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Lemon Rosemary White Bean Dip

May 21, 2019 By Lane 4 Comments

Here in Minneapolis we finally saw our first 80 degree day.  Everyone flocked outside to take advantage of the amazing sunshine.  People congregated on driveways, at parks, around our 10,000+ lakes.  Just so dang happy to be outside!

But as the temperatures go up, and everyone gathers outside, snacks are needed.  Like this Lemon Rosemary White Bean Dip made with Fresh Crush Rosemary Olive Oil from the Queen Creek Olive Mill. Perfect for a summer gathering (or really ANY gathering).

Don’t trust me?  It’ll take you FIVE minutes to make it this delicious dip and you can see for yourself!

Lemon Rosemary White Bean Dip in a bowl

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Filed Under: Appetizers, Dips, Snacks, Vegetarian Tagged With: appetizer, cannelini beans, casual, dip, entertaining, lemon, olive oil, Queen Creek, Queen Creek Olive Mill, rosemary, vegetarian, white bean, white bean dip

Lemon Rosemary Shortbread

April 11, 2017 By Holly 33 Comments

Processed with VSCO with c3 preset

Well, it’s been a crazy few days around here. As many of you know, Lane spent the last week in beautiful Phoenix, Arizona. In a fun twist of fate, we actually had booked overlapping trips and had great plans for a fun dinner out in the land of sunshine. Unfortunately, I was caught up in the spectaular Delta scheduling debacle last weekend and my flight from Minneapolis to Phoenix was ultimately cancelled and we didn’t make it to Arizona in time to reschedule. I decided to drown my sorrows in some baked goods. Enter: Lemon Rosemary Shortbread. 
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Filed Under: Baked Goods, Dessert Tagged With: cookies, Dessert, lemon, rosemary, Shortbread, spring

Good Food Reads || 02.10.17

February 10, 2017 By Holly Leave a Comment

Good Food Reads

How on earth is it already Friday and time for another Good Food Reads? I don’t know about all of you, but I am soooooo ready for this thing we call a weekend! My son recently turned four and we are celebrating his birthday with his first more-than-just-family birthday party. He is so excited and I am so tired. Lane is also having a birthday party this weekend and I know that we are both appreciating easy, comforting foods this weekend. I’m personally going to be trying a new Winter Lasagna with butternut squash and brussels sprouts tonight and making a double batch of chili and Jalapeño Cornbread for tomorrow night after the party! We are supposed to have beautiful weather all weekend – 45 degrees in Minnesota in February!! – so I think I’ll come up with something for my hubby to grill on Sunday. Can’t wait. What are you all cooking this weekend? Need some inspiration? Check out this week’s Good Food Reads…

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Filed Under: Good (Food) Reads Tagged With: Baked Potato, Banana bread, Chicken, Chilaquiles, cookies, Curry, Frittata, One Pan, Ottolenghi, rosemary, soup

Rosemary Chipotle Spiced Nuts

April 22, 2016 By Lane 1 Comment

Chipotle Spiced Nuts Recipe

Party time in my house tonight.  Tonight is book club and I am hosting!  What is the book you ask?  Silly you*, now let’s get on to important details!  Every time I host, I am excited to put together a menu that I think that my friends would enjoy.  But, I also work a full time job, have 2 kids and don’t have a ton of time to make a lot of complicated dishes.  Enter these rosemary chipotle spiced nuts.  Simple, yet elegant.  Quick, yet so, so tasty….

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Filed Under: Appetizers Tagged With: almonds, appetizers, cashews, chipotle, nuts, party food, pecans, pistachios, rosemary

Ravioli with Rosemary Mushroom Sauce

February 12, 2016 By Lane 3 Comments

DSC_0426Ravioli with Rosemary Mushroom Sauce, makes me hungry just thinking about it!  You may have heard about our epic dinner party this week, and if you haven’t, trust me you will, as we plan to explore the art of the dinner party in a blog post coming up soon.  This was an old fashioned dinner party, complete with eight plated courses.  Six guests (plus Holly and I), sitting at a large table, enjoying a delicious food experience.  The dinner party is an art that it is high time we resurrect! (The complete dinner party menu is up on Twitter-so if you are unable to wait, you can check it out @withtwospoons)

As Holly and I were going over plans for this dinner party, we decided we wanted to serve a pasta dish before our main course.  What to do, what to do?  Preferrably, something not too difficult.  We really wanted the course to look elegant.  The pasta had to taste exceptional.  That is when a ravioli presented with a simple sauce rose to the top of the list.  Unfortunately the first recipe I tried did not work as written and we didn’t have much time to figure something else out.  We had to take a leap of faith and stick to what we knew-wine and butter.  Turns out, sometimes, out of the simplest ingredients, comes the most divine flavor!  And thus Ravioli with Rosemary Mushroom Sauce was born!

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Not only was this simple to make, we also found you could stick the sauce in a small crock pot, set it on low (or even warm), and serve it when the time was right-perfect for a multi-course dinner.  Topped with some parmesan cheese and a garnish of rosemary, this ravioli received high praise at our dinner party.  I promise you this one is truly simple and quick to make.  Hmmm…might even make a nice dinner for Valentine’s Day!

Print

Ravioli with Rosemary Mushroom Sauce

This Ravioli with Rosemary Mushroom Sauce is both tasty and beautiful. This recipe can be easily split in half for serving to a smaller group.
Course Pasta
Servings 8 -10 servings (appetizer size)
Author Adapted from a recipe found on The Chew

Ingredients

  • 2 pounds cheese ravioli
  • 8 Tablespoons butter divided
  • 1 Tablespoon olive oil
  • 2 8- ounce containers of fresh cremini mushrooms chopped into small bite site pieces
  • 1 teaspoon kosher salt plus extra for seasoning if needed
  • 2 shallots sliced
  • 5 cloves of garlic minced
  • 1 cup of white wine
  • 3 Sprigs of rosemary
  • grated parmesan cheese for garnish
  • shaved parmesan cheese for garnish
  • 8 tips of rosemary sprigs approximately 1 inch pieces for garnish

Instructions

  1. Start water boiling water for pasta in a deep pot. Add salt to pasta water (optional).
  2. Heat olive oil in a sauté pan over medium heat.
  3. Melt 4 Tablespoons of butter in hot pan.
  4. Saute mushrooms and salt in the melted butter and olive oil for approximately 3 minutes
  5. Add rosemary sprigs, shallots and garlic to mushrooms and sauté until shallots are soft, approximately 5 minutes.
  6. Add wine and reduce until wine is reduced to 1/4 cup.
  7. While wine is reducing, add pasta to boiling water and simmer according to directions on ravioli package.
  8. Drain ravioli and keep warm.
  9. After wine is almost fully reduced (to a 1/4 cup or less), remove mushroom mixture from heat.
  10. Taste and add salt if needed.
  11. Remove rosemary sprigs from mixture.
  12. Add remaining 4 Tablespoons of butter and allow to melt.
  13. Place desired amount of ravioli on a plate (or in a bowl), add a spoonful of rosemary mushroom sauce, garnish with a sprinkle of grated parmesan, a few shreds of shaved parmesan, and the tip of a rosemary sprig.
  14. Serve and enjoy!

 

Filed Under: Pasta, Vegetarian Tagged With: comfort food, Mushroom, parmesan cheese, pasta, ravioli, rosemary, vegetarian

With Two Spoons

We are Lane & Holly, the creators of With Two Spoons. We are friends, coworkers, mamas, and home cooks. Our belief is that community is built around the table. Come along as we share our kitchen adventures.

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