Goat Cheese Ravioli with Artichoke-Mushroom Cream Sauce

Ingredients

  • For the Filling

    • 22 oz. fresh goat cheese, at room temperature

    • 8 clove garlic, minced

    • ¼ C. dry white wine

    • 2 Tbsp. extra-virgin olive oil

    • Zest of 2 lemons

    • 1 C. finely chopped mixed fresh herbs (try any combination of flat-leaf parsley, tarragon, chervil, cilantro, thyme, basil, chives, or mint)

    • ¼ C. panko

    • Salt and freshly ground black pepper to taste

    Put the goat cheese in a mixing bowl. Add the garlic, wine, olive oil, and lemon zest. Mash the cheese with a whisk or a rubber spatula. Stir in the chopped herbs and breadcrumbs. Season with salt and pepper. Refrigerate until ready to use.

    Serves 16

    Equipment Needed:

    • Large bowl

    • Cutting Board

    • Chef’s Knife

    • set of measuring spoons

    • microplane

    • ½ cup measuring cup

    • rubber spatula

  • For the Pasta

    • 2 C. AP flour

    • 3 eggs, beaten

    • Kosher salt

    • Water if necessary

  • Cut pasta dough into 3 equal pieces. Flatten the first piece of dough on a floured work surface; roll with a rolling pin 5 or 6 times. Turn the dough 45 degrees and roll again, 5 to 6 times. Keep rolling and turning in the same direction until dough has a consistent thickness of about 1/16-inch. Repeat with remaining 2 pieces of pasta dough.

  • Gently transfer 1 pasta sheet to a floured surface and cut in half to form 2 evenly sized rectangles. Drop about 1 teaspoon filling onto 1 rectangle, spacing the filling about 1-inch apart. Brush the spaces around the filling with water.

  • Lay the second rectangle on top of the first. Gently squeeze out the air around the filling and press firmly with your hands to seal the edges and all dough around the filling.

  • Cut square ravioli shapes using a ravioli cutter. Transfer the ravioli to a floured plate or board. Repeat with the remaining dough and filling. Let the ravioli stand for about 30 minutes.


    Artichoke-Mushroom Cream Sauce

    For the Sauce

    • ½ C. (8 Tbsp.) butter

    • 2 onion, minced

    • 24 oz. mushrooms, sliced

    • 4 clove garlic, minced

    • 2 (13.75 oz) cans artichoke hearts, chopped

    • 1 C. dry white wine

    • 3 C. heavy cream

    • Salt & pepper

    • ½ C. Parmesan cheese

    Saute the onion in the butter until translucent. Add in the mushrooms and sweat down. Add in the garlic and saute 30 seconds. Then add in the artichokes and cook for 2 minutes. Deglaze with the wine. Let cook 1 minute. Pour in the heavy cream and let reduce by half. Add in the Parmesan. Season to taste and serve over cooked pasta. 

    Serves 20

    Equipment Needed:

    • cutting board

    • chef’s knife

    • couple of damp paper towels to clean mushrooms

    • liquid measuring cup

    • ½ cup dry measuring cup

    • large saute pan with high sides

    • large bowl for sliced mushrooms

    • med bowl for chopped artichokes

    • sm prep bowl for minced garlic



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