Lemon Goats Cheese Ravioli

This is by far the least healthy recipe on here to date. Though it is vegetarian it contains mostly goats cheese and the flour used in the pasta has semolina in it (all good italian paste flour does) which is basically solid gluten. This recipe requires a lot of work and time and actually for best results the pasta should be made the day before. All that said, it is one of the most spectacular pasta one can make. I would consider buying a similar ravioli or using pre prepared packet pasta sheets.

Ingredients:

For the Pasta Dough:

  • 3 Tablespoons Olive Oil
  • 3 Eggs
  • 2 1/2 cups Pasta Flour (“00” Flour) or 11 Oz. Plus a little more for rolling
  • 1/4 Teaspoon Ground Turmeric
  • Zest of 3 Lemons
  • Maybe Semolina… maybe try without better for you?

For the Filling:

  • 11oz (310 grams) of Soft Goats Cheese
  • 1/3 Teaspoon Pink/Sea Salt
  • A Pinch Of Chilli Flakes
  • Black Pepper
  • 1 Egg White Beaten (to bond)

To Dress:

  • 1-2 Teaspoons Pink Peppercorns (These are not essential and can be substituted with black, but they are nice)
  • 1 Teaspoon Tarragon
  • Zest Of One Lemon
  • Grapeseed Oil
  • Lemon Juice

Directions:

The Pasta Dough:

First just quickly whisk together the oil and the eggs in a small bowl. In a food processor put the flour, the turmeric, zest of the lemons and then pour over the oil and egg mix.

Blend this until it forms a crumbly dough, you may need to adjust with more flour if oily and more oil if dry. Once your done take it out and work it a little with your hands until its nice and smooth. Then cut into four pieces, wrap them in plastic and put them in the fridge for about an hour or more (up to two days if need be).

Remove from fridge.

Next lightly dust a surface with flour and take one of the four sections of dough and flatten it out with your palm or a rolling pin.

Option 1: Starting with pasta machine on its thickest run the dough through once. Fold the dough in half and reduce the thickness by one. Repeat this until the thickness is at its thinnest setting.

Option 2: You can roll the pasta by hand, as i have done, however in doing so you need to make sure you get the pasta nice and thin otherwise the ravioli will become tough and hard, it will also need more cooking time. Use pretty much the same process as above; roll, fold, roll thinner, fold. You should be able to see the bench top through the pasta if it’s thin enough.

Hint: Place a wet towel on top of the laid out pasta so it does not dry out.

Now with all the pasta laid out, use a glass/cup with about a 3″ (7cm) diameter to stamp/cut out circles (I made about 40 circles 20 ravioli without needing to re roll the excess pasta).

The Filling:

To make the filling simply combine the goats cheese with the salt, chile, black pepper by mashing it together with your hands or a fork.

Construction:

  • Spoon the filling onto each pastry circle, you should be able to use all or most the filling, so good heaps
  • Brush egg white onto the outside of each disc
  • Place another pasta disc on top and press around the edges until you can no longer see the join. (Some people use a fork to press the edges into a serrated pattern also a good option)
  • Place on either a floured surface or onto a dish cloth
  • Leave to dry for at least 15 minutes

In the best case scenario you would cover the ravioli with plastic wrap and keep it in the fridge for 24 hours but i have never had the foresight for that.

Once you are ready to cook them bring a large pot of salted water to the boil and cook the pasta for about 2-3 minutes. They should be nice and soft.

When done lay them out on plates and sprinkle the dressing ingredients on to taste.

The original recipe book this came from was Plenty by Yotam Ottolenghi. I strongly recommend this book if you dont have it, it is packed with some of the best vegetarian recipes I have encountered.

plenty-book

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