Delicious!  Not exactly a simple recipe, but if you feel like spending an evening making something beautiful in the kitchen, give this a try.  The pasta is exceptional - like butter.  I am going to try it the next time I make other pasta shapes.  I paired this with a Cabernet Blanc, a light rose from Barboursville, VA.
Source: Adapted from Epicurious' Arugula and Goat Cheese Ravioli 

For Pasta Dough
  • 1 1/4 cups cake flour (not self-rising)
  • 1/2 cup all-purpose flour plus additional for kneading
  • 4 large egg yolks
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
For filling
  • 2 tablespoons unsalted butter
  • 1 1/2 teaspoons finely chopped garlic
  • 3/4 teaspoon salt
  • 3/4 teaspoon black pepper
  • 5 oz of arugula salad blend 
  • 1/2 cup soft mild goat cheese (4 1/2 oz)
  • 1/2 cup ricotta (preferably fresh; 4 1/2 oz)
For sauce
  • 1/2 stick (1/4 cup) unsalted butter
  • 1 tablespoon finely chopped garlic
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt 
  • 1/4 cup extra-virgin olive oil

Make pasta dough:
Blend together all dough ingredients in stand mixer with the dough hook.  Add water 1 tablespoon at a time if needed.  Dough will form a ball when mixed.  Allow to stand covered with a dish towel. 

Make filling while dough stands:
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add greens and cook, turning with tongs, until it is wilted, 2 to 4 minutes. Transfer mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.

Stir together mixture and cheeses in a bowl.

Make ravioli:
Cut dough into 6 equal pieces. Cover 5 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.

Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)

Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.

Make sauce:
Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides.  Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)

Cook ravioli:
Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.

Add ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta.  

Serve with grated Parmesan cheese if desired. 

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Wow wow wow.  Really?  How can this be so simple and so good? Well first of all make sure you have some really nice, high quality fish.  The frozen stuff will probably be way too thin to grill.  I am so enthralled with Richmond's Relay Foods, an online grocery store that goes out and buys delicious, fresh responsibly procured meat and organic fruits and veggies from local farmers for me which I pick up in the neighborhood of my choice once a week (see the link below).  Second, make sure your other ingredients are super fresh (see the link below!) We were done with this from start to finish in no time.
Source: Rachael Ray Mag
  • 1 pound tilapia fillets, cut lengthwise into eight 1/2-inch-thick strips
  • 24 grape tomatoes
  • 4 jarred artichoke hearts, halved lengthwise
  • 1/4 cup chopped parsley (about 1/3 bunch)
  • 3 tablespoons EVOO
  • 1/4 cup of mayo
  • 1 teaspoon paprika 
  • Salt and pepper
  • 1 cup orzo
  • 1 lemon, cut into wedges

  1. Bring a large pot of salted water to a boil.
  2. Preheat a grill or grill pan to medium heat. In a medium bowl, toss tilapia strips, tomatoes and artichokes with 3 tbsp. of the parsley and 2 tbsp. EVOO. Season with salt and pepper.
  3. Thread tilapia strips, grape tomatoes and artichoke hearts on 8 skewers. Grill skewers, turning once, until fish is opaque, 9 to 11 minutes.
  4. Meanwhile, add the orzo to the boiling water and cook until al dente, 8 to 10 minutes. Drain, transfer to a bowl and toss with the remaining 1 tbsp. parsley and EVOO. Season with salt and pepper.
  5. Mix mayo and paprika together in a small bowl.
  6. Serve skewers with orzo, dipping sauce, and lemon wedges.