May 29, 2015

Goat Cheese Pesto



I usually don't like to post recipes of things that aren't wholly from scratch. I guess I always thought if I didn't make every aspect of the recipe, it wasn't mine to pass off. But then I realized that's stupid, and prepared foods can definitely come in handy every now and then.  Especially in this recipe that is perfect for a weeknight meal because it takes roughly 15 minutes, from start to finish. So if you get home at 8:00 or later most nights (like me!); or the kids have football practice, and dance class, and a school play; or if you're looking for a great sauce to put on top of or mix into just about anything - here it is! Enjoy!

What You'll Need:
  • 1 package ravioli, fresh or frozen
  • 1/4 cup prepared pesto
  • 1 cup buttermilk
  • 4 oz. goat cheese
  • 2 tbsp grated Parm
  • 2 portobellos, grilled, optional

1. Bring a pot of water to boil, add salt, and cook ravioli until floating and al dente, according to package directions.

2. In a saucepan, combine pesto and buttermilk and simmer on medium-high heat.  Turn burner to low, and whisk in goat cheese until melted completely into sauce. Add Parmesan and do the same. 

3.  Arrange ravioli in a dish and top with the portobello mushrooms (you could use an array of toppings for this: crab, shrimp, chicken, sun-dried tomatoes, artichokes, roasted red peppers, etc.). Pour sauce over pasta creation and finished with an extra handful of Parmesan cheese and some torn basil. Enjoy!







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