Goat Cheese Ravioli Recipe

Make dough

On a clean work surface mound the all-purpose and semolina flours and make a large well in the center. Crack the 4 large eggs into the well, add 2 tbs olive oil and 1 tsp salt. Using a fork, gently incorporate the flour from the edges into the eggs until a shaggy dough forms. When it becomes too stiff to mix with a fork, use your hands to knead.

Knead the dough for 8–10 minutes until smooth, elastic and slightly tacky. If dough is too dry, wet fingers with a teaspoon of water; if too sticky, dust with a little flour. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare filling

In a bowl combine the goat cheese and ricotta. Add 1 tbs grated Parmesan, lemon zest, chives, parsley, 1 tsp salt, 1 tsp black pepper and the egg yolk. Mix until smooth and homogenous; taste and adjust seasoning. Chill in refrigerator while rolling pasta so filling firms slightly (about 15–20 minutes).

Clean and prep mushrooms

Trim and separate golden oak mushrooms into bite-sized clusters or slices. Pat dry to remove excess moisture.

Sauté

Heat a large skillet over medium-high heat, add 1 tbs olive oil and 2 tbs butter. Add minced shallot and sauté 1–2 minutes until softened. Add garlic and sauté 30 seconds more. Add mushrooms in a single layer and do not stir for 1–2 minutes to allow color to develop, then stir occasionally until golden and tender, about 4–6 minutes total.

Add thyme and deglaze with 2 tbs white wine (if using) or proceed with 2 tbs stock. Cook until liquid mostly evaporates, then stir in 1 tsp salt, 1/2 tsp pepper and 1 tsp lemon juice. Remove from heat and set aside. Keep warm.

Make brown butter

In a medium sauté pan melt 8 tbs (1 stick) butter over medium heat. Swirl occasionally; continue cooking until butter foams, then the milk solids turn golden brown and smell nutty, about 5–7 minutes. Watch carefully to avoid burning.

Add fresh sage leaves to the browned butter and sauté 20–30 seconds until crisped and aromatic. Remove from heat, stir in 1 tsp lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Keep warm.

Roll the pasta

Divide rested dough into 4 pieces. Keep pieces covered while working with one. Lightly flour work surface and either roll thinly with a rolling pin or pass through a pasta machine to about 1–2 mm thickness (setting 6–7 on many machines). You should have two long sheets for filling.

Portion filling

Spoon or pipe small mounds of the chilled goat cheese filling about 1 inch apart along one sheet (approximately 1 tsp filling per ravioli, adjust size to preference). Brush the pasta edges and spaces between mounds with lightly beaten whole egg (from Assembly ingredients) to seal.

Form ravioli

Lay the second pasta sheet over the filled sheet. Press gently around each mound to remove air and seal edges. Use a ravioli cutter, pastry wheel or sharp knife to cut into individual ravioli, pressing edges to seal. Crimp edges with a fork for extra security. Lightly flour formed ravioli and place on a lightly floured tray while you bring water to a boil.

Cook ravioli

Bring a large pot of water to a rolling boil and add 1 tbs coarse salt. Working in batches, gently add ravioli and cook for 3–4 minutes (fresh pasta cooks quickly) or until they float and pasta feels tender but still with slight bite. Use a slotted spoon to transfer ravioli directly to the warm brown butter sauce pan or to a large skillet holding the brown butter.

Toss cooked ravioli gently in the brown butter sage sauce so each piece is coated. Add the sautéed golden oak mushrooms and any juices to the pan and fold gently to combine. If sauce needs loosening, add 1–2 tbs reserved pasta cooking water. Taste and adjust seasoning.

Plate ravioli and spoon additional sauce and mushrooms over the top. Finish with 1/4 cup grated Parmesan and chopped parsley as garnish.