Hendricks Regional Health is proud to be one of the sponsors of the Go Red for Women Luncheon on Friday, March 1 in Indianapolis. We are educating women in our community about the importance of living a heart-healthy lifestyle, bringing awareness to cardiovascular health, and encouraging frequent screenings.
There will be heart-healthy mocktails and dishes served at the luncheon, and we wanted to share three of the recipes below:
Heart-Healthy Mocktail
Ingredients:
- 2.5 oz aqua fresca mango juice
- 1.0 oz club soda
- 0.5 oz grenadine
Combine and top with frozen mangos and fresh strawberries.
Tabouli
Ingredients:
- 1/4 cup fine bulgur
- 2 lemons, juiced
- 4 tablespoons extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1/8 teaspoon black pepper
- 1 teaspoon crushed dried mint
- 2 cups finely chopped curly parsley (about 3 bunches, washed and dried)
- 1 large seeded, diced tomato (¼” dice)
- 5 finely sliced scallions, white and green parts
- 1/4 cup finely chopped mint, from about 20 leaves
Instructions:
- Rinse the bulgur and cover with cold water just to the top of the bulgur. Soak for 15 minutes, until it is soft and plumped up. Pour off and squeeze out any excess water.
- In a small bowl, whisk the lemon juice, olive oil, salt, pepper and dried mint.
- Combine the parsley, tomato, scallion, mint, and soaked bulgur in a serving bowl. Pour the vinaigrette over top and stir to combine. Serve immediately or chill, then serve.
Homemade Creamy Mushroom Ravioli
A homemade egg pasta recipe filled with a creamy mushroom filling. The perfect dinner idea.
Prep Time: 1 hour, Cook Time: 10 minutes, Resting Time: 30 minutes, Total Time: 1 hour and 40 minutes, Course: Main Course, Cuisine: Italian, Servings: 2 servings, Author: Rosemary Molloy
Ingredients:
Egg Pasta:
- 1¼ cups + 2 tablespoons all purpose flour
- 2 large eggs
- 1 pinch salt
Mushroom Filling:
- 1 tablespoon butter
- 1 large porcini mushroom (chopped small)
- ¾ cup chopped white mushrooms (chopped small)
- ½ small onion (finely chopped)
- 1 clove garlic (finely chopped)
- 1 tablespoon minced Italian Parsley
- ½ teaspoon oregano
- 1 tablespoon all purpose flour
- 1 tablespoon mascarpone
- 1½ tablespoon freshly grated parmesan cheese
- 1 tablespoon cream (heavy, whipping or whole cream)
Sauce:
- 3 tablespoons butter
- 2-3 tablespoons finely chopped Italian Parsley
Extras:
- 2-3 tablespoons freshly grated Parmesan cheese if desired
Instructions:
To Make the Pasta:
- On a flat surface place the four and salt, make a well in the middle and add the eggs, with your fingers or a fork slowly mix together the flour and eggs to form a smooth dough. Cover with a clean tea towel and let rest one hour.
- Cut the dough into 3-4 parts, roll out slightly and roll through the machine until very thin (you will want to see your hand underneath the dough). Sprinkle dough with flour so it doesn’t stick.
- Cut the dough into even squares using a pastry crimper (I made them about 2 x 2 inches). Then fill with approximately 1 heaping teaspoon full of mushroom filling. Place another square on top and close the sides with the pastry crimper. Make sure to go around the whole ravioli with the crimper, you don’t want them to open. You can also use a ravioli mold which makes it much easier.
- Cook the ravioli in salted boiling water for approximately 5 minutes. Drain.
To Make the Mushroom Filling:
- In a medium pan add butter, chopped mushrooms, chopped onion and garlic, cook until golden stirring occasionally. Then add oregano, parsley and cook 20 seconds.
- Remove 3 /4 of the mixture and blend until creamy, then place back in pan and mix with remaining 1/4 mixture. Sprinkle with flour, add the cream and mascarpone, heat on low for 1 minute. Remove from heat and add parmesan, stir to combine and let cool.
- Time Saver Tip: If you don’t have time to make fresh ravioli, you can purchase frozen mushroom ravioli at Costco.
To Make the Sauce:
- In a large pan melt the butter and add the parsley, simmer for 1 minute. Add ravioli and a couple of tablespoons of pasta water, and toss to cover and sauté 30 seconds. Serve immediately sprinkled with freshly grated parmesan cheese. Enjoy!
Notes:
- If you can’t find or don’t want to use mascarpone then you can substitute with cream cheese, whipped ricotta cheese, cream fraiche or even sour cream.
- To store the ravioli, place it either on a tray in a single layer and cover tightly with plastic wrap, or in an airtight container single layer, separated with parchment paper. They will keep for up to 3-4 days in the fridge.
- Place the uncooked ravioli in a single layer on a parchment paper lined baking sheet. Freeze for 30 minutes, or until firm.
- Once firm place them in an air-tight freezer safe container or bag and store in the freezer for up to 6 months. When ready to cook place the frozen (they do not need to be thawed) ravioli in boiling salted water until done.
Nutrition:
Calories: 650kcal, Carbohydrates: 65g, Protein: 17g, Fat: 35g, Saturated Fat: 20g, Cholesterol: 244mg, Sodium: 427mg, Potassium: 258mg, Fiber: 2g, Sugar: 1g, Vitamin A: 1185IU, Vitamin C: 1.2mg, Calcium: 102mg, Iron: 4.9mg
