Goat Cheese Ravioli with Caramelized Shallots & Mushroom-Sage Cream Sauce
Ingredients
- For The Pasta Dough
- 2 cups all purpose flour
- 3 large fresh eggs
- Filling
- 8 oz . fresh goat cheese
- 1 large egg
- 1 teaspoon salt
- Fresh ground pepper
- Sauce
- 1/3 cup thinly sliced shallots
- 1/3 cup heavy whipping cream
- 1/3 cup white wine
- 2 tablespoons of Tastealotta Mushroom- Sage Olive Oil
- 2 tablespoons chopped Italian parsley
- Sea Salt and fresh cracked pepper to taste
Instructions
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Whisk together the ingredients for the filling and set aside.
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Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.
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Bring a a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling.
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Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper
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Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat.
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Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch.
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Flip them to cook on both sides.
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Remove the thoroughly drained raviolis to a large serving bowl.
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Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half.
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Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper.
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Pour the warm cream sauce over the raviolis and toss.
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Serve immediately.
