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December 16, 2022
Goat Cheese Filling:
Mushroom-Sage Cream Sauce:
DIRECTIONSWhisk together the ingredients for the filling and set aside. Mix the pasta dough, divide into two equal sections, and roll pasta into two sheets using a pasta machine or as thin as possible by hand with a rolling pin. Carefully place a heaping teaspoon of filling in rows down the center of one pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper.
Bring a pot of water to a boil. Begin to boil the raviolis in small batches for 2½-3 minutes per batch. Flip them to cook on both sides. Remove from the water and set aside. Place thoroughly-drained raviolis into a large serving bowl.
In a large sauté pan, sauté the shallots in the olive oil over medium heat. Allow the shallots to become golden. When the shallots are caramelized, add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss. Serve immediately.
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