Vegetable Ravioli with Goat Cheese Sauce
This traditional Lazio recipe features fresh pasta ravioli filled with vegetables and goat cheese, dressed with a creamy goat cheese sauce, peas, and tomato. The result is an elegant and flavorful dish, ideal for family lunches or special occasions. The preparation takes a bit of time, but the authentic taste makes every effort worthwhile.
Servings: 4 persone
Equipment
- large pot
- small pot
- knife
- pasta cutter wheel
- large bowl
Ingredients
For the ravioli
- 200 gr flour
- 3 nr eggs
- 100 gr carrots
- 50 gr onion
- 40 gr celery
- 2 q.b. goat cheeses
- 20 gr grated Parmesan cheese
- 20 gr butter
- q.b. salt and pepper
For the sauce
- 1 dl cream
- 2 q.b. goat cheeses
- 80 gr peas shelled
- 80 gr tomato pulp
Instructions
- Make the sauce: cook the peas in a small pot with slightly salted water.
- Dice the tomato pulp. Heat the cream in a small saucepan, add the goat cheeses and stir until melted.
- Prepare the filling: clean and wash carrots, celery, and onion; dice and sauté in a saucepan with butter. When tender, remove from heat and add Parmesan, goat cheeses, salt, and pepper, mixing well.
- When tender, remove from heat and add Parmesan, goat cheeses, salt, and pepper, mixing well.
- Prepare the pasta: arrange the flour in a mound, add eggs, and work until smooth. Roll out a thin sheet, place spoonfuls of filling, cover with another sheet, and cut into ravioli.
- Roll out a thin sheet and distribute the filling in mounds, cover with another sheet, and cut into ravioli.
- Cook the ravioli: boil in plenty of salted water, drain, and serve with goat cheese sauce, adding peas and diced tomato. Serve immediately.