Ingredients:

15 ounces ricotta cheese
10 ounces frozen chopped spinach, thawed, squeezed dry
4 ounces prosciutto, chopped
2 large egg yolks
3/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
48 square wonton wrappers
Freshly grated parmesan

Procedure:

In a medium bowl, whisk together ricotta, spinach, prosciutto, egg yolks, salt, and pepper. Place 1 tablespoon of the filling in the center of a wonton wrapper. Keep the others covered so they do not dry out. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, forming a triangle, and pinch the edges to seal. Transfer the ravioli to baking sheets and keep covered. Repeat with the remaining filling and wrappers. Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Sprinkle with parmesan and serve with your favorite sauce.

Ingredients:

Bars:
1 1/4 cups all purpose flour
1/2 cup whole wheat pastry flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon freshly ground nutmeg
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon cloves
8 tablespoons unsalted butter, softened
1 1/4 cups dark brown sugar, packed
1 egg plus 1 egg yolk
1/4 cup molasses
1 cup chopped crystallized ginger, diced into small chunks, divided
3/4 cup golden raisins

Icing:
1/4 cup light brown sugar, packed
2 tablespoons milk
2 tablespoons butter
1 teaspoon pure vanilla extract
1 cup sifted confectioners’ sugar, plus more if needed

Procedure:

For the bars: Preheat oven to 350 degrees F. In a medium bowl, whisk to combine flours, baking powder/soda, ginger, cinnamon, nutmeg, salt, pepper and cloves. In a large mixing bowl, cream butter until smooth. Add dark brown sugar and cream until light and fluffy. Mix in egg and egg yolk. Add in molasses. Slowly add the flour mixture and mix just until combined. Fold in 1/2 cup crystallized ginger and raisins. Cover a 10″ X 15″ baking sheet with foil and lightly coat with cooking spray. Spread dough evenly on the baking sheet. Bake for 18-20 minutes, rotating the pan at 10 minutes, until the top is golden brown and firm to the touch. Cool completely on a wire rack before icing.

For the icing: In a medium saucepan, add light brown sugar, milk and butter. Melt over medium heat, stirring constantly, until smooth. Remove from stove and whisk in vanilla extract and confectioners’ sugar. If this mixture is too thick to drizzle, add more milk 1 teaspoon at a time. If it is too thin to drizzle, add additional sifted confectioners’ sugar in small amounts. Let this mixture slightly cool. Drizzle icing over the bars and sprinkle with remaining chopped ginger. Let the icing set at least 20 minutes before cutting into squares.

Ingredients:

Crust:

4 tablespoons butter, softened
1/4 cup granulated sugar
1 cup flour
1/8 teaspoon salt

Filling:

3 tablespoons sugar
2 tablespoons cornstarch
1 can sweetened condensed milk
1 egg, lightly beaten
Grated zest of 2 key limes
1/2 cup key lime juice

Procedure:

Preheat oven to 350 degrees F.

For the crust: In a medium bowl, cream together butter and sugar. Mix in flour and salt until well combined. The mixture will be crumbly. Line an 8X8 baking pan with foil and lightly coat with cooking spray. Press flour mixture into the bottom of the pan to form the base. Bake for about 12 minutes, until the edges have just a small amount of color to them.

For the Filling: In a medium bowl, whisk together sugar and cornstarch. Stir in condensed milk, egg, lime zest and lime juice. When smooth, pour over the warm crust. Place back in the oven and bake for 25-30 minutes, until the edges are firm, but when you shake the pan, the middle should still have some jiggle to it. Remove from the oven and place baking pan on a wire rack to cool completely. Cover pan and set in the refrigerator until well chilled. Pull up the foil to lift the mixture out and carefully peel away the foil. Cut into bars.