Arugula and Goat Cheese Ravioli
- 2 cups cake flour (not self-rising)
- 1/2 cup all-purpose flour plus additional for kneading
- 4 large egg yolks
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 1/2 cup water
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons finely chopped garlic
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 1 lb arugula, trimmed
- 1 teaspoon finely grated fresh lemon zest
- 1/2 cup soft mild goat cheese (4 1/2 oz)
- 1/2 cup ricotta (preferably fresh; 4 1/2 oz)
- 1/2 stick (1/4 cup) unsalted butter
- 1/3 cup pine nuts (1 1/2 oz)
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 2 teaspoons fresh lemon juice
- 1/4 cup extra-virgin olive oil
- 1/2 cup chopped arugula
- This recipe is vegetarian
- Produce
- Arugula (1 lb)
- Arugula (1/2 cup)
- Garlic (4 1/2 teaspoons)
- Lemon, fresh zest (1 teaspoon)
- Pine nuts (1/3 cup)
- Cooking & Baking
- All-purpose flour plus (1/2 cup)
- Black pepper (1 1/4 teaspoon)
- Cake flour (2 cups)
- Olive oil, extra-virgin (7 tablespoons)
- Salt (2 teaspoon)
- Drinks
- Lemon juice, fresh (2 teaspoons)
- Water (1/2 cup)
- Dairy
- Butter, unsalted (2 tablespoons)
- Butter, unsalted (1/2 stick)
- Goat cheese, soft mild (1/2 cup)
- Ricotta (1/2 cup)
- Refrigerated
- Egg yolks, large (4)
Preparation
Read recipe preparation on epicurious.com
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Published February 1, 2007 (6 years ago).
2 people saved this recipe.
