Cook the Book: Lemon and Goat Cheese Ravioli

Name: Cook the Book: Lemon and Goat Cheese Ravioli
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 4
Cuisine: Mediterranean, Italian, European
Ingredients: 4 servings Black pepper; 1 pinch Pinch of chile flakes; 1 egg white, beaten; 3 mediums eggs; 312 grams soft goat cheese; 4 servings Grapeseed oil; 0 teaspoons ground turmeric; 1 Grated zest of lemon; 3 Tbsps olive oil; 2 teaspoons pink peppercorns, finely crushed; 0 teaspoons Maldon sea salt; 4 servings Semolina; 1 teaspoon chopped tarragon

The recipe Cook the Book: Lemon and Goat Cheese Ravioli could satisfy your Mediterranean craving in around 2 hours. This recipe makes 4 servings with 371 calories, 20g of protein, and 31g of fat each. This recipe covers 13% of your daily requirements of vitamins and minerals. Many people made this recipe, and 404 would say it hit the spot. It works well as a rather pricey main course. Head to the store and pick up maldon sea salt, eggs, egg white, and a few other things to make it today. To use up the egg white you could follow this main course with the Black-and-White Cake as a dessert.

Instructions

To make the pasta dough.

Ingredients you will need

Pasta Dough

Whisk together the oil and eggs.

Ingredients you will need

Egg

Cooking Oil

Equipment you will use

Whisk

Put the flour, turmeric and lemon zest in a food processor, add the oil and egg mixture and blend to a crumbly dough. It might require extra flour or oil. Once the dough has come together and is smooth (you may need to work it a little by hand), divide it into four thick, rectangular blocks. Wrap them in plastic wrap and chill for at least 30 minutes, or up to 2 days.

Ingredients you will need

Lemon Zest

Turmeric

Dough

All Purpose Flour

Wrap

Egg

Cooking Oil

Equipment you will use

Food Processor

Plastic Wrap

Lightly dust a work surface with flour. Take one piece of dough and flatten it on the floured surface with a rolling pin. Set your pasta machine to the widest setting and pass the dough through. Repeat, narrowing the setting by a notch each time, until you get to the lowest setting. When each sheet is rolled, keep it under a moist towel so it doesn’t dry out.

Ingredients you will need

Dough

All Purpose Flour

Pasta

Equipment you will use

Pasta Machine

Rolling Pin

To make the filling.

Combine the filling ingredients, apart from the egg white, in a bowl and crush together with a fork.

Ingredients you will need

Egg Whites

Equipment you will use

Bowl

Use a pastry cutter or the rim of a glass to stamp out roughly 3-inch discs from the pasta sheets. To shape each raviolo, brush a disc with a little egg white and place a heaped teaspoon of filling in its center.

Ingredients you will need

Lasagne Noodles

Egg Whites

Equipment you will use

Pastry Cutter

Place another pasta disc on top. Dip your fingers in flour, then gently press out any air as you seal the edges of the two discs together. You should end up with a pillow-shaped center surrounded by an edge that is just under 3/8 inch wide. Seal the sides of the edges together firmly until you can’t see a seam where the two discs meet. As they are made, place the ravioli on a dish towel or tray sprinkled with semolina. Leave to dry for 10 to 15 minutes. (You can now cover the tray with plastic wrap and keep the ravioli in the fridge for a day.)

Ingredients you will need

Semolina