Claudia and Hans Make Stuff

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Yummy Butternut Squash Ravioli

It’s pretty obvious that I love butternut squash, but we also had butternut squash left over from making butternut squash risotto

So after thinking about what to make with the left-overs, I decided that it would be worth a try to make home-made butternut squash ravioli. I couldn’t have done without the help of Hans. He did all of the hard work from making the dough to making the ravioli. So here is what we did.

Ingredients for the pasta dough (60 ravioli):
1.5-2 cups semolina flour
1.5-2 cups regular flour
4 large eggs
1 teaspoon olive oil (we used basil-flavored olive oil)
1/2 teaspoon coarse sea salt

Ingredients for the ravioli filling:
1 tablespoon butter
1 tablespoon olive oil
1/2 butternut squash, sautéed
salt, pepper, and chili powder, to taste
grated Pecorino Romano cheese, to taste

1. Add flour to a medium bowl and create a deep, wide well in the center. Pour the eggs, olive oil, and salt into the well. Start by mixing the eggs with a fork and then slowly start mixing the flour in from the sides. Once the dough starts to move as a unit, empty the bowl onto a floured surface and knead the dough by hand for several minutes, or until the dough forms a nice ball.The dough should be smooth and homogenous. Knead in more flour, if it still feels sticky.

2. Cut the dough into smaller pieces to be run through the pasta maker. We started with size 1 and slowly increased the level to 5. Level 5 yields a thin layer of dough that we laid out flat to use to make the ravioli.

3. Peel the butternut squash and cut into cubes. Heat the butter and olive oil in medium-size pan. We sautéed the whole butternut squash and used half of the sautéed butternut squash for Butternut Squash Risotto and the other half for this recipe. Add the salt, pepper, and chili powder. Once the butternut squash has been sautéed, use potato masher to mash the butternut squash. Add a bit of freshly grated Pecorino Romano cheese and stir until mixed.

4. Place about half a teaspoon of mashed butternut squash onto the dough. Leave some space between the mashed butternut squash to be able to shape distinct ravioli. Cover with another strip of rolled out ravioli dough. Gently press down on the edges to seal each ravioli. Cut the ravioli. This dough and half of the butternut squash will make approximately 60 ravioli.

5. Place ravioli into rapidly boiling water and cook for 4-5 minutes, or until dough is done. Meanwhile, melt 2 tablespoons of butter in a small pan. Drain ravioli. Arrange on plate or in flat bowl. Drizzle with a bit of melted butter and sprinkle with more cheese shavings. Enjoy!

Note: We froze half of the raviolis before cooking them. We arranged them on a tray with minimal overlap and placed them in the freezer overnight. This should prevent the raviolis to stick to themselves. We moved the raviolis into a labeled freezer bag for later use. =)

Butternut Squash Ravioli_13_small


Ravioli dough inspiration came from:

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Superleckere Vegetarische Lasagne (“Superdelicous veggie lasagna” recipe in German)

Wir lieben Lasagne, aber wer auch nicht?! =)  Es ist einfach zu kochen und es macht auch richtig Spass Lasagne zu kreieren. Zusaetzlich kann man es als Hauptgericht anbieten, wenn Gaeste kommen…oder die uebriggebliebene Lasagne halt spaeter geniessen. Diese uebriggebliebenen Portionen sind ideal als Mittagessen oder man kann sie einfrieren und spaeter geniessen. Je nach der Jahreszeit oder der Vorliebe fuer bestimmte Gemuesesorten kann man die Zutaten anpassen.

Fuer dieses Gericht haben wir gekaufte Pastasosse benutzt. Aber wir haben die Nudeln selbstgemacht.

Zutaten fuer die Lasagne Nudeln
100 g Griessmehl
100 g Allzweck-Mehl
2 Eier, erwaermt zu Zimmertemperatur
gegebenfals Milch, um den Teig zu binden

Zubereitung der Lasagne Nudeln:
1. Vermische das Mehl und die Eier (geht am besten in einer Küchenmaschine), bis der Teig weich und einfach zum Knetten ist. Falls die Eier klein sind or der Teig nicht richtig zusammenkommt, versuche ein bisschen Milch zuzugeben.
2. Wenn der Teig weich und nicht zu klebrig ist (wenn zu klebrig versuche etwas Mehl hinzuzugeben), benutze die Küchenmaschine um den Nudelteig flach zurollen. (Man kann auch ein Nudelholz benutzen, aber es wird länger dauern den Teig gleichförmig und dünn auszurollen). Rolle den Teig in 6 Streifen, so dass Du daraus 2 Lasagneschichten machen kannst.
(Du kannst auch gekaufte Lasagne Nudeln benutzen. Koche diese Nudeln für dieses Rezept laut Anleitung vor.)

Zutaten für das Gemüse:
1-2 Esslöffel Olivenöl
1 Zwiebel, geschnitten
2 Regenbogenmöhren (oder normale orange Möhren), geschnitten
2 Zucchini, in Würfel geschnitten
3 Tomaten, in Würfel geschnitten
1 gelbe Paprika in Würfel geschnitten
½ Esslöffel getrockneter Basilikum
½ Esslöffel getrockneter Oregano
Salz, Pfeffer, rote Pfefferflocken je nach Geschmack

Zubereitung des Gemüses:
1. Erwärme das Öl in einer grossen Pfanne. Gebe die Zwiebel hinzu und erwärme sie für ungefähr 5 Minuten, bis die Zwiebel weich ist. Gebe die Möhren hinzu und erwärme fuer ungefähr 5 Minuten.
2. Gebe die Zucchini, gelben Paprika, Tomaten, und Gewürze hinzu. Koche alles bis das Gemüse weich ist. Sei vorsichtig das Gemüse nicht zu überkochen, da sie noch im Backofen gebacken werden.

