Lemon and Goat’s Cheese Ravioli

Lemon Goat Cheese Ravioli

Italians are passionate about just about everything, but when it comes to food, they have a passion for the ingredients that make up a dish as much as for the final result. I was recently speaking to a friend of mine from Firenze about garlic while he was making spaghetti con aglio, olio e peperoncino (spaghetti with garlic, olive oil and chili peppers). Although he was chopping up the Chinese garlic that is the most commonly available kind in Israel, he told me, “I only cook with Italian garlic or red garlic from France!” I explained to him that I only cook with local Israeli garlic that I buy fresh in season at the shuk. At that moment it hit me that I too am passionate about my ingredients.

If I am making homemade pasta, I will only make it with ’00’ flour, which is finally readily available here. And the reason for that is not because I am a flour snob, but that the all-purpose flour here in Israel behaves differently from flour in the US or the UK. I remember going to a cooking shop in Tel Aviv about 10 years ago that carries special ingredients for cooks and asking them if they had ’00’ flour. They had no idea what I was talking about, so I explained that doppio zero is a high protein flour that is the most highly refined and is talcum-powder soft. A few months later they ordered some and it has been available ever since. Even Stybel, a local flour mill, is offering it (Stybel 9 pasta flour).

My pasta maker was out of commission for several years because the handle was misplaced in one of our moves. I finally ordered the handle in the States and a friend’s parents were kind enough to bring it with them when they flew to Israel. What better way to try out the handle than whipping up a batch of pasta dough. The pasta dough recipe comes from a wonderful Italian cookbook called Two Greedy Italians: Carluccio and Contaldo’s Return to Italy by Antonio Carluccio and Gennaro Contaldo, which Mr BT brought back from London as a “just because” surprise. This is Gennaro Contaldo’s recipe with the exception of the turmeric and the lemon zest.

I changed Yotam’s recipe a little by serving the pasta with a drizzle of  homemade basil oil. It was a nice addition and didn’t overpower the lemon in the ravioli.

Lemon Goat Cheese Ravioli

Print
Basil Oil
Ingredients
  • 1 1/2 cups packed fresh basil leaves
  • 3/4 cup olive oil
Instructions
  1. Add the basil and oil to a blender; puree until smooth. Transfer to small bowl. Season with salt and pepper.
  2. Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.
Print
Basil Oil
Ingredients
  • 1 1/2 cups packed fresh basil leaves
  • 3/4 cup olive oil
Instructions
  1. Add the basil and oil to a blender; puree until smooth. Transfer to small bowl. Season with salt and pepper.
  2. Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

14 thoughts on “Lemon and Goat’s Cheese Ravioli

  1. I thoroughly enjoyed these wonderful post.

    These ravioli are so beautiful and sound so delicious; I know I would absolutely love them! This is the kind of dish that you’d have to pay a whole lot to have in a fancy restaurant.

    That was an inspired idea to add the turmeric and lemon zest to the pasta dough. Do you put them in the well along with the eggs?

    1. Hi Faye,
      So nice to hear from you! Hope you are both well.

      Thanks for asking about the tumeric, I fixed the recipe. 😉 I need to hire you as my editor-in-chief.

      I can’t take credit for the addition of tumeric and lemon zest; this was the creation of Yotam Ottoglenghi.

  2. I have a pasta maker on my Morphy Richards mixer. I bought it about 4 years ago and it’s still in the box. i wish you could come to my house and show me what to do with it so that I could make that yummy ravioli. Your food looks amazing. Ditto for your pix. What camera do you use?

    1. Hi Tzirelchana,

      Thank you so much. It takes some practice to make pasta. You have to make it as thin as possible, otherwise it will be too doughy. It took me several tries before I got it right.

      I use a Nikon D3000.

  3. Michelle,
    Your pasta recipe looks and sounds devine! I love the photo and the dish that you chose for the pasta. You did a great job on the presentation of the pasta. I would never attempt to make this dish. I don’t think I could do it. I admire your adventurous spirit with food. You are a great blogger.
    Everette

    1. You can make it with out a pasta machine, but you will need to make sure that you roll it out very thin. You might want an extra pair of hands to help you do the rolling. 🙂

  4. Love the sound of this recipe! I’ve just acquired a Kitchenaid mixer and look forward to making my own pasta.

    You state to use a 3inch stamp but the largest I can find is 2.5

    Maybe this is a misprint?

    I love feta cheese so will use that.

    1. Hi Leone,
      You can use the 2.5 inch stamp. Mine is 3-inches.

      Let me know how they turn out.

      Kind regards,
      Michelle

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