Arugula Goat Cheese Ravioli
The recipe for Arugula Goat Cheese Ravioli by Christoph Rüffer can be found here at Spoonsparrow – for a touch of Dolce Vita in your own home.
Ingredients
- 120 g wheat flour type 405
- 120 g semolina
- 1 egg
- 5 egg yolks
- 5 g salt
- 50 g arugula
- 25 g Parmesan
- 1 slice of toast bread
- 80 g goat fresh cheese
- 50 g ricotta
- 1 egg yolk
- Salt
- Pepper
- 100 g butter
- 2 sprigs sage
- 20 g pine nuts
- 60 g green olives (pitted)
- 20 g arugula
- 40 g Parmesan
- coarse Sea salt
Instructions
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1.
For the ravioli dough, put the flour in a bowl and combine with semolina, egg, 5 yolks and salt to knead into a smooth pasta dough. Wrap the dough in cling film and let it rest in the refrigerator for 1 hour.
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2.
For the filling, wash the arugula and blanch it briefly in boiling water. Then shock it in cold water, squeeze out excess moisture and roughly chop. Grate the parmesan finely. Trim the crusts from the toast slice and pulse it in a blender until fine.
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3.
Combine the chopped toast with parmesan, goat fresh cheese, ricotta and chopped arugula, seasoning with salt and pepper. Chill the filling for 30 minutes.
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4.
Roll one half of the dough thinly and place small mounds of filling on it using a teaspoon. Beat an egg yolk with a little water and brush the gaps between the dough with it. Roll out the second half of the dough thinly, cover the filling, press the top layer together and cut ravioli with a pastry cutter.
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5.
Cook the ravioli in lightly simmering salted water for 3–4 minutes.
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6.
Melt butter in a small saucepan. Wash sage, pull leaves from stems and slice into strips. Toast pine nuts in a dry pan. Slice olives thinly. Add sage strips, pine nuts and olive slices to the butter and warm them together.
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7.
Arrange ravioli on deep pasta plates, drizzle with sage butter, scatter fresh arugula over them, shave parmesan into fine slices, sprinkle with coarse sea salt and serve immediately.
