Goat Cheese Ravioli With Creamy Walnut Sauce Recipes

Steps:

• Bring a large pot of water to a boil. Liberally season with salt.
• While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
• Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
• Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
• Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
• While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
• For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.

Steps:

• Cook pasta in large pot of boiling salted water until tender but still firm to bite, or according to directions on package. Drain.
• Melt butter in heavy large skillet over medium-high heat. Add walnuts; sauté until golden, about 2 minutes. Add garlic; sauté 30 seconds. Add wine. Simmer until slightly reduced, about 2 minutes. Add parsley and rosemary. Simmer 1 minute. Add ravioli and toss to coat with sauce. Season with salt and pepper; serve.

Steps:

• Preheat oven to 425°F. and lightly grease a baking sheet.
• Make filling:
• Put squash halves, flesh sides down, an baking sheet and roast in middle of oven 30 minutes, or until flesh is very tender. When squash is cool enough to handle, scoop out flesh into a bowl and discard skin. Mash squash with a fork until smooth.
• While squash is roasting, in a skillet cook onion and sage in butter with salt and pepper to taste over moderate heat, stirring, 5 minutes, or until onion is golden brown. Stir in garlic and cook, stirring, 1 minute.
• Cool onion mixture slightly and add to squash. Add goat cheese and stir to combine well.
• In a 6-quart kettle bring 5 quarts salted water to a gentle boil for ravioli.
• Put 1 won ton wrapper on a lightly floured surface, keeping remaining wrappers in plastic wrap, and mound 1 tablespoon filling in center. Lightly brush edges of wrapper with water and put a second wrapper over first, pressing down around filling to force out air and seal edges well. If desired, trim excess dough with a round cutter or sharp knife. Transfer ravioli to a dry kitchen towel. Make more ravioli with remaining wrappers and filling in same manner, transferring as formed to towel and turning occasionally to dry slightly.
• In skillet cook butter with hazelnuts over moderate heat until butter begins to brown, about 3 minutes, and immediately remove from heat (nuts will continue to cook). Season hazelnut butter with salt and pepper and keep warm, covered.
• Cook ravioli in 3 batches in gently boiling eater 6 minutes, or until they rise to surface and are tender (do not let water boil vigorously once ravioli have been added). Carefully transfer ravioli as cooked with a slotted spoon to a large shallow baking pan and add enough cooking water to reach 1/2 inch up side of pan. Keep ravioli warm, covered.
• Transfer ravioli with a slotted spoon ) letting excess cooking liquid drip off) to 6 plates and top with hazelnut brown-butter sauce.

Steps:

• Grind up the nuts in a food processor completely.
• Add the butter and olive oil and pulse a few times until a nice paste forms.
• Add the cheese and pulse 2-3 times.
• Add the cream gradually and keep it on a continual blend until smooth.
• Put the cooked ravioli onto plates, and pour equal amounts of the sauce over it. The hot ravioli will heat up the sauce on its own after a few minutes.

Steps:

• Bring a large pan of lightly salted water to the boil, then add the cavolo nero. Cook for 1-2 mins until the kale turns bright green and softens. Lift out with tongs into a colander, keeping the cooking water to boil the pasta. Run cold water over the kale, squeeze out any excess water, then transfer to a food processor. Add the oil, garlic, lemon juice and 1 tsp salt, then blitz to a fine pesto. Season to taste and transfer to a small pan. Gently warm over a medium-low heat.
• Clean the food processor. For the goat's cheese paste, tip in the nuts, sage, goat's cheese, a good squeeze of lemon juice and the oil, then blitz to a paste. Season, then warm in another small pan over a medium-low heat, stirring occasionally.
• Bring the pan of cavolo water to the boil again, adding more water if needed. Add the pasta sheets and simmer following pack instructions. Drain, keeping back a cup of the pasta water to add to the sauce (about 400ml). Cut the pasta sheets in half and toss in a little olive oil.
• Stir the reserved pasta water through the cavolo sauce and keep on a low heat. If the sauce looks thick, thin down with a little more water, or increase the heat a little if too thin; it should be pourable like double cream. Spoon a pool of sauce onto each plate. Layer the lasagne sheets on top with spoonfuls of the goat's cheese paste in-between each layer. Top with the last sheet of pasta and ladle over a little more sauce, then scatter over the cheese. Recipe adapted from Home Cook by Thomasina Miers (£25, Guardian Books)