Friday, October 31, 2014

Recipe for today: Ginger-Spiced Pumpkin Bisque Soup

with Sharp Cheddar Croutes
  • 5 pounds roasted pumpkin or winter squash, cut into 1-inch pieces
  • 1 quart chicken or vegetable stock
  • 2 onions, peeled and diced
  • 2 tablespoons minced garlic
  • 2 tablespoons minced fresh ginger
  • 2 tablespoons curry powder
  • 2 tablespoons olive oil
  • Salt & pepper to taste
  • 1/4 cup sliced green onions
  • 1 cup grated sharp cheddar cheese
  • 8 slices toasted baguette, called croutes

1. In a large saucepan, saute the onions, garlic, ginger and curry in olive oil over medium heat until onions are translucent, about 5 to 7 minutes. Add the pumpkin or squash, and stock.

2. Bring to a simmer and cook until all the vegetables are tender, about 20 to 30 minutes.

3. Puree the soup using a hand mixer or food processor, and season to taste with salt and pepper. In the oven or under the broiler, melt cheese on the croutes. Float one in each bowl of soup and garnish with green onions. Makes 6 to 8 servings.

— by Chef Greg Higgins

Daily Post: Take 10 minutes...

Take ten minutes and write a description of your life—stream of consciousness, no self-judgment, no editing. back...

Then go over your description, looking for every word that carries frightening or painful associations. back...

These words have more power than you might think.

Studies show that after focusing on words having to do with aging, people walk more slowly; when they see words associated with anger, they're more likely to be rude.
~Martha Beck

Recipe for today: Soup in a pumpkin

Individual servings of soup in whole, small pumpkins have a high ratio of impressiveness-to-ease. Look for single-serving-sized pumpkins or squash, then let your imagination guide you in creating the shell’s contents. A base of sautéed onions, shallots, leeks and/or garlic will complement a wide variety of soup combinations. If using dense vegetables, such as potatoes or carrots, precook them by boiling, steaming or sautéing until barely tender.

Creative Combos  
For soup in a pumpkin, aim for roughly equal parts liquid (such as stock, milk, cheese or béchamel sauce) to solids (such as vegetables or bread). Grabben Gullen Pie, a favorite recipe of English settlers, was made by scooping out a pumpkin and filling it with opossum meat, then baking it whole in hot coals. Here are some other (perhaps more palatable) combinations to try:

• Mushroom stock with sliced mushrooms, minced sage and fontina cheese
• Vegetable stock with goat cheese, cashews, lemon and thyme
• Chicken stock with peeled, roasted chestnuts and cubed potatoes
• Beef stock with rosemary, onions, Gruyère cheese, a splash of red wine and chunks of crusty bread
• Béchamel sauce with carrots, celery, bulb fennel, parsley and a splash of dry white wine

Prepare the soup as you desire. Preheat oven to 350 degrees Fahrenheit. Cut a top out of each pumpkin, slicing at an angle so that the top can be replaced. Scoop out the seeds and pulp. Season the interior flesh with salt and pepper. Place the pumpkins in a pan with about a quarter-inch of water.

Fill each pumpkin with your soup, poured to within a half-inch of the top. Replace the tops. Tightly wrap the top of the pan with foil to trap steam. Bake for 30 to 40 minutes. The pumpkins will not be fully cooked, but their flavor and aroma will have permeated the soup.


Thursday, October 30, 2014

Crazy Running Gal: Like No Place Else on Earth

White Sands in New Mexico -- Like No Place Else on Earth

Rising from the heart of the Tularosa Basin is one of the world's great natural wonders - the glistening white sands of New Mexico.

Did you know that this was once filled with ocean water? Yep, and now that I learned this, it gives me a whole new perspective when driving through the mountains in this area of New Mexico. I imagine we are driving under water and a few fishies gloat in front of us as we drive on through. I can understand where the soft sand comes from. Spent the entire day hiking and playing in the sand at White Sand!

#crazyrunninggal #50halfmarathonsinfiftystates #Roadtrip

Wednesday, October 29, 2014

Crazy Running Gal: New Mexico, State #39

What an awesome run in New Mexico!

We ran along the Rio Grande.  The sad thing is that the river was all dried up.  Here's me standing in the middle of the Rio Grande.

Welcome to New Mexico, my half marathon in state #39, it was my lifetime 74.

Smooth run!

#crazyrunninggal #50halfmarathonsinfiftystates #Roadtrip

Tuesday, October 28, 2014

Daily Post: Heroes...

