Lemon and Goat's Cheese Ravioli

Lemon and Goat's Cheese Ravioli Recipe from Italy

Region / culture: Italy | Preparation time: 45 minutes | Cooking time: 3 minutes | Servings: 4

Introduction

Lemon and Goat's Cheese Ravioli is a delicious and unique pasta dish that combines the tangy flavor of goat's cheese with the bright citrusy taste of lemon. This recipe is perfect for a special occasion or a fancy dinner party, as it is sure to impress your guests with its delicate flavors and beautiful presentation.

History

Ravioli is a traditional Italian pasta dish that has been enjoyed for centuries. The combination of pasta filled with cheese or meat has been a staple in Italian cuisine for generations. The addition of lemon and goat's cheese to the classic ravioli recipe adds a modern twist to this timeless dish, creating a unique and flavorful meal that is sure to delight your taste buds.

Ingredients

Pasta dough

3 tbsp olive oil
3 medium free-range eggs
330 g '00' pasta flour, plus extra
0.25 tsp ground turmeric
grated zest of 3 lemons
semolina

Filling

300 g soft goat's cheese
1 tsp Maldon sea salt
1 pinch chilli flakes
black pepper
1 free-range egg white, beaten

To serve

2 tsp pink peppercorns, crushed
1 tsp chopped tarragon
grated zest of 1 lemon
rapeseed oil
lemon juice (optional)

How to prepare

Whisk together the oil and eggs.
Put the flour, turmeric, and lemon zest in a food processor, add the oil and egg mixture, and blend until a crumbly dough forms (it may require additional flour or oil).
Once smooth – you may need to knead it by hand – divide the dough into four rectangular blocks, wrap them in clingfilm, and chill for at least 30 minutes or up to two days.
Lightly dust a work surface with flour.
Take a piece of dough and flatten it with a rolling pin.
Pass the dough through a pasta machine at its widest setting, then repeat the process, gradually narrowing the setting each time, until you reach the lowest setting.
When each sheet is rolled, keep it covered with a moist towel.
Combine the filling ingredients, except for the egg white, and crush them together with a fork.
Use a pastry cutter or the rim of a glass to cut out 7 cm discs from the pasta.
Brush each disc with egg white and place a heaped teaspoon of filling in the center.
Place another disc on top.
Dip your fingers in flour and gently press out any air as you seal the edges.
You should end up with a pillow-shaped center surrounded by an edge that is just under 1 cm wide.
Seal the edges firmly.
Place the finished ravioli on a tea towel or tray sprinkled with semolina.
Leave them to dry for 10–15 minutes.
Bring a large pan of salted water to a boil.
Cook the pasta for two to three minutes, until al dente.
Drain the pasta, divide it among four plates, and sprinkle with peppercorns, tarragon, and lemon zest.
Drizzle rapeseed oil over the pasta, sprinkle with salt, and add a squirt of lemon juice before serving.

Variations

Add fresh herbs such as basil or parsley to the filling for an extra burst of flavor.
Substitute ricotta cheese for the goat's cheese for a milder taste.
Top the ravioli with a drizzle of balsamic glaze for a sweet and tangy finish.

Cooking Tips & Tricks

Make sure to seal the edges of the ravioli firmly to prevent the filling from leaking out during cooking.

- Use a pasta machine to roll out the dough to ensure that it is thin and even.

- Be careful not to overcook the ravioli, as it can become mushy and lose its texture.

- Serve the ravioli immediately after cooking to enjoy it at its best.

Serving Suggestions

Serve the Lemon and Goat's Cheese Ravioli with a simple green salad dressed with lemon vinaigrette for a light and refreshing accompaniment.

Cooking Techniques

Use a pasta machine to roll out the dough to ensure that it is thin and even.

- Boil the ravioli in salted water until al dente for the best texture.

Ingredient Substitutions

Substitute all-purpose flour for '00' flour if necessary.

- Use regular black pepper instead of pink peppercorns if desired.

Make Ahead Tips

You can prepare the ravioli ahead of time and store them in the refrigerator for up to 24 hours before cooking.

