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    Home » Recipes » Main Dish Recipes

    Ghost with the Most Roasted Sweet Potato Ravioli

    Modified: Sep 16, 2024 · Published: Sep 28, 2017 by Ashley

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    Jump to Recipe·Print Recipe·5 from 9 reviews
    Overhead view of a plate of black and white striped sweet potato ravioli - a tribute to Beetlejuice
    Overhead view of a plate of black and white striped sweet potato ravioli - a tribute to Beetlejuice

    Homemade black and white pasta is stuffed with roasted veggies and topped with brown butter sauce and crispy sage leaves in my Halloween tribute to Beetlejuice!

    Halloween is my favorite holiday, hands down. I love any excuse to do something spooky, and when a few of my food blogger buddies suggested doing a scary movie tribute, I knew I needed to get in on that action.

    I've done a culinary tribute to Beetlejuice before, but that movie is just too much fun to not get creative with it again.

    And this time, I went BIG.

    Ghost with the Most Roasted Sweet Potato Ravioli: Homemade black + white pasta is stuffed with roasted veggies, topped with brown butter sauce & crispy sage leaves in my Halloween tribute to Beetlejuice!

    I was inspired by the scene where Beetlejuice turns into a big tent and does the whole, "Attention Kmart Shoppers" bit (check it out starting at 1:30 in this clip, if you're interested).

    Granted, he wears that black and white striped outfit all the time, but that scene always stood out to me. I even got to see part of the actual costume that appeared in the film at a Tim Burton exhibit at MoMa in New York City several years ago and it was incredible.

    My mind immediately went to ravioli. I haven't used my KitchenAid's pasta roller attachment in way too long, and I've never used the ravioli maker attachment that I got as a wedding gift over 8 years ago. *GASP*

    Ghost with the Most Roasted Sweet Potato Ravioli: Homemade black + white pasta is stuffed with roasted veggies, topped with brown butter sauce & crispy sage leaves in my Halloween tribute to Beetlejuice!

    Let me just start out by saying that this was not easy. It was partially my fault for being overambitious with this idea when it's been several years since I've made my own pasta. I really should have re-familiarized myself with the pasta machine before diving into this recipe.

    But I didn't. And this past Saturday did not go well for me in my tiny kitchen. I made a giant mess, wasted a bunch of squid ink, ended up ordering takeout for dinner and still had to clean up the aforementioned messy kitchen.

    Seriously, this was one of my messiest kitchen disasters to date. My kitchen may be tiny, but it still takes a while to clean up after all that cooking.

    Ghost with the Most Roasted Sweet Potato Ravioli: Homemade black + white pasta is stuffed with roasted veggies, topped with brown butter sauce & crispy sage leaves in my Halloween tribute to Beetlejuice!

    I woke up on Sunday morning determined not to let this failure defeat me. I did some research on how to use my pasta attachments, because apparently I had forgotten a lot over the years!

    I also decided to try out a new pasta recipe that was much easier than what I set out to do originally. The Kitchn has an awesome tutorial on how to make pasta dough in the food processor, and I can't recommend it highly enough. This made it so.much.easier for me. I didn't feel like it would be the end of the world if I ended up having to throw out dough that only took a few minutes to come together.

    So what I did was to make 2 separate batches of that pasta dough. The first one I prepared as written, and for the second I added 4 teaspoons of squid ink. I definitely had to add more flour both when making and rolling the black pasta, since there was extra moisture in it. But 2 teaspoons of squid ink per cup of flour works out well for a really nice, black pasta.

    A photo posted by Ashley Covelli (@bigflavors) on Oct 25, 2015 at 7:28pm PDT

    Once the dough had rested, the really tedious part began. I'm planning to do a step-by-step tutorial sometime, but for now, I'll do my best to explain how I managed to get a successful black and white stripe design on these beauties.

    I started by cutting my ball of plain pasta dough into quarters. I took one quarter out and left the rest wrapped in plastic to prevent it from drying out. I lightly floured my work surface and dusted the ball of dough before running it through my pasta rollers. I started on the widest setting (on my roller set, that's #1).

    I ran the dough through a few times, folding it in half after each pass until it started to feel soft and elastic - about 5 or 6 passes did the trick. I started on the lowest speed and after 2 or 3 passes moved it up one notch higher. Folding the ragged edges in helped square them off, which made the sheet of pasta dough much cleaner to work with.

    I dusted it with more flour whenever it started to get sticky so it wouldn't get caught between the rollers. I then moved on to roller setting #2 and did 2-3 passes, without any more folding. I repeated this process until I got up to #5 and did one pass at that setting.

