Ravioli with goat cheese
Homemade ravioli with a flavorful filling of goat cheese, pecorino romano, and ricotta. The goat cheese has a slightly tangy, sometimes spicy, yet creamy flavor profile that contrasts well with the delicate pasta dough.
Preparation: 1h 30 min
Medium
Preparation: 1h 30 min
Medium
Ingredients:
- 1 g ground black pepper
- 100 g ricotta cheese
- 70 g pecorino romano
- 200 g goat cheese
- 8 g salt
- 100 g butter
- 120 g chicken eggs, whole
- 50 g Pistachio nuts, dried
- 80 g Cheese, Parmezan
- 50 g Oil, olive
- 200 g wheat flour 450
Method of cooking:
- Add 2 eggs, 1 teaspoon of salt, 2 tablespoons of olive oil, and 200 grams of flour (type 00 or 450) to the bowl. Knead for 2 minutes at a speed of 8 reverse rotations. Continue kneading for 1 minute at a speed of 6 reverse rotations. Transfer the contents to a floured surface, knead by hand, wrap in cling film, and set aside to rest. Wash and dry the bowl.
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