We went to Easton’s Garlic Festival last weekend & enjoyed many tastings of local goodies. We enjoyed taking part of a tasting in which we enjoyed 8 different raw garlics (chopped up) in order to vote for our favorite (we both really like “Music” – a garlic that has a spicy kick to it, good stuff – I never knew there were so many different types of garlic and that they had so many different flavors). While there we also took advantage of some local samples and really enjoyed everything that Keepsake Farm & Dairy had as we sampled their fares.
After enjoying so much garlic, it was kinda refreshing to have some different flavors and their cheeses were out of this world! As we tried their Smoked Gouda, Rich looked at me and said we had to have it. We immediately both thought ravioli which I knew I could make some sort of awesome garlic sauce to go with it. Rich then requested a sauce that used “that stuff that I really love but tell you all the time that I hate” (which meant sun dried tomatoes)
Instead of going all-out and trying to make our own pasta (which Rich has done before, I just wasn’t feeling the mess) we went with the pre-made Won-Ton Wrappers which just happen to be perfect for making Ravioli!! This process could not have been more simple or tasty. Having a 2nd person to help you with this is good (and that also gives you a perfect excuse to have a hands-on fun date night besides just the meal).
So get out to your local farmers markets & check out the local goodies and get inspired to have an awesome meal soon!!
- 1 package Won-Ton Wrappers
- 2 ounces Parmigianno Reggiano
- 6 ounces smoked gouda
- 4 ounces fresh ricotta
- 1 egg
- 2 cloves garlic
- salt and pepper
Put your ricotta in a bowl with a well beaten egg. Grate/Shred the rest of your cheese into the bowl and mix well. Add in some garlic to taste (I chopped ’em up real small in the food processor I was going to use for the sauce, but feel free to micro-plane them or just chop finely with a knife).
Line up 6 Won-Ton Wrappers on a board at a time and put a bit more than a tablespoon on each square. Flatten the filling slightly then wet the perimeter of the square and press another square on top, being sure to seal all the way around.
*This is where another person comes in handy* Place your first round of ravioli into a large pot of salted boiling water. They need to cook for about 3-4 minutes. While the first batch is cooking, make the second batch. When your ravioli are done place them onto a lightly oiled tray in a warm oven to keep warm. Continue process until they are all made. Then plate and add your sauce (which you made before boiling any ravioli)…
Sun Dried Tomato Garlic Pesto Sauce
- 10 large fresh basil leaves
- 10 sun-dried tomatoes (the kind packed in oil – or your own)
- 3 + cloves garlic
- 1 ounce parmesan cheese
- 1/4 teaspoon salt
- 1/4 cup + olive oil (use a mix of Oil from the Tomatoes & Extra Virgin)
Rough chop the tomatoes and garlic. Then in a small food processor or blender combine basil, tomatoes, cheese, garlic, salt. Puree. Add olive oil slowly, and blend until the mixture is desired texture & be sure to taste!
And I leave you with this… What “cheats” have you taken in your cooking that you feel are totally worth it (or any ‘cheats’ that you have taken that you wish you hadn’t)?