Lemon and Goat Cheese Ravioli
- For the pasta dough:
- 3 tablespoons olive oil
- 3 medium eggs
- 11 1/2 ounces (about 2 3/4 cups) “00” pasta flour, plus extra for rolling
- 1/4 teaspoon ground turmeric
- Grated zest of 3 lemons
- Semolina
- For the filling:
- 11 ounces soft goat cheese
- 1/3 teaspoon Maldon sea salt
- Pinch of chile flakes
- Black pepper
- 1 egg white, beaten
- To finish:
- 2 teaspoons pink peppercorns, finely crushed
- 1 teaspoon chopped tarragon
- Grated zest of 1 lemon
- Grapeseed oil
- Lemon juice (optional)
- Produce
- Chile flakes (1 Pinch)
- Lemon, zest of (4)
- Tarragon (1 teaspoon)
- Cooking & Baking
- Black pepper (1)
- Grapeseed oil (1)
- Maldon sea salt (1/3 teaspoon)
- Olive oil (3 tablespoons)
- Pink peppercorns (2 teaspoons)
- Semolina (1)
- Turmeric, ground (1/4 teaspoon)
- Drinks
- Lemon juice (1)
- Dairy
- Goat cheese, soft (11 ounces)
- Refrigerated
- Egg white (1)
- Eggs, medium (3)
- Other
- 11 1/2 ounces (about 2 3/4 cups) “00” pasta flour, plus extra for rolling
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published April 1, 2011 (1 year ago).
46 people saved this recipe.
