Yes Please to Cheese!

Creamy Goat Cheese "Won Ton" Ravioli
My sweetie and I love to entertain and one of our absolute favorite appetizers to serve is goat cheese won tons. (Crisp and creamy- the recipe is a classic staple at my mom's "famous" annual holiday open house eat-and-drink-fest.) This year we served them at our New Year's Eve cocktail soiree and found our post-party fridge with some unused won ton wrappers and cream cheese. Rather than make another batch of fried food, I decided to alter the recipe slightly to make a hearty vegetarian pasta dinner. Won ton wrappers make a great short-cut to any homemade ravioli recipe if you don't want to bother with making fresh dough. They're easy to work with and the filling possibilities are endless! I used some Simple and Delicious Marinara Sauce I had stocked in my freezer. Top with a jar of your favorite marinara or toss with olive oil and grated Parmesan cheese! You'll love it!

Ingredients
- 8 oz. cream cheese, room temperature 
- 7-8 oz. goat cheese
- 2 Tbsp. sour cream
- 2 egg yolks
- 3 green onions, trimmed and finely chopped
- 1 Tbsp. dried thyme
- 2 Tbsp. chopped fresh Italian parsley
- 1 c. shredded fresh Parmesan cheese, plus extra for sprinkling
- 1 tsp. salt
- fresh ground pepper
- 1 package (36 or so) won ton wrappers
- 1 tsp. corn starch
- 1/4 c. warm water
- 4 c. marinara sauce or olive oil for topping

Set a large pot of heavily salted water to a boil. While waiting for water prepare the ravioli. In a medium sized bowl combine cream cheese, goat cheese, egg yolks, green onions, parsley,  sour cream, thyme, Parmesan cheese, salt, and a few grinds of fresh black pepper. Stir until smooth, creamy, and well combined.

To assemble ravioli, whisk together warm water with cornstarch in a small bowl. Line a baking sheet with waxed or parchment paper to keep ravioli from sticking. One at a time, place about a teaspoon sized dollop of the goat cheese mixture into the center of a won ton wrapper. Wet one finger with the cornstarch and water mixture and wet two edges of the wrapper. Fold the won ton square into a triangle sealing the two wet edges to the two dry edges of the wrapper to it sticks. (Be careful not to over-stuff the ravioli so it doesn't explode all over the cooking water.) Continue the process until all the ravioli are filled. 

If you are topping the ravioli with marinara sauce, begin to heat it in a medium sized pot on the stove when you start boiling the ravioli. Once the water is at a rolling boil, add the ravioli to cook. They will cook very quickly (about 3-4 minutes) floating to the top of the pot. Stir gently a couple of times while they are boiling to prevent from sticking. Drain and place in a serving bowl, top with warmed marinara sauce or dress with olive oil. Serve with extra grated Parmesan cheese!

Rad, Rad, Ravioli

Spinach and Artichoke Ravioli with Quick and Tasty Tomato Sauce
Every so often I get it in my head that I want to take the time to make homemade pasta. I will caution you now, this endeavor is a bit labor-intensive, but I promise well worth the effort. Before I had made my own pasta I was mystified by the process. For special (and sometimes not-so-special) occasions my mom would break out the pasta machine, clamp it to the edge of the counter, and roll out her own dough. I have particularly fond memories of "Pasta Uncle Al" and her unbeatable Beef Stroganoff. I honestly thought I could never make my own noodles, but a few years ago I figured, "What the heck? It's just a couple of eggs and some flour." To be honest, my first couple of experiments were not successful. The mistake? Not enough flour when I was rolling out the dough into sheets. Getting the texture just right might take a little trial and error, but it's not impossible. Little Italian ladies have been doing for generations . . . why can't we? Every since I cracked the "pasta code" I love making up ravioli fillings. This time around? I had a craving for something with tangy marinated artichoke hearts. The filling was excellent. If you're still intimidated by your own dough, try using wonton wrappers. I bought my pasta rolling machine at a Ross or T.J. Maxx for like $20. It's an inexpensive piece of kitchen equipment that will last forever. DO IT! You won't regret it.

Ingredients
- 2 c. flour, plus more for dusting
- 5 large eggs
- 1 tsp. salt
- 8 oz. cream cheese, softened
- 1 c. grated Pecorino Romano cheese, plus extra for sprinkling
- 1 c. chopped frozen spinach, defrosted and wrung dry
- 1 c. marinated artichoke hearts, diced
- salt and pepper to taste
- 1 tsp. dried oregano
- 3 large tomatoes, seeded and diced
- 2 Tbsp. olive oil
- 2 large cloves garlic, minced
- 1 tsp. sugar
- 1 c. chopped Italian parsley, divided
- 1/2 c. dry white wine

PASTA DOUGH
Combine flour, 4 eggs, and 1 tsp. salt in the bowl of a food processor. Pulse until mixture comes together and forms a sticky dough. Turn out on a well-floured surface and divide into four equal portions. Work with the dough, one portion at a time, working it through the pasta roller. Flour dough with each pass through the roller until the dough is rolled out to the 4 or 5 level of thinness.

RAVIOLI
In a large bowl combine cream cheese, grated Pecorino, oregano, 1/2 c. Italian parsley, artichoke hearts, spinach, and one egg. Stir to combine thoroughly and season to taste with salt and pepper. Place one dough sheet on the bottom of a ravioli mold. Fill each space with 1 tsp. filling. Place the top sheet of dough on top and sandwich together with ravioli mold. Separate ravioli and set out on a wire rack while making and filling the additional ravioli. Bright a large pot of water to a boil. While waiting for water to boil, make tomato sauce. When water is at a boil, cook ravioli for about 3-4 minutes until they begin to soften and float to the top. Drain water and divide ravioli among four bowls.

SAUCE
In a medium sauce pan heat olive oil over medium. Add minced garlic and cook for 1 minute until the garlic begins to turn fragrant. Add tomatoes, parsley, sugar, and white wine. Bring to a boil and then reduce heat. Allow to simmer for about 5-10 minutes until sauce thickens. Season with salt and pepper to taste. Top ravioli with sauce and then top with additional Pecorino Romano. SO GOOD!