Goat Cheese-Olive Ravioli with Meyer Lemon Sauce
- Prep Time 1:00
- Cook Time 0:20
- 1 Comment
Sometimes, I’m not very good at expressing my feelings. Especially if I’m nervous, I’ll freeze up and choke on my words. It’s not very cute.
Fortunately, heart-shaped foods help streamline the process—heart-shaped ravioli in particular. Because maybe I don’t know how to tell you that I love you, or even that I just really like you, but check it out: I just made you homemade ravioli in the shape of a heart.
Some girls buy cuff links. I make pasta. Happy Valentines Day.
- 1 1/2 cups all-purpose flour, plus more for kneading and rolling Pantry
- 2 eggs, lightly beaten $1.50 for 6
- salt Pantry
- water, as needed
- 2/3 cup Kalamata olives, finely chopped $2.50 for 12 oz.
- 4 oz. creamy goat cheese $3.50 for 5 oz.
- 3 tbsp grated Parmesan cheese, plus more for garnish $3.50 for 8 oz.
- 1 tbsp chopped fresh flat-leaf parsley, plus more for garnish $1 for a bunch
- 2 tbsp unsalted butter $1.50 for a stick
- 1 cup half-and-half $1.50 for a pint
- zest of 1 Meyer lemon $0.50
- freshly ground black pepper to taste Pantry
Total Cost of Ingredients: $15.50
Combine flour, eggs, 1 1/2 tsp salt and 1 tbsp water in a mixing bowl. Stir until a ball of dough forms. Turn out onto a lightly floured surface, knead the dough a few times, then return to the bowl, cover with a dish towel and let rest for 30 minutes.
While the dough rests, combine the olives, goat cheese, Parmesan and parsley. Stir well to thoroughly mix, and set aside.
On a lightly floured surface, divide the dough into 2 equal balls. Use a rolling pin or a pasta roller to roll each ball out as thinly as possible. There is no need to roll the dough balls into a specific shape—just make sure they’re similar shapes, as you’re eventually going to drape one over the other.
Set one of the dough sheets aside on a floured or parchment-lined tray or cutting board. You’ll use it shortly.
Now, this next part depends on the size of your cookie cutter or ravioli stamp. Since I made this for Valentines Day, I used a 3” heart-shaped cookie cutter. If you’re doing the same (or something similar), place rounded teaspoonfuls of the filling about 3 inches apart on the first sheet of dough (if your cutter/stamp is a different size, adjust as needed). Use a pastry brush or a clean finger to dab water around the little mounds of filling.
Carefully drape the second sheet of dough over the first one, pressing gently to attach the dough around each mound of filling.
Line a tray or platter with parchment paper or a sprinkling of flour and set next to your work area. Use your cookie cutter or ravioli stamp to carefully cut out the raviolis and transfer to the prepared tray or platter. Once all the raviolis have been cut, gather the scraps, divide into two balls, re-roll the dough and repeat the ravioli-making process until you run out of dough. (If you have any filling left, spread it on crostini—it’s delicious).
Bring a large pot of salted water to a boil, then reduce the heat to medium high, so the boil is gentle. Working in batches, cook the raviolis for 4-5 minutes, until very tender. Remove using a slotted spoon and transfer to a clean plate. Continue until all raviolis are cooked.
Melt the butter in a large frying pan over medium heat. Add the half-and-half, 1 tsp salt, the lemon zest and a generous pinch of pepper. Stir well and continue swirling and stirring until the sauce thickens. Turn the heat off.
Add the cooked raviolis to the warm sauce and swirl the pan a few times to coat.
Divide the raviolis between 2 plates, top with a sprinkling of parsley and Parmesan and serve immediately.
Serves 2, generously.