Goat Cheese and Fresh Herb Cappelletti with Asparagus and Brown Butter
Yield: 4 servings
Ingredients
- Pasta Dough
Filling:
- 1lb of room temperature fresh goat cheese
- 1 ½ teaspoons of finely chopped garlic
- 3 tablespoons of dry white wine
- 3 teaspoons of extra-virgin oil
- Grated zest of 1 lemon
- ½ cup finely chopped mixed fresh herbs
- 1 tablespoon fine fresh breadcrumbs
- Salt and freshly ground pepper to taste
- 1 lb Ravioli Pasta Dough
- 1 large egg yolk beaten lightly
For the Sauce:
- 1/3 lb unsalted butter
- Salt to taste
- ½ lb. asparagus, parboiled for 1-2min until tender, then cut into 1inch pieces
- 4 tablespoons freshly grated Parmesan cheese
- Basil sprigs for garnish
Directions
- To make the dough, combine both flours and the salt into a mound on a large flat work surface. Make a hole in the center of the flour pile. Crack the eggs into the center of the well and using a fork, gently break up the eggs. Use one hand as a guide to keep the flour wall upright and the other to incorporate the eggs into the flour. Starting from the inside, move in a clockwise motion. Try to avoid breaking through the wall.
- Continue working the flour into the eggs gradually until the dough reaches a good consistency – pliable enough to hold its shape, but not soupy or too dry. If you have excess flour, push aside. Keep kneading the dough until you have a smooth ball.
- When the right consistency is obtained, set the dough on floured surface and cover wit a damp towel to keep it moist. Let it set for 30 minutes. When you are ready to roll out, cut the dough into 4 portions.
- To make the filling for the ravioli combine goat cheese, white wine, olive oil, chopped garlic, and lemon zest in a mixing bowl. Mix together thoroughly and gradually introduce ½ cup of finely chopped fresh herbs (parsley, chervil, basil, chives, tarragon, and thyme). Mix well and refrigerate overnight to allow herbs to infuse.
- Roll out of the smaller dough balls on a floured surface to create a 12 x 10 inch rectangle. Using a knife and a ruler gently mark 6 rows of five 2 inch squares. Repeat this with a second ball of dough.
- In the center of each square on the first sheet, place a small amount of the ravioli filling and gently cover with the second sheet of pasta dough.
- Using your fingers or the bottom edge of your hand, press down between the rows to create a seal on all four edges of each ravioli square. Take a pastry wheel and cut between the rows in both directions. You now have 24 Ravioli ready to cook.
- Repeat this process again with the last two balls of ravioli dough to make anther 24 ravioli.
- Bring a large pot of salted water to a boil. Gently place the raviolis into the boiling water and cook for 3-5 min, until ravioli begins to float and become tender. Then carefully, without tearing, strain the ravioli.
- Start the sauce by dissolving the butter in small saucepan over moderate heat. Whisk sporadically until butter solids turn light brown. Sprinkle in some salt and add the asparagus. Toss gently to coat the vegetables and add the cooked ravioli. Continue to toss gently and completely coat the pasta with butter. Add the Parmesan cheese and toss to coat. Plate the ravioli sprinkle a touch more Parmesan and season with salt and pepper. Garnish with fresh torn basil.