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Ravioli with Goat Cheese and Sage

Posted by Scanpan Australia on 20th May 2022

Ravioli with Goat Cheese and Sage

Ravioli, ravioli, gimme the formuoli! Comfort food season is our favourite season. Do you find it hard to think of activities to do in the middle of winter? Well, we have the tastiest activity for you! Bring your friends around or enjoy it with the family, and make your very own homemade cheesy ravioli. For all the cheese lovers out there, you will love this one!

Ingredients

    Pasta:

  • 200 grams durum flour
  • 200 grams tipo 00 mel
  • 200 grams whole eggs

  • Cheese filling:

  • 200 grams goat fresh cheese
  • 1 clove of garlic
  • 1 organic lemon
  • 2 tablespoons olive oil
  • 30 grams grated parmesan
  • Freshly ground black pepper

  • Ravioli:

  • Pastadej
  • Cheese Filling
  • 1 egg for brushing
  • Extra durum flour
  • 1 protruding ring for 5 cm
  • 1 protruding ring for 3 cm
  • Pasta machine or cake roll
  • Brush

  • Other ingredients
  • 125 grams butter
  • 12 leaves of sage
  • 2 whole garlic in clove
  • 40 grams of parmesan
  • Sea salt

Instructions

Pasta:

1. Mix durum flour and tipo flour in a bowl. Make a depression in the middle and pour the eggs in the middle

2. Stir the eggs into the flour with the center out. When all the flour has been collected by the eggs, the dough comes out on the table top and is kneaded completely smooth. Avoid adding more moisture as the dough will become too soft.

3. Put the dough in cling film and let it rest in the fridge for 1 hour before rolling out. The dough can also be made the day before

Cheese Filling:

4. Stir all the ingredients together into a soft cream. Taste and put the cream cheese in a spray bag.

5. Take the cream out of the fridge half an hour before the ravioli is to be made so that it is not too firm.

Ravioli

6. Beat the egg out and beat it with a fork for brushing.

7. Sprinkle a thin later of durum flour on the table top and roll out the pasta dough thinly. About 1.5mm thick.

8. Brush one half of the rolled out dough with egg. Cut a hole of approx. 1 cm in the spray bag. Put a small amount of cheese stuffed on the dough with the spray bag. There must be a minimum of 3 cm between the cheese filling.

9. With a loose hand, place the other half of the pasta dough over it. Use the smallest inverted protruding ring (with the deaf side down) to close around the filling.

10. Then, cut the ravioli on a baking sheet, which is sprinkled with a thin layer of durum flour and keep them refrigerated until they are ready to be served.

11. The rest of the pasta can be rolled out again and cut into tagliatelle or fettuccine. Store the pasta on durum flour in the refrigerator for 1 to 2 days or in the freezer for up to 30 days.

12. Boil the ravioli in lightly salted water for approx. 90 seconds. It is important that they are "al dente" when serving.

13. Put butter, garlic and sage leaves in a large sauté pan. Sprinkle the butter until a delicious aroma of garlic and ointment spreads. Take out the garlic cloves.

14. Carefully add the cooked ravioli to the butter and turn it all over with a simple spoon full of the pasta water so that the sauce just gathers around the ravioli.

15. Turn off the heat and grate the parmesan over the dish. Enjoy!