Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce

By • May 10, 2011 0 Comments

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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.

Serves 4

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. 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. Set your ravioli aside to rest while you prepare the sauce.
  3. Heat the olive oil in a pan. Add the thyme sprigs and garlic, sauté until garlic cloves have slightly 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.
  4. Fill a large pot with water and bring to a boil. Add salt and add the ravioli and cook for 2-4 min, until the pasta is tender yet al-dente. Strain the ravioli and immediately toss with the sauce.

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