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Mushroom, Spinach and Goat Cheese Ravioli with Pesto Cream Sauce
4 ounces shitake mushrooms, thinly sliced, stems removed
4 ounces spinach*
2 ounces goat cheese*
2 ounces olive oil
1 teaspoon salt*
½ teaspoon black pepper, ground
1 package wonton wraps
Ravioli Preparation:
Add one ounce of olive oil to a sauté pan on medium high heat. Sautee mushrooms for about 5 minutes until a light brown color and crisp. Once cooked, set aside.
Cook spinach with one ounce of olive oil for about 3 minutes or until wilted. Then set aside in refrigerator to cool.
Once ingredients are cool in a bowl mix goat cheese, salt, pepper, mushrooms, and spinach, mix well.
Wet the wonton edges with water and place one teaspoon of mixture in the middle. Place another wonton on top and press around and press around the edges. Next place 6 quarts of water to boil and cook ravioli for about 4 minutes then take out and place in pesto cream sauce.
Pesto Cream Sauce
4 ounces of basil*
¼ cup of toasted pine nuts
¼ cup of extra virgin olive oil
2 cloves of garlic*
2 teaspoon of salt*
1 teaspoon of black pepper
¼ cup of parmesan cheese
2 cup of heavy cream
¼ cup Glenora Riesling*
Pesto Cream Sauce Preparation:
In a food processor add the pine nuts, garlic, salt, pepper, parmesan cheese, basil, and extra virgin olive oil. Blend until a smooth consistency is reached.
Add cream and Glenora Riesling to a pot and simmer, reducing by 1/3. Then add a ¼ cup of the pesto mixture and simmer for three minutes. Pour over pasta and serve immediately.
Makes 6 servings
*= local ingredients