Fresh Herb and Cheese Ravoili

I have a pretty intense herb garden growing on my roof right now. After making mountains of pesto, I have been looking for other ways to use herbs in bulk. Personally, I find plain cheese ravioli to be pretty boring. It can be creamy and delicious, but after a few bites, I get it and want to move on. This recipe takes plain cheese ravioli to a new place and helps it stand up to sauces better than the standard variety. For expediencies sake, I made this batch of ravioli with pre-made wonton wrappers that I had in my fridge. The flavor is a little different than a typical pasta dough, but they are thin, perfectly cut and allow for the making of fresh pasta without making a mess of the kitchen. It also worked out fabulously with last nights Olympics matches, I set up a little ravioli making station on my coffee table and produced a freezer's worth of ravioli while watching the games.

     



















Ingredients
1 package of pre-made wonton wrappers
1/2 log of goat cheese at room temperature (about 2 ounces)
3/4 cup of ricotta cheese
1/4 cup fresh grated Parmesan cheese
1/4 cup fresh chopped herbs (basil, thyme, oregano, chives)
1 teaspoon fresh cracked black pepper
1/4 tsp nutmeg
1/2 teaspoon salt
juice of 1/2 lemon

1. Combine the cheese, herbs and seasoning in a bowl and mix thoroughly. Taste and re-season accordingly.

2. Put a heaping teaspoon into the center of each wrapper. Dip your finger in water and wet the edge of the wrapper all the way around. Place the top wrapper on and push the edges down to seal. Try to get as much air out of the center as possible.

3. Place ravioli in a large boiling pot of water. They should cook in 2-3 minutes and will float when done.

4. Top with pesto and a little fresh cracked pepper.

Homemade Chicken & Artichoke Tortellini with Lemon Cream Sauce

                                                           














            Tortellini making is a bit of an art form. It reminds me of building models in college which I found hugely relaxing and enjoyable. For a person with no model or pasta making experience it may sound too daunting to try, but I promise it is easier than one would think and is well worth the effort. Tortellini also freeze really well, which means dedicating an evening to tortellini making will pay you back with many delicious and impressive dinners. This recipe uses slow cooked chicken and artichoke hearts from the freezer section, topped with a very simple lemon cream sauce which is tasty and comforting.

     Tortellini Recipe 
3 slow cooked chicken thighs, finely chopped 
1 cup artichoke hearts, finely chopped
3/4 cup ricotta cheese
1/4 cup grated Parmesan cheese
1 teaspoon dried thyme
salt and pepper


fresh pasta dough cut into 2" diameter rounds (the rim of a wide glass can serve as a template but  cooking stores also sell round cutters in many sizes)


     Sauce
3 tablespoons unsalted butter
1 garlic clove sliced
1 shallot, finely chopped
Zest from 1 lemon
Juice from 1 lemon
1/2 cup heavy cream
salt and pepper


1. Prepare the tortellini pasta rounds. Store cut rounds on parchment paper in layers (do not overlap) until ready to assemble.

2. Combine the first 6 ingredients in a bowl and mix thoroughly. Salt and pepper to taste. You should taste the mixture, it is cooked. Make sure you like the way it tastes, adjust the seasoning as necessary.

3. To make the tortellini, put a small amount (a heaping teaspoon depending on the size of your pasta rounds) in the center of the round. Fold the round in half to create a crescent, sealing the edges with water. Place your thumb in the center of the folded edge of the crescent and wrap the ends together. Pinch the ends so they bond, you should have a tortellini! Continue with the remaining rounds and filling. The leftover rounds can be used for maltagliati.

(You may have something that looks more like a finger puppet. If you do, don't despair, I am working on a webisode for tortellini making for visual learners, stay tuned. If you just can't get a tortellini from verbal instructions, you can make ravioli, place about a tablespoon in the center of a round, top with another round and seal the edges. No harm no foul.)

4. In a large saute pan, cook the shallots and garlic in butter with salt and pepper. Saute on low heat until soft, about 5 min. Stir in cream and zest and simmer until thickened slightly, about 10 min. Add the lemon juice and remove from heat. 


5. In a large pot of boiling water, place the tortellini. When they float, they are cooked, about 4 minutes. Freeze the extras pre-cooking on a cookie sheet until frozen, then transfer to a plastic bag or tupperware. 


6. Combine with the sauce and enjoy.