Tomatensosse (Wir haben gekaufte Tomatensosse benutzt.)
Geraspelter Käse (Wir haben eine Käsemischung mit 6 verschiedenen Käsesorten benutzt.)

Die Lasagneschichten:
1. Schmiere ein bissen Butter in die Lasagneform (Amerikanische Lasagneform misst 33 x 22 cm). Verteile 2-3 Esslöffel Tomatensosse sehr dünn auf den Boden der Lasagneform. (Das verhindert das Anbacken der Lasagne Nudeln.)
2. Lege drei ungekochte Lasagne Nudeln (siehe oben) auf die Tomatensosse. Verteile die Hälfte des Gemüses gleichmässig auf die Nudeln. Verteile die Hälfte der Tomatensosse gleichmässig auf das Gemüse. Bestreue alles mit Käse. Wiederhole die Nudel-, Gemüse, Tomatensosse- und Käseschichte.
3. Backe die Lasagne im vorgeheizten Backoven (ungefähr 204 Celcius) für ungefähr 30 Minuten. Überprüfe ob die Nudeln fertig sind mit einer Gabel. Geniesse mit frischgebackenem Brot.

Lasagne--auf die Plaetze-fertig-essen!!!

Lasagne–auf die Plaetze-fertig-essen!!!


Lasagne Nudel Rezept angepasst von

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Superdelicous veggie lasagna

We love lasagna, but who doesn’t?! =)  It is very easy to make and it is so much fun to make it. Also it makes a full meal if you plan on having dinner guests or without dinner guest you end up with leftovers. These leftovers are ideal delicious lunches or you can freeze the leftovers and enjoy later. Depending on the season or veggie preferences, the ingredients can be adjusted, which is another great benefit of making home-made lasagna.

For this particular recipe, we did not make the tomato sauce from scratch. It was store-bought. However, we did make the lasagna noodles from scratch.

Ingredients for lasagna noodles:
100 g Semolina flour
100 g All-purpose flour
2 eggs, at room temperature
milk if necessary to make the dough

Preparation of lasagna noodles:
1. Add flour and eggs to the KitchenAid and mix until it makes soft pliable dough. If the eggs are small or the dough does not seem to come together, try adding a bit of milk.
2. Once dough is soft but not too sticky (if too sticky, add a tiny bit more flour), run it through the pasta-press attachment. You will likely have to run it through a couple of times until the pasta has the desired thickness. Keep in mind that you do not want the pasta noodles too thin or too thick. Place the pasta noodles to the side. Make 6 noodles (similar in size to the store-bought lasagna noodles), enough to make two layers in the lasagna dish.

Ingredients for the vegetables:
1-2 tablespoons olive oil
1 medium onion, chopped
2 rainbow carrots, peeled and sliced
2 zucchini, cubed 3 tomatoes, cubed
1 yellow pepper, cubed
1/2 tablespoon dried basil
1/2 tablespoon dried oregano
Salt, pepper, red pepper flakes to taste

Preparation of the vegetables:
1. Heat olive oil in large pan. Add onion and cook for about 5 minutes, until soft. Add carrots and continue cooking over medium heat for approximately 5 minutes.
2. Add zucchini, yellow pepper, tomatoes and spices. Continue cooking until all vegetables are tender. Be careful to not over cook the vegetables, as they will still be baked with the lasagna. Pasta sauce (we used store-bought pasta sauce, 26 ounce jar) You could use home-made marinara sauce, see the following link for a suggestion:
Shredded cheese (we used shredded 6 cheese Italian blend)

How to assemble the lasagna:
1. Lightly spray lasagna dish (13 x 9 inches, 3 qt) with vegetable cooking spray. Spread 2-3 tablespoons of pasta sauce very thinly on the bottom of the lasagna dish. (This prevents the lasagna noodles from sticking to the lasagna dish.)
2. Layer three uncooked lasagna noodles on top of the pasta sauce. Layer half of the vegetable mixture on top of the lasagna plates and spread evenly. Spread of the pasta sauce on top of the vegetables and sprinkle with cheese. 3. Repeat layering with another three uncooked noodles, pasta sauce, and cheese.
4. Bake lasagna uncovered in preheated oven (400 F) for approximately 30 minutes. Check for doneness of pasta noodles with fork. Enjoy with fresh baked bread =)




Pasta noodle recipe adapted from

You can use store-bought lasagna noodles. Make sure to pre-cook them following the box instructions. You may have to increase the baking time a bit. Check with a fork testing for doneness of the pasta.
This dish freezes well. Just cut into portion-sized pieces and freeze in separate containers. When you want “fresh” lasagna, just pull one of the containers out of the freezer the night before and let it defrost in the fridge overnight. Simply heat in microwave and enjoy =)

Health benefits of this recipe * By not adding a ricotta cheese, egg, and parmesan mixture layer, we are able to reduce the amount of calories considerably. * The various vegetables contribute a variety of different vitamins, minerals, and dietary fiber.