Yuletide Ravioli with Goat Cheese, Spinach, and Pomegranate
Serves
4
Total Time
1hrs 20mins
Calories
1059
Homemade ravioli never fails to impress. This recipe combines creamy goat and ricotta cheeses, warm brown butter, and sharp lemon and pomegranate for a festive red and green plate. An entry for the Holiday Reci...
- Cake flour220 g
- All purpose flour95 g
- Salt2 ½ teaspoons
- Egg yolk4
- Olive oil4 ½ tablespoons
- Water120 ml
- Unsalted butter115 g
- Lemon juice2 teaspoons
- Olive oil60 ml
- Spinachas neededchopped
- Pomegranate seedsas needed
- Parmesan cheeseas neededgrated
- Black pepperas needed
- Soft goat cheese140 g
- Ricotta cheese140 g
- Lemon zest1 teaspoon
- Garlic clove4minced
- Black pepper2 teaspoons
- Spinach225 gchopped
- Pine nuts45 g
- Nutmeg½ tablespoon
Ingredients
- 1. In a clean stand mixer bowl mix together cake flour, all purpose flour and salt
- 2. Add egg yolk, olive oil and water to a clean medium bowl; whisk until combined
- 3. In the stand mixer bowl combine egg mixture with dry ingredients
- 4. Knead until smooth - 10 min
- 5. Form into a ball, wrap with plastic wrap and chill in fridge - approx 30 min
- 6. Heat olive oil in a clean frying pan over medium heat
- 7. Add garlic clove, salt and black pepper and cook until lightly browned
- 8. Add spinach and cook until tender
- 9. Strain the liquid and transfer spinach to medium bowl
- 10. Mix in soft goat cheese, ricotta cheese and lemon zest and let cool
- 11. Transfer dough to lightly floured surface and divide into thirds
- 12. Roll out into rectangles
- 13. Cut into halves
- 14. Scoop bits of filling – about a tablespoon each – onto the dough an inch apart
- 15. Assemble raviolis
- 16. Fill a clean large saucepan with water and heat until boiling
- 17. Add unsalted butter to a clean frying pan
- 18. Cook slowly until browned - medium heat
- 19. Add pine nuts, garlic clove, salt, black pepper and nutmeg and cook until lightly browned
- 20. Whisk in lemon juice and olive oil
- 21. Cook and turn off heat - approx 1 min
- 22. When water boils, cook raviolis
- 23. Drain, transfer to the plate and cover with sauce
- 24. Garnish with spinach and pomegranate seeds
- 25. Sprinkle with parmesan cheese and black pepper
- 26. Serve immediately
Method
Make this recipe in the Fresco Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
