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RECIPES
Chicken, Pine Nut and Goat Cheese
Ravioli with Traditional Red Sauce
Ravioli
1 recipe Basic Egg
Pasta, page 11
1
⁄4 cup pine nuts
3
⁄
4 cup finely chopped
roasted chicken
1 package (4 oz.) mild
goat cheese with
garlic and herbs
Sauce
1 tablespoon olive oil
1 medium onion,
chopped
2 cloves garlic, minced
1 can (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 2
1
⁄
2 teaspoons
dried basil
2tablespoons chopped
fresh oregano or 1-2
teaspoons dried
oregano
1 bay leaf
1-1
1
⁄2 teaspoons salt
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.