M. Andrew Gordon

Arugula-Red Pepper-Goat Cheese Ravioli with Brown Butter

In Main Dish on January 12, 2010 at 8:59 pm

My posting has been a little lax in the new year as I have been a little bit busy and have on several occasions just fallen back on cooking some old standards, which wouldn’t warrant my posting.  So, here I am with an interesting post in that it was an experiment and that I can not say it was a complete success.  But it was enough of a success to post.

Rolling Pasta requires a white t-shirt

See, I’ve never made pasta before.  As some know, I have long been unfamiliar with many of the Italian standards and it certainly would seem as if pasta were in that category.  And if the results were any indication, my unfamiliarity showed in the pasta, which could use some improvement.  Maybe it was the recipe, maybe it was the technique.  We had no pasta maker so we had to go the old-fashioned way and roll the dough out with a rolling pin, hence the gratuitous shot of yours truly with said rolling pin.  If I improve upon the pasta, I’ll repost that.  But the filling and sauce here are the stars.

The filling had the sweet and smokiness of roasted red pepper with the pleasantly bitter flavor of the arugula all tied up in goat cheese and ricotta.  And the raviolis were then tossed in brown butter, sage, and walnut sauce, which had just a hint of spiciness with some crushed red pepper.

We paired the ravioli with a 2004 Côtes du Rhône Pont d’ Avignon, which had a dry and deceptively sweet flavor that paired well with the walnut and brown butter sauce.  Overall it was a fairly robust wine.  Interestingly, there was a strong barbecue sauce aroma but no real traces of that in the flavor.

Photos courtesy of Lena Sharp

For Filling (makes about two dozen large ravioli):

  • 2 tablespoons unsalted butter
  • 2 cloves garlic, diced
  • ¾ teaspoon salt
  • ¾ teaspoon freshly ground black pepper
  • ½ pound baby arugula
  • 1 teaspoon lemon zest
  • ½ cup goat cheese
  • ½ cup ricotta
  • ½ cup roasted red pepper, finely chopped
  1. Heat butter in skillet over medium heat.  Add garlic and cook until soft.  Add salt, pepper, and arugula and cook for several minutes until arugula has wilted. Remove from heat.
  2. Add lemon zest, goat cheese, ricotta, and roasted red pepper and stir until well combined.
  3. Fill ravioli with filling.

Look at those...beautiful!

For Brown Butter Sauce:

  • ½ cup unsalted butter
  • ½ cup walnuts, chopped
  • 3 tablespoons finely chopped sage
  • ¾ teaspoon crushed red pepper
  • Salt and freshly ground black pepper
  1. Cook butter in large skillet over medium heat until foam subsides.  Add walnuts and cook for four or five minutes.  Add sage, crushed red pepper, and salt and pepper to taste.
  2. When ravioli have been boiled in water, remove and place in pan, tossing to coat.
  1. Might not have tasted exactly as you’d imagined?! But it LOOKS amazing and making your own pasta is pretty darn impressive. Good job guys!

  2. You’re my hero. Next time you really need to wear the [unfortunately named] “wife beater” t-shirt to really be authentic.

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