Chicken, Pine Nut and Goat Cheese Ravioli with Traditional Red Sauce
RECIPES
Ravioli
1recipe Basic Egg Pasta, page 11
1⁄4 cup pine nuts
3⁄4 cup finely chopped roasted chicken
1package (4 oz.) mild goat cheese with garlic and herbs
Sauce
1 tablespoon olive oil
1medium onion, chopped
2cloves garlic, minced
1can (28 oz.) crushed tomatoes
1⁄2 cup white or red wine*
1⁄4 cup grated Parmesan cheese
1⁄4 cup chopped fresh parsley
1⁄4 cup chopped fresh basil or 21⁄2 teaspoons dried basil
2tablespoons chopped fresh oregano or
1 bay leaf
1 teaspoon sugar
Prepare pasta dough; let rest.
On baking sheet, place nuts in single layer. Toast in oven at 350°F for 5 to 7 minutes, or until light brown and aromatic. Cool slightly; chop.
In medium bowl, combine nuts, chicken, and cheese; refrigerate until ready to fill ravioli. Follow directions for preparing pasta sheets, using ravioli maker and cooking ravioli.
In large saucepan over medium heat, heat oil. Add onion; sauté until onion is tender. Add garlic; cook 1 minute longer. Add remaining ingredients; stir.
Bring to boil; reduce heat and simmer 30 to 40 minutes, or until sauce is thick and flavors are blended. Serve hot over cooked ravioli.
Yield: 6 servings (12 to 15 ravioli with 1⁄2 cup sauce per serving).
*If desired, water may be substituted.
Per serving: About 530 cal, 26 g pro, 66 g carb, 18 g total fat, 7 g sat fat, 175 mg chol,
980 mg sod.
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