I pulled this recipe thinking it would be fun to make fresh ravioli with my dad in town last winter (I’m a little slow with getting around to posting this). It turned out to be some of the most fun I have had in the kitchen in a long time (and I have a lot of fun in the kitchen). My dad and I work well together, even in my 4×6 shoebox of a kitchen. I accredit this to my excellent communication skills and patience but my dad says its because I am bossy and just tell him what to do. Whatever, same thing.
I had made fresh pasta before but never thought of it as a team sport until Mr. S and I were invited over to a dinner party where we all helped prepare dinner. I love the idea of working together to create something and then being able to enjoy it together. Love it. My dad really enjoyed working the pasta machine, which he coincidentally got me for Christmas years ago. We had a great time.
Apart from all the fun we had, this recipe is fantastic. The filling is so good and the sauce pulls it all together. Butter. Wine. Cream. Mushrooms. You can’t go wrong. If you have a little time and are looking to cook as entertainment and not just to put something in your mouth I recommend bookmarking this one.
I can’t wait to make it again!
Goat Cheese and Spinach Ravioli with Creamy Mixed Mushrooms
Recipe from Former Chef
4 oz goat cheese
4 oz fresh ricotta
3.25 oz cooked spinach (5 oz raw)
.25 tsp nutmeg
salt and pepper
Cook the spinach and squeeze out the excess water. Chop into small pieces. Combine with the rest of the ingredients.
Pasta Dough Recipe
2 cups all-purpose unbleached flour
1 Tbsp olive oil
1/2 tsp salt
Many recipes call for putting the flour in a mound on the counter, making a well, and mixing in the egg. I prefer to do it in a bowl because I think it’s a bit easier to control the egg and keep it from spilling out the sides.
Put the flour and salt in a large bowl and make a well in the center. Mix the egg with the olive oil in a small bowl and then pour into the flour well. With a fork, gently start to incorporate the flour into the egg. As the dough comes together, use your hands to gather it into a ball. Once you can get it into one mass, knead it on your work surface for about 5 minutes until the dough becomes smooth. Cover with plastic wrap and let rest for at least 1/2 an hour.
Roll out the pasta dough, either by hand or in a pasta machine according to directions. I rolled mine out to the last setting, #8. Do it in small batches because the pasta dries very quickly. Roll out a few strips of dough, put on the filling, cut the ravioli and repeat. I used about 1 tsp of filling per ravioli and cut them with a ravioli cutter like this Round Ravioli Stamp which I’ve had for years. You can use a biscuit cutter, small glass, or knife to cut them as well. Make sure you pinch the edges closed and try to push out any air bubbles. Place the ravioli on a floured sheet pan, dust with flour, and cover with a kitchen as you work.
To cook the ravioli, bring a large pot of water to a boil and add 1 tsp salt. Add the ravioli one by one to the pot and stir gently to keep them from sticking together. They will take about 4-5 minutes to cook and generally, when done, will float on top of the water. Remove with a large slotted spoon, or pour (gently) into a colander.
Mixed Mushroom Cream Sauce
4 oz white mushrooms, sliced
3 oz oyster mushrooms, sliced
2 oz shiitake mushrooms, sliced
2 oz portobello mushrooms, sliced
2 cloves garlic, minced
4 Tbsp butter
1/2 cup white wine
6 oz cream
fresh thyme (about 1 Tbsp)
salt and pepper
Heat a large sauté pan on medium and add the butter. Let it melt and add the mushrooms. If your pan is not large enough, you may want to do this in two batches so as not to crowd the mushrooms. You want them to cook, not stew and they will let off a lot of water. When the mushrooms are dry and starting to brown, add the garlic and cook for 1-2 minutes. Add the wine and allow it to reduce by half. Add the cream and reduce by one third. Add the thyme and salt and pepper.