Sun Dial Restaurant

210 Peachtree Street, (Atop The Westin), Peachtree Plaza, Atlanta, GA 30303

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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


  • 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.

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