Goat cheese and tomato ravioli
A simple ravioli made with a stuffing of goat cheese, mozzarella and tomato puree. Tossed in cream and cracked black pepper to serve
Broad bean tortellini
A puree of shelled broad beans mixed with cream cheese and a little mozzarella. Tossed in butter, hop shoots and basil leaves to serve.
...and finally the leftover dough. I roll this very thin then place a load of basil leaves on one half of it, fold the other half of the dough over it and then put it through the roller a few more times to the desired thickness. The leaves slowly flatten out and fragment, but leave a very clear leaf outline that looks really good as the pasta dries out.
I think these pieces will look really nice in a soup - but failing that will taste great tossed in some butter, pepper and lemon zest.
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ReplyDeletewhat I said was, something like, nice - if a person can eat cow's milk cheese - and what a cook (and Mum) person you are! :-) In a good way!
ReplyDeleteHi Mari,
ReplyDeletethere are lots of vegan cheeses available in health food shops if cow's milk is a problem - but I have to admit I don't know how they react when cooked - whether they are 'cheeselike' or not!
I probably need to try a few different ravioli recipes out - maybe a butternut squash one? Or beetroot and something (all minus the cheese of course!)
And thanks for the compliment - I suspect I am actually a rather grumpy parent/step-parent and cooking means I don't have to do playing! Except when we make gingerbread men or decorate fairy cakes...