I’ve been wanting to make Gorgrond Chowder for a while… So I finally had a chance to sit down and hammer out the recipe. I wanted to do it right, so was a lot of research involved. There’s something very special about enjoying a creamy seafood soup in a toasty sour dough bread bowl on a chilly day.

It’s a hearty soup, and it has to be since Gorgrond is a pretty rough neighborhood.

GUYS…GUYS WE CAN TALK THIS OUT. MAYBE OVER A BOWL OF CHOWDER?

You could probably make this meal while doing runs of Blackrock! Just don’t die and upset just don’t upset your raid lead.

UNIT COMPOSITION

1. salt
2. 1 tablespoon of olive oil
3. 1 cup of water
4. 2 cups of fish stock
5. 3 cups of milk
6. 1/2 onion, chopped
7. 1/2 lb of carrots, chopped
8. 1/2 lb of celery, chopped
9. 1/2 lb of red potatoes
10. 1/2 lb of italian sausage
11. 1 lb of cod, chopped
12. OPTIONAL: 1/2 lb sour dough bread rounds
13. OPTIONAL: parsley

BUILD ORDER

Total prep time for this dish is about 20 minutes. Total cook time is about 35 minutes. This makes about 6 servings.

OPENING

1. Set a large pot on high heat. Add your tablespoon of olive oil.
2. Cook your Italian sausage until golden brown (roughly 5 – 7 minutes).
3. Remove from the pot and set aside.
4. Add in your chopped onions, celery, and carrots. This blend of ingredients is called a mirepoix.
   
5. Reduce the heat to medium and allow the mirepoix to sweat. Stir it occasionally to prevent it from burning.

MID GAME

1. Slice the Italian sausage and re-introduce it into the pot. Make sure you pour in any juices left over from the sausage.
2. Bring the heat back up to high.
3. Add in your fish stock, water and potatoes. Allow to cook for about 10 minutes or until the potatoes are soft.

LATE GAME

1. Add in your chopped cod.
2. Reduce the heat to medium and pour in your milk.
3. Allow the cod to cook for another 10 minutes, stirring often.
   
4. OPTIONAL: to make a bread bowl, cut off the top of the round of bread and scoop the insides out.
5. OPTIONAL: garnish with parsley
6. Eat!

GG WP!

Now, the bread bowl is totally optional. You can serve this chowder in a bowl if you’d like!

As always, I try to replicate the in-game appearance. Here’s what it looks like in-game:

And here’s how it turned out with the bread bowl:

Close, I think!

Yessss….

We’re headed back to Draenor for another delicious treat! This time, we’re looking to the skies for our meal… It’s RYLAK CREPES!

As a Hunter, it’s always awkward to create a dish from a beast that could have easily been one of your own companions.

LOOK AWAY, MOCHI! JUST… LOOK AWAY.

 However, I’ve gotta eat somehow… You can’t fight the Iron Horde when your stomach is rumbling. Besides, those Rylak crepes do look mighty tasty.

In Draenor, Rylak crepes only require five Rylak eggs. Unfortunately, since I couldn’t find any Rylak eggs where I live, I had to improvise with a few more ingredients.

Rylaks are predators, so I would assume that any dish made from them would be packed full of lean protein. My version of Rylak crepes features chicken breast and Quest protein!

UNIT COMPOSITION

FOR THE CREPE

1. salt
2. 2 tablespoons of olive oil
3. 1/2 cup of whole wheat flour
4. 1 scoop of Quest protein powder
5. 2 eggs
6. 1 cup of milk

FOR THE FILLING

1. salt
2. pepper
3. 3 tablespoons of olive oil
4. 1 egg
5. 1/2 cup of whole wheat powder
6. 1/2 scoop of Quest protein powder
7. 2 bags of Quest BBQ protein chips
8. 1 lb of chicken breast, cut into strips
9. 1/2 cup of arugula or baby spinach, washed
10. 1/3 lb of asparagus
11. 2/3 lb of fingerling potatoes, cut into fries

FOR THE SAUCE (optional)

1. 1 tablespoon of honey
2. 2 tablespoon of mayonnaise
3. 2 tablespoon of mustard

BUILD ORDER

Total prep time for this dish is about 45 minutes. Total cook time is about 35 minutes. This will make about 4 servings. Each serving contains about ~57g of protein.

