<?xml version="1.0" encoding="UTF-8"?><rss version="2.0" xmlns:content="http://purl.org/rss/1.0/modules/content/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:atom="http://www.w3.org/2005/Atom" xmlns:sy="http://purl.org/rss/1.0/modules/syndication/" xmlns:georss="http://www.georss.org/georss" xmlns:geo="http://www.w3.org/2003/01/geo/wgs84_pos#" > <channel> <title>Comments on: Homemade Cheese Ravioli</title> <atom:link href="http://myfoodstoragecookbook.com/2011/08/24/homemade-cheese-ravioli/feed/" rel="self" type="application/rss+xml" /> <link>http://myfoodstoragecookbook.com/2011/08/24/homemade-cheese-ravioli/</link> <description>Tried and Tested Food Storage Recipes</description> <lastBuildDate>Wed, 05 Mar 2025 23:51:53 +0000</lastBuildDate> <sy:updatePeriod>hourly</sy:updatePeriod> <sy:updateFrequency>1</sy:updateFrequency> <generator>https://wordpress.org/?v=4.9.26</generator> <item> <title>By: Homemade Pasta: Four favorite varieties « My Food Storage Cookbook</title> <link>http://myfoodstoragecookbook.com/2011/08/24/homemade-cheese-ravioli/#comment-147</link> <dc:creator><![CDATA[Homemade Pasta: Four favorite varieties « My Food Storage Cookbook]]></dc:creator> <pubDate>Thu, 25 Oct 2012 07:21:46 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=961#comment-147</guid> <description><![CDATA[[...] homemade egg noodle recipe is also the one I’ve used for making ravioli. It’s also a great recipe to use in chicken noodle [...]]]></description> <content:encoded><![CDATA[<p>[…] homemade egg noodle recipe is also the one I’ve used for making ravioli. It’s also a great recipe to use in chicken noodle […]</p> ]]></content:encoded> </item> <item> <title>By: myfoodstoragecookbook</title> <link>http://myfoodstoragecookbook.com/2011/08/24/homemade-cheese-ravioli/#comment-146</link> <dc:creator><![CDATA[myfoodstoragecookbook]]></dc:creator> <pubDate>Mon, 19 Sep 2011 12:10:52 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=961#comment-146</guid> <description><![CDATA[Wonderful ideas Plickety -- I can't wait to try them -- thanks so much for sharing!! Please let me know if that last idea works for you, I'd love to hear!]]></description> <content:encoded><![CDATA[<p>Wonderful ideas Plickety — I can’t wait to try them — thanks so much for sharing!! Please let me know if that last idea works for you, I’d love to hear!</p> ]]></content:encoded> </item> <item> <title>By: PlicketyCat</title> <link>http://myfoodstoragecookbook.com/2011/08/24/homemade-cheese-ravioli/#comment-145</link> <dc:creator><![CDATA[PlicketyCat]]></dc:creator> <pubDate>Mon, 19 Sep 2011 05:02:48 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=961#comment-145</guid> <description><![CDATA[I made this ravioli and it's a hit. Three variations that also worked: 1) Using the original dry-milk-only cheese recipe but mixing in some condensed cream of mushroom soup after draining, which adds some fat and creaminess back in and you get cheesy mushroom ravioli (excellent with pesto or cream sauce!) 2) Using the upgraded cheese filling mixture and mixing it with some canned ground beef that I added Italian seasonings to -- it makes a little more than a double batch, so you'll need more dough 3) Using freeze-dried mozz and cottage cheese for the the filling instead of making the ricotta from scratch... the FD cheeses could turn this into a solar oven meal if you made Ravioli al Forno (baked) in sauce instead of boiling and topping with sauce. As a combo storage method, I made a huge batch of these ravioli from dry ingredients, and then froze them flat and stored them in serving-sized zip bags for a quicker alternative. They froze wonderfully and cooked great from frozen. Since it's cold enough here in the winter to use our shed as a freezer for several months, I might just make a big batch of these in the fall when I make my harvest pasta sauce and store them in sauce in containers in the freezer-shed instead of canning all the sauce. I've been thinking about trying to make raviolis I can stuff with dry freeze-dried mozzarella, cottage cheese and Italian sausage crumbles and then dry the completed stuffed pastas for a shelf-stable ready-to-boil alternative. Don't know if that will work for an instant meal or if the the filling will properly rehydrate in the boiling water. Might still be crunchy in the center or the pasta may fall apart, but I'll let you know the results of the experiment either way!]]></description> <content:encoded><![CDATA[<p>I made this ravioli and it’s a hit. Three variations that also worked:<br /> 1) Using the original dry-milk-only cheese recipe but mixing in some condensed cream of mushroom soup after draining, which adds some fat and creaminess back in and you get cheesy mushroom ravioli (excellent with pesto or cream sauce!)<br /> 2) Using the upgraded cheese filling mixture and mixing it with some canned ground beef that I added Italian seasonings to — it makes a little more than a double batch, so you’ll need more dough<br /> 3) Using freeze-dried mozz and cottage cheese for the the filling instead of making the ricotta from scratch… the FD cheeses could turn this into a solar oven meal if you made Ravioli al Forno (baked) in sauce instead of boiling and topping with sauce.</p> <p>As a combo storage method, I made a huge batch of these ravioli from dry ingredients, and then froze them flat and stored them in serving-sized zip bags for a quicker alternative. They froze wonderfully and cooked great from frozen. Since it’s cold enough here in the winter to use our shed as a freezer for several months, I might just make a big batch of these in the fall when I make my harvest pasta sauce and store them in sauce in containers in the freezer-shed instead of canning all the sauce.</p> <p>I’ve been thinking about trying to make raviolis I can stuff with dry freeze-dried mozzarella, cottage cheese and Italian sausage crumbles and then dry the completed stuffed pastas for a shelf-stable ready-to-boil alternative. Don’t know if that will work for an instant meal or if the the filling will properly rehydrate in the boiling water. Might still be crunchy in the center or the pasta may fall apart, but I’ll let you know the results of the experiment either way!</p> ]]></content:encoded> </item> <item> <title>By: Ashley P.</title> <link>http://myfoodstoragecookbook.com/2011/08/24/homemade-cheese-ravioli/#comment-144</link> <dc:creator><![CDATA[Ashley P.]]></dc:creator> <pubDate>Thu, 25 Aug 2011 12:10:41 +0000</pubDate> <guid isPermaLink="false">http://myfoodstoragecookbook.com/?p=961#comment-144</guid> <description><![CDATA[Love the idea of the kids doing a blind taste test! This looks so yum!]]></description> <content:encoded><![CDATA[<p>Love the idea of the kids doing a blind taste test! This looks so yum!</p> ]]></content:encoded> </item> </channel> </rss>