Mushroom and Goat Cheese Ravioli

I love the combination of wild mushrooms and creamy goat cheese, they go so well together.  Be sure to get a soft goat cheese, if you have a crumbly chevre add a little ricotta or sour cream to smooth out the filling.  Serve the ravioli with a simple sauce of sage brown butter.

 

Mushroom and Goat Cheese Ravioli

 

2 Tbsp. butter

2 shallots, minced

1 clove garlic, minced

1 Lb. assorted mushrooms, finely chopped

4 Oz. soft goat cheese

Salt and pepper to taste

1 recipe basic pasta

1 egg beaten with 1 Tbsp. water

 

Melt the butter in a saucepan and saute the shallots and onions until translucent.  Add the mushrooms and cook until soft.  Remove from the heat and work in the goat cheese.  Adjust the seasonings with salt and pepper.

Roll the pasta with a pasta maker into thin sheets.  Place 1-2 Tbsp. filling for each ravioli onto the pasta sheet, leaving space in between to allow for cutting.  Brush around the filling with the egg mixture, then lay another sheet of pasta over top, pressing gently around the filling to remove any air trapped inside.  Cut the ravioli into squares or rounds.

Cook the pasta in boiling salted water until tender, about 3-5 minutes.  Serve with your favourite sauce.

 

 

 

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