OPENING

1. Preheat your oven to 350°.
2. Open your bag of chips to let out the air. Then, crush the chips in the bag to create the crispy coating for your chicken.
3. Place your sliced chicken, 1/2 cup of whole wheat flour, mixed egg and crushed chips into separate dishes. This will be your dredging station.
   
4. Add in 1/2 scoop of protein powder to your whole wheat flour and mix to combine.
5. Take your chicken breast and dip it in the whole wheat flour. Then, dip it in the egg. Then, lightly coat it with the crushed chips. You will want to different hands for this to avoid getting the flour and egg mixture stuck to your hand (something that Alton Brown refers to as “club hand”).
   For example, use your left hand for the flour to egg portion. Then, use your right hand for the egg to chips portion.
6. Place the coated chicken strips on baking sheet lined with aluminum foil.
   
7. Lightly drizzle 1 table spoon of olive oil over the chicken strips.
8. Bake them for about 14 minutes. While your chicken is baking, prepare the rest of the filling.

MID GAME

1. In a medium sized pan, add in 2 tablespoons of olive oil. Set it on medium high heat.
2. Once your olive oil comes up to temperature, place your sliced potatoes in the pan.
   
3. Let them cook for about 2 -3 minutes on each side or until browned.
4. Once they’re crispy, remove them from the oil and let them dry on over a paper towel. This paper towel will be used to absorb any extra oil.
5. Steam your asparagus or boil (you can cheat by throwing them in the microwave for about 2 minutes in a dish with water!).
6. Carefully wipe your skillet with a paper towel. You will be using this same skillet to make your crepes.

LATE GAME

1. In a bowl, whisk together 2 eggs, 1/2 cup of whole wheat flour, 1 scoop of protein powder and 1 cup of milk. Add in salt for seasoning.
   
2. Set your pan to medium heat.
3. Pour 2 tablespoons of olive oil into a small bowl. Dip a paper towel into the olive oil and use it to coat the pan with olive oil. You will be doing this between each crepe.
4. Use a ladle or measuring cup to add your crepe batter to the pan. Quickly swirl the pan to ensure that the batter evenly coats the surface of the pan.
   
5. Allow the crepe to cook for about 1 1/2 minutes. Then, flip it over.
   
6. Continue cooking for another minute and a half. Remove the crepe and repeat the process. Be sure to wipe down the pan with olive oil.
   
7. Once you’ve finished making all your crepes, it’s now time to assemble them. Place a fresh crepe on a plate.
8. Place your asparagus, spinach/arugula, chicken, and potatoes in the center of the crepe.
   
9. Then, roll the crepe up and use a toothpick to hold the crepe in place. ‘
10. OPTIONAL: Create a honey mustard dipping sauce by combining mayonnaise, honey and mustard.
11. Eat!

GG WP!

As you can see, I had a lot of fun making this recipe. Hopefully you’ll have as much fun as I did!

Happy travels, adventurer!

——————————————————————————————————————————–
This recipe was created with support from Quest Gaming. Follow them on Facebook, Instagram and Twitter to learn more about how other gamers eat healthy and #CheatClean.

The Raven Lord demands tribute… in the form of tasty appetizers!

I have been playing a ton of Heroes of the Storm lately. I’ve been trying to climb the ladder to finally hit Rank 1. Recently, I have been fortunate enough snag Sylvanas in draft. AW YISS BANSHEE QUEEN.

I have no time for games!

I am totally loving Sylvanas’ play style. It’s an awesome feeling to be fighting someone and then throw out your “E” to teleport when the fight gets too rough.

