|
|
| Goat Cheese Ravioli In Pancetta And Shallot Sauce |
|
 |
| Ingredients For Filling |
12 oz Goat Cheese
1 ea Egg
1 ea Egg Yolk
To Taste Coarse Salt and Pepper |
|
|
|
|
| Method |
| In food processor fitted with metal blade, pulse the flour and semolina about 40 seconds to combine.
In a small measuring cup, mix the eggs and olive oil.
With the machine running, pour the egg mixture through the feed tube, then add water just until the dough comes together into a mass, about 1 minute.
Check the consistency of the dough.
If it feels too soft and sticky, add more flour.
Remove dough and knead until smooth and resilient about, 10 minutes.
Wrap the dough in plastic wrap.
Cut dough into equal parts and roll out.
For filling mix all ingredients together then spoon out onto pasta sheets and cut. |
| Ingredients For Semolina Pasta Dough |
1 1/4 C Flour
1 1/4 C Semolina Flour
4 ea Eggs
1/2 t Olive Oil
2 T Water |
| Ingredients For Pancetta Shallot Sauce |
32 oz Chicken Stock
2 t Olive Oil
8 oz Pancetta
1 C Shallot Rings
To Taste Salt & Pepper |
| Method For Pancetta Shallot Sauce |
| In medium saucepan, bring the stock to a boil.
Cook until the stock has reduced by half.
Cook pancetta, then add shallots, and then add stock and season to taste.
Garnish with tomatoes and julienne basil. |
|
|
|
|
|
|
|
|
|
|
|
|
|
