Roasted Lamb & Goat Cheese-Stuffed Peanut Ravioli

Roasted Lamb & Goat Cheese-Stuffed Peanut Ravioli

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

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TAGS: Food & Drink