Pancetta and Goat Cheese Ravioli
Date Added: Nov 15, 2010 American Appetizers
Description
Freshly made raviolis filled with a pancetta and goat cheese stuffing then topped with Chef Carlo's Mushroom Cream Sauce.
Ingredients
- As Needed Pasta Dough
- As Needed Flour
- 1/4 Cup(s) Egg White Wash
- As Needed Pancetta & Goat Cheese Stuffing
- As Needed Mushroom Cream Sauce
Directions
- On a flat floured surface, roll out pasta dough until very thin, almost translucent
- Using a round cookie cutter, cut dough into ravioli disc shapes
- Rub egg wash around edges of discs
- Lay out discs and spoon 1/2 tablespoon of stuffing onto half of the discs
- Take the remaining half of discs and top over the stuffing
- Seal each side to close raviolis
- Place in boiling salted water for 3 - 5 minutes
- Plate up with Mushroom Cream Sauce
- 1/4 Cup(s) Pancetta, fine diced, cooked
- 1 Each Shallot, minced
- 1 Table Spoon(s) Chervil Sprigs, chopped
- To Taste Black Pepper & White Pepper
- 1 Cup(s) Goat Cheese
- 1 Table Spoon(s) Thyme
- 1 Each Garlic Cloves, minced
- In a hot saute pan, add pancetta
- Mix around to saute then add shallots
- Once soft, add garlic
- Brown pancetta then turn off heat
- Season with chervil and peppers
- Transfer to a mixing bowl
- Add goat cheese and mix until combined
- Refrigerate for 5 minutes
Pancetta and Goat Cheese Stuffing
Ingredients
Directions
- 1/4 Pound(s) Flour, '00'
- 2 Each Egg
- 3 Each Egg Yolk
- 1 Table Spoon(s) Water
- ¼ Tea Spoon(s) Sea Salt
- 1 Table Spoon(s) Olive Oil
- In a mixing bowl, add flour then top with egg and egg yolk
- Using a spoon, from the middle of bowl move spoon around until you get a nice tight paste
- Add some water, you made need to add more if needed
- Start using your hands to kneed the dough and to form into a ball shape
- Refrigerate for 30 minutes
Pasta Dough
Ingredients
Directions
