Arugula and Goat Cheese Ravioli

Arugula and Goat Cheese Ravioli
Photo by John Kernick

Ingredients

  • ¼ cup extra-virgin olive oil
  • ¼ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon garlic
  • 1 ½ teaspoons garlic
  • ¾ teaspoon salt
  • 2 tablespoons unsalted butter
  • + 16 more ingredients
    • ½ cup water
    • 3 tablespoons extra-virgin olive oil
    • 4 large egg yolks
    • 1 teaspoon salt
    • ¼ cup unsalted butter
    • 1 pound arugula
    • 2 teaspoons fresh lemon juice
    • 1 pasta maker
    • ½ cup ricotta (preferably fresh)
    • ¾ teaspoon black pepper
    • ½ cup arugula
    • ½ cup soft mild goat cheese
    • ½ cup all-purpose flour
    • 1/3 cup pine nuts
    • 1 teaspoon fresh lemon zest
    • 2 cups cake flour (not self-rising)

Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let ...

View full recipe at Epicurious

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