Windward YMCA Tai Chi member
"Every day is a gift." -Laura Westphal
Laura Westphal first felt Hawaii’s irresistible pull while on vacation about 40 years ago. "I just fell in love with Hawaii," she said. Once her last child was out of school Laura picked up and said goodbye to Chicago and was on her way to Paradise. With that, her dream Hawaii life began.
But it wasn’t all waterfalls and fine, sandy beaches. Laura worked hard applying her efficiency, organization and communication skills, and patient advocacy to her work at Adventist Health Castle. By retirement this year, she was Chief Nursing Officer and Vice President of Patient Care, supervising 600 people.
For Laura, retirement means different goals and a focus on herself:
· Take golf lessons
· Practice tai chi
· Play the piano
· Do chair yoga
Previously, Laura championed her patients, employees, and family’s needs. Now it’s her turn to do more of what she enjoys most: bake, garden, and cook Italian food. She watches The Great British Baking Show for inspiration and makes her own pizza dough (although she does like Kailua Pizza
Place).
She also grows herbs and spices for her northern Italian cooking. How is northern Italian food different? According to Laura, it is lighter fare with an Eastern European influence, containing Roma tomatoes, lots of spinach, Swiss cheese, and pork sausage. Each holiday season, her family enjoys her delicious home cooking and bountiful Christmas cookies.
Laura joined tai chi class as part of the Silver and Fit Program. She appreciates free YMCA membership through the HMSA Akamai Advantage program. She can work on her retirement goals and meet all of you!

Thank you, Laura, for sharing your very special ravioli recipe!

Ravioli
Dough

3 eggs
3 1/2 c sifted flour
1/2 c water
2 Tablespoons of oil

Mix all ingredients together in a bowl and then roll into thin long strips to make the ravioli.

This is basically a pasta dough recipe that can be changed if you have a favorite.

Filling

2 pkgs frozen spinach
12 oz pork sausage (use 3/4 of pkg)*
4-5 eggs
1 cup of bread crumbs
1 pkg swiss cheese 8 oz
1/4 cup of Romano cheese

Drain the thawed spinach until almost feels dry. *I use breakfast pork sausage with the casing removed. Combine all ingredients then drop teaspoons of the filling onto the dough and roll dough over the top. Seal each ravioli individually.
When you are ready to cook the ravioli bring a large pot of salted water to a rolling boil and lower each ravioli into the water. They will start to float to the top. Cook for 10-15 minutes depending on the size. Serve with your favorite red sauce.