Spinach-Pesto Ravioli

My husband and I enjoyed these easy ravioli's quite some time ago, but since I've been behind on my blog the past few months, I'm posting the recipe now. The recipe was found in a Food Network magazine and was intended to be an appetizer; we ate them as our dinner with a side salad.

Spinach-Pesto Ravioli
16 spinach ravioli
1/2 cup olive oil
2 Tbls pesto sauce
1/2 cup bottled vinaigrette

Boil the ravioli as label directs. Drain and pat dry. Fry the ravioli in the olive oil until golden on both sides, 1 to 2 minutes. Drain on paper towels. Mix the pesto sauce with vinaigrette. Place the ravioli on skewers (if using as an appetizer, otherwise skip this and just use a fork) and dip in the sauce.

Spinach-Artichoke Dip

I know there are probably a hundred different recipes for this dip floating around and it's almost a staple anywhere you find appetizers, but I just made it for the first time this past week! I needed an appetizer to share at Wine Club and had a craving for this particular dip. The recipe I used comes from Pampered Chef...the only difference being I couldn't find creamed spinach which is what the recipe calls for and instead used chopped spinach. This was so easy to put together, and I didn't have any left to bring home, so I'm assuming it was enjoyed by all. I do think next time I'll look for creamed spinach to see how it changes the texture.Hot Artichoke and Spinach Dip (from Pampered Chef All the Best)

1 jar (16 oz) marinated artichoke hearts, drained and coarsely chopped

1 pkg (10 oz) frozen creamed spinach, thawed

1/4 cup mayonnaise

1/4 cup sour cream

1 small garlic clove, pressed

1/2 cup (2 oz) grated fresh parmesan cheese

Preheat oven to 375 degrees. Coarsely chop artichokes; place in small mixing bowl. Add spinach, mayonnaise and sour cream. Press garlic into mixing bowl. Grate parmesan cheese into bowl; mix well. Spoon into small oven proof dish. Bake 20-25 minutes or until heated through. Serve with pita chips, bread pieces, or veggies. Makes 2 cups.

It's Wine time...

Tonight is my last Wine Club event for the 2007-2008 Warren Spouse's Club year. We are tasting Pinot Noir, yet another wine I am not familiar with. I am hoping the weather continues to stay nice so we can sit outside and drink our wine. I am bringing an appetizer to share with everyone and I'm hoping it pairs nicely with the Pinot Noir. The appetizer is another Pampered Chef recipe (I seem to be stuck on PC recipes lately, but they are easy to make and good to eat!).

Mini Ham Puffs

1 pkg (2.5 oz) processed ham or smoked turkey, finely chopped

2 Tbls finely chopped onion

1/2 cup shredded Swiss or cheddar cheese

1 egg

1 Tbls snipped fresh parsley

1 1/2 tsp Dijon mustard

1/8 tsp ground black pepper

1 pkg (8 oz) refrigerated crescent rolls

Preheat oven to 350 degrees. Lightly spray mini muffin pan with non-stick spray. Finely chop ham and onion, place in small bowl. Add cheese, egg, parsley, mustard, and black pepper; mix well. Unroll crescent dough and press into one large rectangle. Cut dough into 24 squares. Press one square of dough into each muffin cup. Using small scoop or tsp, fill each muffin cup with a scant scoop of ham mixture. Bake 12-14 minutes or until puffs are light golden brown. Remove from pan; serve immediately. Makes 24 appetizers.