Wednesday, June 3, 2009

Goat Cheese and Spicy Sausage Ravioli

Homemade pasta is divine. It is not difficult - although it can take some time. However - the result is worth every minute. This is my dear H's Ravioli.

This was the perfect way to use up some leftovers in the fridge! He stuffed it with things we had on hand already: 1 spicy italian sausage, 1 uncooked hamburger patty, basil, and an egg. H only had to buy some goat cheese for this - and it was ready to go.

While the pasta dough (click here for recipe) was resting - H browned the two meats. Then, he rolled out one section of dough at a time - and filled it before moving on to the next section.

He cooked this up for me as a 'Pre-Race' dinner the night before my half marathon. It was so tasty - I didn't want it to end. After cooking - the pasta was tossed with butter and parmesan. Just thinking about it now is making me hungry again.

Tips for success:
* get all of the air out between the filling and the dough with your fingers
* When cooking - do not let the water boil. A hard boil will knock your delicate Ravioli's around too much
* Make extras! This freezes really well - and you can have a weeknight meal ready to go!


Cathy said...

How'd you do on the race? I love goat cheese in pasta - I need to really try to make homemade pasta dough this fall.

Tangled Noodle said...

This looks so amazing! I've never tried making ravioli myself before; the filling in this sounds spectacular.

Frieda said...

Wow! Thanks for the motivation for me to make ravioli again!

Cathy said...

Great blog! Left you an award over on mine ;)

dgb said...

So cool! I was so inspired that I tried it myself:
check out my sausage and goat cheese trials and tribulations on my blog! With photos!

sutros said...

A good story

GK Chesterton: “The poets have been mysteriously silent on the subject of cheese.”

Voila: This book is a poetic view of 30 of the best loved French cheeses with an additional two odes to cheese. Recipes, wine pairing, three short stories and an educational section complete the book.

From a hectic life in New York City to the peace and glories of the French countryside lead me to be the co-founder of Ten years later with the words of Pierre Androuet hammering on my brain:

“Cheese is the soul of the soil. It is the purest and most romantic link between humans and the earth.”

I took pen and paper; many reams later with the midnight oil burning Tasting to Eternity was born and self published.

I believe cheese and wine lovers should be told about this publication.