Do I need an excuse?
Kurobuta Pork Chops

Stuffed Pennoni

 I'm now eating the leftovers, so I thought it's about time I shared the "firstovers" with you. 




Trust me, it's just as good the second time around. 

Here's what I did.  


When I was in Harvest Ranch Market I bought some Pennoni. The market had a big display of Maestri Pastai in several shapes and forms, I chose the pennoni. 



They are really quite big, so I wanted to stuff them with something yummy.




Grab half a pound of ground beef, an Italian sausage, onion and garlic. 




In a 10" skillet over medium-high heat, cook the onion, until translucent. I used 1/4 of an onion, finely diced. Add the ground beef, sausage, casing removed, and a minced clove of garlic. Cook until the meats are cooked through, 




then hit it with a splash of red wine. 




Remove the meat mixture from the pan and set aside to cool. 




While the meat is cooling, add a beaten egg to a 16 oz container of ricotta cheese and mix well. 




Add the cheese mixture to the meat mixture and mix well 

This mixture filled 20 pennoni. In order to determine how many I needed to cook, I laid the pennoni, in a single layer, in the pan I was going to use and added a few more for the freezer.  




Cook until almost al dente.

I kept them pretty firm, they are easier to fill that way. They'll continue cooking in the oven, so it's better to err on the not cooked side than the overcooked side. 




Fill a pastry bag with the meat and cheese mixture. 

I use plastic disposable bags and a pastry tip coupling, but not the pastry tip. 




Nestle the pastry bag into one end of the pennoni and squeeze in the wonderful filling. I found that it's easier to fill from both ends. 


Now on to the sauce. Use your favorite marinara sauce, but here''s what I did. 



In the same skillet you cooked the filling in. Sauté a couple of minced cloves of garlic in olive oil, over medium-high heat, and add a 28 oz can of tomatoes. 

Mine happened to be whole tomatoes but diced is fine too. 




If using the whole tomatoes, break them up a little. 




Add a teaspoon of oregano, two fresh basil leaves that have been chopped and a teaspoon of red pepper flakes. 




And a good splash of red wine, 




and some salt. 


Because the pasta was undercooked, I kept the sauce on the runny side, knowing the pasta would absorb a lot of the sauce. 



Spread some of the sauce in the bottom of a baking pan. 





Place the filled pennoni on top of the sauce. 




Pour the remaining sauce over the pennoni. 




Ready to pop into a 350*F oven until hot and bubbling




Ready to pop into my mouth. 


And that's that.