Chevre Ravioli with Tomato, Basil and Pinenut Butter Sauce
(Serves 4)

1 cup chevre
¼ cup grated Parmesan Grana
2 egg yolks
salt and pepper
1 package pasta sheets
1 egg beaten with a 1 tsp. of water
2 oz. shallots, minced fine
½ oz. riesling vinegar
2 oz. white wine
few basil stems
8 oz. unsalted butter, chilled and diced
1 T. heavy cream
1 cup tomato concasse (peeled, seeded and chopped)
¼ cup pinenuts, toasted
¼ cup basil, sliced or minced

Directions

Mix chevre with grated parm and egg yolk. Season with salt and pepper. Place mixture on pasta sheet as demonstrated. Egg wash around filling and top with another sheet of pasta. Cut as desired and place on corn meal dusted pan until ready to cook.

Place shallots, vinegar, white wine and basil stems in stainless steel saucepan. Cook over moderate heat until reduced to 2 T. of liquid. Add heavy cream, reduce heat to low and then add butter cubes one at a time, whisking constantly until all butter is emulsified and sauce is thickened.

Cook ravioli in boiling salted water until tender. Drain.

Finish sauce with chopped tomatoes, pine nuts and basil. Toss cooked ravioli with sauce and place on warmed serving plate.

Ravioli Dough 2 cups bread flour
3 eggs
pinch salt, pepper, nutmeg