    I then dusted the long sheet of plain pasta with a little flour and folded it in half so it would fit on a lightly floured baking sheet, covered with a slightly damp kitchen towel while I prepared a sheet of black pasta.

    A photo posted by Ashley Covelli (@bigflavors) on Oct 25, 2015 at 7:44pm PDT

    I did the same thing with the black pasta, and after it was done being rolled out, I used the fettuccine cutter attachment to get consistently sized strips. I tossed those lightly with flour and rolled them into a little nest and put that under the towel with the other pasta.

    I then pulled out the white pasta sheet and cut it into a manageable length. I took a few of the black strips out and set them next to it.

    To adhere the stripes, the best method I found was to use a pastry brush and sprinkle a little water all over the top of the pasta sheet. I kept the pastry brush and small bowl of water next to me on standby. I rubbed the water evenly over the sheet of plain pasta with my hand and began evenly spacing black fettuccine strands evenly down the length of the sheet.

    Once they were all in place, I checked the ends of each strand, and if they were loose/dry underneath, I brushed a small amount of water underneath and pressed the black piece down gently to adhere. I then pressed down all over the whole piece with the palms of my hands to set everything in place before going back to the pasta roller.

    I trimmed the ends of the sheet of pasta so the strips weren't hanging off unevenly (because these can easily get stuck and pulled too quickly in the rollers). I dusted the sheet with flour and rubbed it around until it wasn't sticky at all so I could proceed with rolling. I took the striped sheet and ran it through on setting #1 a few times, then once or twice at #2 and #3, followed by a single pass at #4. That seemed to adhere the stripes well enough for everything to hold together.

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    Ghost with the Most Roasted Sweet Potato Ravioli: Homemade black + white pasta is stuffed with roasted veggies, topped with brown butter sauce & crispy sage leaves in my Halloween tribute to Beetlejuice!

    Ghost with the Most Roasted Sweet Potato Ravioli

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 20 minutes
    • Cook Time: 45 minutes
    • Total Time: 1 hour 5 minutes
    • Yield: 4 Servings (plus extra filling) 1x
    • Category: Pasta
    • Method: Stovetop
    • Cuisine: Italian
    Print Recipe
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    Description

    Homemade black and white striped pasta is stuffed with roasted veggies and topped with brown butter sauce and crispy sage leaves my Halloween tribute to Beetlejuice!


    Ingredients

    Scale

    For sweet potatoes:

    • 2.5 sweet potato, peeled and cut into ½- to 1-inch chunks
    • 3 cloves garlic, peeled and smashed
    • 2 tablespoons olive oil
    • ½ teaspoon kosher salt
    • ¼ teaspoon freshly cracked black pepper

    For kale:

    • 2 tablespoons olive oil
    • 1 bunch lacinato kale, thick stems removed, roughly chopped
    • ¼ teaspoon kosher salt
    • ¼ cup water

    To finish ravioli filling:

    • 15 ounces part skim ricotta
    • ½ teaspoon freshly grated nutmeg
    • Homemade black & white striped pasta dough*

    For sauce:

    • 1 stick unsalted butter
    • 10 fresh sage leaves

    For garnish:

    • Freshly shaved Parmesan cheese

    Instructions

    1. Preheat oven to 425°F.
    2. For sweet potatoes: Place sweet potatoes and garlic in a single layer on a large, rimmed baking sheet. Drizzle on 2 tablespoons oil and season with salt and pepper. Toss gently to coat. Roast for 15 minutes, stir, then roast for an additional 10 minutes, or until potatoes are tender when pierced with a fork and are beginning to caramelize around the edges.
    3. For kale: While the sweet potatoes are roasting, heat 2 tablespoons oil in a large, nonstick skillet over medium high heat. Add kale and toss with tongs a few times to coat it in the oil. Add salt and water, then cover with a tight-fitting lid. Let cook, tossing occasionally, until the kale is dark, glossy green and has wilted down a bit.
    4. To finish ravioli filling: In the bowl of a food processor, add kale and pulse several times until evenly chopped. Pour kale into a large bowl and do the same with half of the sweet potato mixture. Pulse it several times to mash it up, but don't worry about getting it super smooth. Add that to the kale and process the other half of the sweet potatoes. Don't forget to include those roasted garlic cloves! If there are any large chunks of potato, you can mash them with a fork if desired. Add ricotta and nutmeg and mix well to combine.
    5. To prepare ravioli: Fill striped pasta sheets with the roasted sweet potato mixture and seal well (see my blog post for notes/techniques for this portion of the recipe).
    6. For sauce: Place butter in a medium skillet. Turn the heat on to medium-low and allow the stick to melt fully without stirring the butter. Once melted, add the sage leaves. Continue to cook, swirling the pan occasionally, until the butter foams up and brown bits start to form. Let it cook until it's nicely brown, being careful not to burn it.
    7. Remove sage leaves from the butter with tongs and place on a paper towel lined plate.
    8. To serve, divide ravioli between plates. Pour a few spoonfuls of brown butter sauce over each portion and garnish with crispy sage leaves and shaved Parmesan. Season with additional salt and pepper, if desired. Enjoy!

