Goat Cheese Ravioilis with Caramelized Shallots & Mushroom-Sage Cream Sauce

For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs


Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper


Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Stuarto's Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Italian parsleySea salt and fresh cracked pepper to taste

Directions
Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

Serves 4

 

Goat Cheese Ravioli with Caramelized Shallots & Mushroom-Sage Cream Sauce

Ingredients

Pasta Dough

  • 2 cups all purpose flour
  • 3 large, fresh eggs


Filling

  • 8 oz. fresh goat cheese
  • 1 large egg
  • 1 teaspoon salt
  • Fresh ground pepper


Sauce

  • 1/3 cup thinly sliced shallots
  • 1/3 cup heavy whipping cream
  • 1/3 cup white wine
  • 2 tablespoons of Stuarto’s Mushroom-Sage Extra Virgin Olive Oil
  • 2 tablespoons chopped Italian parsleySea salt and fresh cracked pepper to taste

 

Preparation

Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.  Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

 

Granola Recipe

Ingredients

  • 4 cups rolled “old fashioned oats” (not instant)
  • 1 cup cashews
  • 3/4 cup shredded sweet coconut
  • 1/4 cup dark brown sugar
  • 1/2 cup maple syrup
  • 1/2 cup SOOC Fused Blood Orange Extra Virgin Olive Oil
  • 3/4 teaspoon sea salt
  • Cranberries (optional)

Preparation

Preheat oven to 250 degrees F. In a large bowl, combine the oats, cashews, coconut, brown sugar and salt.  Whisk to combine the blood orange olive oil and maple syrup.  Pour evenly over the oat mixture and toss to thoroughly distribute.  Spread the mixture onto two rimmed baking sheets and bake, stirring every 20 minutes to ensure even browning.  Granola will be done when it’s golden brown and well toasted.  Remove from oven and transfer into a large bowl.  Add cranberries and mix until evenly distributed.

 

Grapefruit White Balsamic Jelly

Ingredients

4 1/2 cups Stuarto's Grapefruit White Balsamic
2 cups sugar
1 (3 ounce) envelope liquid pectin

Directions

Measure exactly 4 1/2 cups of balsamic into a 6-quart pan.
Stir sugar into the balsamic in the pan.
Bring mixture to full rolling boil on high heat, stirring constantly.
Stir in pectin. Return to full rolling boil and boil exactly 1 minute.
Skim off any foam.
Ladle into jars, seal and process 8 minutes.

 

Grilled Peaches and Pork Salad

Ingredients

Grilling peaches with balsamic vinegar helps caramelize the sugar in the fruit. A perfect pair with succulent pork for the ultimate summer supper.

  • 1/3 cup (75 ml) balsamic vinegar, such as the Fig Balsamic
  • 3 Tbsp. (45 ml) each lemon juice and olive oil, such as the Athenolia Olive Oil
  • 1 Tbsp. (15 ml) chopped fresh thyme
  • 1/2 tsp. (2 ml) each salt and pepper
  • 8 fast-fry boneless centre-cut pork loin chops
  • 4 peaches, ripe but firm (peeled, halved and pitted)
  • 6 cups (1.5 L) spinach or arugula


Preparation

Set aside 2 Tbsp. (30ml) of balsamic vinegar. Combine remaining vinegar, lemon juice, oil, thyme, salt and pepper to make dressing.

Use 1/4 cup (50 ml) of dressing to marinate pork for one hour in refrigerator, turning occasionally.

Place peaches, cut side up, on plate. Drizzle with reserved 2 Tbsp. (30ml) balsamic vinegar.

Remove pork from marinade, discarding marinade. Place on greased grill over medium-high heat; close cover and grill for three minutes on each side or until juices run clear when pork is pierced and just a hint of pink remains inside. Grill peaches, cut side down, for four minutes; turn and cook for two minutes or until softened and lightly browned. Cut each peach half into four slices. Slice pork into 1-inch (2.5 cm) strips.

Arrange pork and peaches over spinach; drizzle with remaining dressing.

Serves 4.

 


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