Basil & Goat Cheese Ravioli

I'm sure you are totally sick of me posting about goat cheese ravioli. Really, how many different variations can one have on the matter? Apparently, to date, three.

1. Goat Cheese & Spinach Ravioli
2. Goat Cheese & Beet Green Ravioli

My first two recipes were delicious, but I didn't have any greens on hand, but had a free afternoon and a pound of goat cheese and really wanted to make some ravioli for a quick and easy weeknight dinner later. What to do? Head outside to the patio and trim a few basil stems from a plant that had been growing out of control.

I used the same base recipe as the previous versions and the pasta recipe I used here.

The filling:

1/2 lb chevre (I needed a bit more than the last versions since there weren't a ton of greens to bulk it up)
1/4 c pecorino romano, grated
salt and pepper
pinch of nutmeg
handful of fresh basil leaves, chiffonade

Mix all the filling ingredients together, letting the cheese come to room temperature to make it easier to control the amount in each ravioli. The filled ravioli can be frozen and tossed into boiling water straight from the freezer for a very quick and painless dinner on those nights when you just can't be bothered.

Unlike the other goat cheese raviolis, we served this version with a red (marinara) sauce. I'm looking forward to the cooler weather (and therefore cold weather squash varieties) so I can try my hand at pumpkin ravioli.

0 lovely comments:

Post a Comment