    Notes

    *Be sure to check out the notes on my blog post above for the notes/technique on how to make homemade striped black and white pasta sheets, and to fill the ravioli.

    I happened to have a giant sweet potato to work with, so this recipe makes a ton of filling. The sauce is enough for 4 servings, but there's much more filling than that. Feel free to scale it back!

    Nutrition

    • Serving Size:
    • Calories: 598
    • Sugar: 4.6 g
    • Sodium: 347.7 mg
    • Fat: 42.7 g
    • Saturated Fat: 19.6 g
    • Carbohydrates: 43.6 g
    • Fiber: 4.5 g
    • Protein: 13 g
    • Cholesterol: 80 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

    Recipe Card powered byTasty Recipes

    PHEW. So that was intense, right? Like I said, I'll put together a tutorial with step-by-step photos in the future if there's enough interest. Let me know!

    Wanna see what else the FFFB group came up with to honor their favorite Halloween films? These bloggers KILLED it! Pun oh so very much intended 😉

    Ashley from Quarter Life [Crisis] Cuisine RedRUM Cocktail inspired by The Shining

    Matt from Nomageddon made Pea Soup with Crabmeat and a Balsamic Drizzle inspired by The Exorcist

    Sophia from NY Foodgasm made Red Velvet Pecan Pie inspired by Evil Dead

    Julie from Bread Booze Bacon made Reanimation Reagent Rum Jello Shots inspired by Re-Animator

    Happy Halloween, everyone!

    Ghost with the Most Roasted Sweet Potato Ravioli: Homemade black + white pasta is stuffed with roasted veggies, topped with brown butter sauce & crispy sage leaves in my Halloween tribute to Beetlejuice!

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    Reader Interactions

    Comments

    1. Kristen Chidsey

      October 28, 2015 at 8:17 am

      This is such a creative take on halloween--love it!

      Reply
      • BigFlavorsFromATinyKitchen

        October 28, 2015 at 1:10 pm

        Thanks so much, Kristen! Happy Halloween 🙂

        Reply
    2. Sophia Del Gigante

      October 28, 2015 at 9:50 am

      I cannot even tell you how far you knocked it outta the part with this one! I am AMAZED by you skills and completely in awe! PS- BEST and most awesome food tribute to Beetlejuice! Now I have to watch it again!

      Reply
      • BigFlavorsFromATinyKitchen

        October 28, 2015 at 1:11 pm

        Thanks, girl!! I don't think I can outdo this one. I may have to retire my Beetlejuice food tributes with this one! 😉

        Reply
        • Sophia Del Gigante

          October 28, 2015 at 3:08 pm

          HAHA!!! I don't blame you, this is not to be outdone and was soooo time consuming!

          Reply
    3. Christine Pittman

      October 28, 2015 at 11:09 am

      This isn't ravioli... it's art. Your creative and downright brilliant for putting the sweet potato and kale together, too.

      Reply
      • BigFlavorsFromATinyKitchen

        October 28, 2015 at 1:10 pm

        Thanks for the kind words, Christine! The filling was SO good - I'm planning to use some of the leftover filling in another form for dinner tonight!

        Reply
    4. Ashley Bee

      October 28, 2015 at 11:51 am

      I think the hassle was DEFINITELY worth the reward here--it looks SO good and totally Beetlejuice! The big sheet of striped pasta dough even reminds me of the scene you described 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        October 28, 2015 at 1:10 pm

        Thank you so much! It was insane, but that's definitely one of the reasons I love things like Halloween, right? 😉

        Reply
    5. Cyrus

      October 29, 2015 at 8:46 am

      Wow, Ashley, this recipe is totally stunning. Amazingly done, and you have us inspired to take another crack at making pasta 🙂

      Reply
    6. Lisa Goldfinger

      October 29, 2015 at 8:51 am

      I'm so in awe! I love love this!! My pasta machine is brand new - got it after a trip to Italy this summer - and you have just inspired me to get it out! Gorgeous!!

