Roasted Carrot Puree Ravioli

Roasted Carrot Puree Ravioli
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Roasted Carrot Puree Ravioli
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Ingredients
Basic Pasta Dough (yields 1 pound)
Roasted Carrot Puree
For Ravioli
Servings:
Units:
Instructions
Basic Pasta Dough
  1. Place the flour and salt in the bowl of a food processor fitted with a metal blade. Pulse 2 to 3 ties to combine.
  2. In a medium bowl, whisk the eggs and olive oil until well blended. Pour egg mixture into the bowl of the food processor. Pulse 10 times or so to blend the egg mixture and flour together. Steadily process the mixture for a few seconds at the end if needed. If the mixture is too dry, sprinkle water in while pulsing a few more times.
  3. Turn the mixture out onto a well-floured surface. Knead to bring together and smooth the dough out. Place the dough in a bowl with a cloth bowl cover and let rest for at least 30 minutes or tightly wrap the dough in plastic wrap and place in the fridge for up to 1 to 2 days.
Roasted Carrot Puree
  1. Adjust oven racks so that one is on the top third level and the other is on the bottom third level. Preheat the oven to 400 degrees F.
  2. Cut the carrots in half lengthwise and divide between two sheet pans. Drizzle the oil over the carrots and sprinkle with salt, and pepper. Toss well and arrange the carrots on each pan into one layer.
  3. Place the carrots in the oven and roast for 25 to 30 minutes, until tender and starting to brown.
  4. Remove the carrots from the oven and set aside to cool. Once cool, transfer the carrots into the bowl of a food processor fitted with a metal blade. Add the goat cheese and blend until smooth.
  5. Purée can be stored in an airtight container in the fridge until ready to use as a filling. It can be stored in the fridge for up to 4 days or frozen for future use. Place in fridge overnight to thaw filling if you freeze it.
For Ravioli
  1. Make an egg wash by beating the egg in a small bowl with 1 tablespoon of water. Set aside.
  2. Working with 1/4 at a time, roll the pasta to desired thickness, then cut the pasta sheets into 4 ½-inch strips about 12-inches long.
  3. Place 1 teaspoon of filling on the pasta sheet, leaving about 1 ½-inches between each. Using a pastry brush or basting brush, brush the egg wash around the filling. Fold the top half of the pasta over the bottom, pressing out any air pockets. Using a pizza cutter or ravioli cutting wheel, cut out the ravioli and place on a well floured sheet pan. Toss the ravioli to lightly coat in flour to avoid sticking. Repeat with the remaining pasta and filling.
  4. Bring a large pot of generously salted water to a boil. Working in batches, cook the ravioli for 2 minutes, then, using a slotted spoon or spider, transfer to a colander set over a bowl. While hot, toss the drained ravioli with sauce that it will be served in. Be sure the sauce is warmed.
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Radish, Goat Cheese & Cilantro Salad

Recipe adapted from Nancy Singleton Hachisu, Saveur

Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Radish, Goat Cheese & Cilantro Salad
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Servings
4
Servings
4
Ingredients
Servings:
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Instructions
  1. Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
  2. In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios

Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Mixed Green Salad With Roasted Beets, Goat Cheese, And Pistachios
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Rating: 3.67
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Ingredients
The Salad
The Dressing
Servings:
Units:
Instructions
The Dressing
  1. Prepare your mise en place.
  2. Remove the thyme leaves from the stem. Chop the leaves.
  3. Place the vinegar, honey, mustard and thyme in a small bowl.
  4. Slowly add the oil while whisking.
  5. Add salt and pepper to taste.
Roast The Beets
  1. Preheat the oven to 375°F.
  2. Scrub the dirt from the beets.
  3. Place the beets in a 10 X 10 inch baking pan. Add ½ cup of water.
  4. Cover with foil.
  5. Place the pan in the oven. Roast for 40 minutes or until the beets are tender.
  6. Let cool in the refrigerator.
  7. Peel the beets. Chop into small cubes.
Make the Salad
  1. Wash and dry the greens.
  2. Chop the pistachios into small pieces.
  3. Place a spoonful of beets onto a plate.
  4. Place a slice of goat cheese on top of the lettuce.
  5. Place a handful of lettuce on top of the beets.
  6. Sprinkle the pistachios around the beets and lettuce.
  7. Drizzle with Dressing. Enjoy!
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