Goat Cheese and Basil Ravioli with Roasted Red Pepper Sauce
The September issue of GRID is hitting the stands today with a special, larger than ever, “Back to School” issue.
Ever conscious of in-season produce (both me and GRID!), I contributed a recipe using September’s still-bountiful crop of bell peppers. The fresh basil and goat cheese ravioli with roasted red pepper sauce, pictured above, may seem complicated, but it’s really just all about multi-tasking. If you’re in a big rush, just use wonton wrappers instead of making your own pasta!
I’ll add the full recipe later tonight.
