Everyday Gourmet. William Maltese

Чтение книги онлайн.

      Cook ravioli according to directions on the package.

      While ravioli is cooking, heat olive oil over low heat and simmer minced garlic until a light golden brown, stirring often, and being careful it doesn’t burn.

      Just before the ravioli is done...whisk goat cheese into garlic-and-oil with enough water (¼ – ½ c) from the ravioli to make a sauce.

      Drain ravioli; add to prepared sauce; mix.

      Sprinkle with the Parmesan cheese and parsley.

      Serve immediately.

      Makes 4 to 5 servings.

      NOTE: I remember the days wherein I figured a white wine would be the best match for any vegetable-and-cheese based ravioli, and that theory has since proved true, as regards some of the more buttery Chardonnays and/or full-bodied Pinot Gris. However, do try to avoid less robust whites or risk disappointment. More often than not, these days, I rely upon the richness of the dish to allow me companioning it with any light-to-medium red wine...although nothing too in-your-face or you overwhelm what you’re eating.