Comments on: Honey-Lemon Goat Cheese Raviolis

By: julia

julia — Mon, 12 Apr 2010 18:52:02 +0000

I mean honestly…This might be one of the most amazing ravioli recipes I have come across. This will be one of those recipes I won’t be able to get out of my mind until I make it! Love it!

By: ziege kaufen

ziege kaufen — Fri, 02 Apr 2010 12:10:40 +0000

I really love goat cheese desserts, their are awesome. If I have guests, I just make goat cheese deserts and they love it. Are there any other good uses for goat cheese?

By: Reginald

Reginald — Sat, 12 Dec 2009 14:45:26 +0000

RACHEL WILLEN: You are so so right. For this recipe I used browned butter as a sauce. In my head, I thought that the fat would cut through the richness of the filling and the “burned” solids would add a nice dept of flavor….I was SO wrong. Thus, I didn’t include a sauce recipe with this dish.
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When I cook this recipe again, I think I’ll try a simple cream cause. But I’m definitely open to suggestions. Any thoughts?

By: Rachel Willen

Rachel Willen — Sat, 12 Dec 2009 01:59:38 +0000

OK…I got the part about adding the bacon at the end but you are leaving something else out…you can’t just be serving totally dry ravioli on a plate with drained bacon and dry parm on it. The bowl looks like is has some liquid or fat on the bottom under the ravioli…are you tossing them in the truffle oil…in butter…making a quick emulsion with butter and pasta water….??? I’m hungry for the answer!

By: Sha

Sha — Wed, 12 Aug 2009 23:41:53 +0000

I love goat cheese! I couldn’t live without it ^^ More seriously, your raviolis look wonderful! And the bacon is exactly cooked as I like it… Couldn’t be better!

By: Reginald

Reginald — Thu, 06 Aug 2009 23:40:12 +0000

EMMA & HARRIET: Sounds great. That’s the beauty of raviolis, the filling is totally adjustable and can be tweaked to fit your tastes. Thanks for letting us know how it turned out.
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TONGO: It’s not a silly question at all. I cut the bacon into batons (as pictured above). I saute and set the aside on a paper towel to drain. Finally, I sprinkle the cooked bacon and the grated parm on the dish just before serving. Sorry for leaving that step out.

By: tongo

tongo — Thu, 06 Aug 2009 22:30:57 +0000

sorry for the silly question, but do you chop and add the bacon, or just leave it sitting lonely in the pan you have set aside. You never mention it again after you tell us to saute it and set it aside.

By: Emma & Harriet

Emma & Harriet — Thu, 06 Aug 2009 18:43:54 +0000

We couldn’t find any ready made goat cheese spread so we had to invent that part. Still we liked the result a lot with
its subtle balance of flavours where nothing dominated. This filling is really innovative and well worth the trouble.

By: Honey-Lemon Goat Cheese Raviolis Recipe

Honey-Lemon Goat Cheese Raviolis Recipe — Thu, 06 Aug 2009 16:55:23 +0000

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