Spinach Goat Cheese And Herb Ravioli Recipes

HOMEMADE RAVIOLI WITH GOAT CHEESE AND SPINACH FILLING

Steps:

• Mix flour with salt.
• Stir water with egg until well mixed.
• In a bowl, combine flour and egg-water mixture together and mix until well incorporated. Sprinke some flour over working surface and over your hands as you knead the dough. Knead the dough until well-textured and firm. The dough should not be too wet or too sticky. It should only stick to itself, but not to your hands. It should not be too dry, either. Make the dough into a ball or disk, wrap with plastic wrap. Let the dough stand for 1 hour at room temperature before using. This allows gluten to work.
• This amount of dough enough to make dough for 12 raviolis, using the mold (ravioli mold makes 12 ravioli). If you need to make 24 ravioli, make a second batch of this dough.
• If you don't have cooked spinach on hand, cook spinach until wilted and all liquid is gone. All liquid should be evaporated - it's important. Chop spinach.
• Soften goat cheese by heating it up in microwave oven for about 5-10 seconds.
• Mix all ingredients together in a medium bowl: chopped spinach, goat cheese, Parmesan cheese. Add a little bit of nutmeg to taste. Salt and pepper to taste. Set aside.
• Your filling should not be runny, it should be pretty firm, which is why it's important to make sure spinach has no liquid from step 1. If your filling is a bit runny from softened cheese, put the bowl with ravioli filling in the refrigerator to firm up.
• Unwrap ravioli dough from plastic, divide in 2 equal parts. Flour working area. Roll out each part of pasta dough very thinly, on a floured surface, using a roller. Make sure to flour the upper portion of pasta dough and the roller to avoid sticking. Lift the rolled dough several times during rolling to make sure it doesn't stick to the counter, and flour working surface with more flour, if necessary.
• Flour the ravioli mold. After you have rolled the 2 portions of dough very thinly, place first layer of dough on the ravioli mold, so that it covers all 12 holes.
• Place a small portion of ravioli filling into each indentation, making sure not to overfill. The filling should be at the same level or lower as the flat part of the mold. Place second layer of pasta dough on top of filled ravioli.
• Using a roller pin, roll across the mold and along the edges to separate ravioli. As you roll the pin, it also removes all air from ravioli, which is very important for ravioli success. By now you should have extra dough hanging off the outside 4 edges of ravioli mold - carefully separate it. Continue rolling the pin along the inside edges of 12 raviolis to separate them from one another: you could also use your fingers to press across the edges to separate ravioli.
• Flip ravioli mold to release ravioli. Bring a large pot of water to boil Boil ravioli for 5 minutes, drain and set aside - to be used with sauce below.
• Or, alternatively, if you're not using ravioli right away, place them on a plate or baking sheet in the freezer to freeze. After they are frozen, place them in a plastic bag and keep frozen until needed.
• Heat oil in a skillet over medium-high heat. Add mushrooms, garlic, a bit of nutmeg and cook for about 7 minutes until mushrooms soften and garlic is fragrant.
• Add half-and-half, bring to boil. Remove from heat, add grated parmesan cheese, mix until cheese is melted and mixture thickens. Add salt and pepper to taste.
• After you have boiled ravioli for 5 minutes, drain them and add ravioli to the sauce to coat. To serve, place ravioli and sauce on plates. Garnish with with chopped chives or leeks.

SPINACH, GOAT CHEESE AND HERB RAVIOLI

Steps:

• Bring a large pot of water to a boil. Liberally season with salt.
• While the water comes to a boil, heat a 10-inch nonstick skillet over medium heat until hot. Drizzle in the olive oil and garlic and cook, stirring, until fragrant, about 30 seconds. Add the spinach in batches, stirring to wilt, before adding more. Once all of the spinach is added, season with salt and pepper and cook until wilted and you no longer see any liquid in the skillet, 5 to 7 minutes.
• Remove from the heat and add the goat cheese, Parmesan, chopped basil and parsley. Stir together until thick and creamy. Scoop the filling into a medium bowl.
• Fill a small bowl with water. Place 1 gyoza wrapper on a clean work surface and add 1 tablespoon of the spinach filling to the center. Dab a finger in the bowl of water and run it around the edge of the wrapper. Top with another wrapper and press around the edges to seal the ravioli, pushing out any air bubbles. Repeat with the remaining wrappers and filling to make a total of 10 ravioli.
• Heat a large nonstick skillet over medium-low heat. Add the butter and cook until you see little brown bits on the bottom and it smells nutty, 3 to 4 minutes. Keep warm over low heat.
• While the butter browns, add 5 ravioli at a time to the pot and boil for 2 minutes. Using a slotted spoon, carefully transfer the cooked ravioli to the brown butter. Spoon the brown butter over the ravioli. Repeat with the remaining 5 ravioli.
• For each serving, spoon some of the ravioli into a shallow dish and drizzle with the brown butter. Finish with a sprinkling of Parmesan, chopped parsley and a few basil leaves.