Goat Cheese and Basil Ravioli Recipe

Have you ever heard of or tasted a dish and tried to recreate it?  That’s how many of my recipes come to fruition.  My friend Amanda told me that a friend of hers made goat cheese and basil ravioli.  From that moment on, I wanted to try it!  After visiting Seasons 52 and seeing the dish on the menu, I knew it was fate.  It was incredible!  So light and fresh – perfect for Spring and Summer.  While I still could “taste” it, I  successfully tried to recreate it.
$10 in ingredients for pasta, filling and sauce…not too bad!
In a large pot of boiling water add tomato and boil for 5 minutes.  Remove with a slotted spoon.  Run under cold water.  Core the tomato.  Keep your pot of water boiling for the pasta…
Lightly peel the skin – it almost falls off!
Dice the tomato.  Cut 1/2 cup fresh spinach, de-stemmed and cut into strips.

In a saucepan on medium low, simmer 1/4 c vegetable stock.  Add 1 Tbsp olive oil.  Add 1 tsp garlic and tomatoes.  Allow to simmer on low while making pasta.  Just before you’re ready to spoon over pasta, add spinach.
5 oz goat cheese {small log}
4 oz low fat cottage cheese
1/3 c fresh basil, minced
Mix with spoon.

For fresh pasta, I use the Kitchen Aid recipe and pasta roller, though sometimes add just a little more water to make the pasta easier to work with.  If you don’t have a pasta roller, you can use wonton wrappers.

Stuff your ravioli and boil for 3 minutes.  Remove and toss in sauce.  Garnish with fresh grated parmesan and basil.

Yields: 24 ravioli
Prep/Cook Time: 45 minutes


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