
Goat Cheese Ravioli with Caramelized Shallots & Mushroom-Sage
For The Pasta Dough
2 cups all purpose flour
3 large, fresh eggs
Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper
Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream
1/3 cup white wine
2 tablespoons of Maine-ly Drizzle's Mushroom-Sage Extra Virgin Olive Oil
2 tablespoons chopped Seasonello Bologna Aromatic Sea salt and fresh cracked pepper to taste
Directions
Whisk together the ingredients for the filling and set aside. Mix the pasta
dough and roll pasta sheets using a pasta machine or as thin as possible by
hand with a rolling pin. Bring a large pot of heavily salted water to boil.
Carefully place a heaping teaspoon of filling in rows down the center of the
bottom pasta sheet, allowing for at least 1" of space around each mound of
filling. Wet the edges around the filling with water and lay a second sheet on
top. Seal the edges of each ravioli thoroughly and cut in to individual
raviolis. Place finished raviolis on a dry, clean towel or parchment paper.
Once all the raviolis are assembled, in a large saute pan saute the thinly
sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin
to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip
them to cook on both sides. Remove the thoroughly drained raviolis to a large
serving bowl. Allow the shallots to become golden. When the shallots become
golden and caramelized add the white wine and reduce by half. Add the cream and
simmer for an additional minute whisking to combine. Season the sauce with salt
and fresh ground pepper. Pour the warm cream sauce over the raviolis and toss.
Serve immediately.
Serves 4
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