If you've never had fresh made pasta then you haven't really experienced how good pasta can be. Ask any Italian... Mamma mia - deliziosa!!
Prep Time25 minsCook Time30 minsTotal Time55 mins
For the Pasta Dough
2 cups all purpose flour
3 large fresh eggs
Filling
8 oz fresh goat cheese
1 large egg
1 tsp sea salt
fresh ground pepper
Sauce
⅓ cup thinly sliced shallots
⅓ cup heavy whipping cream
⅓ cup white wine
2 tbsp chopped Italian parsley
sea salt & fresh cracked pepper to taste
1Whisk together the ingredients for the filling and set aside.
2Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
3Bring a large pot of heavily salted water to boil.
4Carefully place a heaping teaspoon of filling in rows down the centre of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling.
5Wet the edges around the filling with water and lay a second sheet on top.
6Seal the edges of each ravioli thoroughly and cut into individual raviolis.
Place finished raviolis on a dry, clean towel or parchment paper.
7Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat.
8Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides.
9Remove the thoroughly drained raviolis to a large serving bowl.
10Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.
11Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.
12Pour the warm cream sauce over the raviolis and toss.
Serve immediately.
Ingredients
For the Pasta Dough
2 cups all purpose flour
3 large fresh eggs
Filling
8 oz fresh goat cheese
1 large egg
1 tsp sea salt
fresh ground pepper
Sauce
⅓ cup thinly sliced shallots
⅓ cup heavy whipping cream
⅓ cup white wine
2 tbsp chopped Italian parsley
sea salt & fresh cracked pepper to taste
Directions
1Whisk together the ingredients for the filling and set aside.
2Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
3Bring a large pot of heavily salted water to boil.
4Carefully place a heaping teaspoon of filling in rows down the centre of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling.
5Wet the edges around the filling with water and lay a second sheet on top.
6Seal the edges of each ravioli thoroughly and cut into individual raviolis.
Place finished raviolis on a dry, clean towel or parchment paper.
7Once all the raviolis are assembled, in a large sauté pan sauté the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat.
8Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides.
9Remove the thoroughly drained raviolis to a large serving bowl.
10Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.
11Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.
12Pour the warm cream sauce over the raviolis and toss.
Serve immediately.
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