Thursday, February 3, 2011

potato ravioli turned potato pesto casserole

i got the idea to try and make ravioli from potatoes instead of dough,
although it didn't work out as planned, it was still really tasty!
i left the potatoes to boil too long, and they became too soft to shape into ravioli,
so i laid them out in a casserole dish, layered the pesto filling in between the potato, and topped with a tomato sauce.

potato pesto casserole
  • 2 large potatoes, sliced into thin sheets
  • 1 tablespoon olive oil
  • 1/2 onion, sliced
  • 2 cloves garlic
  • 5-6 large mushrooms, sliced
  • 1 cup fresh spinach, chopped
  • 1 cup fresh basil
  • 1 tablespoon italian seasoning
  • 1/2 cup raw cashews
  • salt, to taste
PREHEAT oven to 350 F
boil sliced potatoes until tender, drain and set aside
in separate pan, heat oil
add onion and garlic, cook until tender
add mushrooms, cook about 5 minutes
add spinach, basil, and italian seasoning
in separate pan, fry cashews for a few minutes on low heat
once spinach is tender, and cashews are slightly browned, take off heat and add to food processor
blend until creamy, adding salt as needed.
in casserole dish, add a little olive oil to the dish
add bottom layer of potatoes
add layer of pesto
add top layer of potatoes, coat lightly with oil, garlic salt, and nutritional yeast
bake for 15-20 minutes (until top later of potato is slightly browned and crispy)

        tomato sauce
  • 1 tablespoon olive oil
  • 2 garlic cloves, chopped
  • 1/2 onion, chopped 
  • 1 can fire roasted tomatoes
  • 5-6 sun-dried tomatoes, chopped
  • pinch of rosemary, sage, oregano
heat oil in pan
add garlic and onion, cook until tender
add tomatoes and spices
cook about 5 minutes 

once casserole is out of the oven, top with tomato sauce.

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