One of the battlegrounds I enjoy playing is the Cursed Hollow. On this map, the goal is to collect three tributes for the malevolent Raven Lord. He’s totally a big jerk.

There’s usually a ton of fighting when these tributes pop up. And that’s what I absolutely love about this map — the team fights!

Hahaha, big head mode!

Since the Raven Lord demand tribute… We better start cooking!

UNIT COMPOSITION

1. salt
2. 2 tablespoons of butter
3. 4 – 5 cloves of garlic, grated
4. 1 egg, mixed
5. 1/3 cup of milk
6. 1/3 cup of shredded parmesan cheese
7. 1 lb of purple sweet potatoes, peeled and cut into quarters

BUILD ORDER

Prep time for this dish takes about 30 minutes. Cook time takes 20 minutes for boiling the potatoes, and an additional 12 minutes for baking. This makes 4 servings (about 8 tributes).

OPENING

1. After peeling and cutting your sweet potatoes, place them in a pot of large water.
2. Bring that pot of water to boil and cook the sweet potatoes for about 20 minutes or until soft. Then drain the sweet potatoes and return them to the pot.
3. Add in your salt, cheese, butter, garlic and milk. Use a potato masher to combine the ingredients.
   
4. Transfer the mashed sweet potatoes to a bowl.
5. Add in your egg and stir to combine.

MID GAME

1. Place the sweet potato mixture in a piping bag.
2. Lay a piece of parchment paper on a baking sheet.
3. Begin piping out the shape of the raven lord tributes. Start with an oval, and then a pointed tip for the beak.
   
4. Then, pipe out the wings.
   
5. Use a butter knife to smooth out the entire shape. Use the edge of the butter knife to create the eyes by gently pressing down at an angle.
6. Continue making the tributes until you run out of sweet potato mixture.

LATE GAME

1. Set your oven to 350° F.
2. Let your tributes bake for about 12 minutes. Remove and let cool.
3. Eat!

GG WP, Heroes!

Please note that eating three of these tributes will not cause the Raven Lord to curse your enemies. However, these are delicious and can satisfy a rumbling tummy. MY BELLY DEMANDS TRIBUTE.

By the way, I have set up a Patreon! I have been posting previews of upcoming blog post there, so if you’re interested, please check it out.

I’ll admit that I am a horrible fisher in World of Warcraft. Since I started so incredibly late, my fishing skills are insanely sub-par. I basically can only catch the dinky little fish. However, on the rare occasion when I can catch a normal sized fish, it’s pretty exciting.

AWW YEAH, NOW I ONLY HAVE TO CATCH 9 MORE OF THESE INSTEAD OF 19 MORE SO I CAN COMPLETE THIS GARRISON DAILY! 

I’ve been trying to simultaneously level up my fishing and cooking, so I’ve been spending a lot of time sitting in my garrison next to a roaring fire.

When I first stared cooking in WoW, I thought that Sturgeon Stew looked amazing and I had to recreate it somehow. So, I did some research and looked around at my local grocery stores for a fish that would vaguely replicate the appearance of the actual in-game item.

However, I honestly didn’t expect that I would find sturgeon at my local grocery store…

But lo and behold, there it was! STURGEON!

If you can’t find sturgeon, you can substitute another fish such as swordfish or cod.

Since the Sturgeon Stew in game has a reddish broth, I decided to create a tomato-based soup. This is similar to a bourdeto, which is basically a Greek fish stew similar to the Italian cioppino.

Let’s get cooking!

UNIT COMPOSITION

1. salt
2. pepper
3. 1 teaspoon of olive oil
4. 1 cup of white wine
5. 2 cups of fish stock
6. 2 bay leaves
7. 1/2 onion, roughly chopped
8. 5 sprigs of basil, roughly sliced
9. 5 cloves of garlic, thinly sliced
10. 4 red potatoes, quartered
11. 2 tomatoes, roughly chopped
12. 1/3 lb of dandelion greens
13. 1 1/2 lbs of sturgeon, deboned

BUILD ORDER

Prep time for this dish is roughly 30 minutes. Cook time is about 45 minutes. This makes about 4 servings.