Heroes aren’t free from fear; they’re just so focused on a worthy goal that they feel they can’t turn back. 

Heroes don’t feel special, just dogged. They walk their scary paths with shaky knees and trembling hands. One shaky, trembling step at a time.

~Martha Beck

Monday, October 27, 2014

Crazy Running Gal: Road trip to New Mexico

It's that time again... I'm getting ready for the next state to run my next half marathon.  

A minor adjustment from my first idea, which threw hubby off-kilter a bit when he heard my new plans.  I think the alternative journey will be better and, I think, we will see more.  It's much better than sitting in the car for 2 days.  

Stay tuned!

#crazyrunninggal #50halfmarathonsinfiftystates #Roadtrip

Daily Post: At heart...

At heart, you’re just a being of pure love, innocent, joyful, and peaceful, creating benefit for all beings. My pronoid friends and I are so onto you. And we, along with rest of the world, have every intention of conspiring to make you happy.

Saturday, October 25, 2014

Health Tip: Deep Breathing...

Deep breathing has many benefits such as relieving stress, increases oxygenation to vital organs, helps clear and focus the mind, lowers blood pressure and can relieve discomfort.

Friday, October 24, 2014

Daily Post: Silence

Silence comes in two varieties: One that nourishes and comforts; another that chokes, smothers, and isolates. Solitary confinement is the worst kind of imprisonment we can inflict on fellow humans, and if you are forced to keep silent about some dark secret, you live in solitary confinement. Without the bridge of communication connecting you to other human beings, you can’t share your burdens, can’t receive comfort, can’t confirm that you still belong. Silence is the abyss that separates you from hope. ~Martha Beck

Thursday, October 16, 2014

2014 Half Marathon Lineup

2014 Lineup complete… (so far)
√ (Jan. 17) WDW half marathon - Jan. 12 - Orlando, FL
√ (Jan. 18) WDW full marathon - Jan. 13 - Orlando, FL
√ (Sept. 17): Baker, Montana
√ (Sept. 19): Bowman, North Dakota
√ (Sept. 20): Belle Fourche, South Dakota
√ (Sept. 21): Sundance, Wyoming
√ (Sept.18): Chadron, Nebraska
√ (Oct.11): Bluefield, West Virginia
√ (Oct.12): Bluefield, Virginia
√ (Oct.13): Morganton, North Carolina
√ (Oct.14): Seneca, South Carolina
√ (Oct. 26): Haunted Hustle Marathon & Half Marathon in Middleton, WI
√ (Oct 29): 1 of the Days in Las Cruces New Mexico
√ (Nov. 2): Rails to trails

#crazyrunninggal #50halfmarathonsinfiftystates #Roadtrip

Tuesday, October 14, 2014

Crazy Running Gal: State #38 - South Carolina

My feet have had it.  This is the first time running 13.1 miles 4 days in a row, in a while anyway. When I was younger I use to train running 10-14 miles every day for my first marathon.  Things have changed a bit, or should I say, changed lots.  (I'll spare you the details about my physical problems).

I'm proud of my accomplishments this week.  I ran 4 half marathons in 4 new states, WV, VA, NC, and SC.

There were approximately 100 runners, race-walkers, runners, and walkers.  I came in 1st female today, and 3rd overall.  I think many were saving themselves for tomorrows final run, which I am not doing.  So, I toughed it out, running through the puddles, and in some cases, splashing through streams of water at least 1 foot deep.  My shoes and running gear were sopping wet when I finished.  I knew I had to trudge through because I had a 13 hour car drive back to the midwest.

What a great accomplishment!

I can happily show 4 more states, where I ran a 1/2 marathon, are now COMPLETE!

Monday, October 13, 2014

Crazy Running Gal: State #37 - North Carolina

Day #3! North Carolina.. State #37 today, #crazyrunninggirl #roadtrip #50halfmarathonsin50states — traveling to North Carolina   More "rolling hills".  It's tough running 3 in a row, so my time is on the slow side.

But I did it!

Ran 71 lifetime half marathons, Ran 37 half marathons in 37 states (Last was North Carolina).  *2nd in women, 3rd overall.

And my #100mile October Challenge: Chalking off .. 100 mile commitment for October. 25.39 miles remaining with a total of 74.61 miles in October so far for the ‪#‎October100Miles‬ Challenge

Sunday, October 12, 2014

Crazy Running Gal: State #36 DONE! in Virginia.

