* Exported from MasterCook *
Arugula and Goat Cheese Ravioli - 2 pts
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 30%) Veggie
Amount Measure Ingredient -- Preparation Method
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2 tablespoons unsalted butter
1 1/2 teaspoons finely chopped garlic
1/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound fresh arugula -- tough stems discarded
1 teaspoon finely grated lemon zest
1/2 cup soft mild goat cheese
1/2 cup whole-milk ricotta cheese -- preferably fresh
80 wonton wrappers -- (or 2 for each ravioli) small-sized or trim finished ravioli to 2 x 2-inches
cornstarch -- to sprinkle cutting board (or cornmeal, or flour)
To serve: -- Pine Nut Butter Arugula Sauce
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides. Add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, about 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 set over a bowl and press with back of a spoon to extract extra liquid.
Finely chop arugula mixture. Stir together arugula mixture and cheeses in a bowl.
Put a wonton on a cornstarch-sprinkle
Line a large baking sheet with a clean towel (not terry cloth) or wax paper and arrange ravioli in one layer on it. Make more ravioli with the remaining wontons and filling in the same manner, transfer to baking sheet.
Bring at 8-quart pot of salted (3 tablespoons salt) water to a boil, then reduce heat to a gentle boil. Meanwhile, reheat sauce over low heat if necessary.
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, 2 to 3 minutes. Lift out ravioli with a slotted spoon, draining well over pot, transfer to skillet with sauce, and gently swirl skillet to coat. Transfer ravioli, with half of sauce, to a platter and sprinkle evenly with half of chopped arugula. Repeat with remaining pasta, sauce, and arugula.
Makes around 40 ravioli. (Serves 4 as a main dish, 8 as a starter).
Stuffed with a combination of goat cheese, ricotta, peppery arugula, and lemon zest, these ravioli offer loads of flavor with each bite. A brown-butter pine-nut sauce is light enough that the taste of homemade pasta comes through.
COOK'S NOTES:
1. The filling can be made up to 2 days ahead and refrigerated.
2. The ravioli can be made up to 4 hours ahead and refrigerated on the towel-lined baking sheet, covered with plastic wrap.
Brown Butter Sauce with Pine Nuts and Arugula
1/2 stick unsalted butter, 4 tablespoons
1/3 pine nuts
1 tablespoon finely chopped garlic
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons fresh lemon juice
1/4 cup extra virgin olive oil
1/2 cup chopped fresh arugula, tough stems trimmed
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides.
Add pine nuts and toast, stirring frequently, until pale golden, about 4 minutes.
Add garlic, salt, and pepper and cook, stirring frequently, until garlic begins to turn golden.
Add lemon juice and oil, swirling skillet to combine and remove from heat.
Serves 4 as a main dish, or 8 as a starter.
ChupaNote: use pre-washed organic baby arugula to save time and give a softer bite. Also replace the black pepper with: 1/4 teaspoon white pepper, 1/4 teaspoon cayenne, and 1/4 teaspoon black finely ground black pepper.
Description:
"2 pts"
Cuisine:
"Italian"
Source:
"Gourmet Today by Ruth Reichl, 2009."
S(Formatted by Chupa Babi):
"Jan 2010"
Yield:
"40 ravioli"
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Per Serving (excluding unknown items): 63 Calories; 1g Fat (21.7% calories from fat); 2g Protein; 10g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 119mg Sodium. Exchanges: 1/2 Grain(Starch)
Nutr. Assoc. : 0 0 0 0 0 802 0 0 0 0 0
As for me and my house, we will serve the Lord! Joshua 24:15
Gwyn Grega
Group Owner/Moderator
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