

  • ground bulk sausage
  • crushed tomatoes
  • Worcestershire sauce
  • red wine vinegar
  • dried basil
  • parsley
  • kosher salt and freshly ground black pepper
  • mozzarella cheese, shredded
  • Parmesan cheese, shredded (or the topping)

 

Instructions on Making This Recipe

Gather your ingredients so that you have everything close at hand on the counter or table.

 

Make the Pasta

In a large shallow stainless steel bowl, stir together the Italian 00 and Duram flours and kosher salt.

Create a well in the center and add the large eggs and extra-virgin olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough.

The more often you make pasta, the better you’ll know when you’ve achieved the right consistency.

Transfer the dough to a flat surface and knead the dough until it’s smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30 minutes. See detailed instructions on preparing pasta HERE.

 

Prepare the Cheese Filling

While the pasta is resting, prepare the cheese filling. In a medium bowl, combine whole ricotta cheese, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.

Stir in egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper. Refrigerate until ready to use.

 

Make the Ragu Sauce

In a large saucepan, cook the bulk pork sausage until browned. Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, dried basil and dried parsley. Simmer for 12-15 minutes.

 

Roll the Pasta

Preheat oven to 350 degrees. In a small bowl, prepare egg wash and have ready at the work table, along with the Italian 00 and Duram flours, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.

Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller.

Making Homemade Pasta

Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5…) until you reach the desired thickness. For Ravioli, I like to go up to 5.

A KitchenAid Pasta Roller Makes Creating Fresh Pasta a Breeze

Make the Ravioli

Roll pasta into 4-6 rectangular strips about 12″ x 4″. (I use the scraps to get a total of six strips.) Brush ravioli frame with flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.

Making the Ravioli

Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.

Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.

Ravioli - Little Treasures

Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. At this point, you have the options of allowing the ravioli to dry for up to an hour, at which point you may freeze it in a plastic bag for later use. It’s also ready to cook at this time. 

I refer to these small homemade ravioli as my “little treasures.” They taste so delicious and it is a process of love, so they are indeed treasured by my entire family!

Cook and Assemble the Ravioli

To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.

Assembling the Ravioli Dish

Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times. Sprinkle the top with freshly grated Parmesan cheese.

Remove Baked Ravioli from Oven and Allow to Rest for 8-10 minutes

Bake for 20-30 minutes in a preheated oven until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown the top. Garnish with additional basil, if desired. This recipe will serve 6-8 people.

Serve with Rustic Sourdough Baguettes or French Bread. For a wine pairing, serve with Louis Jadot Beaujolais or your favorite Chianti.

See more Italian Recipes Here. Browse Main Dishes Here. 

 

Recipe for Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli

Baked Five-Cheese Ravioli is my husband's favorite meal made with fresh pasta. I call these ravioli our little treasures as they are filled with five different cheeses and seasonings. Oh my! So Good!
5 from 1 vote
Print Rate
Course: Main Course
Cuisine: Italian
Keyword: Homemade Pasta, Marinara, Mozzarella, Ricotta
Prep Time: 1 hour
Cook Time: 1 hour
Total Time: 2 hours
Servings: 8

Equipment

KitchenAid Mixer
Pasta Roller Set
Ravioli Mold
Pastry Wheel

Ingredients

Pasta

Cheese Filling

  • 10 oz. whole ricotta cheese
  • 4 oz. cream cheese room temperature
  • 1/2 cup mozzarella cheese shredded
  • 1/2 cup provolone cheese shredded
  • 1/2 cup Parmesan cheese shredded
  • 1 large egg
  • 2 tablespoons Italian-style bread crumbs
  • 1 tablespoon dried basil
  • 1 tablespoon dried parsley
  • 1 teaspoon dried minced onion
  • 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • egg wash 1 egg + 1 tablespoon water

Meat Sauce

  • 1 pound ground bulk sausage
  • 24 oz. crushed tomatoes
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon red wine vinegar
  • 2 tablespoons dried basil
  • 2 tablespoons dried parsley
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 8 oz. mozzarella cheese shredded
  • 2 tablespoons grated Parmesan for topping

Instructions

  • Gather your ingredients so that you have everything close at hand on the counter or table.