*BAMM!* #36 VIRGINIA DONE! My #100mile October Challenge: Chalking off .. 100 mile commitment for October. 38.49 miles remaining with a total of 61.51 miles in October so far for the #October100MilesChallenge 2nd of the Women and 3rd overall.

Look at those stats: Ran 7 lifetime marathons (Last was Disney)
Ran 70 lifetime half marathons (Last was Virginia Half Marathon)
Ran 36 half marathons in 36 states (Last was Virginia)

Feeling pretty good.  Halfway there toward this weeks goal.  Meeting lots of new peeps and seeing beautiful sites.  Here's one of the amazing sites on the top of Appalachian Mountain.

Saturday, October 11, 2014

Crazy Running Gal: State #35 DONE! in West Virginia.

State #35 DONE! in West Virginia. 

Three great teaching tools are: shock, fascinate and repeat. Yes, this one was a shocker. Started out in pouring rain, to my surprise there were actually hills, lots of them. And then I came in 2nd overall in the women's division, which was another fascinating surprise Not too shabby. I think it's worth a repeat in VA tomorrow.— in West Virginia.

Friday, October 10, 2014

Crazy Running Gal: #Roadtrip to Get there

Crazy road trip.  So much construction.  What would have taken me 2 1/2 hours, it took me over 4 1/2 hours, JUST through Chicago.  Luckily, I decided to leave a day early, because I finally made it to Indianapolis and couldn't keep my eyes open anymore.  So, I stopped for the night.  I woke up early and refreshed, ready to go in the morning.

First stop, made it through WI, IL, IN and KY. You may ask why Kentucky?
After finding out I might run into more road construction, I decided to take an alternate route.

Turns out it was more scenic and took the same amount of time.

Ready, set, 1, 2, 3, and 4 (states), let's go...

Wednesday, October 8, 2014

Light, Then Darkness, Then Light

I got up in the early morning hours to witness this phenomenon! 

Last night, right before I went to bed, the moon was full, lighting up the entire ground.  It was like daylight.  Then, I got up and walked outside during the eclipse, the moon was hazy, then half light and half darkness, then dark.  

The moon does not have a light of its own. It simply reflects the light from the sun.  

The shadowing was gradual, but when the earth came between the sun and the moon, the moon was dark.

The world gets between the sun so there is no reflection of the moon.

Spectacular remarkable development!

Tuesday, October 7, 2014

Brain Damaging Habits That You Must Know

Here are 10 Brain Damaging Habits That You Must Know
1. No Breakfast
People who do not take breakfast are going to have a lower blood sugar level.
This leads to an insufficient supply of nutrients to the brain causing brain degeneration.
2. Overeating
It causes hardening of the brain arteries, leading to a decrease in mental power.
3. Smoking
It causes multiple brain shrinkage and may lead to Alzheimer disease.
4. High Sugar consumption
Too much sugar will interrupt the absorption of proteins and nutrients causing malnutrition and may interfere with brain development.
5. Air Pollution
The brain is the largest oxygen consumer in our body. Inhaling polluted air decreases the supply of oxygen to the brain, bringing about a decrease in brain efficiency.
6. Sleep Deprivation
Sleep allows our brain to rest. Long term deprivation from sleep will accelerate the death of brain cells.
7. Head covered while sleeping
Sleeping with the head covered increases the concentration of carbon dioxide and decrease concentration of oxygen that may lead to brain damaging effects.
8. Working your brain during illness
Working hard or studying with sickness may lead to a decrease in effectiveness of the brain as well as damage the brain.
9. Lacking in stimulating thoughts
Thinking is the best way to train our brain, lacking in brain stimulation thoughts may cause brain shrinkage.
10. Talking Rarely
Intellectual conversations will promote the efficiency of the brain.

Reference: Health Digest

Consciousness and the Absolute...

The truth is you are nobody.
You are nothing.
Yet you're everything.
How can you be nobody and everything? Because, You're not one thing…

Notice when I stop talking, how quiet it becomes, in your mind. This is the state I'm referring to, the state in between thoughts, when there is nothing going on, in that second, in that moment, when the mind is total quiet, the thoughts are not moving any longer. This is your true self, in that moment in between thoughts. Stay in that moment. Learn to put yourself in that state, whether you are in the market place or you are in a temple, wherever you are, learn to be still. It makes no difference what is going on around you. It makes no difference what other people are doing. You be still. When you are still, then there's peace. When you are still, there's happiness. Most of us have been taught that to be happy we have to receive something good. We have to have something nice happen to us to be happy, otherwise we are miserable. Yet the truth is, happiness is your very nature, unalloyed happiness, eternal happiness. You have to go way beyond thoughts, way beyond reasoning, way beyond anything and everything you have ever understood, to be consciousness, to understand consciousness. In order to do this, everything you believe must be dropped.

