Monday, January 5, 2015
Baked Goat Cheese Crepe Ravioli with Pancetta Sauce
1/2 lb pancetta, chopped and sauteed in 2 TBS olive oil (Reserve some for garnish)
2 cloves garlic, chopped
1/4 cup onion, chopped fine
1/4 cup fennel, chopped fine
1 can crushed tomatoes
salt and pepper, to taste
1/4 cup fresh chopped basil
2 TBS grated Romano cheese, plus extra for topping
Directions for sauce:
1. Sautee pancetta on medium/high heat in medium size skillet with oil until crispy. Add garlic, onions, fennel, stir. Sautee for 10 minutes, stir. Season with salt and pepper. Add crushed tomatoes, basil and cheese, stir. Reduce temperature to medium and cook for additional 15 - 20 mins.
3 eggs, beaten
1 cup flour
1 cup water
20 TBS goat cheese
Directions for crepes:
1. In medium size mixing bowl add eggs and flour. Add water little at a time while whisking. Make sure to whisk out all lumps of flour until smooth.
2. In small non stick pan spray with cooking spray (repeat this method for each crepe). Heat on med/high heat. Laddle small amount (approx 1/4 - 1/3 cup) of batter into center of pan. Swirl pan around to thin out crepe. Place back on burning and cook until crepe becomes loose from pan when gently shaking it. Place each crepe between wax paper to prevent from sticking together. Repeat crepe process.
3. Fill each crepe with 2 TBS goat cheese. Top goat cheese with chopped parsley, salt and pepper. Fold each end of crepe to seal. Place folded side down in baking dish with tomato sauce. Bake for 20 - 25 mins. Makes approx. 9-10 crepe ravioli.