Sun-Dried Tomato & Goat Cheese Raviolini
Updated: 4 days ago
Difficulty Level: Moderate
Total Time: 2 hours
Serving Size: 2-4 servings
These homemade sun-dried tomato and goat cheese raviolini are filled with creamy goat cheese, sweet sun-dried tomatoes, fresh chives, and lemon zest. Tossed in a bright lemon butter sauce with more sun-dried tomatoes and finished with fresh chives, this handmade pasta is a delicious balance of tangy, savory, and buttery flavors.

Ingredients:
1 cup '00' flour
1/2 cup semolina flour
2 whole eggs
3 egg 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
Directions:
Mix the flours and form a well. Add the eggs and yolks, whisking with a fork while gradually incorporating the flour. Knead for 10 minutes until smooth, then wrap in plastic and rest 30 minutes.
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.
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