Filling Ingredients (this will make you 24-36 raviolis!):
* 1 cup spinach
* 4 oz goat cheese, at room temperature (or heated in the microwave for about 10 seconds)
* 1/2 cup grated parmesan
* A pinch of nutmeg
* S&P
Sauce Ingredients (for 12 raviolis):
* 1 tbsp. EVOO
* 2 cloves garlic, minced
* A pinch of Nutmeg
* 1 tbsp. white wine
* 1/2 cup half & half
* 1/2 cup grated parmesan cheese
* Chopped chives for garnish, if wanted
I used my dough recipe from an earlier post...note that there will be more dough than needed - I used the leftovers for my sausage & cheese ravioli!
http://welman101.weebly.com/blog/saras-homemade-butternut-squash-ravioli
In a small pan, cook the spinach...don't use oil or anything, but just to make sure its wilted. Once it cools, chop it up!!!
In a medium mixing bowl, combine all ingredients for the ravioli filling. Using your dough & ravioli press, do your magic. I freeze all my raviolis as I can make a ton and not have to eat it all in one sitting! To cook: add raviolis into a boiling pot of water and cook for about 7+/- minutes.
Sauce Directions:
Heat the EVOO in a medium sauté pan, then add in garlic and nutmeg; cook until fragrant and golden in color. Add in the half & half, bringing it to a boil. Remove from the heat and add in the parmesan, stirring until the cheese is gooey and melty. Yes those are real words ;). Add S&P if needed/wanted. Serve over raviolis and garnish with chives from your garden!