Goat cheese filling for ravioli

By Craig Claiborne and Pierre Franey

Total Time
15 minutes
Rating
4(66)
Comments
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Featured in: FOOD; GUSSYING UP RAVIOLI

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Ingredients

Yield:6 - 8 appetizer
  • 1½cups firmly packed chopped goat cheese
  • ¾cup ricotta cheese
  • Salt to taste, if desired
  • Freshly ground pepper to taste
  • ¼cup heavy cream
  • 3tablespoons finely chopped fresh chives
  • 1egg yolk
  • Tomato sauce (see recipe)
Ingredient Substitution Guide

Preparation

  1. Step 1

    Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.

  2. Step 2

    When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.

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Ratings

4 out of 5
66 user ratings
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Comments

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Natalia

This was great! I made this with the "Pasta Dough for Ravioli" recipe from NYT Cooking and I had a lot of leftover filling. I blended with a paddle attachment in a stand mixer but this could easily be mixed by hand.

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