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Ingredients
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Pasta Dough
Goat Cheese Filling
Golden Oak Mushroom Sauté (Sauce)
Finishing
Method
Pasta Dough
- 1
Make the dough
On a clean work surface, mound the all-purpose and semolina flours and make a large well in the center. Sprinkle the salt around the inside of the well. Crack the eggs into the well, add the olive oil. Using a fork, gently beat the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms.
- 2
Knead
Bring the dough together with your hands and knead for 8–10 minutes until smooth, elastic, and slightly tacky. If dough is too dry, add water 1 tsp at a time; if too sticky, dust with a bit more flour. Form into a ball, wrap tightly in plastic wrap, and rest at room temperature for 30–45 minutes to relax the gluten.
Goat Cheese Filling
- 3
Prepare filling
In a bowl, combine the goat cheese, ricotta, grated parmesan, lemon zest, chopped chives, salt, and pepper. Use a fork or small whisk to blend until smooth and homogenous. Taste and adjust seasoning. Stir in the egg yolk until fully incorporated; the mixture should be pipeable but hold its shape. Chill 10–15 minutes if too soft.
Assembling Ravioli
- 4
Roll pasta
Divide rested dough into 4 pieces. Keep pieces you aren't working with covered. Using a pasta machine or rolling pin, roll one piece into a thin sheet (about 1.5–2 mm). Dust lightly with flour to prevent sticking.
- 5
- 6
Top and seal
Lay a second sheet of pasta over the filled sheet, pressing gently around each mound to expel air and seal. Use a ravioli cutter, fluted wheel, or sharp knife to cut individual ravioli. Press edges firmly and crimp with the tines of a fork to ensure a tight seal. Place finished ravioli on a floured tray and cover lightly with a kitchen towel until cooking.
Golden Oak Mushroom Sauté (Sauce)
- 7
Prepare mushrooms
Tear or slice the golden oak mushrooms into bite-sized clusters, keeping pieces roughly uniform for even cooking. Pat them dry if they are damp to avoid steaming.
- 8
- 9
- 10
Deglaze and finish sauce
Pour in the white wine to deglaze the pan, scraping up browned bits, and let it reduce by half (about 1–2 minutes). Add the stock and simmer 1 minute. Stir in the cream and thyme, reduce heat to medium-low and simmer gently 2–3 minutes until sauce coats the back of a spoon. Season with salt, pepper, and lemon juice. Stir in chopped parsley and keep warm off the heat.
Cook and Finish Ravioli
- 11
Boil ravioli
Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd). Fresh ravioli cook quickly — 2.5–4 minutes depending on thickness. When they float and the pasta is tender, use a slotted spoon to transfer them directly to the sauté pan with the warm mushroom sauce.
- 12
Toss and finish
Over low heat, gently toss the ravioli in the mushroom sauce so they are coated. Add the finishing tablespoon of butter and extra-virgin olive oil, swirling until the sauce is glossy and slightly thickened, 1 minute. Taste and adjust seasoning.
- 13
