Nutty Ravioli

Last weekend I decided it was time to experiment with ravioli! You might remember that I posted the KooBoo Creamy Garlic Walnut Sauce a few weeks ago, and ever since then I have wanted to experiment with this wonderful sauce and a different pasta. Well this weekend I went for the goat cheese ravioli!

KooBoo Red Pepper and Goat Cheese Ravioli

Make the filling:

1 Red Bell Pepper (Diced)
2 Packages Crumbled Goat Cheese
1/2 Bunch of Basil (Chopped)
1/2 Cup Walnuts (Finely Chopped)

Mix all ingredients thoroughly in a small mixing bowl. Put in the refrigerator.

Make the dough (this is my typical whole wheat pasta):

3 Cups Whole Wheat Flour
4 Eggs
3 tbsp. Water
1/2 tsp. Salt

Mix all of the ingredients in a large mixing bowl and combine with a fork (or use your dough hook) until well mixed. Place dough in plastic bag and sit aside for 15-20 minutes.

Dust a large cutting board and rolling pin with flour. Knead 1/4 of the dough at a time to ensure that it is well mixed and roll until it is about 1/8 inch thick (I went ahead and used setting "5" on the pasta roller).

Using a pastry cutter (or pizza cutter), cut flattened dough into your size of choice. Hint: Keep the top layer larger than the bottom to accommodate the filling.

Place a small amount of filling on the bottom layer of the ravioli. Pinch the edges to ensure that they seal (use water or egg for a little extra insurance). Trim the edges of your ravioli with your pastry cutter to add a decorative touch and ensure they seal.

Cook or freeze! I choose to saute the finished ravioli in a small amount of olive oil over medium heat...what a treat!