"There is nothing like homemade pasta. And this homemade ravioli if the proof for that."
Goat Cheese Ravioli with Sage Butter
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Prep time 1hr 30mins
Cook time 4mins
Serves or Makes: 20
Recipe Card
ingredients
- 7 ounces Flour (semola di grano duro), sifted, plus more for dusting
- 2 eggs
- 3 tablespoons chopped cilantro
- 5 1/2 ounces soft goat cheese
- 10 leaves basil, chopped
- 1 tablespoon chopped oregano
- 1 teaspoon fresh thyme
- 1/2 teaspoon salt
- 2 tablespoons organic butter
- 10 leaves fresh sage
Method
Step 1
Mound the flour on a work surface and form a well. Add the eggs and finely chopped cilantro. Start mixing the eggs with flour. Knead until you form a dough. Keep kneading until you get a soft dough. Wrap it with plastic wrap and refrigerate for 1 hour.
Step 2
Meanwhile prepare the filling. In a bowl mix together goat cheese, basil, oregano and thyme and set it aside.
Step 3
After one hour, roll out the pasta dough into a thin sheet. Drop the filling mixture on the dough about 1 inch apart. Apply some water (or egg wash) into the edges and cover the filling with the other sheet of pasta, press out the air from around each portion. Cut with a ravioli cutter.
Step 4
Bring a large pot of water to a boil. Once the water starts boiling, add salt and stir in the ravioli. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot. It takes around 4 minutes. Drain well.
Step 5
In sauce pan melt the butter and add the sage leaves. Let it infuse for 3 minutes, careful to not burn it. Add the raviolis. Enjoy it warm with some parmesan cheese on top.