11 ounces fresh goat cheese
8 ounces cream cheese
3 tablespoons fresh basil, chopped fine
2 teaspoons fresh thyme, chopped fine
3 tablespoons fresh parsley, chopped
pepper, to taste
2 pounds fresh pasta
1 quart heavy cream
2 ounces parmesan cheese, grated
salt, to taste
Servings: 12
1. To make the cheese filling, combine the goat and cream cheeses with 2 tablespoons (30 milliliters) basil, 1 teaspoon (5 milliliters) thyme and all the parsley; season to taste with pepper.
2. Make ravioli using the cheese mixture and pasta.
3. To make the sauce, combine the cream with the remaining herbs and bring to a boil. Reduce by one third and add the Parmesan. Season with salt and pepper.
4. Boil the ravioli until done. Drain, toss gently with the sauce and serve.
Yield: 72 (2-inch) (5-cm) Ravioli and 1 1/2 pints (.75 liter) Sauce
8 ounces cream cheese
3 tablespoons fresh basil, chopped fine
2 teaspoons fresh thyme, chopped fine
3 tablespoons fresh parsley, chopped
pepper, to taste
2 pounds fresh pasta
1 quart heavy cream
2 ounces parmesan cheese, grated
salt, to taste
Servings: 12
1. To make the cheese filling, combine the goat and cream cheeses with 2 tablespoons (30 milliliters) basil, 1 teaspoon (5 milliliters) thyme and all the parsley; season to taste with pepper.
2. Make ravioli using the cheese mixture and pasta.
3. To make the sauce, combine the cream with the remaining herbs and bring to a boil. Reduce by one third and add the Parmesan. Season with salt and pepper.
4. Boil the ravioli until done. Drain, toss gently with the sauce and serve.
Yield: 72 (2-inch) (5-cm) Ravioli and 1 1/2 pints (.75 liter) Sauce
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