Sausage Ricotta Ravioli

These little raviolis are just pure decadence. You can make them by hand, but it will be a lot easier if you have a pasta machine. I don't have one and my raviolis came out a little too thick. They were still delicious, though!

2c Thrive Flour
4T Thrive Whole Egg Powder
1/4c Water

Make a little mountain out of your flour on a clean counter top, then press the bottom of your measuring cup into the top of it to make a well. Combine the egg powder and water in a small bowl and pour it into the well.

Using a fork, stir the eggs, slowing bringing flour into the mixture. When a dough starts to form, use your hands to work more flour into it until a stiff dough forms. Knead it for a minute or two, then cover it with plastic wrap and let it rest for 10 minutes. While it is resting, make your filling:

1/2c Thrive Sausage TVP, rehydrated
1 Recipe Homemade Ricotta or 3/4c Store Bought
1/4c Shredded Mozzarella

Mix the filling ingredients together well. Working with 1/4 of the dough at a time, roll it out using a pasta machine or a rolling pin. Put a teaspoon of filling on one side of the pasta sheet, then fold it over. Cut it with your pizza wheel and carefully seal the edges.

Bring a large pot of water to a rolling boil. Add the raviolis, about a dozen at a time, and cook for 3-4 minutes. Remove carefully with a slotted spoon and serve with your favorite sauce. If you have leftover filling, try it in an omelet!

Italian Herbed Ricotta Gnocchi

This recipe is a little more involved that the recipes I usually give you, but trust me - it is worth the time. Make your husband (or wife) a delicious, romantic homemade dinner that will knock his socks off!

1 Recipe Homemade Ricotta Cheese *
1c Thrive White or Whole Wheat Flour
1/4c Parmesan Cheese
2 Eggs
1/2t Salt
1t Italian Herbs

Combine all ingredients and mix until well combined. Turn out onto a floured surface and knead until a soft dough forms (depending on your ricotta, your dough may be slightly lumpy - this is perfectly fine). Roll the dough out into a rope about 1" wide and cut into small pieces. Roll the pieces in a little bit of flour to prevent them from sticking together and put them on a plate. Cover with a damp paper towel and refrigerate for 10 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the chilled gnocchi to the boiling water, a dozen or so at a time. They gnocchi will sink at first. Once they float, boil them for an additional 30 seconds. Remove with a slotted spoon and drain on paper towels.

Your cooked gnocchi will be delicious topped with a bit of melted butter and parmesan cheese, your favorite tomato sauce, pesto or alfredo. Freeze any leftover gnocchi on a lightly greased cookie sheet until firm, then transfer to a zipper bag. To reheat frozen gnocchi, boil for 1-2 minutes.

* You can use store bought ricotta, but I guarantee you that homemade ricotta will taste significantly better.

Spaghetti Pie

1/2c Thrive Tomato Powder
1T Thrive Freeze Dried Onions
1T Thrive Carrot Dices
1T Thrive Freeze Dried Celery
1T Thrive Red & Green Bell Peppers
1/2t Garlic Powder
1T Italian Seasonings
1/2t Thrive White Sugar
2c Hot Water
1/2lb Spaghetti
1c Thrive Freeze Dried Ground Beef, rehydrated
1 Recipe Homemade Ricotta
1 1/2c Shredded Mozzarella Cheese, divided
1/2c Grated Parmesan Cheese, divided

Preheat oven to 350 degrees. Combine tomato powder, onions, carrots, celery, peppers, garlic, Italian seasonings, sugar and water. Stir well. Bring to a boil, reduce heat and simmer, uncovered, for 15-20 minutes or until sauce has thickened.

 Sauce Ingredients

Meanwhile, cook pasta according to package directions; drain. In a large mixing bowl, combine pasta, rehydrated ground beef, ricotta cheese, 3/4c mozzarella and 1/4c parmesan. Pour into greased pie plate. Top with marinara sauce, remaining 3/4c mozzarella and 1/4c parmesan. Bake uncovered for 25 minutes or until cheese is bubbly. Serve hot with crusty garlic bread.

Homemade Ricotta Cheese from Thrive Milk

8c Water
1 1/2c Thrive Instant Milk
3T Vinegar
1/2t Salt

Combine water, milk and salt in a large pot and bring to a boil, stirring frequently to prevent the milk from scalding. As soon as the milk begins to boil, turn the stove off and stir in the vinegar. Stir for one minute, cover and set aside. Your ricotta will be ready in as little as 30 minutes, but it will be tastier if you can give it a full 2 hours. After it rests, strain it through a fine mesh strainer (lined with cheesecloth if you have it). If you prefer a dry ricotta, leave it to drain for up to thirty minutes.
 Store your fresh ricotta in an airtight container in the fridge for up to a week.


Source: Misty at Your Own Home Store.

Lasagna Cupcakes with Homemade Ricotta Cheese

These lasagna "cupcakes" are so pretty and simple to put together!

Lasagna Cupcakes

12 Small Wonton Wrappers
1c Thrive Ground Beef, rehydrated (Thrive Sausage Crumbles would also be good here)
1c Pasta Sauce
1 Recipe Homemade Thrive Ricotta Cheese (recipe below)
1T Italian Seasonings
1c Shredded Mozzarella Cheese
Parmesan Cheese

Preheat your oven to 375 and grease a 12 cup muffin tin. In a small bowl, combine ricotta cheese with Italian seasonings. Set aside. Put one wonton wrapper in each muffin cup. Press the wrapper into the bottom of the cup, allowing the edges to come up and out of the top of the cups.

To each cup, and in the following order, add about half a tablespoon of sauce, ricotta and ground beef. Press a second wrapper over the fillings and repeat the layers. Use your judgement here and add more or less of any of the ingredients depending on your family's preferences. Sprinkle the top of each cup with 1 to 2 tablespoons of shredded mozzarella and a little parmesan cheese.

Bake uncovered at 375 for 20 minutes or until cheese is brown and bubbly. Allow the cupcakes to rest and cool for 10 minutes before removing them from the tins - this will allow the ingredients to firm up and hold their shape.


Why would you make ricotta from scratch when you can just buy it at the store? Because it tastes so good. It is rich and creamy and fat free. And made from Thrive!

Homemade Ricotta
Thanks to Misty for figuring this out!

8c Water
1 1/2c Thrive Instant Milk
3T Vinegar
1/2t Salt

Combine water, milk and salt in a large pot and bring to a boil, stirring frequently to prevent the milk from scalding. As soon as the milk begins to boil, turn the stove off and stir in the vinegar. Stir for one minute, cover and set aside. Your ricotta will be ready in as little as 30 minutes, but it will be tastier if you can give it a full 2 hours. After it rests, strain it through a fine mesh strainer (lined with cheesecloth if you have it). If you prefer a dry ricotta, leave it to drain for up to thirty minutes.
 Store your fresh ricotta in an airtight container in the fridge for up to a week.

You can expect to see more recipes along this line - I'm thinking taco cups, nacho cups, pizza cups... there are a lot of possibilities here!