A Perfect Pantry
Goats Cheese and Chilli Ravioli
- PREP TIME
30 min - COOK TIME
5 min - READY TIME
35 min - SERVINGS
5
Ingredients
- 200 grams soft goats cheese
- 50 grams ricotta cheese
- 1 birds eye chilli halved, seeds removed, thinly sliced
- 2 free-range egg yolks
- 4 x 59g free-range eggs
- 2 1/2 cups "OO" flour
- 2 tablespoons olive oil
Directions
- In a 1L bowl, add the cheeses, chilli and egg yolks. Mix until combined and consistent.
- Place flour into a 2L bowl and make a well in the centre. Slowly add the eggs, olive oil and 2 tablespoons of iced water and mix well. Best done with your hands.
- Once combined, knead on a lightly floured surface for about 8 min or until the dough ball springs back when poked.
- Use pasta maker or a rolling pin to roll dough into pasta. Cut into 5cm x 5cm pieces until you have 150 pieces (75 pieces of ravioli).
- Place a teaspoon of ravioli mixture into the centre of each piece of pasta. Gently brush one half of the pasta sheet with a damp pastry brush. Roll the pasta sheet over to form a small rectangle and press together using 2 fingers until each piece is a sealed piece of ravioli. Repeat until finished.
- Cook ravioli in a pot of boiling water for 3 – 5 minutes or until they are al dente.
- Serve with a pasta sauce of your choice or just a bit of melted butter.
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