Trout and Goat Cheese Ravioli with Mushrooms, Bacon and Shoots

Since so many people seem to be afraid of the pasta sheets (come on folks, ravioli are FUN to make and so delicious), it’s time for another
recipe. We think you won’t be disappointed with the delicious Troutdale Farm Rainbow Trout, and you could easily substitute the Wild Alaskan
Salmon, or even any of the meats in this recipe
1 # pkg. pasta sheets
1 package trout fillets, brushed with olive oil, lemon, salt & pepper,
and broiled or pan-fried until done
2-4 T. Our Garden butter
1/4 c. white wine, plus another 1/4 cup for sauce
1/2+ package Heartland fresh chevre
2T parsley and/or 1/2t. lemongrass, minced
4-5 slices cooked and crumbled bacon
4 cloves garlic, divided, minced (more to taste)
~ 1/2 lb (one share) fresh mushrooms, or 1 box dried, rehydrated in
hot water to cover, (reserve liquid)
1 package shoots (radish, pea or sunflower), roughly chopped
Methuselah cheese, grated
Salt and Pepper
Remove skin and any bones and chop trout. Melt half the butter in a large skillet and sauté 2 cloves garlic over medium-high until beginning to
brown before adding trout, goat cheese and herbs. Sprinkle with salt and pepper mix well. Add white wine and cook off a bit. Remove from heat.
Test for seasonings, remove to a bowl and set aside.
In the original skillet, heat remaining butter, add 2 or more cloves garlic and sauté for half a minute before adding mushrooms. When cooked and
beginning to brown, add a splash of white wine and cook off a minute, then add a splash or two of cider vinegar, bacon and shoots, toss for 30
seconds and turn off heat, continuing to toss until mixed well and shoots are wilted. Salt and pepper to taste. If you prefer your shoots uncooked,
save them for the plate.
Prepare and cook ravioli as described in Week 43 newsletter. To serve, layer shoots and mushroom mixture, a sprinkle of Methuselah, ravioli,
more mushrooms and more cheese. Drizzle with any remaining sauce in the pan.