Ravioli with Dandelion Greens and Goat Cheese

I like to eat, and I like to cook even more. Most of my friends only like to eat and have no idea how to cook. It's not hard. So I'm going to start posting some of my favorite recipes up on here, in the hopes that some of you will take action.

Raviolis with Dandelion Greens and Goat Cheese


– frozen raviolis (my personal favorite are the Rising Moon organic Butternut Squash raviolis with hazelnut, so good)

– dandelion greens (one bunch)
– onion (one, small)

– tomatoes (two medium plum is my preference)

– goat cheese

– olive oil

1) Put water on the boil for the pasta

2) Chop up the onion really small, maybe even half the onion, unless you really like it. Put some olive oil in a medium sized pan over medium heat (not too hot!), then when the oil is hot, toss in the onion. Cook that shit until the onion is translucent.

3) Chop the tomatoes up into small chunks. Toss them in with the onion, still on medium heat.

4) Rinse the dandelion greens, then chop them up small too. Don't cook the stems at the bottom, cause those are tough. Just chop the green bits. Then stick them in the pan with the tomato and onion.

5) Cook that for a couple minutes, stirring with a wooden spoon or something. Then add a bit of water, enough to swish the greens around in the bottom of the pan but not enough to submerge them. We're trying to steam them. Then stick a lid on the pan, to cook the greens down. Throw some salt in there too.

6) The water is now boiling. Throw the ravioli in there, *not* into rapidly boiling water! Let the water boil and then turn it down a little, cause the rapid boil will make the raviolis burst out their insides. Follow the cooking instructions on the package, but it'll be about 10 minutes or so til they're done. When they're done, they'll float to the top of the water (assuming they're not stuck to the bottom of the pan).

7) Drain the pasta, and check on your greens. The greens should have cooked down and be a very nice bright green color. Turn the heat off on that, and throw the drained raviolis in there with the greens and tomatoes.

8) Add some goat cheese. Just crumble it on top and stir it all around. The greens and pasta should get kind of creamy. I like it with still some unmelted chunks of creamy goat cheese.



1 Comment

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One response to “Ravioli with Dandelion Greens and Goat Cheese

  1. do the greens have to be very young greens to be tasty. also i like to make wine with my dandelion greens

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