Goat Cheese Ravioli

…Chevre-ioli?

Hi, fans and friends!  Yesterday, I went to my friend Mary’s house, and we cooked.  There was also wine involved.  To give credit where it’s due, Mary did a lot more of the cooking than I did.  However, I had a great time, and I DID do some of it.  Mary made the pasta dough, and I made the filling (fresh, local chevre, herbs, and other goodies).  Some of the pictures are pretty crappy (again, there was wine involved).

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We tested out my ravioli cutter that I got for my wedding (this was its first use).

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The cutter worked well, and we ended up with a nice-sized pile of fancy, homemade ravioli.

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We made fettuccine out of the leftover pasta dough, and hung it to dry on Mary’s handy pasta dryer.

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The ravioli went into boiling water. They cooked in a surprisingly short time, then into the strainer they went to drain.

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Last, we made the sauce.  Sauteed mushrooms, tomatoes, garlic, and other yumminess.

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I can’t begin to describe how delicious the finished product was, but I could see it being on the menu of a foo-foo restaurant somewhere for $25/plate.  Completely amazing!

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Thanks for stopping by, and reading occasionally!

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