Amberleigh's Mini Cannoli Cups

Mini Cannoli Cups

Ingredients:
Crust-
2 Pillsbury refrigerated pie crusts (I used a pre-made Gluten Free crust)
3 tablespoons sugar
1 teaspoon cinnamon
Flour for dusting surface
Filling-
1 15oz. container of whole milk ricotta cheese
1/2 cup confectioners sugar
2 tablespoons white sugar
1 teaspoon vanilla
1/4 cup mini semisweet chocolate chips

Directions:
Preheat oven to 425.
Prepare filling by combining all ingredients except chocolate chips in a bowl with an electric mixer.
Place in a one-gallon freezer bag and refrigerate.
Roll out pie crusts and sprinkle each all over one side with sugar and cinnamon.
Roll over dough with rolling pin gently to push cinnamon and sugar into the pie crust.
Using a biscuit cutter, cut out circles in the dough.
Lightly press the circles into ungreased mini cupcake pans to form a pastry cup.
Gently prick the bottoms on the cups with a fork so that they don’t rise too much in the oven!
Bake for 8-10 minutes.
Remove from oven and once cool, fill with cream.
Cut off a small part of the corner of the plastic bag to fill cups.
Sprinkle chocolate chips on top and dust with powdered sugar!

Filling can be kept in the fridge up to 3 days before filling. Fill about 1 hour before serving.

Such a quick and easy dessert!

Tuesday's Chicken and Spinach Paleo Ravioli

Chicken and Spinach Paleo Ravioli

Makes about 24 raviolis

• 4-5 medium to large yellow squash
• 1 Tbsp. olive oil
• 1.5 lbs. ground chicken
• 1 8 oz. bag frozen spinach, thawed
• 8 oz. mascarpone cheese
• 1/2 yellow onion, diced
• 1 clove garlic, minced
• small handful fresh basil leaves
• salt and pepper to taste
• Pasta Sauce

1. Cut ends of squash off and slice down the middle so you have two halves. Using the narrowest setting on your mandolin, slice the squash into long, flat strips. You'll end with around 70 or so strips.

2. In a large pan, heat oil over medium heat. Add onion and a pinch of salt and saute for about 5 minutes, until nearly translucent. Add garlic and saute until fragrant.

3. Add ground chicken to onion and garlic and saute until chicken is cooked all the way through.

4. Squeeze all the excess water out of the spinach, then ad chicken, spinach, salt, pepper, and mascarpone to a food processor or blender and puree until mixture reaches desired consistency (I like it relatively smooth).

5. Assemble the ravioli by just barely overlapping two strips of squash (pictured above). Do the same over the middle of the first two strips, but perpendicular, creating a cross or "t" shape. 

6. Spoon filling in the center of the cross, then bring the ends of the strips together, overlapping each other. If that doesn't make sense, just see the picture above.

7. Secure with a toothpick.

8. Before serving, steam raviolis for about 4 minutes, or until squash is tender and inside is warm.

9. Top with sauce of your choice.

Such a great healthy and Gluten Free option that tastes great!