OPENING

1. Set a large pot to high heat.
2. Once the pot is up to temperature, add in your olive oil and sautee your garlic and onions.
3. Reduce to medium heat and add in your tomatoes and basil.
4. Stir the ingredients gently and allow the vegetables to sweat.

MID GAME

1. Add in your white wine and fish stock.
2. Add in your bay leaf and stir.
3. Season the soup with salt and pepper to taste.
4. Add in your chopped potatoes.
5. Let this cook for about 30 minutes.

LATE GAME

1. After about 30 minutes, or until the potatoes are soft, add in your sturgeon.
2. Gently ladle liquid over the sturgeon.
3. Add in your dandelion greens.
4. Cover the pot with a lid and cook for ~15 more minutes.
5. Remove your 2 bay leaves.
6. Eat!

So my goal was to try to make the stew look exactly like the in-game item. I think I got pretty close?

I didn’t actually serve the dish like that though. I’M A LIAR! I cut the sturgeon into more manageable pieces:

GG WP!

I’m sure if you sit there and eat this sturgeon stew for at least 10 seconds, you’ll gain some sort of haste buff… or at least, you’ll feel well fed for a while.

OH HEY GUYS WHATCHA DOIN??

The Arena team I run with is comprised of a Hunter (that’s me!), a Paladin and a Warlock. Before each match, our Warlock slaps down a Soulwell so we can create Healthstones. Of course, I always saw it as tasty tasty food.

I CAN’T SEE ANYTHING

So, I decided to recreate my own real life Healthstones so I can eat Healthstones while I eat Healthstones. Yo dawg.

I keep a lot of protein powder at home because my boyfriend and I are trying really hard to achieve sick gains. I have been religiously following the YouTube channel, Buff Dudes, for inspiration on healthy cooking and workout routines. Some of their recipes turn not-so-healthy things, such as brownies, into handheld protein-fueled snacks. My goal with Healthstones is to sneakily hide protein and nutrition into bite-sized portable snacks. A quick snack to enjoy before your next arena match!

UNIT COMPOSITION

1. 1 scoop of vanilla protein powder
2. 2 teaspoons of raw agave nectar
3. 1 tablespoon of shredded coconut (optional)
4. 1 tablespoon of unsweetened matcha green tea powder
5. 1/4 cup of raw pistachios, roughly chopped
6. 1/2 cup of peanut butter or almond butter

BUILD ORDER

Prep time for this is about 15 minutes (add 10 minutes of blanching the pistachios) This makes 6 servings (~6 individual Healthstones). Idle time is about 30 minutes. 

OPTIONAL: If you want squeaky clean pistachios without the skins, I recommend blanching them. To blanch them, take your shelled pistachios and toss them into boiling water for about 30 seconds.

Then remove the pistachios from the hot water and place them in a bath of ice water. Once they are cool to the touch, gently rub off the skins from the pistachios. Let them dry on a towel for a few minutes.

1. Combine your protein powder, agave, and peanut butter in a large bowl.
2. Add in your matcha green tea powder.
3. Using a spoon, stir the ingredients together, adding coconut occasionally to thicken the mixture.
   
4. Stir in half of your chopped pistachios. Leave larger pieces for later in order to decorate the stones.
5. Begin shaping them into golf-ball sized mounds. Place large pieces of pistachio on the mounds for decoration.
6. Sprinkle a little protein powder onto a plate (this is to prevent the Healthstones from sticking to the plate while cooling). Place your newly shaped Healthstones on the plate and cover with saran warp. Let cool in the fridge for about 30 minutes.
7. Eat!

GG WP!

Next time you queue up for arena or LFR, make sure you have some tasty Healthstones in your bag to curb your hunger. Thankfully, these Healthstones don’t have a cool down.

