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1
/4 cup Flour
2 oz Butter
4 oz Parmesan cheese (grated)
8 oz of fresh goat cheese
8 oz of cream cheese
1
/4 cup of fresh basil (minced)
2 T of fresh thyme (minced)
2 T of fresh oregano (minced)
2 quarts of water for boiling ravioli
Makes about 30 ravioli
• Heat a dry skillet and place the quartered onion flesh side down and
allow to blacken for about 15 minutes (know as onion piquet)
• Add the onion piquet to the milk and allow to simmer for about
20 minutes
• Make a blond roux with equal amounts of butter and flour
• Wisk the roux into the milk a little at a time to keep from lumping
• Once the roux is in bring to a boil then reduce to a simmer for
about 30 minutes
• Wisk the Parmesan cheese into the milk sauce (or béchamel) and
keep warm
• Add the goat cheese, cream cheese, basil, thyme, and oregano
into the mixer bowl and incorporate using the “V” paddle
• Take the mixture and portion the goat cheese stuffing onto half of
the pasta in small piles
• Fold the other half of the pasta on top of the stuffing and cut
desired shape around the piles
• Boil the goat cheese ravioli in water
• Serve the goat cheese ravioli in a shallow bowl with the sauce
Morney on top
COLORED PASTA
4 eggs
2 T olive oil
1
/
4 cup carrot puree or spinach puree
1 T salt
3
3
/4 cups of flour
• Place the eggs and the oil in the measuring cup and beat the eggs
add water until the level equals 500g
• Place the flour and the salt in the mixer bowl and began mixing
slowly add the eggs and carrot or spinach puree until incorporated
• Mix until the dough resembles bread crumbs then choose your
desired shape and run it through the pasta maker
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