ARUGULA AND GOAT CHEESE RAVIOLI

ARUGULA AND GOAT CHEESE RAVIOLI (for four to six)

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48 wonton wrappers

For the filling:

2 tablespoons unsalted butter

1-1/2 teaspoons finely chopped garlic

1 pound arugula trimmed

1 teaspoon grated fresh lemon zest

½ cup soft, mild goat cheese (4-1/2 ounces)

½ cup ricotta (preferably fresh)

For the sauce:

½ stick unsalted butter

1/3 cup pine nuts

1 tablespoon finely chopped garlic

2 teaspoons fresh lemon juice

¼ cup extra virgin olive oil

½ cup chopped arugula


1. Make the filling: Heat butter in a 12 inch heavy skillet over medium heat until foam subsides, then add garlic and ¾ teaspoons each salt and pepper; cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine mesh sieve and press with the back of a wooden spoon to extract excess liquid, then finely chop.

2. Stir together arugula mixture, goat cheese and ricotta in a bowl.

3. Assemble the ravioli: Put 1 wonton wrapper on a work surface (keep remaining wrappers covered with plastic wrap) and mound a scant tablespoon filling in center. Lightly brush edges of wrapper with water and top with a second wrapper, pressing down around filling to force air out. Transfer ravioli to a dry kitchen towel and make more in the same manner.

4. Make the sauce: Heat butter a cleaned 12 inch heavy skillet over medium heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, ½ teaspoon black pepper and ¼ teaspoon salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)

5. Cook the ravioli: Bring 6 to 8 quart pot of well salted water to a boil over high heat, then reduce heat too a gentle boil. While water is heating, reheat sauce over low heat if necessary.

6. Add half of ravioli to gently boiling water carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 3 to 5 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta.

7. Transfer ravioli to a heated platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Loosely cover plate. Repeat with remaining pasta, sauce and arugula.

NOTE: Ravioli can be made (but not cooked) 4 hours ahead and chilled, wrapped in plastic wrap and placed in a towel lined baking pan. Filling can be made 2 days ahead and chilled, covered.

 

from Gourmet Pasta (magazine)

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