Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce

Name: Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 237 milliliters coarsely chopped baby arugula; 5 leaves basil, chopped; 118 milliliters extra virgin olive oil; 1 pound sheet pound fresh pasta sheets; 1 clove garlic; 283 grams package goat cheese; 79 milliliters fresh, coarsely ground black pepper, or to taste, lightly toasted; 1 teaspoon ground black pepper; 1 large red heirloom tomato, peeled and chopped; 1 large yellow heirloom tomato, peeled and chopped; 5 teaspoons herbes de Provence; 59 milliliters extra-virgin olive oil; 1 larges onion, finely diced; 177 milliliters fresh pineapple, chopped; 1 pinch salt; 355 milliliters tomato sauce

You can never have too many side dish recipes, so give Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce a try. This recipe makes 6 servings with 405 calories, 10g of protein, and 37g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. A mixture of onion, coarsely ground pepper, herbes de provence, and a handful of other ingredients are all it takes to make this recipe so delicious. It is a rather inexpensive recipe for fans of Mediterranean food. From preparation to the plate, this recipe takes around 1 hour and 35 minutes.

Instructions

Preheat an oven to 400 degrees F (200 degrees C).

Equipment you will use

Oven

Mix goat cheese, 1 teaspoon olive oil, toasted black pepper, and 1/2 teaspoon salt in a bowl until smooth. Set aside.

Ingredients you will need

Black Pepper

Goat Cheese

Olive Oil

Salt

Equipment you will use

Bowl

Roll pasta sheets to 1/16-inch thickness.

Ingredients you will need

Lasagne Noodles

Roll

Cut pasta into 2 1/2-inch circles, or desired shape.

Ingredients you will need

Pasta

Place 1 heaping teaspoon of the goat cheese filling in the center of each pasta circle. Dab the edge of the pasta with a little water, then fold and seal the pasta to create a half moon. Arrange ravioli on a baking sheet and drizzle with 1/2 cup olive oil.

Ingredients you will need

Goat Cheese

Olive Oil

Ravioli

Pasta

Water

Equipment you will use

Baking Sheet

Bake ravioli in the preheated oven until golden brown and lightly crisp, 7 to 12 minutes.

Ingredients you will need

Ravioli

Equipment you will use

Oven

Remove from oven and set aside.

Equipment you will use

Oven

Heat 1/4 cup olive oil in a skillet over medium heat. Stir in the onion, 1 teaspoon of salt and 1 teaspoon of pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the yellow and red tomatoes, pineapple, and herbes de Provence. Cook and stir for 5 minutes, and stir in the tomato sauce. Crush garlic with 1 pinch of salt, and add to the sauce. Simmer for 30 minutes, stirring occasionally.

Ingredients you will need

Herbes De Provence

Tomato Sauce

Olive Oil

Pineapple

Tomato

Garlic

Pepper

Onion

Sauce

Salt

Equipment you will use

Frying Pan

Remove from heat and stir in basil and arugula. Toss the ravioli lightly in the sauce to coat, and serve immediately.

Ingredients you will need

Arugula

Ravioli

Basil

Sauce

Equipment

Ingredients

Servings:

237milliliters

coarsely chopped baby arugula 5leaves

basil, chopped 118milliliters

extra virgin olive oil 1pound sheet

pound fresh pasta sheets 1clove

garlic 283grams

package goat cheese 79milliliters

fresh, coarsely ground black pepper, or to taste, lightly toasted 1teaspoon

ground black pepper 1large

red heirloom tomato, peeled and chopped 1large

yellow heirloom tomato, peeled and chopped 5teaspoons

herbes de Provence 59milliliters

extra-virgin olive oil 1larges

onion, finely diced 177milliliters

fresh pineapple, chopped 1pinch

salt 355milliliters

tomato sauce

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Antinori Badian a Passignano Chianti Classico Gran Selezione with a 4.6 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.