Make the Pasta

  • In a large shallow stainless steel bowl, stir together the Italian 00 and Duram flours and kosher salt.
  • Create a well in the center and add the eggs and olive oil. Gradually mix the egg mixture into the flour using a fork or your fingers, eventually bringing in enough flour to form a firm dough.
    The more often you make pasta, the better you'll know when you've achieved the right consistency.
  • Transfer the dough to a flat surface and knead the dough until it's smooth, 2-4 minutes. Try to refrain from adding extra flour when kneading as this will give your pasta a floury taste. Dribble a little olive oil over the dough and place in a plastic bag. Allow to rest for 30-40 minutes.

Prepare the Cheese Filling

  • While the pasta is resting, prepare the cheese filling. In a medium bowl, combine whole ricotta, softened cream cheese, shredded mozzarella, provolone, and Parmesan cheeses.
  • Stir in large egg, Italian-seasoned bread crumbs, dried basil and parsley, and dried minced onion until well mixed. Season with kosher salt and freshly ground black pepper.

Make the Meat Sauce

  • Preheat oven to 350 degrees. In a large saucepan, cook the bulk pork sausage until browned.
  • Stir in crushed tomatoes, Worcestershire sauce, red wine vinegar, dried basil and parsley. Simmer for 12-15 minutes.

Prepare the Ravioli

  • In a small bowl, prepare egg wash and have ready at the work table, along with all-purpose flour, a rolling pin, pastry brush, ravioli wheel or knife, and a ravioli frame and press.
  • Divide the pasta dough in half, returning the extra dough to the bag until ready to use. Flatten one piece of dough with a rolling pin to match the size of your pasta roller.
    Feed the dough through the machine, using the first setting of your machine (I use a KitchenAid Pasta Roller and mine is 2). Pass the pasta through once, and then fold it like an envelope into thirds and pass it through again. After that, continue feeding the pasta sheet through the machine at each level (3, 4, 5...) until you reach the desired thickness. For Ravioli, I like to go up to 5.
    Roll pasta into 4-6 rectangular strips about 12" x 4". (I use the scraps to get a total of six strips.)
  • Brush ravioli frame with all-purpose flour. Place one strip of dough over the ravioli frame. Press dough into the frame with the indented tray. Brush dough with egg wash.
  • Fill pouches with heaping tablespoons of cheese mixture. Place second strip of pasta dough over the filling. Lightly press with your hand or fingers. Seal by running a rolling pin over the top of the dough, increasing pressure until the zig-zag edges of the frame are visible.
  • Turn frame over and remove ravioli from frame by tapping on the counter or by gently pushing out with fingers. Trim squares with a pastry wheel or knife. Remove excess dough and re-roll. Repeat process until all dough and/or cheese filling has been used.
  • Place ravioli squares on a baking sheet lined with waxed paper or a silicone baking mat. May allow to dry up to an hour, after which you may freeze for later use. Or the ravioli is ready to cook at this point.

Cook and Assemble the Ravioli

  • To cook ravioli, heat a large pot of water with 1 tablespoon salt and bring to a boil. Place ravioli in boiling water and cook for 2-3 minutes until tender. Remove ravioli with a wire strainer and return to baking sheet.
  • Spray a large lasagna or baking dish with cooking spray. Spoon a fourth of the sauce on the bottom of the dish, followed by a third of the cooked ravioli, another fourth of the sauce and a third of the mozzarella cheese. Repeat this process two more times.
  • Sprinkle top with freshly grated Parmesan. Bake for 20-30 minutes until the sauce is bubbly. If desired, place the pan under a broiler for 2 minutes to brown top. Garnish with additional basil, if desired. Serves 6-8.

Notes

Wine Pairing: Serve with Louis Jadot Beaujolais or your favorite Chianti

Nutrition

Calories: 683kcal | Carbohydrates: 41g | Protein: 37g | Fat: 42g | Saturated Fat: 19g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 1347mg | Potassium: 741mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1113IU | Vitamin C: 10mg | Calcium: 526mg | Iron: 5mg
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Classic Italian Stromboli

Classic Italian Stromboli

I worked long and hard on this Classic Italian Stromboli to get it “just” right. I’m happy to report that this one pleased our family perfectly.  It’s so delicious! Tender, sweet crust. Creamy herb and garlic sauce. Cheese. Pepperoni. Canadian Bacon. More Cheese. So Yummy! 

Breakfast Quiche

Breakfast Quiche

Breakfast Quiche is perfect for a weekend brunch or for a light supper with a salad.  I love this recipe. It’s simple. And very tasty. It’s elegant and pretty enough for special entertaining, such as a Mother’s Day Brunch, or for Christmas or Easter. Yet 

Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza

Here’s my take on Chicago-Style Stuffed pizza, a wonderful dish we ate at a family-owned pizzeria in Gunnison, Colorado called Mario’s Pizza. The trick here is lots of layers, and lots of cheese! 

