Real African Dishes: [MC-AllEthnic-Recipes] Lemon and Goat Cheese Ravioli

Saturday, August 13, 2011

[MC-AllEthnic-Recipes] Lemon and Goat Cheese Ravioli - mediterranean

* Exported from MasterCook *

Lemon and Goat Cheese Ravioli

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Veggie

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Pasta Dough:
3 tablespoons olive oil
3 medium eggs
2 3/4 cups "00" pasta flour -- (11 1/2 ounces) plus extra for rolling
1/4 teaspoon ground turmeric
grated zest of 3 lemons
semolina
Filling:
11 ounces soft goat cheese
1/3 teaspoon Maldon sea salt
1 pinch chile flakes
black pepper -- to taste
1 egg white -- beaten

2 teaspoons pink peppercorns -- finely crushed
1 teaspoon chopped fresh tarragon
grated zest of 1 lemon
grapeseed oil
lemon juice -- (optional)

To make the pasta dough: Whisk together the oil and eggs. Put the flour, turmeric, and lemon zest in a food processor, add the oil and egg mixture and blend to a crumbly dough. It might require extra flour or oil. Once the dough has come together and is smooth (you may need to work it a little by hand), divide it into four thick, rectangular blocks. Wrap them in plastic wrap and chill for at least 30 minutes, or up to 2 days.

Lightly dust a work surface with flour. Take one piece of dough and flatten it on the floured surface with a rolling pin. Set your pasta machine to the widest setting and pass the dough through. Repeat, narrowing the setting by a notch each time, until you get the lowest setting. When each sheet is rolled, keep it under a moist towel so it doesn't dry out.

To make the filling: Combine the filling ingredients, apart from the egg white, in a bowl and crush together with a fork.

Use a pastry cutter or the rim of a glass to stamp out roughly 3-inch discs from the pasta sheets. To shape each raviolo, brush a disc with a little egg white and place a heaped teaspoon of the filling in its center. Place another pasta disc on top. Dip your fingers in flour, then gently press out any air as you seal the edges of two discs together. You should end up with a pillow-shaped center surrounded by an edge that is just under 3/8-inch wide. Seal the sides of the edges together firmly until you can't see a seam where the two discs meet. As they are made, place the ravioli on a dish towel or tray sprinkled with semolina. Leave to dry for 10 to 15 minutes. (You can now cover the tray with plastic wrap and keep the ravioli in the fridge for a day.)

When you are ready to cook, bring a large pan of salted water to the boil. Cook the pasta for 2 to 3 minutes, or until al dente. Drain and divide among four plates. Sprinkle with pink peppercorns, tarragon and lemon zest. Drizzle grapeseed oil over the ravioli and around them, sprinkle with extra salt and a squirt of lemon juice, if you like, and serve at once.

Serves 4, as a starter

AuthorNote: The trade-off for having to make your own pasta here is that there's no sauce to labor over. The combination of melting cheese, grapeseed oil, and pink peppercorns is delicate and yet clearly present and satisfying. Choose a relatively soft and quite mild goat cheese.

Cuisine:
"Mediterranean"
Source:
"Plenty: Vibrant Vegetables Recipes from London's Ottolenghi by Yotam Ottolenghi, 2011."
S(Formatted by Chupa Babi):
"Aug 2011"
- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 680 Calories; 31g Fat (41.7% calories from fat); 29g Protein; 69g Carbohydrate; 3g Dietary Fiber; 195mg Cholesterol; 512mg Sodium. Exchanges: 4 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 2 1/2 Fat.

Nutr. Assoc. : 0 0 0 3309 0 802 1354 0 0 4860 0 0 0 0 0 0 802 0 0