3 medium leeks, rinsed and minced
1 medium sweet onion, minced
2 T sweet unsalted butter
6 white potatoes, peeled and sliced thin
3 C whole milk
1 C vegetable stock
10 oz. Appleton Creamery Dill Chevre
1/4 tsp grated nutmeg
salt and pepper
In a large saucepan, saute leeks and onions, over high heat, until the onions start to look clear — about 3 minutes. Add the potatoes, milk and stock. Simmer, covered for about 15 minutes, until the potatoes break apart. Puree mixture in a food processor or blender, return to pot and over very low heat, add chevre, nutmeg and salt and pepper. When the chevre has melted, pour soup in a decorative toureen and serve. Freshly snipped chives make a lovely garnish.
©2000 mo’s passion
6 9 x 12 sheets of fresh ravioli
8 oz. Appleton Creamery Classic Plain chevre
1 oz. Dried wild mushrooms
1 C boiling water
2T fresh thyme
fresh black pepper to taste
Pour boiling water over mushrooms and let soak until mushrooms are soft. Reserve water.
Chop mushrooms into tiny pieces, mix with chevre, thyme, salt and pepper until fully combined. With a teaspoon, roll 36 balls of cheese and refrigerate for one hour.
On a sheet of pasta, place 12 balls of cheese mix, equally spaced out 3 x 4. Lightly dampen the pasta with the mushroom water, around the cheese balls. Place another sheet of pasta over the cheese and press around balls until the cheese is sealed in between the pasta sheets. (You may need to roll out the top layer of pasta a little to fit over the cheese filled one.) Cut sheets into 12 ravioli and set on a cookie sheet sprinkled with corn meal (this will keep the ravioli from sticking to each other)Repeat with the rest of the pasta sheets and refrigerate again for at least one hour.
Boil a large pot of salted water and put pasta in for 6-7 minutes or until the ravioli float to the top. Serve with a light Parmesan cream sauce or fresh marinara.