Goat cheese ravioli with herb cream sauce

Ravioli in a pinch

Originally appeared in the March 10, 2011 edition of the Southside Times.

Some culinarians are devout about traditional classifications of well-known specialties and the techniques employed to achieve the hallmarks those dishes.  Without doubt, among these purists are those who’d dare not deign subscription to a designation which fell short of that orthodox criteria.  Understandable.  To a great degree, I’m still one of these purists.  I wince each time I hear Guy Fieri’s ignoble brand of “gringo sushi.”  I mean, come on—pulled pork, French fries, wrapped in rice paper?  More after the jump: (more…)

Published in: on March 11, 2011 at 6:31 pm  Leave a Comment  
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Goat-Cheese Ravioli in Herbed Cream Sauce

Yields 72 ravioli and 1 ½ pints cream sauce

  • 11 ounces fresh goat cheese
  • 8 ounces cream cheese
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons finely chopped fresh basil
  • 2 teaspoons finely chopped fresh thyme
  • To taste cracked black pepper
  • 2-pound recipe of basic pasta dough (see Basic Pasta Dough recipe in pasta category)
  • 1 quart heavy cream
  • 2 ounces Parmesan, grated
  • To taste kosher salt

1.  To make cheese filling, combine goat cheese and cream cheese with parsley, 2 tablespoons basil and 1 teaspoon thyme; season to taste with pepper.

2.  Make ravioli (procedure follows) using the cheese mixture and the pasta dough.

3.  To make the sauce, combine the cream with the remaining herbs and bring to a boil.  Reduce by one-third and add Parmesan.  Season with slat and pepper.

4.  Boil the ravioli until done.  Drain, toss gently with sauce.  Sprinkle with extra Parmesan and serve.

Procedure for Preparing Ravioli

1.  Prepare basic pasta dough.

2.  Prepare and chill desired filling.

3.  Roll out two thin sheets of dough between the rollers of a pasta machine.  Gently lay the dough flat on the work surface.

4.  Using a piping bag or small portion control scoop, place small mounds of filling on one of the dough pieces.  Space the fillings evenly, allowing approximately 2 inches between each mound.

5.  Brush exposed areas of dough with water.

6.  Gently place the second sheet of dough over the mounds and press firmly around each mound to remove air pockets and seal the dough.

7.  Cut between the mounds with a chef’s knife, pizza wheel, or circular cutter.

Published in: on September 7, 2010 at 8:10 pm  Leave a Comment  
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