For the pasta dough:
2 cups all purpose flour
3 large, fresh eggs
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. Press the edges of 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