Chef Don’s Kitchen Recipe File  
RECIPE NAME: Goat Cheese Ravioli - Presentation Original Date:
DIRECTORY: Pastas & Risotto 2/7/96
    Revision Date:


1 portion



asparagus tips 5 each    
asparagus stems, diced 1 TBSP    
mushrooms ¼ cup loose packed    
white wine 1/3 cup    
cream, heaving whipping 1/3 cup    
mushroom stock 1 fl oz    
chives, chopped 1 ½ tsp    
butter, unsalted 2 TBSP    
braising greens 1 cup loose packed    
salt mix 3:1 ¼ tsp    
black pepper, freshly ground ¼ tsp    
Quillisacut’s dry goat cheese 1 tsp    
olive oil 1 TBSP    
Ravioli - Goat cheese 11 each    
chives ½ tsp    

In a medium sauté pan heat olive oil. Sauté mushrooms, asparagus and spinach.

Add salt and pepper. Add white wine, cream, chives and butter.

Reduce until thickened. Toss in braising pan.

In a boiling pot of water, cook ravioli, strain well and toss with sauce.

Plate and sprinkle grated Quillisascut’s dried goat cheese.

Plate into Pristine Bowl.

Garnish with ½ tsp chives.