Goat Cheese Ravioli

Ingredients:

INGREDIENTS:

For the filling;

8 ounces fresh Wisconsin goat cheese

1/3 cup sliced, caramelized shallots

1/3 cup rehydrated and chopped, sun-dried tomato

6 large basil leaves, chopped

 

For the Pasta Dough;

1 2/3 cup flour

2 large eggs

1 tablespoon olive oil

Pinch of salt

 

For the Creamed Arugula;

1 tablespoon vegetable oil

4 cloves minced garlic

4 cups arugula

1 cup heavy cream

2 tablespoons roasted, chopped pine nuts

¼ cup shredded parmesan cheese

Directions:

For the filling;

Combined all ingredients together in a bowl and chill.

 

For the Pasta Dough;

 Sift the flour onto a clean cutting board and form a well in the center of the flour using your fist. Crack the eggs into the well and add the oil and salt. Gradually mix the egg mixture into the flour using a fork until all ingredients are completely mixed together and the dough is firm. Begin to knead the dough until smooth, 2 to 5 minutes. Lightly massage the dough with a hint of olive oil and form it into a ball. Wrap the dough in plastic wrap, and allow it to rest at room temperature for at least 30 minutes. The dough will become much more elastic after resting.

 

For the Creamed Arugula;

Heat a medium sauté pan over medium heat and add oil and garlic. Add the arugula and toss until arugula begins to wilt, add the heavy cream and reduce by half. Finish with the parmesan cheese and chopped pine nuts.

 

Serves 6