Sonoma Goat Cheese Ravioli Recipe

Make the pasta dough

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 1 tablespoon olive oil and 1/2 teaspoon salt. Using a fork, gently whisk the eggs while gradually incorporating flour from the inner walls until a shaggy dough forms. When too stiff to mix with the fork, use your hands to bring the dough together into a ball. Knead for 8–10 minutes until smooth and elastic. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes.

Prepare the filling

In a medium bowl mash the goat cheese with the ricotta until smooth. Stir in the grated Parmesan, lemon zest, chopped parsley, minced chives, 1/4 tsp sea salt and 1/4 tsp freshly ground black pepper. Taste and adjust seasoning. Transfer the filling to a piping bag or a zip-top bag with a corner snipped for easier portioning.

Roll and cut pasta

Divide rested dough into 4 pieces. Keep pieces covered while working. Using a pasta roller or rolling pin, roll each piece into thin sheets (about 1.5–2 mm). If using a roller, progress through settings from thick to thin. Lay one sheet on a lightly floured surface. Pipe or spoon small mounds of filling about 1 inch (2.5 cm) apart. Brush a small amount of water or beaten egg around the mounds to help seal. Lay a second sheet over the top, gently pressing around each mound to seal and release air. Using a ravioli cutter or pastry wheel, cut into individual ravioli, pressing edges firmly to ensure a tight seal. Place finished ravioli on a lightly floured baking sheet.

Cook the ravioli

Bring a large pot of salted water to a gentle boil. Add ravioli in batches (do not overcrowd) and cook for 3–4 minutes, or until they float and pasta is tender. Remove with a slotted spoon and transfer to a plate; reserve 1/2 cup of pasta cooking water for the sauce.

Clean the Golden Oak mushrooms by gently brushing off any debris and trimming ends; tear or slice larger clusters into bite-sized pieces so pieces are roughly uniform.

In a large skillet over medium-high heat, warm 1 tablespoon olive oil and 2 tablespoons butter until shimmering. Add the minced shallot and sauté 1–2 minutes until translucent but not browned. Add the garlic and cook 30 seconds until fragrant.

Add the mushrooms in a single layer (work in two batches if necessary) and cook undisturbed for 2–3 minutes to allow browning. Stir and continue to cook another 3–4 minutes until golden and any released liquid has mostly evaporated.

Deglaze the pan with 2 tablespoons dry white wine (optional) scraping up browned bits; allow the wine to reduce by half, then stir in thyme, lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Remove from heat and set aside. Keep warm.

In a separate large sauté pan over medium heat, melt 4 tablespoons of unsalted butter until foaming. Add the reserved 1/2 cup pasta cooking water and 1/2 cup heavy cream, whisk to combine and bring to a gentle simmer. Reduce heat to low and simmer 2–3 minutes to thicken slightly.

Stir in 1/4 cup grated Parmesan and 1/2 teaspoon lemon zest until melted and incorporated. Taste and season with salt and pepper. If sauce is too thick, add a splash more reserved pasta water to reach desired consistency.

Add cooked ravioli to the sauce in the pan gently tossing to coat, being careful not to tear the pasta. If needed, add a few tablespoons of reserved pasta water to loosen the sauce. Fold in half of the sautéed Golden Oak mushrooms so some remain for topping.

Plate the ravioli, spoon remaining mushrooms over the top. Garnish with snipped chives, a light grating of Parmesan, lemon zest, and a few microgreens or baby arugula if using. Finish with a small drizzle of extra-virgin olive oil and freshly ground black pepper.