Goat Cheese Ravioli With Chorizo And Kale

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.