Goat cheese filling for ravioli

Name: Goat cheese filling for ravioli
Total time: 15 min
Yield: 6 - 8 appetizer
Cuisine: italian
Ingredients: 1 1/2 cups firmly packed chopped goat cheese; 3/4 cup ricotta cheese; Salt to taste, if desired; Freshly ground pepper to taste; 1/4 cup heavy cream; 3 tablespoons finely chopped fresh chives; 1 egg yolk; Tomato sauce (see recipe)

By Craig Claiborne and Pierre Franey

Total Time: 15 minutes
Rating: 4(65)
Comments: Read comments

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

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Preparation

Step 1
Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
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.

Ratings

4 out of 5

65 user ratings

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Comments

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Natalia3 years ago

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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