Everything you've been led to understand must be transcended. Everything that you can think
about has to go.

Your ideas of right and wrong, good and bad, up and down, frontwards and sideways, all these things have to be totally transcended, totally removed from your thinking patterns.


I appreciate you...

I just wanted to tell you how AWESOME you really are! 

Now, I may not know everything about you... or what you are dealing with in your life right now.

But I just know one thing for sure... 

We're all UNIQUE


YOU can do things that I or anybody else 
can't do.

YOU are here for a specific purpose. 

YOU can make all your dreams become reality.

YOU can make a difference.


Sometimes we may hit a brick wall or run into all kinds of obstacles or whatever... 

But all that stuff is temporary. 

It's going to pass.

Everything is going to be awesome :-)

Focus on your DREAM

You have everything inside you to make it become reality.


* If you don't like where you are, change it.  You're not a tree. ~Jim Rohn

Monday, October 6, 2014

Recipe for today: Apple Pie Bites

Apple picking season for me and my family.  

Here are the pictures from the apple farm we go to.  They already sold out.  We are glad we got our apples.

We got a bushel this year, and have already made carameled apples, apple pie and cider.  This is a simple recipe I like to make for bite-sized apple pie.

What you need?
1 tube Crescent rolls
1 Slice apple per triangle
1 Tbsp. Melted Butter
Cinnamon & sugar

What to do?
Preheat Oven to 350˚
  1. Roll out the dough on a greased cookie sheet, brush with butter and sprinkle Brown Sugar and Cinnamon in individual pieces of dough. 
  2. Roll up an apple slice in the dough forming a crescent, brush with melted butter and top with cinnamon. Repeat for others.
  3. Bake for 12-15 Mins at 350˚.
  4. Remove from Oven, filling will be hot! Serve alone or with a dollop of Vanilla Ice Cream.

Crazy Running Gal: #Roadtrip to the Appalachian states

It's Official!  

Traveling to the appalachian states to run several half marathons in 4 states.  I need 16 more half marathons in the U.S. before I'm 50. 

I will blog very short journals of my adventures.

Ran a half marathon in states #36-38 in North Carolina, South Carolina, Virginia and West Virginia.  Not in that order, but just the same. I traveled these states solo and drove my car. I seemed to run the race, take a shower, head on the road to the next state.  The experience was more about race day.  I did stay with another runner to save on expenses, we chatted a little but didn't really hang out much.

Watch my posts.... and stay tuned!

#crazyrunninggal #50halfmarathonsinfiftystates

Saturday, October 4, 2014

Recipe for today: Make Homemade coconut cream

What you need:
  • 1 cup of shredded coconut or coconut flakes
  • 2-3 tablespoons of coconut oil
  • Optional flavorings including: real vanilla extract, chopped nuts, raisins, cocoa powder, chia seeds
  • Food processor or high powered blender (I use a vita mix)
  1. Pulse the shredded coconut or coconut flakes in the blender or food processor. At first, it will be powdered, then it will start to stick to itself and become smooth like almond butter.
  2. When it starts to get thick, add 2-3 TBSP of melted coconut oil and keep blending until smooth.
  3. Add any flavorings and mix by hand
  4. Store in a jar, in or out of the fridge or take as an on-the-go snack.
  5. Enjoy!


I'm making these for dinner desert...   

What you need for the crust - makes about 15 medium-sized squares
  • 1 1/2 cup raw cashews (220 grams)
  • 2/3 cup pitted dates (135 grams)
  • 2 tsp espresso powder (or use a strong instant coffee)
  • a pinch of maldon salt for the coffee cream
  • 1 1/2 cup coconut cream* (240 grams)
  • 4 tsp strong cold coffee
  • 1 – 2 tsp liquid stevia
  • 1/2 tsp vanilla essence for the chocolate top
  • 100 grams dark sugar-free vegan chocolate
  • 2 tbsp coconut oil (optional, read note on final step)

