Lemon & Goat Cheese Ravioli with Tarragon and Pink Peppercorns

Never has anything been more simple and so ridiculously delicious. I pulled this recipe out of Plenty by Yotam Ottolenghi, my first try at a recipe of from this book. Needless to say, I will definitely be trying others. For a fresh pasta recipe, this is really really simple. The dough can be made in a food processor, and the filling with a fork. Assembly is quick, and since there is no sauce to speak of, for a fresh pasta dish, this is actually pretty fast. The turmeric and lemon zest makes the dough bright yellow, and the creamy goat cheese filling makes for a satisfying summer dish.

     Ingredients

Pasta Dough

3 tbsp olive oil

3 medium eggs

1 2/3 cups pasta flour

1/4 tsp ground turmeric

grated zest of 3 lemons

Filling

300 g soft goat cheese

1/3 tsp sea salt

pinch of chili flakes

black pepper

1/2 tsp lemon juice

1 egg white, beaten

To Serve

2 tsp pink peppercorns, finely crushed

1 tsp chopped tarragon

grated zest of 1 lemon

rapeseed oil (olive oil is fine if you can't find rapeseed)

1. Start with the dough. Whisk the oil and eggs together. In a food processor, add the flour, turmeric and lemon zest, add the oil and egg mixture and blend until the dough is crumbly. Depending on humidity, you may need to add more flour or oil. Once the dough comes together (this may take a little hand kneading), divide into 4 equal blocks, wrap in plastic wrap and chill for 30 minutes to 2 days.

2. Dust the work surface with flour. Roll the dough flat and run through the pasta machine to the thinnest setting. When each sheet is rolled, keep it under a moist towel to prevent it from drying out.

3. Combine the filling ingredients minus the egg white with a fork. 

4. Using a pastry cutter or the rim of a glass, cut the rounds of pasta. Brush the dish with the egg white and place a teaspoon of filling in the center. Place another pasta disk on top and press the edges to seal. Allow the finished ravioli to dry for 10-15 minutes before cooking. 

5. Cook the ravioli for 2-3 minutes. Top with peppercorns, tarragon and lemon zest. Drizzle with oil and serve. 

Italian Inspired Grilled Vegetable Summer Rolls

Heat advisory disclaimer- not a fresh pasta recipe. Its just too hot to eat nearly anything in New York this summer. We are living in a 100 degree world and I am an Alaskan girl. I want to melt. One positive of this weather is I am inspired to make summer rolls, or anything that can be serve cold and doesn't involve heavy meat. I love Asian food and the refreshing nature of a nice crunchy summer roll. One of my best friends is allergic to shell fish, so the tofu in this dish replaces the typical shrimp and also makes this a very healthy summer meal. It is basically a grilled vegetable salad wrapped up in rice paper and topped with a mint balsamic dressing. It is fun for guests, and fast and easy to make.

     Ingredients

1 Japanese eggplant, trimmed and cut into 1/2" slices

1 zucchini, trimmed and cut into 1/2" slices

2 portabello mushrooms cut into 1/2" slices

1 red pepper cut into strips

1 head radicchio 

1 package firm tofu cut into 1/2" slices

mint leaves

basil leaves

2 cloves garlic finely chopped

1/4 cup olive oil

2 tablespoons balsamic vinegar

1 package rice paper sheets

1. Brush all the vegetables with olive oil, salt and pepper and grill until cooked but not soggy. The eggplant will take about 8 minutes, the other vegetables may be a little faster. For this dish I didn't grill the pepper at all to have an added crunch in the finished roll which I would recommend. The radicchio also need not be grilled.


2. While the vegetables are grilling (this can all be done on a grill pan by the way), make the dressing. Combine the vinegar, 3 chopped mint leaves and 3 chopped basil leaves, the garlic and salt and pepper. Drizzle the olive oil in while whisking. Marinate the tofu in the dressing, about 15 second per side and transfer to a plate. Save the remaining dressing for the finished rolls. When the veggies are done grilling, grill the tofu about 3 minutres per side.


























3. When everything is grilled, slice the finished vegetables and tofu into 1/2" x 1/2" strips. Cook the rice paper according to the package, typically this involves simmering water in a large saute pan and dunking the rice paper sheets for 30 seconds so they soften. Assemble the rolls by putting a slice of each vegetable, tofu, and mint and basil leaves with a drizzle of dressing. Wrap, slice in half and enjoy.

Farfalle with Asparagus, Snap Peas and Fresh Lemon Pesto

Fresh pesto is easy to make and can transform a very simple dish into something impressive.  Simply saute asparagus and snap peas and toss with farfalle and fresh pesto for a green, summery weeknight dish.  This dish is good both hot and cold, and is worth making more than you need so there are guaranteed leftovers.

     Pesto Ingredients
1 cup packed fresh basil
1 garlic clove
zest of 1 lemon
2 tablespoons lemon juice
1/4 cup toasted pine nuts (toast over medium/low heat for 4-5 minutes)
1/3 cup grated Parmesan cheese
1/3 cup olive oil  
1/2 tsp fresh cracked pepper 


     Pasta Ingredients
3-4 cups farfalle pasta
1 bunch asparagus, ends trimmed
2 cups snap peas
1 garlic clove
olive oil

1. For the pesto - combine the basil, garlic, lemon zest and juice, toasted pine nuts, Parmesan and pepper into a food processor and pulse for 30 seconds. With the machine off, scrape the edges. With the machine running, slowly drizzle the olive oil until incorporated, about 30 seconds. Taste and adjust as desired.

2. Boil water and start cooking the pasta.

3. Chop the asparagus into pieces slightly shorter in length than the snap peas. Remove the ends of the snap peas.

4. In a saute pan, add 2 tablespoons of olive oil and 1 sliced garlic clove. Add the garlic while the oil is cold and allow them to heat up together, this infuses the oil with the flavor of garlic. Bring to medium heat, add the snap peas and saute for 3 minutes, then add the asparagus and cook until al dente (meaning they still have a slight crunch).

5. Add the pesto to the pan with the vegetables and the pasta and toss until evenly coated. You may need to add some of the pasta water to loosen up the pesto so it can spread evenly.