Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce

By • May 10, 2011 • 0 Comments



Author Notes: This recipe is a beautiful accompaniment to newly-warmed weather. Where I lived in Baltimore, heirloom tomatoes start arriving as early as April, but the best came out late-May. All other ingredients add brightness and offer contrasts between spice, tang, and sweetness. A winter alternative is just as satisfying with the sauce made from canned tomatoes.

Because the ravioli are baked, I make them quite large, about two and a half inches in diameter.
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Serves 6

For Ravioli

  • 10 ounces Soft Goat Cheese
  • 3 tablespoons Extra Virgin Olive Oil
  • 2 tablespoons Freshly-Cracked Black Pepper, toasted
  • 1/2 teaspoon Salt
  • 1 pound Fresh Pasta Dough, rolled out in 1/8-inch thick sheets

For Sauce

  • 1 Large Yellow Heirloom Tomato, peeled (optional) and diced
  • 1 Large Red Heirloom Tomato, peeled (optional) and diced
  • 2 tablespoons Extra Virgin Olive Oil
  • 2 Garlic Cloves
  • 2-3 sprigs Fresh Thyme
  • 1/2 cup Pineapple, diced
  • 1 pinch Dried Lavender Blossoms
  • 1 handful Fresh Basil Leaves
  • 1 cup Baby Arugula, coarsely chopped
  • 1 teaspoon Salt
  • 1 pinch Black Pepper
  1. Preheat oven to 400 degrees. In a small bowl, mix the goat cheese, black pepper and salt with a teaspoon of the olive oil until smooth.
  2. For half-moon ravioli, cut pasta sheets into circles. Place a heaping teaspoon of the goat cheese filling in the middle. Dab edge with water, fold over and press down to seal.
  3. Arrange ravioli on baking sheet lined with parchment paper and a little olive oil. Drizzle or brush the remaining olive oil on the ravioli and bake until golden brown and crisp, 7-12 minutes.
  4. While the ravioli are baking, prepare the sauce. Heat the olive oil in a pan. Add the thyme sprigs and garlic, sauté until garlic cloves have browned. Add the diced tomatoes, pineapple, salt, pepper, and lavender. Simmer for 7-10 minutes (until tomatoes have softened and released their juices). Remove from heat, add the basil and arugula.
  5. Toss the baked ravioli with the sauce, serve immediately.
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