spinach and six cheese ravioli with roasted red pepper and tomato sauce
Tonight I revisited a recipe I had not tried in about 10 years, so it is basically new again – ravioli. They are a lot of work, but Clare requested it, specifically with goat cheese. I ended up buying some pre-shredded italian mix with mozarella, asiago, romano, parmesan, and provolone, and I also bought some goat cheese. I mixed these up with frozen (thawed) chopped spinach, a little salt & pepper, and a pinch of nutmeg. I used a pasta recipe from my first cookbook ever,
Step by step cooking – Mexican, Italian, and Chinese. I made my basic tomato sauce, but also included diced roasted red pepper and TVP. It is a lot of work, and makes a pretty big mess, but Clare was very impressed, and so was I. The goat cheese gave it an extra special flavor. If you’ve ever made ravioli yourself, you will appreciate why it is so expensive in restaurants.
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