Goat Cheese Ravioli W/ Caramelized Shallots & Mushroom-Sage Cream Sauce

For The Pasta Dough 
2 cups all purpose flour
3 large, fresh eggs

Filling
8 oz. fresh goat cheese
1 large egg
1 teaspoon salt
Fresh ground pepper                                                                                

Sauce
1/3 cup thinly sliced shallots
1/3 cup heavy whipping cream 
1/3 cup white wine
2 tablespoons of Mushroom-Sage Olive Oil
2 tablespoons chopped Italian parsley
Sea salt and fresh cracked pepper to taste

Directions 
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 a large pot of heavily salted water to boil.

Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal 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 saute the thinly sliced shallots in mushroom sage extra virgin 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.

Remove the thoroughly drained raviolis to a large serving bowl. Allow the shallots to become golden. 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 the raviolis and toss. Serve immediately.

Serves 4

Older Post
Newer Post
Close (esc)

shipping notes

Please be aware that WE DO NOT SHIP TO THE U.S.A. or to the following Provinces: N.W.T., Nunavut, Quebec, and Yukon. If you would like help finding a store local to you, please e-mail us at info@theoliveoilcompany.ca and we will try to help the best we can.

As well, we are not responsible for damaged product that is shipped, especially during the winter months.

During the winter, if your olive oil arrives frozen, simply place the bottle in warm water, and it will return to its liquid state.

We apologize for any inconvenience.

Locations

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now