Sonoma Goat Cheese Ravioli Recipe

Make the dough

On a clean work surface or in a large bowl, combine the all-purpose flour, semolina flour and 1/2 teaspoon salt. Make a well in the center and add the eggs, extra yolk and 1 tablespoon olive oil. Using a fork, gently beat the eggs and gradually incorporate the flour from the edges until a shaggy dough forms. If the dough feels too dry, add up to 1 tablespoon water. If too sticky, dust with a little extra flour.

Knead the dough for 8–10 minutes until smooth and elastic. Shape into a ball, wrap tightly in plastic wrap and rest at room temperature for 30 minutes (or refrigerate for up to 2 hours). Let chilled dough sit 10 minutes at room temperature before rolling.

Prepare mushrooms

Clean the Golden Oak mushrooms by brushing or briefly wiping with a damp towel; avoid soaking. Tear into small pieces. Heat 1 tablespoon butter with 1 teaspoon olive oil in a skillet over medium-high heat. Add the minced shallot and cook 1–2 minutes until translucent. Add the mushrooms and cook, stirring, until they release their liquid and it evaporates and the mushrooms begin to brown, about 6–8 minutes.

Add the garlic and thyme and cook 30–45 seconds until fragrant. Season with 1/4 teaspoon sea salt and 1/4 teaspoon black pepper. Remove from heat and let cool to room temperature.

Mix filling

In a bowl, combine the cooled mushrooms with the goat cheese, ricotta, grated Parmesan, lemon zest and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix until smooth but still slightly textured. Taste and adjust seasoning. Transfer filling to a piping bag or bowl and refrigerate briefly if too soft to handle (10–15 minutes).

Roll pasta sheets

Divide rested dough into 4 pieces. Keep unused pieces covered. Using a pasta machine or rolling pin, roll one piece into a thin sheet about 1.5–2 mm thick (thin enough to see your hand through). Dust with a little flour to prevent sticking.

Form ravioli

Lay the first sheet on a lightly floured surface. Pipe or spoon small mounds (about 1 teaspoon) of the goat cheese-mushroom filling spaced 1.5–2 inches apart. Brush a little beaten egg or water around each mound to help seal. Lay a second sheet on top, gently pressing down between the mounds to remove air pockets and press around each filling to seal. Use a ravioli cutter or sharp knife to cut into individual ravioli. Crimp or press edges with a fork to ensure they are well sealed. Place finished ravioli on a lightly floured tray while you finish assembling.

If making ahead, freeze ravioli in a single layer on a tray until solid, then transfer to a sealed bag and freeze up to 1 month. Cook frozen ravioli directly from frozen, adding 1–2 minutes to the cooking time.

Bring 6 cups of salted water to a rolling boil in a large pot. Gently add the ravioli in batches so they do not crowd. Fresh ravioli will cook in 2–3 minutes; frozen will take 4–5 minutes. They are done when they float and the pasta is tender but still has a slight bite. Use a slotted spoon to transfer to the sauce pan.

Brown the butter and crisp sage

While the ravioli cook, melt 6 tablespoons unsalted butter in a wide skillet over medium heat. Swirl occasionally; after the butter foams, continue cooking until it turns golden-brown and develops a nutty aroma, 3–4 minutes. Add the sage leaves and fry until crisp, about 30–45 seconds. Remove from heat and add 1 tablespoon lemon juice, stirring to combine. Season with 1/4 teaspoon sea salt and 1/4 teaspoon pepper.

Add the cooked ravioli to the skillet and gently toss in the browned butter and sage for 30–60 seconds to coat and warm through. If needed, add 1–2 tablespoons of the reserved pasta cooking water to loosen the sauce and help it cling to the ravioli.

Divide ravioli onto warm plates. Spoon remaining brown butter and crispy sage over each portion. Sprinkle with toasted hazelnuts and 1/4 cup grated Parmesan. Finish with a few grinds of black pepper and a small pinch of sea salt to taste.