She has used her special powers of persuasion to not only get me to join WoW, but to also get my boyfriend to reactivate his account. Let me reiterate — this is my first time EVER playing WoW. As a result, I have no idea what I’m doing. ¯_(ツ)_/¯

I’m not new to MMOS, but I am TEN YEARS of content behind in WoW. I’ve got a lot of catching up to do! By catching up, I mean I have to go collect ALL OF THE MOUNTS I CAN!

This isn’t my first World of Warcraft recipe — I’ve actually made one before with guidance from Sha of Happiness — but this is my first WoW recipe as an official WoW player.

Kymba had suggested that I try tackling the Blood of Mannoroth as my first solo Warcraft recipe. The Blood of Mannoroth is an integral part of the lore of Warcraft, so it seemed fitting to turn it into a recipe!

UNIT COMPOSITION

1. salt
2. pepper
3. 1 teaspoon of olive oil
4. cup of spinach
5. 1  1/2 cups of broccoli, chopped
6. 1 1/2 cups of tofu
7. 2 cups of almond milk
8. 1/2 of an onion, diced
9. 5 cloves of garlic, roughly chopped
10. 2 leeks, roughly chopped

You will be blending all of the ingredients together, so you don’t have to cut them perfectly!

BUILD ORDER

Prep time for this recipe will take roughly 45 minutes. Cook time for this will be roughly 1 hour. This recipe makes about 4-6 servings.

OPENING

1. Preheat your oven to 375°.
2. Place your garlic, onion, broccoli, and leeks on a roasting pan. Season your vegetables with salt and pepper.
3. Drizzle the olive oil through the vegetables. Rub the olive oil through the vegetables.
4. Roast for about 45 minutes, stirring the vegetables to prevent burning every 10 minutes.

MID GAME

1. Remove your vegetables from the oven and place them in a pot.
2. Add in half of your almond milk and your spinach.
3. Heat until the spinach has wilted.
4. Take a hand blender, and blend the vegetables until smooth

LATE GAME

1. Add in your tofu and remaining almond milk. Continue to blend until smooth.
2. At this point, if the bisque is still too thick, you may need to add in additional almond milk or water.
3. OPTIONAL: If you want to make a smooth bisque, you will need run the bisque through a sieve to separate the solids from the smooth bisque. Once you have the additional solids, blend them once more and re-add them to the bisque. Continue this step until smooth. This may take an additional 20+ minutes.
4. Bring the bisque back up to medium heat.
5. Eat!

And that’s it, you’re done! GG WP!

Now, drinking this vegan Blood of Mannoroth may not give you blood lust or cause you to become a minion of the Burning Legion, but it is good for your health! Since it’s full of delicious green vegetables, this creamy bisque is both delicious and nutritious. A great start to your New Year!

Hopefully I’ll catch you in Draenor! If not, maybe we’ll clash swords (or in my case, dinosaurs?) in the Arena. HAPPY HUNTING!

If you’ve had a chance to play the Garden of Terror map in Heroes of the Storm, you will completely understand the importance of eating your vegetables. LET ME IMPROVE YOUR WEAK FLESH! 

On the Garden of Terror map, players are encouraged to collect seeds by smacking Garden Shamblers and the Garden Terror.

Once your team collected 100 seeds, you can return to your base and summon your own GARDEN TERROR! When a player controls the Garden Terror, they are free to roam the map and cause havoc. Typically, what I try to do is run straight for the towers and start smacking away.

There’s just something so darn awesome about being a giant plant and rampaging across the map. ROOAAARRRRR.

However, one should not play Heroes on an empty stomach… So I’ve devised this recipe to curb your hunger while channeling your inner Hero of the Storm!

Since the seeds are key to success on this map, it seemed natural to recreate such an important feature in food.

