Mario Batali's Goat Cheese Ravioli
Cheesy Pasta Pillows
Goat Cheese Ravioli Recipe: Fill homemade pasta dough with an ultra creamy goat cheese mixture.
- For the Filling:
- 3 cups fresh soft Goat Cheese
- 1/4 cup Pecorino Romano Cheese (grated) plus 1/4 cup to garnish
- 1/4 cup Extra Virgin Olive Oil
- 6 Scallions (thinly sliced)
- pinch of Nutmeg (grated)
- For the Sauce:
- 6 ounces Unsalted Butter
- 2 tablespoons Black Olive Pesto
- 4 tablespoons Sun Dried Tomatoes (julienne)
Mario's Goat Cheese Ravioli - 1
To prepare the pasta, roll out the pasta dough into 4 sheets on the thinnest setting. Take one sheet of fresh green pasta dough and place in a lightly floured cutting board. Cut into 3-inch squares. Cover with a towel.
3 cups fresh soft Goat Cheese
1/4 cup Pecorino Romano Cheese (grated) plus 1/4 cup to garnish
1/4 cup Extra Virgin Olive Oil
6 Scallions (thinly sliced)
pinch of Nutmeg (grated)
For the Filling: Place the goat cheese, 1/4 cup Pecorino Romano cheese, olive oil, scallions, nutmeg and salt and pepper in a large mixing bowl. Mix together until well incorporated. Set aside.
To assemble the ravioli, place one scant tablespoon filling into each square piece. Fold opposing corners together to for a triangular pillow (remember to gently press out any air between the filling and the pasta dough.) If the pasta is a little dry, moisten the edges with a little water to help it adhere. Be certain to seal the ravioli well on both flat sides or it will burst while cooking. Repeat with the remaining sheets of green pasta. Continue until pasta is all filled. At the half way point, check to be sure that you've used half the filling. If not, adjust the quantity of the filling for the remainder of the pasta.
Bring six quarts water to boil and add two tablespoons salt.
6 ounces Unsalted Butter
2 tablespoons Black Olive Pesto
4 tablespoons Sun Dried Tomatoes (julienne)
For the Sauce: To make the sauce, combine the butter with the black olive pesto and melt over medium heat, cooking until it is just starting to bubble. Add sun dried tomatoes and remove from heat.
Gently drop the ravioli into boiling water and cook 3 to 4 minutes on a low boil, until the pasta is cooked through. Remove from water with a slotted spoon and place into pan with butter, olive pesto and sun dried tomatoes. Simmer for one minute over low heat. Sprinkle with remaining 1/4 cup Pecorino cheese. Toss everything to coat. Place onto a warm serving platter and serve.
1. The ravioli filling should be the consistency of fondue. Remember not to over or under stuff the ravioli.
2. You can buy premade pasta dough, or use premade wonton skins, which are egg free.
3. Given that the ravioli filling is loaded with rich flavor, avoid adding too many flavors to the sauce.