Sometimes, however, travel isn’t possible. So what do you do when you need to get out of town, even for a few hours, and you’re hungry? Head to Mingus and Beneventi’s Italian Restaurant. Madeworthy friend Jan Underwood shared three delightful summertime dishes that are sure to please everyone.

Lemon Ricotta Ravioli with Scampi-Style Sauce
Photo courtesy of Jan Underwood

Lemon Ricotta Ravioli with Scampi-Style Sauce

Ingredients

For the ravioli dough

2 cups flour (240 grams)

2 eggs

½ teaspoon salt

1 teaspoon olive oil

1 to 2 tablespoons cold water

For the ravioli filling

2 cups ricotta

2 tablespoons chopped parsley

½ teaspoon salt

¼ teaspoon pepper

3 tablespoons fresh lemon juice (approximately the juice of 1 lemon)

For the Sauce

2 tablespoons butter

1 tablespoon olive oil

2 cloves garlic, peeled and minced

¼ cup dry white wine

¼ cup heavy cream

Zest of 1 lemon

2 tablespoons fresh lemon juice

¼ teaspoon chopped fresh thyme leaves

½ teaspoon salt

¼ teaspoon pepper

Garnish (optional)

Chopped fresh parsley

Shaved or finely grated parmesan

Directions

For the ravioli dough

Add all the ingredients except the water to the bowl of a stand mixer and mix with a dough hook. Slowly add just enough water to the mixture to form a dough. Continue with the dough hook, kneading for 4 to 6 minutes until smooth. Cover the bowl with a clean kitchen towel and allow the dough to rest for 30 to 60 minutes. Cut the ball of dough in half, and with a pasta maker or a rolling pin on a floured surface, roll the dough out into thin, rectangular sheets (#5 or #6 on a pasta maker).

For the ravioli filling

Add all the ingredients to a bowl and mix until smooth. Chill for at least 30 minutes. Just before filling the ravioli, drain any liquid that has formed from the filling.

To form the ravioli

Lay one of the dough strips flat on a lightly floured surface. Mentally divide the strip of dough in half, and add teaspoons of filling to the bottom half of the dough, spacing them approximately 1 ½ to 2 inches apart. Fold the top half of the dough over the teaspoons of filling, and cut around each teaspoon of filling. [Editor’s Note: Jan suggests using a fluted pasta cutter; I simply cut between each ravioli with a knife.] Press the two pieces of pasta together to remove air pockets and to seal the edges. Repeat. You should have 24 to 30 ravioli pieces. Set aside while you make the sauce and bring a pot of salted water to the boil.

For the sauce

Heat the butter and oil in a large sauté pan or skillet over medium heat. Add the garlic and sauté just until you can smell it (no more than 30 to 45 seconds). Add the wine and reduce for 1 to 2 minutes. Add the remaining ingredients, lower the heat, and simmer for 2 to 3 minutes. Keep warm while you cook the ravioli.

To cook the ravioli and finish the dish

In the pot of boiling salted water, cook the ravioli until they float, about 3 to 5 minutes. Using a slotted spoon, transfer the ravioli directly to the pan of sauce. Simmer over low heat for 2 to 4 minutes to bring the dish together. Plate with the sauce and garnish with the chopped fresh parsley, shaved or finely grated parmesan cheese, and a lemon wedge. Serves 2 to 3 as a main dish.

Boursin, Fig, and Pistachio Dip
Photo courtesy of Jan Underwood

Boursin, Fig, and Pistachio Dip

Ingredients

1 5.2-ounce package Boursin Garlic & Fine Herbs cheese

1/3 cup fig preserves

¼ cup shelled and salted pistachios, roughly crushed  and lightly toasted in a dry skillet over medium heat

Hot honey for drizzling

Crackers or crostini for serving

Directions

Place the Boursin on a small serving plate or shallow dish. Gently press and spread the cheese to form an even layer on the dish. [Editor’s Note: Jan suggests allowing the cheese to sit at room temperature for about 15 to 20 minutes for easier spreading.] Spoon the preserves over the top, spreading them to cover the cheese evenly. Sprinkle the crushed pistachios over the preserves. Drizzle the dish with hot honey and serve immediately with the crackers or crostini. Serves 6 to 8 as a starter.

Caprese Salad
Photo courtesy of Jan Underwood

Caprese Salad – Still the Summer’s Best!

Ingredients

2 to 3 ripe Campari tomatoes, sliced and drained on paper towels

6 to 8 leaves of fresh basil

6 to 8 slices of fresh mozzarella or 3 to 4 mozzarella ciliegene, halved

2 to 3 tablespoons balsamic glaze (available in grocery stores or see recipe below)

1 to 2 tablespoons extra-virgin olive oil

Salt to taste

Freshly cracked pepper to taste

Directions

Arrange the tomato slices on a serving plate in a single layer. Add a basil leaf to each tomato slice. Add a slice or half of mozzarella on top of each leaf of basil. Lightly sprinkle with salt and pepper. Drizzle with olive oil and balsamic glaze and serve immediately. Serves 2 to 3.

[Editor’s Note: Jan suggests using squeeze bottles for the extra-virgin and olive oil and for the balsamic glaze for that professional flourish.]

Balsamic Glaze

Ingredients

1 cup balsamic vinegar

½ tablespoon honey, optional

Directions

In a saucepan over medium-high heat, bring the balsamic vinegar and honey (if using) to a boil. Reduce the heat to low and simmer, stirring occasionally, until the volume is reduced by half. You’ll know it’s done when it coats the back of a spoon and you can draw a line through it with your finger. Remove from the heat and allow to cool before storing in the refrigerator in an airtight container.

The post Find Your Happy Place’s Fresh Family Recipes first appeared on Tanglewood Moms.