Skip to main content

Recipes Nugget Markets Signature Recipes

Goat Cheese and Scallion Ravioli with Black Olive Pesto and a Sun Dried Tomato Butter

Prep time
PT0
Cook time
PT0
Yield
4 servings
Difficulty
1 out of 5 on the difficulty scale

Ingredients

  • Fresh pasta preferably green
  • Filling
  • 3 cups fresh soft goat cheese with herbs
  • ¼ cup pecorino Romano
  • ¼ cup extra virgin olive oil
  • 1 large egg beaten
  • 5 roasted or grilled scallions thinly sliced
  • salt and pepper to taste
  • Sauce
  • 6 oz unsalted butter
  • 2 tablespoons black olive pesto
  • 4 tablespoons sun dried tomatoes, julienne

Preparation

To prepare pasta roll out the pasta and separate into 4 sheets, run through the pasta machine at the thinnest setting.  Separate each sheet into 3 raviolis.

To make the filling, place goat cheese, pecorino, olive oil, egg, scallions and salt and pepper.  Mix together until well incorporated.  To assemble ravioli place filling into each one and adhere sides together using water.

To prepare sauce, melt butter with black olive pesto at the same time over medium heat until it is just starting to bubble, add sun dried tomatoes and remove fro heat.  Once ready add ravioli and place in a warm plate topped with Romano.