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Goat Cheese Raviolis with sweet corn, summer squash,

Updated: Wednesday, April 23 2014, 10:23 AM CDT
Made by:
Executive Chef Jordan Coffey, American Harvest Eatery

flour for dusting
3 sheets store bought fresh pasta dough
2 cups goat cheese
1 cup ricotta
garlic powder, salt & pepper
egg wash

1 cup vegetable stock
2 tbsp roasted sweet corn
1 small chopped summer squash
3 quartered grape tomatoes
1 quarter stick cold butter
1 tbsp parmesan cheese
chopped parsley

-Whip the ricotta & goat cheese in a mixer on low speed and season with garlic, salt, & pepper to taste. Place mixture in a pastry bag.
-Pipe the cheese on to the dough in even mounds about 1/2 apart. Make sure the dough is an a well floured surface.  Brush the dough with egg wash and place the second sheet on top pushing around the mounds of cheese. Cut into squares and crimp with a fork.  Store raviolis on a well floured pan.

Combine all ingredients on a large saute pan and simmer on low heat. While the sauce is reducing drop the raviolis into boiling water. When the pasta is soft, put them into the reducing sauce. Season with salt and pepper and serve.

This recipe aired 09/25/12.Goat Cheese Raviolis with sweet corn, summer squash,

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