Homemade Goat Cheese and Wild Mushroom Ravioli

There may not be one dish in the world that couldn’t be improved with the addition of goat cheese. This recipe was largely inspired by our trip to the Farmer’s Market, but it can certainly be made with store-bought ingredients.

4 eggs                                                                           $0.45

2 cups all purpose flour                                        $0.60

1 cup whole wheat flour                                        $0.30

1/2 cup water                                                            $Free

8 ounces of goat cheese                                         $2.39

1 bunch Italian Grey oyster mushrooms        $1.00

    (or any other mushroom)

1 tablespoon butter                                                  $0.04

1 teaspoon cracked peppercorns                       $Free (ish)

3 tablespoons quality olive oil*                          $0.75

Total Cost:                                                                    $5.53

 

Put the dough hook on the electric stand mixer and crack the four eggs into the bowl of the mixer. Turn on the mixer and add the flour and water. Continue mixing until the dough forms into a ball. Knead the dough until elastic and smooth and let it rest for about 30 minutes.

Meanwhile, separate the mushrooms from the bunch and dice them into small pieces that you can imagine going into ravioli. Lightly saute these mushrooms with 1 tablespoon of butter on low heat. After about 5 minutes or so, take the mushrooms off of the low heat and let the pan cool. 

Once the mushroom pan has cooled, return it to low heat and mix in the 8 ounces of goat cheese and cracked peppercorns until the cheese is softened and warm and the mushrooms are thoroughly mixed in. Allow this mixture to cool.

Cut the ball of pasta dough in half and put the half you are not using in the fridge (this recipe makes enough for two dinners for 4.) Using a rolling pin, begin rolling out the dough into a rectangle shape. This is a tedious process, and you need to keep rolling until long after you are tired of it. Ideally, the pasta dough should be about 1/8 of an inch thick.

Cut the rolled out dough into rectangles and put a teaspoon to a teaspoon and a half of mushroom filling on half of each rectangle. Fold the rectangle over and crimp the edges around the filling. One great suggestion we got was to do this step with a fork. 

Heat up a pot of boiling water and cook the raviolis for a good 10 minutes (15 may be required). Ravioli will float to the top when they are done. 

Evenly distribute the pasta on plates and drizzle with olive oil, salt, and pepper. ENJOY!

*This is a great chance to use some nice olive oil. This ravioli won’t hide the unique aspects of different kinds of olive oil, so go wild with trying oils from different regions, with different filtering techniques, and from different olive types. 

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For a light dinner, ravioli goes perfectly with the Tomato and Sage Tilapia:

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