Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce So Tasty

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Peppery Goat Cheese Ravioli with Pineapple Tomato Sauce

"Sweet, tangy, creamy, and barely sour with arugula and black pepper, that is an ideal Valentine's Day meal."

Ingredients :

1 (10 ounce) bundle goat cheese
1 teaspoon more-virgin olive oil
1/3 cup fresh, coarsely floor black pepper, or to taste, lightly toasted
1/2 teaspoon salt
1 pound sparkling pasta sheets
1/2 cup more virgin olive oil
1/4 cup greater-virgin olive oil
half of big onion, finely diced
1 teaspoon salt
1 teaspoon ground black pepper
1 huge yellow heirloom tomato, peeled and chopped
1 huge purple heirloom tomato, peeled and chopped
3/4 cup clean pineapple, chopped
4 half of teaspoons herbes de Provence
1 1/2 cups tomato sauce
1 clove garlic
1 pinch salt
five leaves basil, chopped
1 cup coarsely chopped toddler arugula

Instructions :

Prep : 45M	Cook : 6M	Ready in : 1H35M

Preheat an oven to four hundred degrees F (2 hundred levels C). Mix goat cheese, 1 teaspoon olive oil, toasted black pepper, and half teaspoon salt in a bowl till smooth. Set aside.
Roll pasta sheets to 1/sixteen-inch thickness. Cut pasta into 2 1/2-inch circles, or favored shape. Place 1 heaping teaspoon of the goat cheese filling within the middle of each pasta circle. Dab the brink of the pasta with a little water, then fold and seal the pasta to create a half moon. Arrange ravioli on a baking sheet and drizzle with half cup olive oil.
Bake ravioli within the preheated oven till golden brown and gently crisp, 7 to twelve mins. Remove from oven and set aside.
Heat 1/four cup olive oil in a skillet over medium warmness. Stir in the onion, 1 teaspoon of salt and 1 teaspoon of pepper; cook and stir till the onion has softened and grew to become translucent, approximately 5 minutes. Increase heat to medium-excessive, and stir inside the yellow and pink tomatoes, pineapple, and herbes de Provence. Cook and stir for five minutes, and stir within the tomato sauce. Crush garlic with 1 pinch of salt, and add to the sauce. Simmer for half-hour, stirring on occasion. Remove from warmness and stir in basil and arugula. Toss the ravioli gently in the sauce to coat, and serve without delay.

Notes :

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