I made goat cheese and what is perfect for goat cheese? Ravioli! Hubby was out of town over the weekend so I surprised him with it when he came home. I love making pasta so it was as much for me as for him (maybe even a little more for me….)
I mixed the goat cheese with an egg and seasonings— a crushed garlic clove, thyme, savory and some S & P. It was simple but perfect!
Pasta is so much fun to make and it is so good. I use both pasta flour (00 flour) and semolina in equal quantities for ravioli. One egg for every 3/4 C flour- for this recipe I used 1 1/2 C flour (combined measure) and 2 eggs. Mix it up and add a little water if it is dry. I always seem to add a bit of water. I combine this in my kitchen aid mixer. After combined I set it up with the knead hook and let it go for several minutes. Let the dough rest for 20 – 30 minutes. Or you can refrigerate it and use it later in a couple of days. Just remove it from fridge for about 30 minutes before rolling.
Some roll pasta by hand with a rolling pin. Some have the automatic roller that you can get to attach to the Kitchen Aid. I am somewhere in the middle. I have a hand crank pasta roller which I love. If you have not used one before, pinch off some dough – a little larger than a golf ball. Start at level 1 or 0 (however yours in marked). Take the dough multiple times through the first setting. It will start to feel good and get pliable. Then put the sheet of pasta through the pasta machine and increase your number on your dial on setting at a time. For ravioli I don’t go beyond 5. It seems to get too thin and falls apart. Roll two pieces so you have a top and bottom for your raviolis.
Then wet the edges and between the filling with water using a pastry brush. The idea is that when you add the top pasta sheet you want them to stick together. Press it together and use a knife, ravioli cutter or a cookie cutter (biscuit cutter) to cut them out.
To cook place them in gently boiling water for 12 – 15 minutes. I know that may seem long AND you will find all different times out there. But homemade pasta is thicker and just seems to take a bit to cook. You will know what works for you after trying it a couple of times.
A couple spoonfuls of sauce from the Italian tomatoes I canned from last summer’s crop created perfection!
And hubby liked it too. 🙂
Do you have a favorite recipe you love to make?