Herbed Goat Cheese Ravioli

Posted on: June 13, 2024. Updated on: June 13, 2024.

by Carolina Gelen

Herbed Goat Cheese Ravioli

5 / 5. from 2

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5 / 5. from 2

Click to vote

Ingredients

  • 250g (2 cups) 00 flour
  • 3 eggs
  • 4 oz goat cheese
  • 2 tablespoons chopped chives, plus more for topping
  • 3 tablespoons chopped sugar peas, plus 1 cup sugar peas for serving
  • 1/2 teaspoon black pepper
  • Kosher salt
  • 2 cups pinot grigio
  • 4 tablespoons cold unsalted butter, cubed into 1-tablespoon sizes

Instructions

  1. Dump the flour on your work surface. Create a well in the center and add the eggs. Using a fork, mix the eggs with the flour in the center and slowly incorporate more flour from the edges. You should be left with a shaggy dough. Knead the dough until smooth, adding a splash more water as needed.
  2. Shape the dough into a ball. Lightly dust with flour and wrap in plastic wrap. Chill in the fridge for at least 1 hour.
  3. In the meantime, in a bowl, combine the goat cheese, chives, peas, black pepper and a hefty pinch of salt. Add the goat cheese to a piping bag and set aside in the fridge.
  4. Remove the plastic wrap from the dough and divide it in half. Cover one of the halves back in the wrap. Working with the other half, thinly roll the dough into a rectangle shape using a rolling pin or pasta machine.
  5. Divide the rolled dough in half and lightly brush one half with water. Pipe dollops of the cheese filling on the water-brushed half, leaving a 1 1/2 inches in between. Place the other dough half on top, pressing the dough around the filling to seal.
  6. Cut the raviolis.
  7. Repeat with remaining dough.
  8. To a saucepan over medium heat, add the wine and bring to a simmer. Simmer the wine until reduced to half the volume.
  9. Reduce the heat and add a tablespoon of butter at a time until melted. Repeat with the rest of the butter. Season with salt and turn off the heat.
  10. Bring a pot of water to a boil and season with salt. Add the ravioli and simmer for 3 to 5 minutes.
  11. Add the ravioli, peas and more chives to the wine sauce and cook for a minute. Top with chives and serve.
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Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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