Ravioloni Con Caprino Recipe

On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Crack the eggs into the well, add the olive oil and salt. Using a fork, gently beat the eggs and gradually draw flour from the inner walls into the eggs until a shaggy dough forms.

Knead the dough for 8–10 minutes until smooth and elastic. If the dough feels very dry, add the cold water 1 tsp at a time up to the amount listed. If it’s too sticky, dust lightly with flour. Shape into a ball.

Wrap the dough tightly in plastic wrap and let rest at room temperature for 30 minutes to relax the gluten.

While the dough rests, combine the room-temperature goat cheese, finely diced apple, and finely diced celery in a bowl. The apple pieces should be small (about 3–4 mm) so the filling stays manageable.

Add the lemon zest, lemon juice, minced chives, Parmesan (if using), salt and black pepper. Mix gently until evenly incorporated. Taste and adjust seasoning — the filling should be bright, slightly tangy and a little salty to balance the sweet apple.

Place the filling in a piping bag or small resealable bag with the corner snipped, or transfer to a bowl covered and refrigerate briefly if it’s very soft. Keep chilled until you assemble ravioloni.

Cut the rested dough into 4 pieces. Work with one piece at a time and keep remaining dough covered. Flatten a piece into a disc and pass through a pasta machine from thickest setting, folding once and repeating to develop gluten. Then roll progressively thinner until you reach a thin sheet suitable for filled ravioli (machine setting 6–7, or about 1–1.5 mm). Alternatively, roll thinly with a rolling pin.

Place one sheet on a lightly floured surface. Using a teaspoon or the piping bag, place mounds of filling about 1 tablespoon each, spaced roughly 2 inches (5 cm) apart. Beat the egg with 1 tsp cold water to make an egg wash and brush lightly around each mound and between mounds.

Lay a second pasta sheet over the filled sheet. Press gently around each mound to expel air and seal. Use a ravioli cutter, bench scraper, or a sharp knife to cut individual ravioloni about 2.5–3 inches (6–7.5 cm) across. Crimp edges with a fork or by hand for a tight seal. Transfer formed ravioloni to a lightly floured tray and cover with a kitchen towel while you finish.

If you prefer, you can make smaller or larger parcels; adjust filling amount accordingly (about 1 tbsp filling per 2.5–3" raviolone).

Bring a large pot of water to a rolling boil and add 1 tablespoon coarse salt. Meanwhile, in a large sauté pan over medium heat melt 4 tablespoons of the butter until it begins to foam.

Add the julienned sun-dried tomatoes and sliced sage leaves to the foaming butter. Sauté gently for 1–2 minutes to release their flavor without browning the butter excessively.

Reduce heat to low and keep the sauce warm. If the butter begins to brown too quickly, lower the heat; you want a light butter sauce that is fragrant but pale.

Carefully drop ravioloni into the boiling salted water in batches (do not overcrowd). Fresh filled pasta will take about 3–4 minutes to cook — they will float and the pasta should be tender but still hold shape. Use a slotted spoon to lift them.

Transfer cooked ravioloni directly from the water to the warm butter and sun-dried tomato sauce. Add the remaining 2 tablespoons butter to the pan so it melts and helps emulsify the sauce. Gently toss the ravioloni in the sauce for 1 minute to coat, spooning sauce over them. Add the lemon juice, chopped parsley, salt and pepper; taste and adjust.

If the sauce seems tight, add 1–2 tablespoons of reserved pasta cooking water to loosen and gloss the butter slightly.

Divide the ravioloni among warmed plates. Spoon additional butter and sun-dried tomato strips over each portion so the ravioloni are lightly glazed.

Finish each plate with a drizzle of extra-virgin olive oil, a few shards of grated Parmesan (optional), a light grind of black pepper, and a scattering of chopped parsley.

Serve immediately while warm.