This ravioli is a favorite in our pasta class and for Valentines Day or anytime! We make this with half of our beet flavored pasta to give it a little ‘character’, but you can certainly make it with just regular pasta, too. And, for Valentine’s Day, we use our heart shaped cookie cutter.
- 1 lb Homemade pasta (see notes) or store bought
- 6 ounces plain goat cheese softened
- 5 ounces ricotta cheese
- 1/2 cup freshly grated Parmigianino Reggiano cheese
- 1 tablespoon chopped chives
- 1 egg
- salt and pepper to taste
- 2 tablespoons pine nuts
- 2 tablespoons extra virgin olive oil
- 1/4 cup butter unsalted
- 2 tablespoons chopped chives
- Mix all the ingredients for the filling in a bowl and refrigerate to chill.
- In a small skillet, over low dry heat, toast the pine nuts stirring frequently until fragrant, ~3 minutes.
If using homemade pasta, roll pasta to the #5 (of 8) setting on kitchen aid pasta machine. Don't let your pasta sheets dry, like you do when you make fettuccine or spaghetti - you want them a bit sticky. Use them right away.
- Lay a pasta sheet out on the counter and place the ravioli mold next to it. Cut the pasta sheet a little bit longer than the ravioli mold. You should have 3 - 4 cut sheets from this strip. Flour the ravioli mold a little. Lay one sheet on top of the mold and gently make indentations into the wells of the mold. Using a pastry bag or two teaspoons, place about a teaspoon/tablespoon (depending on size of ravioli) of the filling in each well. With a small pastry brush (or even just your finger), brush a little water onto the dough around the filling so it will be moist and act like a glue. Lay a second sheet of pasta on top. Run a rolling pin over the top and invert the mold. The ravioli will not be separated completely, so use the fluted pastry wheel to cut them. Place on a floured baking sheet. Repeat with the remaining dough and filling.
- Bring a large pot of well salted water to a boil. Place a large skillet on your stove. Warm the olive oil and butter for the sauce in the skillet. Using the spider (or mesh strainer), lower half of the ravioli into the water and boil gently, not vigorously, for about 4 minutes. Lift them out with the spider and place them into the skillet. Gently toss with the butter and oil and keep warm. Add half of the chives and pine nuts and toss. Repeat with the remaining ravioli and toss with the butter and oil. Transfer to a pasta bowl and sprinkle the remaining chopped chives and hazelnuts on top and serve.
*Homemade pasta: 2.5 cups Flour, 3 eggs (+ water as needed to equal ¾ cup), ½ tsp salt (optional)
If you’re interested in learning more about pasta making, check out our pasta cooking class. Happy eating!