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Goat Cheese and Scallion Ravioli with Black Olive Pesto and Sun-dried Tomato Butter

Yield: 4 entrée servings, 48 ravioli

  • Fresh green pasta
  • 2 Tablespoons salt

Filling

  • 3 cups fresh soft goat cheese, preferably Coach Farm
  • 1/4 cup Pecorino Romano cheese, grated, plus 1/4 cup
  • 1/4 cup extra virgin olive oil
  • 1 extra large egg, lightly beaten
  • 6 scallions, thinly sliced
  • Pinch of nutmeg, grated
  • Salt and pepper to taste

Sauce

  • 6 ounces unsalted butter
  • 2 Tablespoons black olive pesto
  • 4 Tablespoons sun-dried tomatoes, julienne

To prepare the pasta, roll out the pasta dough into 4 sheets on the thinnest setting. Take one sheet of fresh green pasta dough and place in a lightly floured cutting board. Cut each sheet into thirds lengthwise, then score each length in half and in half again yielding 3-inch squares per length of pasta. Cover with a towel.

To make the filling, place the goat cheese, 1/4 cup Pecorino Romano cheese, olive oil, egg, scallions, nutmeg and salt and pepper in a large mixing bowl. Mix together until well incorporated. Set aside.

To assemble the ravioli, place one scant tablespoon filling into each square piece. Fold opposing corners together to for a triangular pillow (remember to gently press out any air between the filling and the pasta dough.) If the pasta is a little dry, moisten the edges with a little water to help it adhere. Be certain to seal the ravioli well on both flat sides or it will burst while cooking. Repeat with the remaining sheets of green pasta. Continue until pasta is all filled. At the half way point, check to be sure that you've used half the filling. If not, adjust the quantity of the filling for the remainder of the pasta.

Bring six quarts water to boil and add two tablespoons salt.

To make the sauce, melt the butter with black olive pesto at the same time over medium heat until it is just starting to bubble, add sun-dried tomatoes and remove form heat.

Gently drop the raviolis into boiling water and cook 3 to 4 minutes on a low boil, until the pasta is cooked through. Remove from water with a slotted spoon and place into pan with butter, olive pesto and sun-dried tomatoes. Simmer for one minute over low heat. Sprinkle with remaining 1/4 cup Pecorino cheese. Place onto a warm serving platter and serve.


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