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Tomato Passata sauce, part 1

Tomato Passata sauce, part 2

Goat Lovers Blog!!

Ravioli stuffed with figs, pecorino cheese and chopped hazelnuts.

Before anything else, I have an important announcement to make .  Hilda our goat is back home after the terrible drama of last week .We had brought her to our garden eight years ago with the idea that she would solve the problem of keeping the grass under control………. however we didn`t realize her tastes would be so much more sophisticated … …. and over the years she  has happily munched her way through my geraniums, vines and olives leaves, fruit trees   … .. in short, EVERYTHING with only the grass when there was nothing better !!!! . But for all that we grew very fond of her and to be without her this last week has been terrible and just didn`t seem right. So Nick went to check  the situation at the new place where Hilda had been taken, and all I can say is it was obviously better for her to be here with us because she has been brought up as a family pet not a working farm animal. So now she`s back with a new door on her little brick house so we can lock her in at night to keep her safe from the wolves, Lui the dog is fussing around her and I don`t care how many times she jumps the fence and eats my flowers and vegetables…. I AM JUST SO VERY VERY HAPPY SHE`S BACK.

Now let’s get down to the real business, after all this is supposed to be a food blog and not a GOAT LOVERS BLOG!

So here we go , back to the cooking. September is such a generous month with hazelnuts, almonds, figs, peaches, pears … .. nature still producing baskets full of fresh products.

hazelnut from my tree

fresh figs

My nephew Zeno helping out picking the hazelnuts

 So a few days ago, an idea jumped into my head how to combine some of this harvest… … … …yes I thought… why not …. let’s give it try. So here it is ,hand-made ravioli stuffed with figs, pecorino cheese and chopped hazelnuts, served with butter, thyme and white pepper. MAMMA MIA BUONISSIMI. Yummy !! It was fantastic and even my most critical food critic Nick  agreed with me. So, try it yourself and let me know what you think.

 Ingredients for 6 persons:

For the ravioli (you can also have a look at the video): 500 grams of flour 00,4 eggs, a drizzle of olive oil, salt.

For the Ravioli filling :  10 ripe figs,  a handful of chopped hazelnuts, 100 grams of Semi mature Pecorino cheese, grated into small pieces, salt and a pinch of pepper.

For the sauce:  20 grams of butter, a tablespoon of grated pecorino cheese, thyme, lemon thyme, white pepper.

How it works:  To prepare the mixture for the filling:  combine the figs (without skins),pecorino  cheese, hazelnuts, salt and pepper. Mix everything well. Make the pasta basis for ravioli and fill with the mixture. Cook the ravioli. In the meantime for the sauce, in a large pan melt the butter with the thyme. Add the pecorino cheese and a couple of tablespoons of pasta cooking water. Drain the ravioli directly into the pan (using a draining spoon) , add white pepper . Gently stir over high heat for a couple of minutes and serve.

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