This month’s Pass the CookBook Club book is Breakfast for Dinner by Lindsay Landis and Taylor Hackbarth of Love & Olive Oil. As an added bonus this month, we are also able to giveaway three copies of this wonderful cookbook! As always, three recipes were chosen for us to pick from, each of us made one. You can see the dishes in the linky at the bottom of the post.
The three options were all amazing, but alas, they were also gluten full: Italian Style Stuffed French Toast, Breakfast Sausage Ravioli and Lemon Poppy Seed Thumbprint Cookies. After looking over the recipes, I decided that I could make an inside out type ravioli dish that would use most of the same ingredients as the original, just in a different form.
The recipe called for a ricotta and breakfast sausage filling inside a homemade ravioli. The finished ravioli are covered with a cream sauce. I opted to take that filling and form meatballs. I baked them and then placed them on cooked gluten free pasta. Then I topped the entire thing with the cream sauce.
The meatballs had a potato binder, but I think in the future, I would add an egg to ensure that they keep their form. After baking the meatballs, bits stuck to the wire rack on which I baked them. I certainly did not mind eating those bits and pieces, but I think it would have been better if those pieces had remained part of the meatballs. It’s my fault they did not stay together and does not reflect on the original recipe at all, especially seeings the original used that mixture as a stuffing!
The sauce did not reduce and thicken as I’d have liked. The flavor was fabulous, but it didn’t stick to the pasta. Instead, it dripped right down to the bottom of the plates. I think I’d probably just use a commercial Alfredo sauce next time (Classico lite sauces are gluten free).
- For meatballs
- 2 medium potato, baked, peeled and cooled
- ½ cup ricotta cheese
- 1 egg
- 1 strip bacon, diced and cooked
- 2 cloves garlic, minced
- 1 lb. ground pork
- 1 tsp honey
- 1 tsp dried thyme
- ½ tsp dried ground sage
- 1 tsp salt
- ½ tsp ground black pepper
- For the sauce:
- 1 cup chicken broth
- ½ cup evaporated milk
- ½ cup unsalted butter
- 1 tsp ground sage
- Salt and pepper, to taste
- 16 oz gluten free rotini, cooked and drained according to package directions
- 5. In the same large pot from earlier, bring salted water to a boil. Working in batches, boil ravioli for 7-8 minutes, or until tender. Transfer with a slotted spoon to serving dishes and reserve ¼ cup pasta water.
- 6. For the sauce: Place skillet with bacon and pork drippings over medium heat. Add wine and simmer for 2 minutes, scraping the brown bits from the bottom of the pan. Add cream, butter, and sage. Simmer until thickened slightly, about 3-5 minutes, whisking constantly. If needed, add reserved pasta water until sauce is the consistency of thick cream. Spoon over ravioli and top with Parmesan.
- In a large skillet, cook the bacon until almost done.
- Add the garlic and continue cooking until the garlic is soft and the bacon crisp.
- Mash the potatoes until smooth in a large bowl.
- Add remaining meatball ingredients.
- Mix with your hands to ensure complete combination of ingredients.
- Form ping pong sized meatballs and place on a wire rack that is sitting completely in a rimmed baking sheet.
- Bake at 400 degrees for 20-25 minutes.
- Let cool slightly and then remove from rack.
- If you have trouble getting them to come off the rack, press up from the bottom of the rack with your fingers to loosen them.
- While the meatballs are baking, start the sauce.
- Melt butter in a saucepan.
- Add chicken stock,evaporated milk and seasonings.
- Bring to a simmer on medium low and let simmer,stirring often, for 10 minutes.
- Serve up pasta, place meatballs on each plate and top with sauce.
- Sprinkle with dried parsley or Parmesan cheese, if desired.
Here are the other participants in this month’s Pass the Cookbook Club:
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