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MUSHROOM & CHEVRE RAVIOLI & PISTACHIO PESTO

RAVIOLI FILLING

Ingredients

1 cup of leeks, sliced

1 cup of mushrooms sliced

2 cloves of garlic

4 oz. chevre

2 tbsp. roasted pistachios

1 tbsp. oil

salt & pepper

Place garlic in a tablespoon of cold oil, heat and saute until garlic infuses the oil with flavor and begins to brown. Remove the garlic.

Sautee leeks until limp. Add mushrooms. Saute until mushrooms are soft. Season to taste. Let cool.

In a blender, add sauteed leeks and mushrooms, chevre and pistachios. Blend on low until mixed and slightly shooped. Do not puree. If you want chunkier mushrooms you can cut the mushrooms and leeks in smaller pieces, then on this stage just hand mix with softened chevre and crushed pisctachios.

PESTO

Ingredients

2 cups of fresh basil, roughly chopped

2 garlic cloves

1/3 cup of roasted pistachios

pinch of coarse sea salt

1/2 cup extra virgin olive oil

1/3 cup parmigiano reggiano

lemon rind

In a food processor, add basil, garlic cloves, pistachios, salt and grind. Slowly add extra virgin oilve oil, finish with grated lemon rind and parmigiano reggiano.

RAVIOLI FILLING

Ingredients

1 cup of leeks, sliced

1 cup of mushrooms sliced

2 cloves of garlic

4 oz. chevre

2 tbsp. roasted pistachios

1 tbsp. oil

salt & pepper

PESTO

Ingredients

2 cups of fresh basil, roughly chopped

2 garlic cloves

1/3 cup of roasted pistachios

pinch of coarse sea salt

1/2 cup extra virgin olive oil

1/3 cup parmigiano reggiano

lemon rind

In a food processor, add basil, garlic cloves, pistachios, salt and grind. Slowly add extra virgin oilve oil, finish with grated lemon rind and parmigiano reggiano.

RAVIOLI FILLING

Ingredients

1 cup of leeks, sliced

1 cup of mushrooms sliced

2 cloves of garlic

4 oz. chevre

2 tbsp. roasted pistachios

1 tbsp. oil

salt & pepper

Make

PESTO

Ingredients

2 cups of fresh basil, roughly chopped

2 garlic cloves

1/3 cup of roasted pistachios

pinch of coarse sea salt

1/2 cup extra virgin olive oil

1/3 cup parmigiano reggiano

lemon rind

In a food processor, add basil, garlic cloves, pistachios, salt and grind. Slowly add extra virgin oilve oil, finish with grated lemon rind and parmigiano reggiano.

KITCHEN EQUIPMENT YOU'LL NEED

Blender or Food Processor

Bowls

Saute Pan

Pasta Roller/Maker

Pasta Cutter

Mixer

CLICK HERE FOR TYLER FLORENCE'S
RAVIOLI DOUGH RECIPE

ASSEMBLY

Run pasta through pasta roller until almost see through. Make two pasta sets.

Lay out one bottom of pasta and with distribute teaspoon fulls of filling leaving room to create a 3 inch by 3 inch square. Lay top of pasta gently over everything. Cut with a pasta cutter or knife, carefully cut the pasta and gently seal the edges. Boil the pasta for 3-5 minutes.

In a saucier, add a table of good virgin olive oil, add the pesto, toss the pasta. Add pasta water to create creamy sauce. Turn off heat and top with Parmigiano Reggiano.

Experience

Immerse

Transform

Unwind

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