Toasted Pecan 2-Cheese Ravioli with Savory Strawberry Sauce

Ingredients:

Ravioli Filling
1 1/2 cups Ricotta Cheese
2 ounces Goat Cheese
2 Tablespoons Toasted Pecans
1 1/2 teaspoons Strawberry Liquer
or Strawberry Dessert Wine
Kosher salt to taste

Ravioli Dough
3 cups All-Purpose Flour
4 Eggs
2 Tablespoons Olive Oil
1 teaspoon Kosher salt

Sauce
8 ounces Well-Pict Strawberries
quartered lengthwise
3 Tablespoons Unsalted Butter
Chopped Chives for garnish
Balsamic Reduction for garnish

Balsamic Reduction
Reduce 1/2 cup Balsamic Vinegar
in saucepan over low heat to about
2 Tablespoons.

Directions:

Ravioli Filling
In a large bowl, combine the ricotta cheese, goat cheese, pecans, liquer and mix well. Season with kosher salt to taste. Cover and set aside.

Ravioli Dough
In a mixer fitted with a dough hook, combine flour and salt. Add 1 egg at a time then slowly add oil. Mix until all the dough forms a ball.

Sprinkle some flour on workbench and knead dough until smooth. Wrap in plastic wrap and let sit 30 minutes to allow the gluten to relax.

Cut ball of dough in thirds; roll 1/3 at a time. Cover remaining to keep from drying out.

Again dust workbench with flour. Form dough into a rectangle and roll through pasta machine at its widest setting 2 times. Contine rolling dough through machine, reducing setting each time using the palm of your hand to guide sheet of dough as it emerges from the rollers. Continue rolling through machine until you pass through the narrowest setting. The dough should be paper-thin.

Assembly
Lay out sheet of pasta and brush the top surface of dough with egg wash. Drop 1 Tablespoon of filling 2 inches apart on half the sheet of pasta. Fold the unfilled half over the filling. Gently press out air pockets around each mound and form a seal. Cut into squares with a ravioli crimper, making sure they are well sealed before cooking.

Sauce
With a large pot of boiling salted water nearby, melt the butter in a saucepan. Boil ravioli till they float to the top. Lift ravioli from the water with the large strainer and set in buttered saucepan. Over medium heat, gently toss to coat the ravioli in the butter. Add the strawberries and let sizzle for 20 seconds. Take off heat and plate. Drizzle balsamic reduction and chopped chives over ravioli for garnish.

Source: www.wellpict.com