1. Start off by making the crust. This is done by first placing the cashews in a food processor and run until you have a crumbly flour. Add in the remaining ingredients and run until you have a sticky dough that holds together. Grab a baking pan lined with parchment and press the crust firmly down. Place in the fridge.
2. Run the ingredients for the coffee cream filling in a high-speed blender (or food processor) until you have a smooth mixture. Start by using 1 teaspoon of stevia and add the remaining one if you want it to be sweeter. Like I mentioned above, any kind of liquid sweetener can be used instead; be it agave, maple syrup or honey (not vegan). If you decide to use any of those, you will need to alter the quantity so simply add it in while tasting. Take the crust out of the fridge and pour this mixture over it. Smooth it over with a spatula and make sure it is spread evenly. Transfer this to the freezer for at least 2 hours before proceeding to the final step.
3. For the final chocolate layer you could technically only use the dark sugar-free vegan chocolate. As you might know from this article, I am not a fan of using oils and you will seldom see any of my recipes call for it. I made this twice, once using coconut oil and once using simply the chocolate. Taste-wise both are amazing with only a marginal difference. The reason why I added it in as an option is because it is significantly easier to slice and spread the chocolate layer if you add in the coconut oil. Since I photograph my recipes and want it to look as presentable and visually-appealing as possible, I made it the second time using that option.
Regardless if you use the oil or not, you make the chocolate layer by melting the chocolate (and coconut oil if desired) in a small pot on low heat. Once completely smooth, pour it over as a final layer, again spreading it out evenly. Transfer back into the freezer until firm.
 Let it sit at room temperature for 20-30 minutes or in the fridge for up to 4 hours, before slicing them up and/or serving. You can re-freeze these without any problems though I would not recommend doing so more than once. Therefore the optimal way of going about this would be to take them up once, slice, refreeze, and then take up individual pieces as needed.
This is all ignorable if you are serving them right-away, in which case there is no need for re-freezing at all. Just place it in the fridge after adding the chocolate layer and it should harden within 10 minutes. Leave at room temperature for another 10 – 20 minutes, and then knock yourself out.
Additional notes (*):
  • Coconut cream is essentially just canned full-fat coconut milk that has been stored in the refrigerator for at least 2 hours (preferably over-night). Take it out of the fridge and scoop out the hardened coconut cream that you find on the top of the can. The reason for doing this is to allow the added water and coconut mass to separate  All of the water will have gathered at the bottom of the can, which is not going to be used when a recipe calls for coconut cream. 
But that is enough of me pimping out this dessert. Make this now, eat it, enjoy, and drop back to tell me all about it. Let me live vicariously through you since we have already eaten all of it. R.I.P. dessert. You did make my taste-buds tingle while you …erm… lived.

Recipe by Solveig Gluten-free Vegan Girl

Recipe for Today: Homemade Mushroom Ravioli with Garlic Parmesan Cream

I tried this delicious recipe for today's dinner.  Added a side salad and a glass of red wine and we were all set.

What you Need for homemade pasta:
  •  1 egg, beaten
  •  1/2 teaspoon salt
  •  1 cup all-purpose flour
  •  2 tablespoons water

* Original recipe makes 3 servings

  • In a medium sized bowl, combine flour and salt. Make a well in the flour, add the slightly beaten egg, and mix. Mixture should form a stiff dough. If needed, stir in 1 to 2 tablespoons water.
  • On a lightly floured surface, knead dough for about 3 to 4 minutes. With a pasta machine or by hand roll dough out to desired thinness. Use machine or knife to cut into strips of desired width.
What you Need for filling:
  • 1 teaspoon butter
  • olive oil
  • 3 minced cloves of garlic
  • ¼ cup diced onion
  • 6 baby bella mushrooms
  • 2 Tablespoons dry sherry and ¼ cup beef stock, or substitute sherry with more beef stock
  • 2 cups whole milk
  • 2 big handfuls of grated parmesan or romano cheese
  • 3 cups flour
  • a pinch of salt
  • 2 eggs
  • 2 Tablespoons melted butter


For the filling, heat the butter, 2 Tablespoons of olive oil oil, 2 of the garlic cloves, and the minced onion over medium heat until they get crispy and golden.

Then finely chop the mushrooms and add them to the saucepan. Continue cooking until they start to release a little water, and add the sherry and beef stock. Cook until all the liquid is absorbed, add salt and pepper if you want, then set aside and cool until you are ready to make the pasta.
Make the sauce first by heating ¼ cup of olive oil with the other minced garlic clove until the garlic starts to turn golden.

Then add the milk and the cheese, and whisk for a few seconds. Then reduce the heat to the lowest setting and let it simmer.

While the sauce is simmering, make the pasta by using a fork to mix the flour with the salt, then put it onto a board or the counter.

Add the egg in the middle, and start mixing it into the flour with your fingers. Add the butter, and keep mixing. Add up to a cup of warm water (enough to make the dough just stick together) and knead it until all the flour is incorporated and the dough is smooth.

