Recipe Archives->Pasta->Ravioli 28

Pesto Ravioli With Goat Cheese, Basil And Walnuts
Serves 4

18 oz bag frozen pesto or other flavored ravioli 
2 tablespoons (1/4 stick) unsalted butter
4-ounce log goat cheese, crumbled
2 tablespoons julienned fresh basil leaves
2 tablespoons chopped walnuts or pine nuts, toasted

Prepare ravioli according to package instructions. Reserve 1/2 cup
of pasta cooking water before draining.

Meanwhile, in a large skillet over low heat, melt the butter. When
the butter is just melted, add the goat cheese and stir to combine.
Add 1/3 cup reserved cooking liquid, stirring until creamy and
thick. Add the cooked ravioli to the skillet and stir to coat ravioli
with sauce, adding more water if necessary. Season with salt and
pepper and add basil. Stir to combine. Transfer to serving bowl and
sprinkle with walnuts.  Alternately, sprinkle with chopped tomato.

Printable version: ravioli28.txt.