Presentation Ideas

Arrange the cooked ravioli on a platter and garnish with fresh herbs and lemon zest for a beautiful presentation.

Pairing Recommendations

Pair Lemon and Goat's Cheese Ravioli with a crisp white wine such as Sauvignon Blanc or Pinot Grigio for a perfect match.

Storage and Reheating Instructions

Store any leftover ravioli in an airtight container in the refrigerator for up to 2 days. Reheat in a pan with a splash of water until heated through.

Nutrition Information

Calories per serving

Each serving of Lemon and Goat's Cheese Ravioli contains approximately 350 calories.

Carbohydrates

Each serving of Lemon and Goat's Cheese Ravioli contains approximately 45 grams of carbohydrates.

Fats

Each serving of Lemon and Goat's Cheese Ravioli contains approximately 15 grams of fats.

Proteins

Each serving of Lemon and Goat's Cheese Ravioli contains approximately 12 grams of proteins.

Vitamins and minerals

Lemon and Goat's Cheese Ravioli is a good source of calcium, vitamin A, and vitamin C.

Alergens

This recipe contains dairy (goat's cheese) and eggs.

Summary

Lemon and Goat's Cheese Ravioli is a balanced meal that provides a good amount of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Lemon and Goat's Cheese Ravioli is a delicious and elegant pasta dish that is perfect for a special occasion or a fancy dinner party. With its unique combination of flavors and delicate presentation, this recipe is sure to impress your guests and become a new favorite in your repertoire. Enjoy!

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Lemon and Goat's Cheese Ravioli. It was a warm summer afternoon, and I had decided to spend the day flipping through old cookbooks in search of new and exciting recipes to try. As I thumbed through the pages of an Italian cookbook that had been passed down to me from my own grandmother, I stumbled upon the recipe that would soon become one of my absolute favorites.

The recipe called for a delicate pasta dough made with semolina flour and eggs, filled with a creamy mixture of tangy goat's cheese, lemon zest, and fresh herbs. It sounded like the perfect balance of flavors - rich and savory, with a hint of brightness from the lemon. I knew I had to try it.

I had never made ravioli before, but I was determined to give it a shot. I carefully followed the instructions in the cookbook, kneading the dough until it was smooth and elastic, then rolling it out into thin sheets. I spooned small dollops of the goat's cheese mixture onto one sheet of pasta, then carefully placed another sheet on top, sealing the edges with a fork. As I cut the ravioli into neat little squares, I couldn't help but feel a sense of pride at my creation.

Once the ravioli were cooked and plated, I took my first bite. The pasta was perfectly al dente, and the filling was creamy and flavorful, with just the right amount of lemony zing. It was even better than I had imagined. I knew right then and there that this recipe would become a staple in my cooking repertoire.

But the story of how I learned to make this Lemon and Goat's Cheese Ravioli doesn't end there. Over the years, I have made this dish countless times, each time putting my own spin on it and experimenting with different ingredients. I have added fresh spinach to the filling, swapped out the goat's cheese for ricotta, and even tried making the pasta dough with whole wheat flour.

One of the most memorable times I made this dish was when my dear friend Maria came over for dinner. Maria is a fantastic cook herself, and she always brings a sense of joy and adventure to the kitchen. As we rolled out the pasta dough and filled the ravioli together, we laughed and shared stories, creating memories that would last a lifetime.

Another time, I made this dish for my grandson's birthday. He had requested it specifically, remembering how much he had loved it the first time I made it for him. As he blew out the candles on his cake, he looked up at me with a smile and said, "Grandma, this is the best ravioli I have ever had." My heart swelled with pride, knowing that I had passed down a love for cooking and good food to the next generation.

As I sit here now, reflecting on the many times I have made this Lemon and Goat's Cheese Ravioli, I am filled with gratitude for the people and experiences that have shaped my culinary journey. From my grandmother's old cookbook to my friend Maria's creative spirit to my grandson's love of good food, each recipe I have learned and mastered has brought me closer to the people I hold dear.

And so, I will continue to cook and create, sharing my love of food and family with those around me. For in the kitchen, there is magic to be found - in a simple recipe, in a shared meal, in the memories we create together. And for that, I am truly grateful.