Goat Cheese Ravioli

SAVORY

May 25

Laura Chenel Goat Cheese, Lemon, Beurre Monte, Fresh Herbs, Pine Nuts

Chef Juan Rendon of Gwen | Los Angeles
Yield: 2 servings

INGREDIENTS:

Pasta Dough:
360 grams 00 flour
5 grams sea salt
100 grams whole eggs
120 grams egg yolks
6 grams olive oil

Fresh Goat Cheese Filling:
250 grams Laura Chenel original goat cheese
75 grams Parmesan
2 grams tarragon, chopped
4 grams parsley, chopped
Zest of ½ lemon
Salt
Black pepper

For the Beurre Monté:
115 grams butter, diced

To Assemble and Serve:
Flour
Salt
3 grams dill, chopped
Lemon zest
20 grams pine nuts, toasted
Black pepper
3 grams chives, cut into ½-inch pieces
8 grams red mustard frills
Thai basil leaves

METHOD:

For the Pasta Dough:
In the bowl of a stand mixer fitted with the paddle attachment, mix all ingredients for 1 minute just to combine the ingredients. Switch out the paddle attachment for a dough hook and knead for 3 to 4 minutes at medium speed. Let the dough rest for at least 1 hour.

For the Fresh Goat Cheese Filling:
In a bowl of a stand mixer fitted with a paddle attachment, combine goat cheese, Parmesan, herbs, and lemon zest. Slowly mix all the ingredients until just combined. Season with salt and pepper. Transfer to a piping bag and chill until needed.

For the Beurre Monté:
In a small, heavy saucepan over medium heat, bring 15 grams water to a simmer. Reduce the heat to low and gradually whisk in butter until the water and butter have emulsified. Keep the temperature of your butter sauce around 185°F. If the sauce boils, it will separate.

To Assemble and Serve:
Divide the Pasta Dough into 2 equal parts then roll out each piece using a pasta machine. Every second roll, move the setting down a notch, dusting with flour as you go, until the sheet is nice and thin. Using a 4-inch ravioli cutter, stamp out 24 pasta disks. Place the disks on a flour-dusted surface and cover with cling film as you cut the rest. Cut the tip off the Fresh Goat Cheese Filling’s piping bag and place about 1½ tablespoons of filling in the center of 12 pasta disks. Dampen the edges then sandwich another disk on top and use your fingertips to seal the edges trying to expel all the air as you go. Lay the ravioli on a flour-dusted tray to dry for a few minutes.

Bring a large pot of water to a boil. Once the water starts boiling, add salt and stir in the ravioli. Cook for about 4 minutes or until the ravioli float to the top. Drain well. Transfer the ravioli to a medium sauce pot or a sauté pan and add the Beurre Monté. Gently warm it up, spooning some of the Beurre Monté sauce over the ravioli. To finish, add in dill, lemon zest, and pine nuts. Season with salt and pepper. Spoon the ravioli to a serving plate with the Beurre Monté. Top with a sprinkle of chives then garnish with red mustard frills and Thai basil.

Similar Recipes