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I made a pasta ravioli recipe filled with soft goat cheese and mushrooms. Goat cheese contains less lactose than cow's milk and is hypoallergenic. The goat cheese that I used for this homemade ravioli is available in almost every supermarket. This is super soft and does not have an overpowering taste. This allows us to season the ravioli ourselves. You can make this pasta a day in advance and store it in the refrigerator. This way you won't have any stress during Christmas and you can sit down to the table straight away. Get started with this Christmas recipe of homemade goat cheese ravioli!
Goat cheese and its benefits
Goat's milk contains less fat and protein than cow's milk (4,1% and 3,4% respectively). The distribution of the fat over the milk is also a bit finer. Among other things, the difference in fatty acid composition is responsible for the characteristic taste of goat's milk and goat's milk products.
The distribution of protein in the milk and the composition of the protein also differ significantly from that of cow’s milk. This unique composition means that people who are sensitive to cow’s milk can sometimes tolerate goat’s milk, giving them the opportunity to enjoy an alternative that causes less discomfort. Goat’s milk often contains a different ratio of the proteins casein and whey, which can cause a less allergenic reaction. For this reason, more and more people are choosing goat’s milk as a kinder, healthier alternative to traditional cow’s milk, allowing them to enjoy the nutritional benefits without the associated problems that some people experience.
Christmas recipe homemade goat cheese ravioli
This pasta recipe is of course also very tasty before or after Christmas. And also very easy to vary. The base remains the same, you can adjust the filling. A ravioli recipe is easy to prepare in advance. If you "flour" the pasta well on the outside, you can store it in the fridge. Making the sauce literally takes less than 10 minutes. Cooking this Christmas recipe homemade goat cheese ravioli is also easy: max 2 to 3 minutes in boiling water.
Here you will find the complete recipe with all the ingredients you need. I hope you have fun preparing the dish below.
Christmas recipe homemade goat cheese ravioli
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Ingredients:
- 100 gram semola di grano duro rimacinata - (from e.g. DiCecco)
- 100 gram flower type 00 - pizza dough flour
- 2 eggs
- 1'' tl salt
For the contents of the ravioli:
- 3 el Chavroux goat cheese
- 75 gram mushroom mix - finely chopped
- 1 shallot - XNUMX onion - shredded
- 2 sprigs of fresh thyme - ripped off leaves
- 1 el persillade spice mix
For the sauce:
- 75 ml Chardonnay - White wine
- 5 el mascarpone
- 5 el Chavroux goat cheese
- 6 sage leaves - 1 sprig of fresh sage
- ground pepper
- olive oil
Nice and easy: click on the logo of your favorite supermarket to add the ingredients.
And this is how you make it:
- First we make the dough for the pasta. Mix the semola and the flour type 00. Pour the flour over your work surface and make a well (in Italian it's called fontana) in the middle. Break the eggs into the well. Mix all the flour with the eggs with a fork.
- Knead for about 10 minutes until you get a nice ball of dough. You really push the dough with your hands. Then cover with cling film and set aside at room temperature for at least 30 minutes. You can continue with the recipe in the meantime.
- Finely chop the mushrooms, finely chop the shallot and remove the leaves from the thyme sprigs. Grab your frying pan and add a dash of olive oil. Fry the shallot, mushrooms and thyme for a few minutes. Season with the persillade. Scoop the contents into a bowl and add the soft goat cheese. Mix everything together well, let alone until use.
- Take your pasta machine with you: cut the dough ball in half. Flatten 1 part and turn the first piece of dough through the smallest number on your machine. (No. 1 has the largest opening). Fold the outsides in and run through the machine roller again with the smallest number. Then turn the dough through the machine where you go 1 number higher each time, so that the dough becomes thinner and the opening smaller and smaller. Stop when the pasta sheet is about 1 mm thick.
- Place the sheet on your work surface on which you have sprinkled a little semola so that it does not stick. Fold it in half once, and then fold it back again. With your ravioli cutter, push circles on one half.
- Now fill those circles of the pasta sheet with small heaps of the goat cheese filling. Each mound will cover about 2/3 of your ravioli. With your finger, which you dip in a bowl of water, wet the edges of the ravioli. Then fold the other half of the pasta sheet over the piles. Push the air out around the pasta mounds. Cut out the ravioli with the ravioli cutter and close the edges with your fingers.
- Repeat with the second part of the dough ball.
- Grab your frying pan and pour in a dash of olive oil. Remove the leaves from the sage sprig. Fry it briefly until it starts to smell nice. Remove them from the pan and set them aside. Spoon the goat cheese and mascarpone into the pan and mix with a whisk to a smooth sauce. Add the wine and slowly bring to the boil. Season with plenty of freshly ground black pepper. Now lower the heat and keep the sauce warm.
- Put a pan of water on and bring to the boil with some sea salt. When the water is boiling, gently slide the ravioli into the water and cook for a few minutes, when they float they are ready.
- Remove the ravioli from the pan with a slotted spoon, drain well, then add to the saucepan in the frying pan. Then on the plates and garnish with some of the fried sage.
- Delicious bites!
Want to try more goat cheese or meat recipes? Then make this one:
A very nice tagine with goat meat, a wonderful stew.
Or this goat cheese mushroom fondue, also delicious at Christmas.
But this butternut squash filled with goat cheese is also delicious.
Amazing ravioli recipe!