Stuffed Pizza Made in Springform Pan

This pizza takes a lot of ingredients and some effort, but the results are AMAZING! Plus, it makes two giant pizzas, plenty for a family gathering. Trust me, your kids will love you for doing this!

 

Ingredients Needed to Make Chicago-Style Stuffed Pizza

Crust

  • all-purpose flour
  • 00 pizzeria flour
  • yellow cornmeal
  • kosher salt
  • instant yeast
  • Extra Virgin olive oil
  • melted butter
  • lukewarm water

Sauce

  • plum tomatoes
  • garlic cloves (4 of them)
  • granulated sugar
  • Italian herb seasoning

Filling

  • mild Italian sausage
  • green bell pepper
  • sweet onion
  • button mushrooms
  • melted butter
  • olive oil
  • provolone cheese
  • Canadian bacon
  • pepperoni
  • mozzarella
  • fresh mozzarella
  • Parmesan
  • olive oil for drizzling on top

 

Instructions for Making This Recipe

Begin with the Dough

To start, the difference between this stuffed pizza dough and my regular pizza dough is the addition of BUTTER. Yep, this pizza has lots of butter. It’s loaded with it. But I believe that’s one of the reasons it is so delicious!

Now, if you’re unable to find 00 Pizzeria Flour, you may use all-purpose in it’s place. But I highly recommend the 00 flour.

Use your Kitchen-Aid Mixer with the dough hook to knead this dough–or do it by hand. Then let it rise for an hour.

 

The Tomato Sauce

The sauce is pretty simple. Some people prefer a raw sauce that hasn’t been cooked. I like to simmer mine until it becomes thick and rich. Make your sauce while the dough is rising.

 

Now for the Good Stuff – The Filling

Again, while your dough is rising, work on your filling by browning the Italian sausage and sauteing the onion, pepper, and mushrooms. When finished, place these in a bowl until you’re ready to assemble the pizza.

Go ahead and slice your cheese. Then prepare your melted butter and olive oil in a small bowl. You’ll use this throughout the assembly process.

 

Stuffing the Pizza

Now comes the fun part! Once your dough is ready, roll it out to fit your pans. When I make this recipe, I like using my cast iron skillet along with my springform pan. Both worked equally well in the oven. And both allowed for easy removal of the pizza at the end. Just use a big pan that is 9-12 inches wide. If you have a gigantic skillet, you could just make one pizza, but it would be quite heavy to lift, I think.

 Making Pizza

Using the butter and olive oil mixture that you prepared, brush a thin layer along the bottom and sides of your pans. Remember how I told you this pizza has a lot of butter? Form the dough along the bottom and sides of your pans by carefully stretching it until it reaches the top of your pan.

Then brush the bottoms with more of that butter mixture.

Making Pizza

Begin layering the filling in this order: Provolone cheese, Canadian Bacon, Sausage with vegetables, Pepperoni and then a layer of sliced mozzarella (not fresh).

After this comes the next layer of pizza dough. Press the dough into the dough at the sides of the pan, pinching it to seal. Now spread some more of your butter mixture over the dough. At this point, you’ll want to poke a few holes in the dough to help the steam escape.

Chicago-Style Stuffed Pizza

To finish stuffing the pizza, layer your fresh mozzarella on this top piece of dough, followed by your sauce. Bake on bottom rack in your preheated oven until crust is brown and sauce is bubbly, 30-45 minutes. Allow your pizza to cool before serving. Top your pizza with freshly grated Parmesan.

As mentioned before, this Chicago-Style Stuffed Pizza serves a lot! 2 large pizzas for 10-12 people.

See more Pizza Recipes Here. Browse more Italian Recipes Here. 

