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- Pasta • 300 g all purpose or 00 flour • 3 large eggs • oil - Goat cheese with duxelle • 8 oz mushrooms • 2 tbsp butter • 1 shallot, minces • 2 cloves garlic minced • fresh thyme • brandy • 5 oz goat cheese • 1/4 cup parmesan • 1 egg yolk • pinch of nutmeg - Sauces - Brown butter sage • 4 tbsp butter, 6-8 sage leaves, parm • Melt butter over medium heat until golden, add sage leaves and crisp slightly, finish with parm - Lemon Butter Sauce • butter, shallot, garlic, lemon, 1/4 cup white wine or pasta water, parm • Melt butter, cook shallot, add garlic and lemon zest for 30 seconds, add wine, simmer 1-2 minutes, lower heat add lemon juice. Add parm when off heat - Filling Ideas • Goat cheese and duxelle • Ricotta and lemon zest • Ricotta and spinach • Sun dried tomatoes, goat cheese, sage, and maybe ricotta • Braise short ribs/oxtails in red wine with strained ricotta
- Mix dough, rest for 30-45 minutes - Goat cheese with duxelle 3. Heat butter, cook shallot 2 minutes, add mushrooms. Cook until moisture evaporates completely. Add garlic and thyme and splash of wine or brandy, cook until dry, then cool completely 4. Mix filling, then chill for 20 minutes - Divide dough into 4 pieces, then flatten, place small filling mounds spaced 1.5 inches apart. Lightly brush water around filling, place second sheet on top, press around filling to remove air, cut ravioli with cutter or knife
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