Open ravioli with pepperonata, pesto and soft goats' cheese

recipe

Open ravioli with pepperonata, pesto and soft goats' cheese

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Open ravioli is modern menu speak for small handkerchiefs of pasta. Topped with pepperonata, a heady brew of a stew of peppers and tomatoes, and creamy goats' cheese and pesto, they are as delicious as they are fashionable. Pepperonata benefits from being made a day or two in advance, which means that you can throw together the final dish in a matter of minutes.

Ingredients

3 sheets (75g / 2 1/2 oz) fresh lasagne
60g (2 oz) soft goats' cheese
2 tbsp green pesto
For the pepperonata:
1 onion, sliced
2 tablespoons olive oil
2 red peppers, deseeded, de-stemmed and cut into long strips
2 cloves garlic, chopped
1/4 teaspoon fennel seeds
400g tin chopped tomatoes
2 teaspoons tomato puree

Serves: 2

Directions

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First make the pepperonata: fry the onion gently in the olive oil until soft and translucent. Add the peppers, garlic and fennel seeds and cook for more minute. Cover the pan and let them cook down gently in their own juices for minutes. Now add the remaining ingredients and a small glass of water. Bring up to the boil and simmer gently for half an hour, uncovered, stirring occasionally. If the mixture dries out too quickly, threatening to burn, just stir in a little more water and then leave it to bubble away gently. The long cooking time really develops the flavours, so don't try to rush it. By the time it is done the mixture should be thick and intensely flavoured. Taste and adjust the seasoning. If not using immediately, allow to cool and store, covered with clingfilm, in the fridge for up to days. Reheat when needed.
Shortly before serving, bring a large pan of salted water to a rolling boil. Cut the sheets of lasagne in half then drop into the water. Cook for minutes or according to packet instructions, until just al dente.
Meanwhile, reheat the pepperonata if necessary. Drain the pasta, spread a scant spoonful of pepperonata on each plate, top with a square of lasagne. Pile a large spoonful of pepperonata on that, then another square of lasagne. Repeat. Now spoon the last of the pepperonata over that, top with a scoop of goats' cheese and squeeze the contents of one of the sachets over each dish.
Serve immediately.

Source: Seeds of Change