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.