Gluten Free Ravioli

I saved this recipe on facebook that happened to show up in my feed.  It was much easier than I expected and everyone went ga ga over it.  My son had 3 helpings and I even had left overs for lunch the next day.  I think you could do this with other toppings and fillings with some success.

Zucchini Ravioli

Ingredients

• 4 medium zucchini
• 2 cups whole milk ricotta
• ½ c. grated parmesan, plus more for garnish
• 1 egg
• handful of chopped chives
• 2 Garlic cloves, minced
• kosher salt
• Freshly ground black pepper
• 1½ c. marinara sauce (I used Rao's)
• ½ c. shredded mozzarella

Instructions

1. Mix ricotta, Parmesan, egg, chives,garlic, salt and pepper together, Set aside.
2. Preheat oven 375.
3. Pour a bit of the sauce on the bottom of a 9x13 dish to prevent sticking.
4. Slice the zucchini with a veggie peeler lengthwise. Pat dry to absorb extra moisture. (this was a bit tricky...I think if I use a mandoline I would need less zucchini...one has been ordered from amazon and is on the way.
5. Lay 2 slices vertical so they overlap and 2 across those.
6. Scoop some of the cheese mix into the center and fold all ends into the center.
7. Lie them seam side down in dish.
8. Top with sauce and cheese.
9. Bake 25-30 minutes.
10. Remove and sprinkle on more Parmesan.

Zippy Shepherd's Pie

I made this last night for dinner.  We were so full it really hit the spot on a deary spring day.  We haven't seen the sun around here for over a week - which is unusual.

Ingredients

• 1 pound potatoes, peeled and chopped
• 1 tablespoon oil
• 1 pound ground beef
• 1 large onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 cup or 1/2 can beef broth ( used vegetable)
• 2 tablespoons ketchup
• 1 tablespoon soy sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon mild curry powder
• 2 tomatoes, coarsely chopped (I used a can of diced tomatoed and pureed with hand blender because someone doesn't like chunks of tomatoes in their dinner)
• 1 cup frozen peas
• 1 cup frozen corn
• 1/2 cup milk
• 1 tablespoon butter
• 1 cup shredded extra-sharp Cheddar cheese
• salt and pepper to taste

Directions

1. Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes; drain, and return to pan.
2. While potatoes are boiling, heat oil in a large skillet. Cook ground beef with onion, red pepper, and garlic until beef is evenly brown. 
3. Stir in beef broth, ketchup, soy sauce, Worcestershire sauce, and curry powder. Bring to a boil, and simmer 3 to 4 minutes. 
4.  Stir into skillet the tomatoes, peas and corn. Cook until thickened; season with salt and pepper. 
5. Preheat oven on broiler setting. Add milk and butter to cooked potatoes, and whip until smooth and creamy. 
6. Spoon a thin layer on bottom of dish.  Add meat mixture and spoon potatoes over meat mixture. Sprinkle top with shredded cheese.
7. Place under broiler for 3 to 5 minutes, or until cheese is melted and speckled with brown.