Goat Cheese Ravioli with Caramelized Shallots & Mushroom-Sage Cream Sauce

 

 

Filling:

8 oz fresh goat cheese

1 large egg

1 tsp salt

fresh ground pepper

Sauce:

1/3 cup thinly sliced shallots

1/3 cup heavy whipping cream

1/3 cup white wine

2 tbsp Delizia Mushroom-Sage Extra Virgin Olive Oil

2 tbsp chopped Italian parsley

sea salt and fresh cracked pepper to taste

 

Whisk together the ingredients for the filling and set aside.  Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.  Bring a large pot of heavily salted water to boil.  Carefully place a heaping tsp of filling in rows down the center of the bottom pasta sheet, allowing for at least 1” of space around each mound of filling.  West the edges each ravioli thoroughly and cut in to individual raviolis.  Place finished raviolis on a dry, clean towel or parchment paper.  Once all the raviolis are assembled, in a large saute pan the thinly sliced shallots in the olive oil over medium heat.  Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch.  Flip them to cook on both sides.  Drain and place in large serving bowl.  When the shallots become golden and caramelized, add the white wine and reduce by half.  Add the cream and simmer for an additional minute whisking to combine.  Season the sauce with salt and fresh ground pepper.  Pour the warm cream sauce over the raviolis and toss.  Serve immediately.

Makes 4 servings