      Reply
    7. Kirsten

      October 29, 2015 at 12:37 pm

      Ashley,
      This looks like a ton of work and yet so satisfying. I have been there with the 'kitchen trashed from all the food prep, let's get take out'!
      Thanks!

      Reply
    8. Julie

      October 29, 2015 at 8:35 pm

      This is beautiful - I'm so impressed!

      Reply
    9. marye audet

      October 30, 2015 at 7:07 am

      Oh wow! This is impressive, not to mention absolutely gorgeous!

      Reply
    10. DirtyLaundryKitchen

      October 30, 2015 at 7:21 am

      This is one of those dishes that reminds me of when I go out to eat. Amazing. They look so beautiful.

      Reply
    11. Faith (An Edible Mosaic)

      October 30, 2015 at 8:28 am

      This is absolutely incredible! I've never made homemade pasta, but it's been on my list for a long time now...I'm feeling inspired by this gorgeous dish!

      Reply
    12. KristenB

      October 30, 2015 at 9:58 pm

      I am so impressed with your ravioli. It turned out SO professional looking. I have made plain ravioli before, but I am not sure I could handle those amazing stripes.

      Reply
    13. Lori H

      November 01, 2015 at 1:06 am

      Your ravioli looks awesome! Can I assume it won't be on your weekly menu?? lol Good job! 🙂

      Reply
    14. Loide

      September 29, 2017 at 10:55 am

      These raviolis definitely call out to me! Great pictures! I can almost taste the one in the final shot!

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:49 am

        Thank you so much! They were a big hit at the dinner table 🙂

        Reply
    15. Carrie

      September 29, 2017 at 1:20 pm

      I love this idea. I just ordered my pasta maker off of amazon and once I just over the basics. I will be attempted to create your awesomeness! This looks and sounds incredible - Pinned for later!

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:50 am

        Homemade pasta is so much fun! This one is definitely advanced but the results were so much fun!

        Reply
    16. Tina Lindquist

      September 29, 2017 at 7:18 pm

      Your pasta looks so beautiful, I can't believe you did that in a tiny kitchen. I have a tiny kitchen too and LOVE it!

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:51 am

        Thank you! I feel like sometimes less space makes it more cozy and usable! I know a lot of people with large kitchens who rarely use them.

        Reply
    17. Marisa Franca Stewart

      September 30, 2017 at 7:33 am

      We always make our dough in the processor -- so much easier. I'm totally fascinated how you made the stripe pasta. It is gorgeous!! We have the pasta maker but I'm trying to figure out your attachment for the Kitchen Aid. The filling sounds wonderful!! Looking forward to seeing your step by step photos.

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:52 am

        I'll definitely work on a tutorial post for ravioli and then striped ravioli, because it's tricky until you get the hang of it for sure. Food processor dough is definitely the way to go - so much easier!

        Reply
    18. Christine McMichael

      September 30, 2017 at 4:35 pm

      I'm so swept up in your photos, this looks amazing! I've actually never tried making my own pasta before, but I have a Kitchen Aid so I should definitely try it sometime!

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:53 am

        Thanks so much, Christine! Homemade pasta is a lot of fun, and the pasta roller and cutter attachments make it so much easier. Good luck with it whenever you decide to give it a go!

        Reply
    19. Carol Borchardt

      September 30, 2017 at 5:30 pm

      This is SOOO cool and beautiful! I've always wondered how they striped the pasta dough. I haven't made pasta in several years but always loved to. I think investing in a KitchenAid pasta attachment is the way to go.

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:55 am

        Thanks so much, Carol! A hand crank pasta machine works just fine, too, but the KitchenAid attachment definitely makes things go much quicker!

        Reply
    20. karyl henry

      October 01, 2017 at 9:30 pm

      I have a KitchenAid and had great plans to use it ALL THE TIME. Even though I rarely do, I still love to make pasta. I definitely need to try out this ravioil

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:57 am

        Same here. I don't use it nearly often enough. I can't believe how long it took me to use the ravioli attachment - it made things much easier but there's definitely a learning curve!

        Reply
    21. Natalie Knezic

      October 02, 2017 at 2:42 pm

      Oh my, you are true artist. This ravioli looks PERFECT! I bet this taste just amazingly delicious. Can you please send me some 😉

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:57 am

        Thanks so much, Natalie! My first batch certainly was *not* perfect. Ha!!

