Three-Cheese Ravioli Fillings

Makes 1 1/4 cups filling (enough for about 80 to 90 ravioli)

1 cup ricotta cheese - drained
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella cheese


With an electric mixer, beat the ricotta cheese until it is smooth.

Blend in the Parmesan and mozzarella cheeses. cover and refrigerate filling for 30 minutes before using.

Note: Filling may be prepared in advance and refrigerated up to 2 days.

Pear Vinaigreet and Greens

Makes 4 servings

3 tablespoons, fresh lemon juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
3/4 teaspoon fresh thyme leaves (or 1/4 teaspoon dried thyme)
4 tablespoons walnut oil
2 pears peeled, cored and cut into 1/4 inch chunks

6 cups mixed salad greens

Whisk together the lemon juice, salt, pepper and thyme in a small bowl. Then drizzle in the walnut oil still whisking. Drizzle this vinaigrette over the pears and allow them to stand and marinate for at least 15 minutes.

At serving time, drain cooked ravioli and toss it with the pears and vinaigrette.
Serve over the bed of mixed greens.

Gorgonaolz Walnut Ravioli Filling

Makes 2/3 cup filling (enough for about 60 ravioli)

3 ounces Gorgonzola cheese, crumbled (about 1/4 cup)
1 (3 ounce) package cream cheese (about 1/4 cup, packed)
1/3 cup toasted walnuts - finely chopped

Using an electric mixer or wooden spoon, mix together the Gorgonzola and cream cheese until blended. The mixture may be lumpy, but most of the two cheeses should be blended together. Sit in the chopped walnuts. Cover and refrigerate for 30 minutes before using.

Roll and fill the ravioli.

Cook ravioli in boiling water in a very large stockpot about 7 minutes (10 to 12 minutes if frozen).

Drain cooked ravioli and toss the pears and vinaigrette. (recipe to follow)

Southern style Spicy Fried Wings

Ingredients:

Spicy Chicken Seasoning Ingredients

1 tbs seasoning salt
1 tbs crushed red pepper flakes
2 tbs black pepper
2 tsp cayenne pepper
2 tsp poultry seasoning
1 tsp lemon pepper
12 whole chicken wings, cut in 1/2 at the joint

Spicy Chicken Batter

2 eggs
2 tbs crushed red pepper flakes
1 tsp black pepper
1 tsp cayenne pepper
2 cups all purpose flour
vegetable oil to fry

Spicy Dipping Sauce

1 cup sour cream
2 tbs horseradish
1/4 tbs chili sauce
1/2 tsp cayenne pepper
Salt and freshly ground black pepper

Mix all the ingredients together in a small bowl.

Directions

In a small bowl whisk together seasoning salt, red pepper flakes, black pepper, Cayenne pepper, poultry seasoning and lemon pepper.

Reserve 2 tablespoons in a separate bowl.

Rinse chicken wings in cold water and place into a shallow baking dish.

Sprinkle the wings evenly with the seasoning and let them marinate, covered and chilled for 1 hour.

Whisk eggs, hot sauce, red pepper flakes, black pepper and cayenne pepper into a medium size mixing bowl.

Put the flour into a shallow dish or pie plate.

In a large deep fryer or large Dutch oven, heat oil to 350 on a deep fat thermometer.

Dip chicken wings into the egg mixture then into the flour.
Place wings 3 at a time into the hot oil and cook for 8 to 10 minutes.
Turning occasionally, until cooked through and golden brown.
Remove to a paper towel lined sheet tray.

Make sure oil returns to temperature before adding the next batch.

Sprinkle the wings with the reserved seasoning for extra hot wings.

Serve with dipping sauce and enjoy!!!