Goat cheese is one of my favorite cheeses; I can eat it on almost anything. I like it most however, when paired with cured meats on antipasto trays. That is where I got the idea for this goat cheese and crispy salami ravioli! I wanted the flavor of the meat and cheese platter stuffed into one of my other favorite things – fresh pasta! I complimented this ravioli with the earthy flavor of a basil and walnut pesto, toasting the nuts for an even deeper flavor. It would be delicious served with a green salad, crusty bread and Italian red wine.
The ravioli dough was made with a KitchenAid mixer and attachments (instructions provided), however it can certainly be created without these tools by mixing/kneading the dough by hand and rolling with a pin until thin and even. A ravioli mold can also be used to make desired shapes and sizes.
You can certainly customize this recipe to your preference, by either experimenting with different cheese, meat or veggie fillings, or by tossing in tomato, cream or butter based sauces. This basil and walnut pesto would also be delicious served over fish, veggies or homemade pizza. However you choose to serve this dish, I would love to hear what you think of my goat cheese and crispy salami ravioli!
Goat Cheese and Crispy Salami Ravioli
Equipment
- KitchenAid Mixer with Pasta Roller Attachment
Ingredients
Ravioli Dough
- 2 cups "00" flour
- 3 eggs
- 1 tsp extra virgin olive oil
- 3 tbsp water
- 1 tsp salt
Ravioli Filling
- 4 oz goat cheese
- 1/4 cup whole milk ricotta cheese
- 2 oz salami, chopped
- 1 garlic clove, minced
- 1.5 tbsp extra virgin olive oil
- 2 tbsp parsley, chopped
- cracked black pepper, to taste
Pesto Sauce
- 2 cups fresh basil leaves, packed
- 1/3 cup parmigiano reggiano, grated
- 1/2 cup extra virgin olive oil
- 1/3 cup walnut pieces
- 2 garlic cloves, minced
- sea salt and cracked black pepper, to taste
Instructions
Ravioli Dough & Filling Preparation
- Add flour, salt and olive oil to KitchenAid mixing bowl. Using KitchenAid flat beater, set to speed 2. Add eggs one at a time until well mixed. Add a tablespoon of water, one at a time, until dough reaches a "playdough" like consistency, about three tablespoons total..
- Using KitchenAid dough hook attachment, knead dough for 2 minutes at speed 2. Let dough rest 20 minutes.
- Cut dough ball into four pieces and toss in flour. Using KitchenAid roller attachment (set at speed 2), roll one piece at a time, starting at level 1 and working up to level 5, until flat and even.
- Cut ravioli sheets into 2x2inch squares and set aside until ready to fill.
- Cook chopped salami in 1 tbsp olive oil over medium heat for 3 minutes until crispy. Remove excess oil and let cool.
- Mix goat cheese, ricotta, parsley, 1.5 tsp olive oil, cracked pepper well. Add cooled salami.
- Add 1 tsp filling to center of dough square. Brush edges with egg wash, cover with second square and use fork to press edges closed. Toss with flour to prevent sticking. Repeat until all filling has been used and ravioli are made.
Pesto Preparation
- Toast walnut pieces in oven at 350 degrees for 7-10 minutes.
- Chop walnuts, basil, cheese and garlic in food processor until fine. Slowly add olive oil until saucy consistency. Add salt and pepper to taste (avoid adding too much salt as ravioli filling will provide much of dish's salty flavor).
Cooking
- Bring large pot of water to low boil (avoid too high of a boil as this can cause ravioli to break). Add ravioli in batches (as to not overcrowd the pot), cook for 5-6 minutes and remove with slotted spoon. Repeat as needed to cook all ravioli.
- Heat pesto in deep saute pan. Toss Ravioli in sauce until coated.
- Serve with additional grated cheese, walnuts and salami as desired.
