From: Chef James Castellow, Zest Cafe and Home Art, Raleigh, NC. This recipe was a runner-up in the 2008 Peanut Advisory Board Chefs' Recipe Contest. Yield: 24 servings.
Peanut-Basil Pesto:
3 cups fresh basil
1½ cups fresh baby spinach
1½ Tbsp. roasted garlic
¾ cup dry roasted peanuts
¾ cup Parmesan cheese, grated
1½ Tbsp. lemon juice, freshly squeezed
1 Tbsp. salt
¾ cup extra virgin olive oil
Ravioli Filling:
3 lb., 10 oz. lamb shoulder, braised and shredded
14½ oz. goat cheese
14½ oz. ricotta cheese
3 large eggs
¾ cup + 2 Tbsp. bread crumbs, unseasoned
2 tsp. salt
½ tsp. black pepper, ground
Peanut Pasta/Ravioli:
3½ qt. bread flour
22 large eggs
3 2/3 cups peanuts, dry-roasted, finely ground
3 Tbsp. +2 tsp. water
2 Tbsp. + 1 tsp. salt
Sauce:
½ cup peanut oil
2/3 cup red curry paste
6 cups sweet potato, baked, skinned, mashed
3 qt. coconut milk, unsweetened
1 Tbsp. + 2 tsp. salt
2 tsp. black pepper, ground
1 cup peanuts, dry-roasted fine ground, for garnish
For peanut-basil pesto: Combine all ingredients for pesto in bowl of a food processor fitted with metal blade attachment. Blend to a smooth consistency. Cool quickly per HACCP procedures to 40°F or below. Shelf life: 48 hours.
For ravioli filling: Combine all ingredients for filling in appropriate bowl. Mix until completely blended. Cool quickly per HACCP procedures to 40°F or below. Shelf life: 48 hours.
For peanut pasta: Combine ingredients for peanut pasta in mixing bowl fitted with dough hook attachment. Mix on low speed for about 8 minutes, until dough is elastic and pulls away from sides of bowl. Remove dough, cover with plastic wrap and rest dough for 15-20 minutes. Scale dough into approximate 6-oz. pieces and roll to thinnest setting in pasta roller to 20”×4” sheets. Dust with additional flour while rolling as needed. Scale 1¼ oz. of ravioli filling and place 5 portions evenly spaced down center of a dough sheet. Moisten the surface of dough with water and cover with a second sheet of peanut pasta, sealing firmly around portioned filling. Cut ravioli with a 3” round pastry cutter and seal the edges with tines of a fork. Cool quickly per HACCP procedures to 40°F or below.
For sauce and service: Add peanut oil to appropriate pan over medium heat. Add red curry paste; toast in the oil 1 minute. Add the sweet potato, coconut milk, salt and black pepper and simmer for 5-10 minutes. Cook ravioli in boiling salted water until they float and dough is tender, about 5 minutes. Drain ravioli and add to the sauce; cook for 3 minutes.
Place 3 ravioli on serving plate with an additional ½ cup of sauce and garnish with a drizzle of 1½ Tbsp. of peanut-basil pesto and 2 tsp. peanuts. Serve immediately.