Prosciutto and Spinach Ravioli with Mushroom Cream Sauce

Ingredients
STUFFING:
2 Tbs Extra Virgin Olive Oil
2 Tbs finely chopped Onion
4 Cloves Garlic
1/4 pound White Mushrooms, finely chopped
1/2 pound Prosciutto, trimmed of excess fat and cut into small pieces
3 cups chopped Spinach
2 Egg Yolks
1 cup freshly grated Parmigiano-Reggiano Cheese

RAVIOLI:
1 cup Flour
2 large Eggs
Pinch of Salt
1 Tbs Olive Oil
Freshly grated Parmigiano-Reggiano Cheese for garnish

MUSHROOM SAUCE:
3 Tbs Extra Virgin Olive Oil
1/2 cup minced Onion
1-1/2 Tbs minced Garlic
1 pound White Mushrooms, sliced
.35 - .5 ounces dried Porcini Mushrooms, rehydrated and chopped
3 Tbs chopped Italian flat leaf parsley
Salt to taste
3/4 cup Heavy Cream or 2% Milk
3 Tbs Butter
Freshly ground Black Pepper
1 cup freshly grated Parmigiano Reggiano Cheese

Directions
For stuffing: Heat oil over medium high heat in a nonstick skillet.  Add onion and garlic cloves; saute until onion is a light gold color, about 3 to 5 minutes. Add mushrooms and saute 1 minute. Add prosciutto and spinach; saute until spinach is wilted, about 2 to 3 minutes. Remove from heat. Discard garlic cloves. When mixture is cool, add remaining ingredients, and mix thoroughly.

For ravioli: Mound flour onto a large work surface (preferably wood). Make a hollow in the center of the mound, and break eggs into the hollow. Scramble eggs lightly with a fork. Using the fork, pull flour into the center, and mix with the eggs until they are no longer runny. Using your hands, continue to work the flour and eggs together. When dough is a smooth consistency, wrap with plastic wrap until you are ready to knead. To test dough's consistency, press your thumb into the dough, if it comes out clean, no more flour is needed.
Kneed dough 8 minutes. Tightly wrap dough in plastic wrap, and let it rest at room temperature for 15 minutes. Divide dough in half. Tightly wrap one half in plastic wrap while rolling out the other. Roll dough as thinly as possible (1/8 to 1/16 inch thick). Curl one side of dough onto the rolling pin; gently stretch it onto pin, moving your hands from the center of the dough to the edges, while continuing to roll dough gently. Repeat stretching motion to each side of dough. cut a 4-inch strip of dough, and cover remaining dough sheet with plastic wrap. Spoon heaping teaspoons of stuffing onto dough sheet 2 inches apart and 1 inch from edge. Place a parsley spring on each mound. Fold strip over the mixture. With your fingers, press around each mound to help seal dough pockets. Using a fluted pastry wheel, cut into 2-inch squares. Place ravioli on cloth towels (make sure they are not touching), while stuffing remaining dough. Roll out second half of dough in the same manner.
Before cooking ravioli, prepare a warm serving platter and sauce.
Bring 4 quarts water to a rolling boil; add salt and oil. Cook ravioli in batches of 12 to 14 until tender but firm to the bit (about 7 to 10 minutes). Retrieve cooked ravioli with a slotted spoon. Generously coat with sauce, garnish with cheese and serve immediately.

For mushroom sauce: Heat oil over medium-high heat in a nonstick skillet. Add onion and saute until translucent about 3 to 5 minutes. Add garlic; saute 2 minutes. Add mushrooms and parsley. Season with salt. Cover and cook over medium heat until excess liquid evaporates, about 7 to 10 minutes. Add cream and butter; season with pepper. Continue stirring over medium heat until cream is reduced by half. Just prior to serving, add cheese slowly, stirring constantly, to prevent cheese from clumping.  Serves 8.

Citrus Salsa

Ingredients
1 large Pink Grapefruit
2 Oranges
1 Mango or Avocado, seeded and peeled
1/2 cup fresh Mint or Basil, minced
2 Tbs minced Green or Red Onion
2 Tbs fresh Lime Juice
1 tsp Sugar
1 whole fresh Jalapeno, seeded and minced
Salt to taste

Directions
Remove skin, seeds and membranes from grapefruit and oranges; dice all fruit. Combine all ingredients and let chill at least 1 hour before serving.

1 cup Mexican Chorizo Sausage
3 cups finely minced Onion
2 cups Bush's refried beans (black or pinto)
2 tsp finely minced Serrano Chile or pickled Jalapeno
2 cups grated Kraft Muenster Cheese
48 5" x 5" squares Phyllo pastry
1 cup Butter, melted

Directions
Crumble chorizo into skillet; cook until well done. Drain; add onion and cook about 2 minutes. Cool.  Mix chorizo, beans, chile or jalapeno and cheese; set aside. Brush one square of phyllo with butter ; top with another square; brush with butter; repeat with a third square. Place a spoonful of filling in center of top piece of phyllo. Pull four corners of phyllo up around filling to form a small pouch. Brush gently with butter. Repeat for each besito.

Place on baking sheet, pressing to flatten bottom. Pastry retains its shape better if frozen at least an hour before baking.  Preheat oven to 375°F. Bake frozen pasteries 10 minutes or until golden brown and crisp.  Serve warm. Makes 16 kisses.

Ingredients
2 Tbs Butter
2 stalks Celery, chopped
1 small Onion, chopped
1 cup cooked Turkey, cut in cubes
1-1/2 cups Water
1 pkg. McCormick Turkey Gravy Mix
1/4 cup Milk
2 Tbs Flour
1 tsp McCormick Season-All Seasoned Salt

Directions
In a saucepan, melt butter over medium heat. Add celery and onion and cook for 5 minutes or until tender, stirring occasionally. Add cooked turkey. Blend water, Gravy Mix, milk, flour and Season-All; pour over turkey mixture. Stir. Bring to a boil. Reduce heat and simmer 5 minutes.  Serve over rice. Makes 4 servings.