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.
1/2 T olive oil
1-1/2 cups chopped onion
3 cloves garlic, minced
1 small serrano chili pepper, seeded and minced
1 pound vine or plum tomatoes, peeled, seeded and chopped, or 1-1/2 cups canned tomatoes, drained
1/2 cup fresh orange juice
2 T dry white wine (optional)
1 T minced fresh parsley
salt and freshly ground black pepper, to taste
8 ounces Appleton Creamery goat cheese
In large skillet, heat oil over medium high heat. Add onion and sugar; cook, stirring often, until onion begins to brown, about 5 minutes. Add garlic, and serrano chili. Cook, stirring often, until mixture is medium brown in color, 3 to 4 minutes. Stir in tomatoes, orange juice and wine. Reduce heat to low and simmer, stirring occasionally, about 3 to 4 minutes. Add small amounts of water if mixture becomes too dry. For a chunkier sauce, cook less. Remove from heat, stir in parsley and season with salt and pepper.
Preheat oven to 350 degrees F.
Form goat cheese into 8 medallions and put in small, shallow baking dish and surround with tomato sauce (do not cover the cheese with sauce).
Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 20 minutes.
Serve warm with toasted baguette rounds. Makes 16 servings.