I’ve been wanting to get some practice with French sauces, and yesterday, with a log of nice chèvre aux fines herbes in the fridge and a pot of freshly grown tarragon upstairs (courtesy of Jerico), I knew I had the makings for something good. I decided to pair a creamy goat cheese sauce with mushroom ravioli. My original thought was to make ravioli, but that wasn’t in the cards for that night. I ended up using Buitoni Wild Mushroom Agnolotti, and although I kind of doubt their portabello and cremini mushrooms are actually wild, they were delicious and worked really well with the goat cheese and tarragon.
|· 20 Agnolotti or Ravioli
· 1 Shallot or ½ onion, minced
· 3-4 cloves garlic, minced
· 1½ Tbsp unsalted butter
· 1½ Tbsp extra-virgin olive oil
· 3 Tbsp flour
|· 1½ cup whole milk
· 2-3 oz. chèvre (soft French goat cheese)
· 1-2 Tbsp fresh tarragon, roughly chopped
· 2 tsp Dijon mustard
· Salt and pepper
Prepare pasta according to package directions. While the water boils and the pasta cooks, make the sauce. It begins with a simple roux: melt the butter in a skillet with the olive oil, and saute the shallot and garlic for about five minutes. Add the flour and whisk until combined. Then, add the milk, continuing to whisk to prevent it from scalding. Cook for another five minutes, remove from the heat and add the goat cheese, mustard and tarragon. Whisk until the cheese is totally incorporated and season to taste with salt and pepper. Plate the cooked and drained pasta, top with sauce, and garnish with a sprig of tarragon.