Goat Cheese Ravioli with a Red Pepper Puree

[garlichead]

This has always been popular.I usually make them large and serve as an appetizer
but you can make them half the size and use as a main course.Because there isn’t a lot
of ingredients the freshness is very important.
The roasted garlic is mixed with the filling so the flavour is late on the palate as opposed to at the beginning when in mixed with the sauce.Doing this makes the garlic a secondary player as opposed to spread out over your palate in the sauce and flavouring everthing.So it depends on your flavour focus.Either way works well.


Ravioli Filling
2 cups of soft goat cheese….good quality.
1 cup of fresh ricotta cheese.
1/2 cup of fresh grated parmigiano reggiano.
2 large eggs.
3 cloves of roasted garlic.
.
Combine the cheeses,garlic and eggs,mix to combine
and refridgerate for ½ hour before using.
The filling is good for about 22 to 24 large ravioli,or
44 to 48 small.

Roasted Garlic
Skin on cloves of 1 head
Sprig of thyme
Large pinch of sea salt
2 tbsp of extra virgin olive oil
Wrap in aluminum foil and place on some rock salt and
roast in a 350 oven until the cloves have darkened
and become soft to the touch.
Pasta Dough
1lb of flour
½ tsp salt
1 tbsp olive oil
4 large eggs
5 yolks
Combine the flour,salt and olive oil and pulse for a few seconds in a food processor.
Add the whole eggs and all but 1 yolk and pulse until it comes together in a ball
use the last yolk if it’s too mealy and not coming together only.Usually needs 5.
Nead the dough until it’s uniform and elastic.Cut into 4 or 6 pieces,flatten a little,wrap
In plastic and refridgerate for about 1 hour.Anything you don’t use you can freeze.
When cutting between the ravioli use a chefs knife…..I always like the ravioli
to appear handmake,so each side doesn’t have to be uniform,it’s part of this dishes charm.
Use flour on your work surface to brush the sheets with so they don’t stick
and also when rolling out the dough when needed.
Cut a piece about golf ball size and feed through the rollers of a pasta machine
In the 1st setting which is also the widest and feed through,fold and repeat at least
4 or 5 times,this helps nead the dough.Increase the setting each time until you
are now feeding through the highest which is 6 on my atlas.You should have pasta thin enough to almost see through.Repeat
Lay out one sheet and divide in half,lengthwise (cut) For large ravioli use 2 tbsp filling for each
ravioli for smaller,use 1 tbsp filling,using an egg wash, brush around the filling and
Lay the top cut piece over and seal removing excess air as you go. Cut between the ravioli and trim all sides. Repeat.

Red Pepper Puree
1/4 cup of diced shallot
¼ cup of diced leeks,white only
¼ cup of olive oil
2 tbsp of a good balsamic
2 tbsp of fresh thyme or margoram
4 cups of tomato puree
2 large roasted red peppers,seeded and sliced.
Sea salt and fresh crack pepper
Tomato juice for thinning the sauce

Over a medium low heat sweat the shallots and leeks in the olive oil for a few minutes add the peppers and continue to cook for about 10 minutes until soft.
Add the herbs and balsamic,turn up the heat to facilitate a reduction of the balsamic by half.Add the tomato puree,adjust the seasoning to taste and thin out to your desired consistancey with the tomato juice.Puree in a blender and return to the stove over low heat to keep warm.
Garnish
Torn basil
Grated or shaved parmigiano
Cook the ravioli in boiling salted water for 5 to 6 minutes
and dress with the sauce,garnish if desired.

[romany123]

Now that sounds realy nice
Thank you

[Half Baked]

Two of my favorites.......goat cheese and red peppers.

Thank you. This is on my "Try when I have enough people over...." list. .

[cjs]

Whooeee - G.H. another winner!! This sounds so good.

[Lorraine]

Sounds great, GH. Thanks for posting.

[Saltyknees]

This is stunning !!! Thank YOU !!