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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. - colorfell
- 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
- 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
- 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.
- 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.
- 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.
- 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.
- Toss the baked ravioli with the sauce, serve immediately.
- This recipe was entered in the contest for Your Best Spring Vegetable Recipe