There is simply nothing on Earth like freshly made pasta. After discovering how truly simple homemade pasta dough is to make, I've enjoyed experimenting with flavor combinations, various pasta shapes and processes. This particular recipe was born out of an unbearable craving I recently had for ravioli. I challenged myself to rely only on the ingredients we already had on hand in our pantry and refrigerator, an exercise I've found has repeatedly ignited my creativity in the kitchen (and some killer unexpected flavor combos). With no ricotta in stock, I grabbed goat cheese and parmesan reggiano from the fridge to form the basis for the filling. To counter the tang of the goat cheese, I wanted the rich sweetness of slow roasted garlic and the mild onion flavor of fresh chives. With a filling this bold, some butter and a small drizzle of honey and olive oil were all that were needed to make the raviolis the star.
Roasted Garlic + Goat Cheese Ravioli Recipe
Makes 48 ravioli, serves 6
- Preheat oven to 400 degrees.
- Roast the garlic: slice 1/4 inch off the top of the garlic head, exposing each individual clove. Drizzle with olive oil and sprinkle with S+P, then wrap each head in tin foil. Roast for 35 minutes. Once cooled, squeeze cloves into small bowl, mash into a paste with a fork, and reserve.
- Make the dough: mound the flours, forming a crater in the middle. Pour 2 eggs, 1 yolk, and 2 tbsp. of water into the crater. Using a fork, begin to incorporate the flour into the egg mixture. Continue to combine until a ball of dough begins to form (if too dry, add water, if too wet, sprinkle with flour). Knead dough on a lightly floured surface until smooth, about 10 minutes. Wrap dough ball tightly in plastic wrap and rest 30 minutes to 1 hour.
- Prepare the filling: combine goat cheese, parmesan reggiano, roasted garlic paste, basil, half the chives, 2 yolks, pepper and a pinch of salt in a medium bowl. Mix until well combined and set aside (can be done up to 2 days in advance).
- Cut dough into 8 portions. Roll each portion into a thin sheet about 1 inch longer than the ravioli plaque (if using an Atlas pasta roller, roll until thickness setting "5").
- Lightly flour the ravioli plaque and place 1 sheet of dough on top. Use the metal tray provided with the plaque to press down and make cup-shaped indentations. Pipe or spoon the ravioli filling into each indentation and cover with a second pasta sheet. Using a rolling pin, roll back and forth at different angles until the plaque's impressions cut through the dough, forming each ravioli.
- Remove the excess dough from the edges and turn the plaque upside down to release the raviolis; carefully separate each ravioli and place on floured surface. Continue with remaining balls of dough until filling or dough run out.
- Drop the ravioli carefully into salted boiling water; cook 3-4 minutes until all ravioli float to the top. Strain, reserving 1/2 cup of cooking liquid.
- Return ravioli to pot and add reserved cooking liquid, butter and S+P to taste. Stir until butter has melted and coated ravioli. Divide and plate ravioli. Drizzle with honey and high quality olive oil and top with reserved chives. Serve immediately.
- 2 heads of garlic
- 175g semolina flour
- 175g 00 flour (sub all-purpose if necessary)
- 3 large eggs (room temperature)
- 3 egg yolks
- 2 tbsp. water
- 22 oz. goat cheese (2 logs)
- 3/4 cup of parmesan reggiano
- 2 tbsp. basil, finely chopped
- 2 tbsp. chives, thinly sliced
- 3 tbsp. butter
- Honey, for drizzling
- Extra virgin olive oil
- Ravioli plaque (see Norpro "Ravioli Maker with Press" below)
- Pasta machine (see Atlas "Pasta Machine" below)