| 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. |