UNIT COMPOSITION

1. salt
2. pepper
3. 1 teaspoon of olive oil
4. 1/2 tablespoon of worcestershire sauce
5. 5-6 cloves of garlic, diced
6. 1/4 lb of crimini mushrooms, diced
7. 2 roma tomatoes, seeds removed and diced
8. 1/3 lb of spinach
9. 1/3 lb of  ground turkey
10. 1 red cabbage

BUILD ORDER

Prep time is roughly 30 minutes. Total cook time is about 45 minutes. This will make 4 servings (about 2 each)

OPENING GAME

1. Set water to boil in a large pot.
2. Carefully peel the leaves from the red cabbage.
3. Place leaves in boiling water for about 6 minutes or until soft (the water will turn dark purple).
4. Remove and let cool.

MID GAME

1. Set a pan on high heat and add olive oil.
2. Add in your diced garlic. Let garlic brown. Then, add in your mushrooms and tomatoes. Saute for about 5 minutes.
3. Remove from heat and let cool for a few minutes.
4. In a bowl, combine your ground turkey, salt, pepper and worcesteshire sauce. Add in your sauted vegetables. Mix until combined.
5. Take a tablespoon of meat and place it in center of one of the cooked cabbage leaves. Then fold the edges of the cabbage leaf to create a pouch. Use a toothpick to hold the top together.

LATE GAME

1. Place the “seeds” on a baking dish and bake for 25 – 30 minutes at 375° F.
2. While the seeds are cooking, lightly boil your spinach. It will take about 2 minutes to cook.
3. Once the spinach has cooked, drain it and arrange it to form leaves on the plate.
4. Remove the seeds from the oven and place them on top of the spinach.
5. Eat!

And BOOM, you’re done! GG WP!

Hopefully you have made enough so you can share with your teammates:

I’ll see you in the Garden of Terror… But let’s hope you’re on my side! GOOD LUCK, HEROES!

Yaarrr, matey! Are ye after some edible treasures? Well, you’re just in luck because THAR BE TREASURE ON YOUR PLATE. Hahaha!

So you might have been wondering what has happened to little ol’ me for the past few months… I basically needed a hiatus. But don’t worry, I’m back with new tools (including a brand spankin’ new cutting board YES) and new recipes! This time, I’m writing a recipe about a newish, but unreleased game: Heroes of the Storm.

I was fortune enough to gain access to the Technical Alpha, so I messed around trying out various heroes. Considering my history with Blizzard games, it should be no surprise that Valla is typically my hero of choice. I even scored her master skin before the wipe! Vengeance! 

Towards the end of the Technical Alpha, I attempted to level up Nova so that I could flaunt the fancy new master skin… Unfortunately, I fell a little short of that goal! But, playing those games on Blackheart’s Bay inspired me to create my latest dish…

BLACKHEART’S DOUBLOONS!

If you’ve seen this map played, you’ll know that there are two treasure chests which spawn doubloons. These chests, especially the midlane chest, are always points of contention between the teams.

I have seen games won solely because one team completely controlled the the chests throughout the match.

When you collect enough doubloons from raiding chests or killing mercenaries, you can pay good ol’ Blackheart to bombard your opponent’s base.

However, my favorite part about this entire map is how goofy the coins are compared to the actual characters in the game. Have you seen the size of those things? They’re ridiculous!

I wanted to recreate these massive coins into something more edible and savory, which is why I chose the pasta route… I even picked up a pasta machine just for this recipe! Yep, we’re going all in on this one!

UNIT COMPOSITION

1. salt
2. pepper
3. 1 tablespoon of thyme
4. 1 tablespoon of olive oil
5. 3 sprigs of fresh sage
6. 3 tablespoons of butter
7. 2 shallots, diced
8. 4 cloves of garlic, diced
9. 1/2 cup of grated asiago cheese
10. 1/2 cup of cream
11. 1/2 cup of oyster mushrooms, diced
12. 3 eggs
13. 3 cups of flour
14. 1 cup of water
15. 1 butternut squash, cut into halves (mine was about ~2lbs)
16. OPTIONAL: parsley

As I mentioned earlier, I purchased a pasta making machine. You can get by without it by just using a rolling pin, but it will take longer to get the pasta rolled out evenly.

