Burrata Ravioli with Pesto Cream Sauce
4 Sm. Burrata balls, tear into small pieces
2/3 c. Sun dried tomatoes diced
1 T. Minced garlic
2 T. Chiffonade fresh basil
24 Gyoza skin wrappers or round wonton wrappers
Mix together burrata, sun dried tomatoes and garlic in a small bowl. Drizzle a little Olive Oil and a little salt and pepper. If you want a little kick, add red dried peppers. Add a little mixture onto wrapper, brush with egg wash around the edge. Top with another wrapper. Seal with a fork around the edges. Freeze.
Sauce
1 1/2 – 2 c. Heavy whipping cream
1/2 – 3/4 c. Pesto
1 1/4 c. Freshly grated parmesan (may need more to thicken the sauce)
In a sauté pan bring the cream to a low boil. Reduce heat and simmer for about 5-7 minutes until cream starts to thicken. Whisk in parmesan and pesto. When you like the consistency add cooked raviolis. Plate with more parmesan. (Egg wash is 1 egg w/ 1 t. water whisked together).
Arugula Pesto
4-6 C. Arugula (or more)
1 t. Lemon juice
Zest of 1 lemon
2/3 c. Pine nuts (roasted)
2-3 Cloves garlic
Start w/ 1/2 c. Parmesan cheese
Start w/ 1/2 c. Olive oil
Combine arugula, parmesan, and Olive Oil in a food processor. Pulse to combine. Add garlic, pine nuts, salt and pepper. Pulse until it becomes smooth and blended. If it’s too thick add more olive oil. Taste to see if you want more parmesan. I freeze mine in ice cube trays for easy use.
Baked Tomatoes with Goat Cheese Pasta
1 pint Cherry tomatoes
2 Cloves garlic sliced
1 sm. Shallot sliced thin
1/2 t. Crushed red pepper flakes
1 T. Oregano leaves
6 oz. Goat cheese
2 T. Pesto
2 T. Olive oil
Salt & pepper
6 to 8 oz. pasta of choice and basil for garnish
Preheat oven to 425 degrees
Bring pot of salted water to a boil. While heating up, place tomatoes, garlic, shallot, crushed red pepper and oregano in a 8″x 8″ pan. Drizzle with olive oil, salt, pepper and toss together. Place goat cheese in the center surrounding it with the tomatoes. Bake until tomatoes blister and the cheese has slightly melted, 22-25 min. While the tomatoes bake, cook pasta according to package and save 1/2 of pasta water (set aside).
When the tomatoes come out add the pesto and begin tossing everything together. Add a little pasta water to get cheese to break up then add the drained pasta. If not creamy enough, add more pasta water. Garnish with fresh basil
