Ravioli Lasagna

Spread 1/2-cup pasta sauce in a 5 inch deep, 8 by 8 inch baking dish. In a bowl blend thawed and drained spinach, ricotta, eggs, salt, pepper, and Parmesan cheese. Layer one third of the ravioli in the baking dish; top with half the ricotta mixture. Repeat layering; ending with remaining third of ravioli. Spoon remaining pasta sauce over top and sprinkle with mozzarella. Cover with aluminum foil and bake at 375 degrees for 40 minutes. Remove foil and continue baking an additional 10 minutes

Chopped Italian Salad

Chop all ingredients into bite size pieces. Place in a large bowl. Add olive oil, vinegar, garlic powder and oregano and mix. Add grated romano and mix again. Serve

Ciabatta

Add flour, yeast and salt to a large mixing bowl; stir in warm (not hot) water. Mix until a a very soft, very sticky dough forms. Cover with plastic wrap and let sit in a cool, dry place for 18 hours. Place dough on a floured surface, punch down and fold into itself in thirds. Place a piece of parchment paper; a little bigger than the dough on a work surface, flour the paper. Place dough on the parchment and shape into a long loaf. Cover with a white cotton towel and let rise for 2 hours. Dough will spread out but not up.

Preheat oven to 425º. Cut off any excess parchment showing around the ciabatta. Slide a pizza peel or an upside down cookie sheet under the bread. Slide the bread, paper side down onto the pizza stone or preheated cookie sheet. Spray the bread in the oven with a spray bottle with just water every 2 minutes for the first 12 minutes; this will give you a good crust. Bake for 35 minutes, until lightly brown. Remove from oven and let it cool for 10 minutes before cutting. May be frozen.

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