Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
1 cup ‘00’ wheat flour
1/2 cup semolina flour
2 eggs, 3 yolks
8 oz. goat cheese
1 cup sun-dried cherry tomatoes
2 tbsp. chives, chopped
Zest of 1 lemon
4 tbsp. unsalted butter
Juice of 1 lemon
Add the flour to a bowl and create a well. Add the eggs and yolks to the well. Using a fork, whisk the eggs, slowly bringing in the flour to form the dough. Once the dough has formed, knead for about 10 minutes. Wrap tightly in plastic wrap and let rest for a minimum of 30 minutes. The dough can also be made ahead of time and rest overnight.
For the filling, add the goat cheese, 1/2 cup sun-dried tomatoes, 1 tbsp. chives and lemon zest to a blender and blend until smooth. Add the filling to a piping bag and set aside.
After the dough has rested, divide into four even pieces and roll out into long, thin sheets. (7 on the Marcato Atlas pasta machine or KitchenAid pasta roller attachment).
Place small dollops of the filling along the long edge of the pasta sheet. Fold the pasta dough over and seal on all sides, then shape the raviolini.
Bring a large pot of water to a boil.
Once the water comes to a boil, add plenty of salt. Cook the raviolini until they float to the top, about 2-3 minutes. Reserve 1/2 cup pasta water.
Strain the raviolini and add to a sauté pan along with the butter, lemon juice, remaining sun-dried tomatoes and 1/4 cup pasta water. Toss over low heat. Add more pasta water as needed.
Plate and top with more chives.