Sweet Goat Cheese Ravioli In A Brown Butter Sage Sauce
Goat cheese and cream cheese whipped together with honey and herbs that compliment it perfectly. All wrapped in a little pillow of greatness and topped with the nutty brown butter that everyone loves.
Ingredients
Pasta Dough
- 2 cups flour
- 3 eggs
- 1 T olive oil
- ½ t salt
Goat Cheese Filling
- 6-8 oz. goat cheese
- 3-4 oz. cream cheese
- 3 T honey
- 1 T balsamic vinegar
- 3 egg yolks
- 1 t basil
- 1 t sage
- ½ t thyme
- ½ t rosemary
- ¼ t cinnamon
- ¼ t nutmeg
- ¼ t salt
- ¼ t pepper
Brown Butter Sage Sauce
- 1 stick butter
- ¼ t sea salt
- 1 t sage
Instructions
Pasta Dough
- In a stand mixer fitted with a dough hook, or by hand, combine the flour, eggs, olive oil, and salt until a dough forms. If it's crumbly, add water little by little until it comes together. If it's too wet, add more flour little by little until it comes together.
- Wrap your dough ball in saran wrap and let it sit for 3 minutes.
- While I could go on and on about how to make a ravioli, I feel as if most people benefit from watching a video as opposed to me rambling on here in the instructions. I would recommend youtubing the technique paired with whatever tools you have when it comes to forming your ravs!
Goat Cheese Filling
- Add all of the goat cheese filling to a large bowl and whip it together with a hand mixer, or stand mixer if that's what you prefer. This should take about a minute to get it smooth and fluffy.
- Go back to the pasta dough instruction and use this as your ravioli filling.
Brown Butter Sage Sauce
- In a saucepan over low/medium heat, add your stick of butter.
- Completely melt it and let it keep cooking for 1-3 minutes or until it's a light golden brown and bubbly.
- Take it off of the heat and add the salt and sage.
Letting It Come Together
- Boil your ravioli for 3 minutes.
- Top it with the brown butter sage sauce and serve with parmesan cheese.