BUILD ORDER

Total prep time for this dish is about 1 hour. Cook time is 1.5 hours. This recipe will make roughly 6-8 servings (each serving is about 3 ravioli). You may end up with left over stuffing!

OPENING GAME

1. Pre-heat your oven to 375° F.
2. Remove the seeds* and guts from the squash.
3. Sprinkle the two butternut squash halves with salt and thyme.
4. Drizzle 1 tablespoon of olive oil over the halves.
5. Roast the butternut squash for 50 minutes or until soft. Allow the butternut squash to cool for about 15 minutes.
6. While the butternut squash is roasting, prepare the pasta sheets and the rest of the filling.

*once washed and dried, the seeds can be roasted at 375 for ~10minutes with olive oil and finished with sea salt!

MID GAME

The next few parts are extremely messy, so be prepared to clean your kitchen. You will want to have extra flour on hand in order to prevent the dough from sticking to your working area.

1. Pour your flour into a mound on a clean surface.
2. Using a measuring cup, create a impression on the top of the mound. This will the bowl for mixing the eggs.
3. Crack your 3 eggs and place them in the impression:
4. Using a fork, mix the eggs. Once the eggs have been mixed, add in the water and begin slowly incorporating the flour into the liquid to create the dough. As I mentioned earlier, this process is incredibly messy!
5. Once the dough begins to take its shape, use your hands to fold the dough in on itself. You may want to occasionally dust your surface with additional flour in order to keep the dough from sticking.
6. Cover the dough with a towel or cling wrap and allow it to rest for about 30 minutes.

LATE GAME

1. Heat 1 tablespoon of butter in a small pan.
2. Sautee your mushrooms, shallots and garlic. Remove once the vegetables have become caramelized. Set aside.
3. Once your butternut squash has cooled, scoop the meat out with spoon and place it into a bowl.
4. Mash the butternut squash until smooth. Add in your sauted vegetables, half of the cheese, and the cream. Stir until combined thoroughly. Season with salt and pepper to taste.
5. To prepare your pasta sheets, break your dough into four sections. Using a rolling pin (dusted with flour), roll your dough sections into sheets small enough to fit through your pasta machine. Dust your pasta machine with flour.
6. You will want your pasta rolled out on the 2nd thinest setting on the machine. Roll out your pasta onto a floured surface.
7. Once your pasta has rolled out, cut out circles (I used a 3″ cookie cutter, but you could also use a pint glass) in the dough. Place a tablespoon of filling onto the circle cut outs.
8. Cut out another circle and place it on top of filled piece and seal each ravioli shut by pressing down on the dough. At this point, you may want to nudge the filling to help reinforce the doubloon shape.
9. Using left over dough, cut out skull shapes to place on the ravioli. Once cut out, gently dampen each skull with water and adhere them to the ravioli. (I only made a few of the skulls because they’re a lot of work!)
10. Set a pot of water to boil and season the water with salt. Once the water boils, drop the ravioli in one at a time. The ravioli should take about 2 minutes to cook. Remove them immediately.
11. In a small pan, heat the remaining 2 tablespoons of butter. Add in your sprig of sage. While the butter is cooking, remove the milk solids (the white foamy stuff) by skimming the top of the surface with a spoon. This will create clarified butter.
12. Plate your ravioli doubloons and drizzle the sage butter sauce over them. Garnish with grated cheese, pepper, and fresh parsley.

GG WP, hero!

However, if you don’t want to serve your mateys doubloons, the ravioli looks fine without the skulls.

Since Heroes of the Storm is offline for a few days, you now have a chance to recreate these tasty treasures in your own kitchen. Hopefully I’ll see you in the Nexus once Heroes is back online!

Happy cooking!