Posted by: slowfoodboone | April 6, 2008

April Event Wrap-up

We had a great event today! We made a visit to a sturgeon farm, enjoyed a very tasty potluck, and then toured the Ripshin Goat Dairy. We’ll have pictures soon. But for now we have a two recipes for chevre from a couple of our members.

Chocolate Truffles

6 oz. bittersweet chocolate, chopped (not unsweetened)

6 oz. fresh chevre (about ¾ cup)

2 T. confectioners’ sugar

½ tsp. vanilla

1/8 tsp. lemon extract

¼ c. unsweetened cocoa powder, sifted, for coating the truffles

In a metal bowl set over a pan of barely simmering water, melt the chocolate, being very careful not to let any of the steam from the water come in contact with the chocolate. Stir until smooth, remove bowl from the pan, let the chocolate cool slightly.

In a bowl whisk together the chevre, the confectioners’ sugar, the vanilla and lemon extract until light and fluffy. Whisk in the chocolate until combined well, and chill, covered, for at least one hour or until firm.

Form heaping teaspoons of the mixture into ball and roll in the cocoa powder. Chill the truffles on a baking sheet lined with waxed paper for at least 30 minutes or until firm.

Truffles will keep in a airtight container, chilled, for 3 days…. Enjoy—these are delish…

Goat cheese-arugula ravioli with tomato-pancetta butter

2 tablespoons olive oil
3 large shallots, minced [SEE NOTES]
8 ounces arugula, chopped (about 8 cups) [SEE NOTES]
6 ounces soft fresh goat cheese (such as Montrachet), crumbled
1/2 cup (about 1 1/2 ounces) freshly grated Parmesan cheese

Nonstick vegetable oil spray [SEE NOTES]
42 (about) wonton wrappers (from one 12-ounce package)
2 large egg whites, whisked just until foamy [SEE NOTES]

Tomato-Pancetta butter
6 ounces thinly sliced pancetta* or bacon, coarsely chopped
1/4 cup (1/2 stick) butter
6 large plum tomatoes, quartered, seeds and membranes discarded, tomatoes diced
1 teaspoon chopped fresh thyme

For serving:
5 tablespoons butter, melted
12 fresh basil leaves
Fresh thyme sprigs

Make ravioli: Heat oil in heavy large skillet over medium heat. Add shallots; sauté 10 minutes. Add arugula; toss until wilted but still bright green, about 3 minutes. Transfer arugula mixture to large bowl and cool. Mix in goat cheese and Parmesan cheese. Season filling with salt and pepper.

Line 2 baking sheets with heavy-duty foil; spray foil with nonstick spray. Place 4 wonton wrappers on work surface; cover remaining wrappers with plastic to prevent drying. Lightly brush entire surface of each wrapper with egg white. Spoon 1 generous teaspoon filling into center of each wrapper. Fold wrappers diagonally in half, forming triangles. Press edges firmly to seal. Arrange ravioli on prepared sheets. Repeat with remaining wrappers and filling. (Can be made ahead. Cover with plastic and chill up to 1 day; or cover with plastic, then heavy-duty foil, and freeze up to 1 week. If frozen, do not thaw before cooking.)

Make tomato-pancetta butter: Cook chopped pancetta in large skillet over medium-high heat until crisp and brown. Using slotted spoon, transfer pancetta to paper towel; drain. Set aside. Pour off all but 1 tablespoon drippings from skillet. Add butter to drippings in skillet; melt over medium-high heat. Add tomatoes and thyme; sauté until tomatoes are tender, about 5 minutes. Season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)

Cook and serve ravioli: Place melted butter in large bowl. Cook half of ravioli in large pot of boiling salted water until just tender, about 4 minutes for fresh or 5 minutes for frozen. Using large strainer, transfer ravioli to colander and drain; place in bowl with butter and toss to coat. Cover to keep warm. Cook remaining ravioli in same pot of boiling water. Drain and add to bowl of buttered ravioli. Toss gently to coat. Divide ravioli among bowls. Rewarm tomato butter over medium heat. Add reserved pancetta and basil; sauté 1 minute. Spoon sauce over ravioli; garnish with thyme.
From Bon Appetit, March 2001; available online through

1. The recipe is overly fussy!
2. Making your own pasta would be better, but Marg considers that TOO SlowFood. Either with wontons or fresh pasta with flour-dusted and slightly dry surface, there’s no need either to use non-stick spray or aluminum foil. Just put accumulate the filled ravoli on a pan or tray, one layer deep, not piled one on another.
3. Shallots may be better, but onion works just fine for us.
4. Forget the egg whites, we’ve never had any problem gluing the pasta surface by just painting it with water.
5. Making triangle ravioli is fine (except the wontons are rectangular instead of square), but we fold them strait across to make a rectangular ravioli then use a biscuit cutter to cut off excess pasta and end up with semi-circular ravioli.
6. You want plenty of arugula, but measuring out 8 cups of it is a ridiculous waste of time.
7. Whenever a recipe calls for pancetta, we use the packaged trimmings from Dan’l Boone country ham and dice it finely. It’s convenient, less expensive, and has less fat.
8. Don’t wait until the ravioli have all been cooked before re-warming the sauce, unless the idea of room-temperature ravioli in medium-warm sauce is more appealing than a hot dish in front of you.
9. Arugula is a weed, fortunately. If anybody wants seeds, we should have them in abundance by July.



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