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Peach & Chèvre Ravioli with Thai Basil Brown Butter

Pair With: Sauvignon Blanc Feeds: 4 Ingredients: 2 cups semolina 2 cups flour 1 teaspoon salt 6 eggs 2 peaches 12 ounces fresh chèvre 1/4 cup ricotta 1 egg, beaten 1/2 cup unsalted butter Handful of Thai basil leaves, picked and cleaned Handful of cheese of your choice (optional) Lots of freshly ground black pepper Recipe: -To create the Raviloili dough, use a kitchen mixer and mix the semolina, flour, and salt with the paddle attachment to combine. -Add the eggs one at a time with the mixer on low. Let the mixer knead the dough into a ball; if the mix looks really dry, add a couple tablespoons of cold water. Wrap the pasta dough up in plastic wrap and refrigerate overnight. -To create the filling, use a paring knife and score the tops of the peaches with an X and drop them into a pot of boiling water. Boil for 1 minute and remove into a bowl of ice water. Peel away the fuzzy skin, then cut the peaches and remove the pits. -Chop the peaches into a small dice. Reserve about 1/4 cup of the diced peaches for later. -In a large bowl, mix the chèvre, ricotta, and beaten egg with the peaches, incorporating them nicely. Some of the peaches will smash up, but not all of them. -To prepare the raviolis, roll out the pasta dough into long sheets, and dollop a tablespoon of the filling onto the sheets, spaced apart by a few inches. Top each sheet with another thin sheet of rolled-out dough and, using a large glass, cut the ravioli out. Use your fingers dipped in water to press around each ravioli so they are tightly sealed. -Drop the ravioli a few at a time into a large pot of salted, boiling water and allow to boil gently until they rise to the top, no more than 2 minutes. If they break open, you need to seal them better. -In a large sauté pan, melt the butter slowly over medium to low heat until it foams and starts to turn light brown. -Toss the ravioli into the pan and let them lightly brown with the butter. Tear the basil leaves and scatter them all about the pan. Garnish with the reserved 1/4-cup of diced peaches and pepper. [Photo via]