goat cheese ravioli w/ red pepper cream sauce!

My dad got a ravioli maker (attachment for KitchenAid mixer) for his birthday a couple months ago, so this past weekend we decided to make some ravioli! This was our first time making ravioli, so there were some complications, but we managed to pull it off!

We filled the pasta sheets with goat cheese, roasted pine nuts, and chopped spinach to make the ravioli. To get the recipe/directions for making the pasta sheets, refer to my Fresh Pasta post: https://simmiskitchenblog.wordpress.com/2016/10/23/blog-post-title/

To make the filling, start by roasting the pine nuts in an oven at 400 degrees for 4-5 minutes, or until browned. Then, chop up some fresh washed spinach.

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Then mix the fresh smooth goat cheese with the chopped spinach and roasted pine nuts to create a creamy and crunchy filling!
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Once you have rolled out your pasta sheets, cut the edges evenly.

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Then place the sheet on the ravioli maker like shown above.

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Spoon in some of the filling, but don’t overfill it or the filling will ooze out of the ravioli!

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Next roll the filling and pasta sheet through the ravioli and catch it as it falls out of the machine!

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Using your hands, rip apart the ravioli pieces along the crimped edges in one swift motion, like ripping off a band-aid! If you don’t have a ravioli maker, don’t worry; you can still make the ravioli by spooning the filling along a sheet, placing another sheet on top, and crimping the edges with a fork!

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I was able to make about 30-40 ravioli pieces which was enough for my family (4 people)!

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Then, while I cooked the pasta in boiling water, I started to make the sauce by sautéing onions and red bell peppers in olive oil with minced garlic and salt and pepper.

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Once the veggies cooked for a while, we poured it in a blender (heat safe).

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Then we added a tablespoon of dried oregano and a tablespoon of dried basil for some extra flavor.

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I blended those ingredients together and slowly poured a total of a 1/2 cup of milk in (I used 2% milk, but if you want it creamier you can use whole milk!). The milk made it silky and smooth 🙂

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After about 5-6 minutes of cooking the pasta, I drained it and then tossed it in the red pepper cream sauce!

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Lastly, simmer the cooked ravioli with the cream sauce so all the flavors mix together beautifully 🙂 Enjoy!

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