Put the dough ball in a bowl, cover it with a towel, and let it stand for ten minutes.

On a floured cutting board or counter, roll out the dough as thin as possible. Then cut it into two rectangle shapes.

Put spoonfuls of the mushroom filling a few inches away from each other on one piece of dough, and then cover with the other piece of dough. Cut them into ravioli and use a fork to press the edges together.

Store the pastas on a baking sheet in the fridge while you bring salted water to a boil in a large saucepan.

Drop the ravioli in a few at a time, and let them cook for about two minutes (until they float and the water comes back to a boil).

Drain them in a colander and put them straight into the simmered cream sauce. The longer they cool in the sauce, the more the sauce will stick to the ravioli. Serve with fresh basil, cracked pepper, and more shredded cheese on top if you want.

MAKING PASTA FROM SCRATCH - Making pasta at home is really fun (and it’s super impressive to say you made pasta from scratch)! Usually I just stick to gnocchi made with instant potato flakes. Gnocchi are little potato dumpling kind of pastas, and they’re especially easy to make if you use instant mashed potatoes like I do in my recipe.

Making pasta dough from flour and egg and then rolling it and cutting it into pasta shapes is a little trickier, but very rewarding if you do it right! The recipe I made this ravioli dough with is from a cookbook called The Art of Italian Cooking by Maria Lo Pinto. It was published in 1948, which is cool because back then people used to make a lot of things by hand that we would just buy in the store today. There are recipes for homemade pasta dough, homemade ladyfingers to use in tiramisu, and many other things that we would normally buy pre-made.

I made my ravioli filling beforehand from diced mushrooms, onions, and garlic cooked in olive oil, sherry, and beef broth until it was rich and dark and very flavorful.

It’s kind of chunky and rustic sort of. Any filling can be used for these ravioli, though. Maria Lo Pinto says to use a filling made of finely chopped chicken and to cover the ravioli in tomato sauce, but I chose to use mushrooms and a cream sauce to go on top.

To make the dough, I mixed together flour and salt with a fork and then poured it out onto the counter and dropped an egg in the middle.

I kneaded it together with my fingers starting from the egg in the middle. Then I added melted butter and gradually added warm water as the dough got stiffer. The reason that pasta dough recipes often say to “make a well” for the egg and other ingredients is so that they can get incorporated gradually and make a smoother dough.

Once all the flour was in the dough, I kneaded it for a few minutes to make it smooth and put it in a bowl which I covered with a towel and set aside for ten minutes.

While the dough was resting, I made a garlic parmesan cream sauce by cooking garlic in olive oil

Then adding whole milk and shredded romano cheese, whisking it a little, and letting it simmer over very low heat.

Then I took the pasta dough out of the bowl and rolled it out thin on the floured counter.

I don’t have a pasta machine, but that’s okay because I guess most people who used this cookbook didn’t either; the recipe just says to roll it out thin instead of “use pasta machine setting number..” I rolled mine as thin as I could, but that’s the hard part about this recipe. You need strong arms to get it as thin as possible! Actually the dough is so tough that you really can use your hands to pull it apart and stretch it if you want.

If you don’t have a rolling pin, a drinking glass works perfectly! Then cut it into two equal-sized rectangles.

Place spoonfuls of filling a few inches apart on top of one of the dough pieces (I spaced mine sort of far and it made big ravioli):

Then place the other rectangle on top and press them together where you plan to cut the squares. You can even trace those lines with some water on your finger before you put the second rectangle on top; it helps the seams to stick together better.

After you cut them, you can use a fork to press the seams and make sure they stay tightly closed. It’s also really pretty!

I made some big ones, some smaller ones, and then some random noodles from the leftover scraps.

I put mine on a baking sheet in the fridge while I got a big pot of salted water boiling.

Then I dropped in the raviolis and let them cook for about two minutes each (until they floated to the top and the water started boiling again).

Fresh pasta takes way less time to cook than dried pasta does, and I like mine al dente too :)

I drained them and put them straight into the pot with the simmered cream sauce. I also added fresh basil and black pepper.

Then I served them with more grated pecorino romano cheese on top.

The longer the pasta cools in the sauce before you serve it, the thicker the sauce will be and the more it will stick to the ravioli. 
The flavors here are so rich and go together perfectly! And making ravioli at home is really not as hard as it seems. I will definitely be making these ones again! I doubled the amounts for what I made, so the recipe below will make about 22 or 24 big ravioli.