Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Goat Cheese Ravioli With Chorizo And Kale
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- #109360
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 cups fresh goat cheese
1/2 cup cream cheese
1 tablespoon freshly chopped thyme
salt and freshly ground black pepper, to taste
4 frozen ravioli sheets (15x11"), thawed
6 ounces chorizo sausage
1 bunch kale
18 pearl onions, peeled and roasted
3 cups chicken broth
directions
Mix the cheeses, thyme, salt and pepper until smooth.
On a lightly floured surface, unroll one of the pasta sheets. Dot with tablespoons of the goat cheese (14 to 16 per sheet), evenly spaced.
Unroll another pasta sheet, lay it over the first, and tamp down around the fillings. Cut around the filling with a pastry wheel to crimp and seal edges. Repeat with the remaining pasta and filling. Place ravioli on a heavily floured sheet and set aside.
Bring a large pot of salted water to a boil.
Cook the sausage in a large pan. Add the roasted onions and chicken broth and cook until very hot. Add the kale.
Reduce the water to a simmer. Add the ravioli and cook until it floats to the surface. Remove with a slotted spoon and transfer to the chicken broth. Taste and adjust seasonings.
Ladle into warm soup bowls. Serve immediately.
Recipe Source: Michael Fiala, executive chef at the Inn at Turner's Mill, created this recipe that utilizes cheese from Lake Erie Creamery.
added by
fatherjohn
nutrition data
592 calories, 33 grams fat, 45 grams carbohydrates, 29 grams protein per serving.
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