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cookbookMario Batali
Simple Italian Food
serves 6
I first made this dish for a demonstration at a great supermarket in Short Hills, New Jersey, called Kings. Since then I've used it whenever I want to plug Coach Farm's amazing fresh goat cheese.
Filling
3 cups soft goat cheese, preferably Coach Farm
1/4 cup grated pecorino romano cheese
1/4 cup extra virgin olive oil
1 extra large egg, lightly beaten
6 scallions, thinly sliced
pinch of grated nutmeg
salt and pepper
1 recipe basic pasta dough
Sauce
3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons black olive paste
4 tablespoons slivered oil-packed sundried tomatoes
1/4 cup freshly grated pecorino romano cheese
Make the filling. Combine all the ingredients in a large mixing bowl and mix until well incorporated. Set aside.
Divide the pasta dough into 4 portions and roll out to a 9x12 inch rectangle on the thinnest setting of the pasta machine. Place 1 sheet of the dough on a lightly floured cutting board. Cut the sheet into thirds lengthwise, then score each length in half and in half again, yielding four 3 inch squares per length of pasta. Cover with a towel.
Place 1 1/2 teaspoons of filling onto each square. Fold opposing corners together to form a triangle, gently pressing out any air between the filling and the pasta dough. If the pasta is a little dry, moisten the edges with a little water to help them adhere. Be certain to seal the ravioli well on both flat sides or they will burst while cooking. Repeat with the remaining sheets of pasta and filling. At the halfway point, check to be sure that you've used half the filling. If not, adjust the quantity of tilling accordingly for the remaining ravioli.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
Make the sauce. Melt the butter with the black olive paste in a 10 inch skillet over medium heat. When it is just starting to bubble, add the tomatoes and remove from the heat.
Gently drop the ravioli into the boiling water and cook 3 to 4 minutes on a low boil, until the pasta is cooked through. Remove from the water with a slotted spoon and add to the skillet with the sauce. Simmer together for 1 minute over low heat; then sprinkle with the grated cheese and place on a warm serving platter.
Simple Italian Food
serves 6
I first made this dish for a demonstration at a great supermarket in Short Hills, New Jersey, called Kings. Since then I've used it whenever I want to plug Coach Farm's amazing fresh goat cheese.
Filling
3 cups soft goat cheese, preferably Coach Farm
1/4 cup grated pecorino romano cheese
1/4 cup extra virgin olive oil
1 extra large egg, lightly beaten
6 scallions, thinly sliced
pinch of grated nutmeg
salt and pepper
1 recipe basic pasta dough
Sauce
3/4 cup (1 1/2 sticks) unsalted butter
2 tablespoons black olive paste
4 tablespoons slivered oil-packed sundried tomatoes
1/4 cup freshly grated pecorino romano cheese
Make the filling. Combine all the ingredients in a large mixing bowl and mix until well incorporated. Set aside.
Divide the pasta dough into 4 portions and roll out to a 9x12 inch rectangle on the thinnest setting of the pasta machine. Place 1 sheet of the dough on a lightly floured cutting board. Cut the sheet into thirds lengthwise, then score each length in half and in half again, yielding four 3 inch squares per length of pasta. Cover with a towel.
Place 1 1/2 teaspoons of filling onto each square. Fold opposing corners together to form a triangle, gently pressing out any air between the filling and the pasta dough. If the pasta is a little dry, moisten the edges with a little water to help them adhere. Be certain to seal the ravioli well on both flat sides or they will burst while cooking. Repeat with the remaining sheets of pasta and filling. At the halfway point, check to be sure that you've used half the filling. If not, adjust the quantity of tilling accordingly for the remaining ravioli.
Bring about 6 quarts of water to a boil and add about 2 tablespoons salt.
Make the sauce. Melt the butter with the black olive paste in a 10 inch skillet over medium heat. When it is just starting to bubble, add the tomatoes and remove from the heat.
Gently drop the ravioli into the boiling water and cook 3 to 4 minutes on a low boil, until the pasta is cooked through. Remove from the water with a slotted spoon and add to the skillet with the sauce. Simmer together for 1 minute over low heat; then sprinkle with the grated cheese and place on a warm serving platter.