Tue
Aug 21
2007
Aug 21
2007
Handmade Goat Cheese Ravioli
My ravioli fell apart. And when my ravioli fell apart, little bits of herbed Laura Chenel goat cheese, Parmigiano-Reggiano and mascarpone slipped out, clouding the salted water I was boiling them in and coating the inner-edges of the pot with tufts of cheese that looked like dirty snow.I’m going to blame it on the wonton wrappers, but in all likelihood it was just me. I’d never made ravioli by hand before I taking on the Goat Cheese Ravioli with Bell Peppers and Brown Butter recipe from Chapel Hill, North Carolina’s Restaurant Bonne Soirée, featured in the September 2007 issue of Bon Appétit. Continue reading »