        Reply
    22. Claire@The Simple, Sweet Life

      October 03, 2017 at 12:04 am

      I love this on SO many levels! 1. Virtual fist bump for loving Halloween (it's hands down my favorite holiday too). 2. Virtual fist bump x2 for homemade ravioli. 3. ERMAGHERD BEETLEJUICE RAVIOLIA?! There are not enough ermagherds on the internet to truly capture how awesome that is.

      Reply
      • BigFlavorsFromATinyKitchen

        October 03, 2017 at 11:58 am

        I'm getting over the flu right now, Claire, and this comment totally made my day. Or should I say day-o? I'll show myself out...

        Reply
    23. BigFlavorsFromATinyKitchen

      October 03, 2017 at 11:56 am

      Isn't it a fun movie? It's been a favorite since I was a kid! And thanks for the kind words - I'm glad my efforts showed in the final dish 🙂

      Reply
    24. Erin

      October 03, 2017 at 8:51 pm

      This ravioli is SERIOUSLY amazing! I adore the Beetlejuice inspiration story behind it and how you were actually able to make it happen! As someone who has limited experience with homemade pasta, all I can say is WELL DONE!

      Reply
      • BigFlavorsFromATinyKitchen

        October 31, 2017 at 12:59 pm

        Thanks so much!! I'm definitely not super experienced with homemade pasta, and would *not* recommend diving into something this complicated right off the bat, but it was a lot of fun once it worked out 🙂

        Reply
    25. Renee @ Renee Nicole's Kitchen

      October 05, 2017 at 5:10 pm

      There is something so rewarding about making pasta from scratch at home. I don't do it all the time, but I do make an exception for ravioli and this looks like one worth trying!

      Reply
    26. shobelyn

      October 03, 2018 at 12:55 pm

      It does looks like you put a lot of effort making this pasta, but the result is so worth it.The stripes looks so straight and attractive. You can talk about this ravioli for years as not so many people, like me, can make this.

      Reply
    27. Veena Azmanov

      October 03, 2018 at 4:30 pm

      This is so cool. I love the idea. I love making pasta as well as ravioli. But I've never ever made black pasta. So cool. Love this. Love the Beetlejuice story.

      Reply
    28. Michelle

      October 06, 2018 at 11:54 am

      This is so impressive! What a great idea. We love Halloween and I know this would go down a treat in my house. Now, if you could just ship some over to me that would be awesome 😉 x

      Reply
    29. Marisa Franca

      October 06, 2018 at 4:50 pm

      I've seen this done with different colored pastas and I've been dying to try it. I think they look so pretty and what a great Halloween dish. You did an excellent job. Brava!!

      Reply
    30. Kiki Johnson

      October 06, 2018 at 8:49 pm

      I cannot get over the perfect look of these! Those stripes are so neat! I don't think they would look quite as pretty if I made them - probably way spookier! BUT the flavors alone are also absolutely fabulous! That would save me for sure!

      Reply
    31. Karyl Henry

      October 07, 2018 at 8:55 am

      Oh wow, I always wondered how striped ravioli got that way! I'm not sure I would have the patience to get it perfect, but what a beautiful presentation. Looks delicious

      Reply
    32. Jagruti Dhanecha

      October 07, 2018 at 4:02 pm

      Oh my gosh, you are an artist! Never seen homemade pasta just like yours. Absolutely delicious and amazing looking dish. Wish I can make just like yours 🙂

      Reply
    33. Katie Crenshaw | A Fork's Tale

      October 07, 2018 at 5:37 pm

      These raviolis look so pretty and fancy!!! I am so impressed. The ingredients look absolutely DELICIOUS!!! This recipe is perfect fro the fall.

      Reply
    34. Donna

      October 07, 2018 at 6:23 pm

      Ha you have hit all 3 of my love languages with the recipe: beetlejuice, pasta and browned butter. I am officially sold!!

      Reply
    35. Nicole

      October 08, 2018 at 12:57 am

      Wow, this is a very impressive dish! The stripes add so much visual appeal! I love the flavour combination of sweet potato and kale, with a little nutmeg, too. I definitely want to give this a try!

      Reply
    36. Jacque Hastert

      October 08, 2018 at 5:15 pm

      A great way to get festive for dinner!

      Reply
    37. Emily Leary

      October 10, 2018 at 4:35 am

      Wow! This is incredibly clever! It looks awesome. and I love the filling of roasted garlic, sweet potato and kale with the brown butter sauce on top. Amazing!

      Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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