Two great recipes!

I have actually had a chance to do some cooking lately, and I thought I would share two of my more successful ventures. The first one is a Rachel Ray recipe, and the second one I kind of made up but is loosely based on RR's pumpkin ravioli recipe. My husband really loved the Chicken and Pear (and brie!) Turnover. As always, I improvised a little with RR's recipe, and my changes are in bold. Enjoy!

One 2-pound rotisserie chicken, skin discarded and meat shredded
1 large Anjou or Bosc pear, thinly sliced lengthwise
1 large shallot, thinly sliced (I didn't add this)
2 tablespoons chicken broth
2 tablespoons finely chopped fresh tarragon (I just used dried herbs)
Salt and pepper
1 large egg
1 sheet puff pastry, thawed
I also added a little Brie because I love cheese!!

1. Preheat the oven to 400°. In a large bowl, mix the chicken, pear, shallot, chicken broth, tarragon, 1 teaspoon salt and 1/2 teaspoon pepper and set aside. In a small bowl, beat the egg with 1 teaspoon water; set aside.
2. Unfold and flatten the puff pastry sheet; cut into 4 squares and refrigerate 3 squares. On a lightly floured surface, roll out 1 pastry square into a 9-inch square. Pile one-quarter of the chicken mixture in the center. Lightly brush the 4 corners with the egg wash and pinch together to seal, leaving the seams open (I also brushed some egg on top to give it a more golden appearance after baking). Place the turnover on a baking sheet and refrigerate. Repeat with the remaining pastry squares, filling and egg wash.
3. Bake the turnovers until crisp and golden, about 25 minutes.


Spinach and Cheese Ravioli with your favorite sauce!

1/2 cup chopped spinach (or more if you like)
1/4 cup finely grated parmesan cheese, plus shaved parmesan for serving
Salt and pepper
32 wonton wrappers
8 oz of cream cheese
1 large egg

1. In a medium bowl, mash together the spinach, cream cheese, parmesan, egg and 2 pinches each salt and pepper.
2. Line a baking sheet with parchment paper and set aside. Spoon a tablespoon of the cheese filling into the center of 16 wonton wrappers, brush the edges with water, top with the remaining 16 wrappers and press to seal, gently squeezing out the air. Arrange in a single layer on the prepared baking sheet.
3. Bring a pot of salted water to a boil.
4. Working in 3 batches, cook the ravioli in the boiling water until they float to the surface, about 3 minutes.
5. Divide the ravioli among 4 plates; season with salt and pepper. Pour your favorite sauce over it and pass the shaved parmesan at the table.

My favorite sauce of choice: Tomato cream sauce
1 jar of spaghetti sauce
1 cup half and half
1 tsp nutmeg
Salt and pepper

Mix above ingredients together and simmer until warm.