Homemade Ravioli/ Tiramisu Cheesecake Bars

I decided it's way past time for another food post,  considering this was originally my theme for this blog.  I want to include all aspects of my life and my interests, but I do spend a large portion of my spare time in the kitchen....  I don't see myself pursuing a career in the food industry at this point, but I sure do enjoy cooking.

At my youth group last night we were talking about finding our passion.  God has blessed us each with our own set of gifts and talents, and  expects us to use those for His Kingdom.  It really got me thinking about what my gifts are.  I may not be an athlete, a musician, a dancer or a public speaker, but I am certain that God has given us all special, unique talents.  I love to help others and talk to people.  I love working with children.  But most of all, I love using food to show others that I care about and love them.  I bake for my friends and cook dinners for my family, and these things really do give me a true sense of joy.

  Now the hard part comes when I consider what I could do to take that to the next level! How can I use my God-given abilities in ministry, to turn the wandering hearts in this world towards God?
I am definitely going to be looking for opportunities around me :)

 Here are a few recipes I have tried out this past week when trying to decide what kind of foods to make for my class to represent Italy.  I don't really know anyone who doesn't like good Italian food, so this wasn't very hard!

My friend's mom made the most delicious tiramisu cheesecake bars when i was over there last.  If you love coffee and cheesecake, you really  won't find a better dessert out there! These bars are easy, BEYOND  delicious, and great for any occasion really. 

tiramisu cheesecake bars             

• 2  cups crushed vanilla wafer cookies (about 60 cookies) OR graham cracker crumbs
• 1/3  cup butter or margarine, melted
• 2  tablespoons whipping cream
• 2  tablespoon instant espresso coffee granules
• 3  packages (8 oz each) cream cheese, softened
• 3/4  cup sugar
• 3  eggs
• 1  oz bittersweet baking chocolate, grated
• Chocolate-covered espresso beans, if desired

Directions

1. Heat oven to 350°F. Line 13x9-inch pan with foil; spray with cooking spray. In small bowl, mix crushed cookies and melted butter with fork. Press mixture in bottom of pan. Refrigerate while continuing with recipe.
2. In small bowl, mix whipping cream and coffee granules with fork until coffee is dissolved; set aside.
3. In large bowl, beat cream cheese with electric mixer on medium speed 2 to 3 minutes, scraping bowl occasionally, until smooth and creamy. On low speed, beat in sugar, eggs and coffee mixture, about 30 seconds. Beat on medium speed about 2 minutes longer or until ingredients are well blended. Using rubber spatula, spread cream cheese filling over crust. Bake 25 to 35 minutes or until center is set.
4. Top with espresso beans or chocolate drizzle. Refrigerate for at least 4 hours

homemade spinach ravioli

Fresh Egg Pasta:

4 large eggs
1 T water
3 ½ cups all purpose flour
½ teaspoon salt
1. Place eggs, water, flour, and salt in mixer bowl. (we use our Kitchenaid) Attach bowl and flat beater. Turn to Speed 2 and mix for 30 seconds.
2. Now use the dough hook. Turn to speed 2 and knead for two minutes. Remove dough from bowl and hand knead for 1-2 minutes. Let it rest for 20 minutes. Divide the dough into four pieces before processing with the pasta roller.
3. Roll out pasta according to your pasta maker’s instructions.
Spinach and Cheese Ravioli:
 frozen chopped spinach (10 oz.)
½ medium onion, minced
2 cloves garlic
1 T olive oil
¾ cup ricotta cheese
3/4 cup freshly grated Parmigiano-Reggiano cheese
¼ cup shredded mozzarella cheese
1 large egg yolk
Salt and pepper

1. Thaw frozen spinach and pat mosture out with clean towel.
Heat 1 T of olive oil in a small skillet. Add the onion and cook over medium heat, until translucent. Stir in the spinach and salt to taste. Cook for about one minute.
2. Transfer the spinach mixture to a medium bowl. Stir in ricotta, Parmigiano-Reggiano, mozzarella, and the egg yolk. Mix well and set aside. The filling can be refrigerated overnight.
3. Lay out your long sheets of pasta on a lightly floured table. Place small balls of filling, about 1 teaspoon, in a line about one inch from the bottom of the pasta sheet. Leave about 1 1/4 inches between each ball of filling. Fold over the top of the pasta sheet, lining it with the bottom edge. Seal the bottom and 2 open sides with your finger. Use a ravioli cutter to cut out the individual raviolis. Place the ravioli on a large plate.
4. Boil a huge pot of water with salt. Add in the ravioli and cook for about 5-6 minutes. Strain and serve with the sauce of your choice.