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Cheaters Ravioli with Goat Cheese and Brown Butter

Cheaters never win?  We beg to differ. Today we debunk the age old phrase and give you permission to cheat your tail off, you deserve it.  So go ahead, no strings attached, be bad.

Just under 15 minutes
Today we are cheating and winning. That’s right, cheaters can win and we’re showing you how. Picture this, you’re craving ravioli, like always. It’s a weeknight. There’s no time to make fresh pasta. You could use the store-bought, pre-stuffed kind but what’s actually in those pockets, nobody knows. Here’s where the affair begins, our love affair with pre-made, fresh lasagna sheets. Buy them, take them home, romance them. It’s ok, you get a pass tonight. Indulge in some goat cheese, bathe in some brown butter, all the forbidden foods when you’re watching your waistline. Tomorrow you'll get back on track, but tonight we rendezvous with ravioli.

must-have

goat cheese
about 4 ounces
fresh sage
4-5 leaves for filling and 4-5 leaves for sauce
fresh parm
about ½ cup, grated
nutmeg
1 teaspoon
fresh lasagna sheets
4 sheets
almonds
about ½ cup
lemon
½, just the juice

staples

salt
pepper
butter
about 3 tablespoons

totally optional

lemon zest
you could add some to your ravioli filling
rosemary or thyme
use any fresh herb in the brown butter sauce

Preparation

Hot pot
Place a large pot over high heat and fill half-way with hot water. Add a large pinch of salt and bring to a boil.
Make the filling
Grab a large bowl. Open your goat cheese and crumble into the bowl. Finely chop your sage leaves and add them to the bowl. Grate the parm and the nutmeg over the bowl. Season with salt and plenty of pepper. Crush the filling with a spoon.
Build ravioli
Lay your lasagna sheets on a floured surface. Grab a glass and dip the rim in flour. Cut circles out of your lasagna dough, using the rim of the glass. Save your scraps! Fill your glass with a bit of water. Lay out half of your ravioli circles and place a ball of the goat cheese mixture in each one. Pick up a filled ravioli circle in one hand, with your other hand, dip your finger in the water. Run your finger around the edge of the ravioli. Now grab an empty circle and place it on top. Squeeze the edges together to seal it tightly. Repeat with the remaining rounds.
Cook ‘em up!
Gently lower the ravioli into your boiling water and cook for about 3 minutes. Place a large pan over high heat and add butter to the pan. Let it melt down until it gets brown and caramelized. While it’s melting, crush up your almonds and add them to the butter. Season with salt and pepper. Toss the sage leaves in the pan, whole. Using a spider, remove the ravioli from the water and place directly into the butter sauce. Scoop out about ¼ cup of pasta water and add it to your pan. Squeeze the lemon through your spider, right over the pan.
Grab a plate!
Once your sauce has browned, scoop your raviolis onto a plate and spoon the sauce on top. Finish with a few grates of parm, yum!
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