 

Recipe for Chicago-Style Stuffed Pizza

Chicago-Style Stuffed Pizza

Here's my take on a wonderful pizza we ate at a family-owned pizzeria in Gunnison, CO called Mario's. The trick here is lots of layers, and lots of cheese!
5 from 2 votes
Print Rate
Course: Main Course
Cuisine: American
Keyword: Cheese, Deep Dish, Pizza, Sausage, Tomato Sauce
Prep Time: 40 minutes
Cook Time: 45 minutes
Rising Time:: 1 hour 10 minutes
Total Time: 2 hours 35 minutes
Servings: 10

Equipment

KitchenAid Mixer
Santoku Knife
Cast Iron Skillet
Springform Pan

Ingredients

Crust

Sauce

  • 28 oz plum tomatoes hand crushed
  • 4 cloves garlic peeled and minced
  • 1 tablespoons granulated sugar
  • 2 teaspoons Italian herb seasoning

Filling

  • 1 pound mild Italian sausage remove from casings and brown
  • 1 cup chopped green bell peppers
  • 1 cup chopped sweet onion
  • 1 cup chopped button mushrooms
  • 3 tablespoons butter melted
  • 2 tablespoons Extra Virgin olive oil
  • 8 oz. provolone sliced
  • 6 oz. Canadian bacon sliced
  • 4 oz. pepperoni sliced
  • 1 lb mozzarella cheese sliced
  • 8 oz fresh mozzarella sliced
  • 1 cup freshly grated Parmesan
  • 2 tablespoons olive oil to drizzle on top

Instructions

  • To begin, gather all your ingredients so that you have everything close at hand. Prepare your ingredients. Chop the bell peppers, onions, and mushrooms. Place in refrigerator until ready to use.

Prepare the Crust

  • To make the crust, mix together dough ingredients and knead for 6-7 minutes, to make a smooth crust. Place the dough in a lightly oiled bowl and cover. Let rise until double, about 1 hour.

Prepare the Sauce and Filling

  • While the dough is rising, place the sauce ingredients in a medium saucepan. Bring to a boil, and then simmer for 30-40 minutes, until it has reduced to a nice thickened sauce, stirring occasionally.
  • While the sauce is simmering, brown the sausage in a large skillet. Add the chopped green bell pepper, sweet onion, and mushrooms and saute until tender. Set aside until you're ready to fill the pizza.

Assemble the Pizza

  • Prepare your pans (I used my large 12" cast iron skillet, and my 9" springform pan. They both worked well and I could not tell much difference between the two bottom crusts.) In a small bowl, melt 3 tablespoons butter and then stir in 2 tablespoons olive oil. Grease both dishes with a thin layer of this butter mixture. Set butter aside as you will grease the crusts as you layer the pizza.
  • Divide the dough into thirds. Stretch the first two pieces of dough to make as large of circles as you can to fit each pan. Lay each into a pan and stretch it toward the edges. Continue stretching the dough to cover the bottom and sides of the pan. If necessary, allow the dough to rest for 10 minutes, to finish stretching up the sides of each pan.

Layer the Fillings

  • Preheat oven to 450 degrees. Coat the dough with a thin layer of butter mixture. Begin layering the toppings, by adding the provolone cheese slices. Then the Canadian Bacon followed by the sausage and vegetables, and then the pepperoni. Top the meat with a layer of mozzarella cheese.
  • Divide the third piece of dough in half and roll each into an 1/8" thin circle. Place each over the cheese layer in each pan. Press the dough into the sides of the first crust. Coat this layer of dough with a thin layer of butter mixture. Poke a few holes in this top crust to allow steam to escape while baking.
  • Add the final layer of cheese (fresh mozzarella) on top of this crust and top with the sauce. Place pizza on bottom rack of oven, and bake for 30-45 minutes.
  • Remove from oven and let sit for 10 minutes. Remove from pans using metal spatulas and place on serving platter. Sprinkle with freshly grated Parmesan. Cut each pizza into 8 slices. Makes two pizzas. Serves 8-10.

Notes

*Unless otherwise indicated, all butter on this recipe site is salted.

Nutrition

Calories: 957kcal | Carbohydrates: 52g | Protein: 44g | Fat: 63g | Saturated Fat: 29g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Trans Fat: 1g | Cholesterol: 151mg | Sodium: 1953mg | Potassium: 650mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1707IU | Vitamin C: 26mg | Calcium: 679mg | Iron: 3mg
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Skillet Pan Pizza

Skillet Pan Pizza

Skillet Pan Pizza is a recipe I love to bake in my Lodge Cast Iron Skillet. The dough bakes up into this thick, tender crust that is NOT greasy. It’s so soft and wonderful. I Love My Cast Iron Skillet Can I just say how much 

Weekend Brunch Casserole

Weekend Brunch Casserole

I received this Weekend Brunch Casserole recipe a long time ago at a 4-H cooking meeting when my girls were young. Lined with a crescent roll crust and topped with chopped ham or pork sausage, eggs, and mozzarella cheese. Simple and delicious.