Goat Cheese Ravioli In Chickenbacon Broth Recipes

GOAT CHEESE RAVIOLI WITH CREAMY WALNUT SAUCE

Steps:

• In a bowl combine the goat cheese, walnuts, basil, oil, garlic and lemon peel, and mix well. Set aside.
• Put a pasta sheet on work surface with long side facing you and put a packed teaspoon of filling 2 inches apart lengthwise along half of the pasta sheet (you should have 10 to 12 mounds). Around each mound of filling brush dough very lightly with water. Fold dough lengthwise in half over mounds of filling, gently pressing around mounds to force out any air, and seal edges well. With a fluted pastry wheel trim edges and cut between mounds of filling to separate ravioli.
• Line a large tray with a dry kitchen towel and arrange ravioli in 1 layer. Make more ravioli with remaining 2 pieces of dough and remaining filling in same manner, transferring to kitchen-towel-lined tray and arranging in 1 layer. Ravioli may be made 8 hours ahead and chilled on towel-lined tray, covered loosely with plastic wrap.
• Melt 2 tablespoons of the butter in large, heavy skillet over medium-high heat. Add the walnuts and cook, stirring, until brown and fragrant, about 3 minutes. Remove nuts from the pan. Add the remaining 2 tablespoons butter, shallots and garlic, and saute for 1 minute. Add the wine and cream, and bring to a boil. Cook over medium-high until the liquid has thickened and reduced by nearly 50 percent in volume, about 4 minutes. Stir in the basil, salt and pepper. Remove from the heat and cover to keep warm.
• Bring a large pot of salted water to a boil. Cook the ravioli until they are tender and rise to the surface, carefully stirring to keep them from sticking together, 3 to 4 minutes. Drain in a colander. Transfer the cooked ravioli to the pan with the sauce, and gently toss to coat and heat through. Divide the ravioli among 6 serving plates or shallow bowls, and sprinkle each serving with grated cheese. Serve immediately.

ONE-POT CHICKEN, BACON, AND GOAT CHEESE PASTA RECIPE BY TASTY

Steps:

• In a large pot on medium-high heat, add bacon. Cook until the fat has rendered and the bacon is crispy. Remove bacon from pot and set aside. Leave bacon fat in pan.
• Season chicken with salt and pepper and place skin-side down in the pot. Cook until the chicken gets a dark golden crispy skin. Flip and cook on the other side until the chicken is cooked through. Remove from pot and set aside.
• Add the red onion, asparagus, and garlic to the pot and until the asparagus is almost tender. Remove from pot.
• Add the pasta and chicken broth to the pot.
• Bring to a boil, and cook for 9-12 minutes or until the pasta is al dente. Stir occasionally.
• When the pasta is almost tender. Lower the heat and add in the milk, goat cheese, cooked vegetables, cooked bacon, and sun-dried tomatoes. Stir to incorporate.
• Add the chicken back to the pot. Sprinkle with chopped parsley and bring to the table to serve.
• Enjoy!

GOAT CHEESE FILLING FOR RAVIOLI

Steps:

• Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
• When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

GOAT'S CHEESE & BACON ROSTI

Steps:

• Boil the potatoes in skins for 20-25 minutes, until just tender. Leave to cool, peel, then coarsely grate into a bowl.
• Heat 1 tbsp of olive oil in a medium non-stick frying pan, add the onion and lardons and fry for 7-8 minutes, stirring occasionally, until the onion is softened and lightly tinged with brown. Stir in the sage leaves and remove from the heat.
• Stir the onion, lardons and any juices left in the pan into the grated potato. Season with salt and pepper and mix well.
• Heat 1 tbsp of oil in the frying pan, add half the potato mixture and spread over the pan. Crumble the goat's cheese into small pieces, then sprinkle evenly over the potatoes. Spread the remaining potato over the top to seal in the cheese and press down lightly with the back of a wooden spoon.
• Cook the rösti over a moderate heat for 8 minutes until the underside is nicely browned, then put a large plate on top and invert the rösti onto it. Add another tablespoon of oil to the pan if you need to, then slide the rösti back into the pan and cook the other side for 8 minutes. Serve the rösti straight from the pan, cut into wedges, with green vegetables or a big green leaf salad.

GOAT CHEESE RAVIOLI IN CHICKEN/BACON BROTH

Steps:

• Put your chicken broth on to boil. Add the parsley, the bacon, and the white pepper.
• While it is coming to a boil, make your raviloli filling by mixing the goat cheese, swiss cheese, beaten egg, garlic and onion powder and 1/4 teaspoons salt in a med. size mixing bowl. Each ravioli takes one wonton wrapper folded in half to make a triangle. Be gentle, because they can tear. Lightly wet with water, two sides of each square, so that when you make your triangle you can seal the edges together. I just keep a mug of water next to me and dip my fingertip in the water each time I need to seal the wonton. It's way easier than using a pastry brush and a lot less messier.
• Place on well rounded teaspoon of filling in the center of each wonton. Dampen the edge and seal. Place the competed ravioli in the boiling broth and cook for 5-7 minute or until done.