Jonathon Sawyer's Goat Cheese & Morel Raviolini 4/16/12

10:58 AM, Apr 16, 2012   |    comments
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Goat Cheese & Morel Raviolini


Pasta Dough:

8 egg yolks

185 grams 00 flour, or all purpose flour

65 grams semolina flour

1 ½ tsp evoo

1 ½ tsp water



½ c morels, finely chopped

½ c Mckenzie Creamery goat cheese

¼ c Formage Blanc (recipe follows), or substitute ricotta



4 oz brodo, or chicken stock

1 patty pan squash

1 piece asparagus, cut into thirds                 

2 woodear mushrooms

1 tbsp butter

1 sprig parsley


Purchasing and Prep

  1. Combine 00 flour & semolina flour in a food processor, add yolks one at a time, combining thoroughly each time. Wile mixing drizzle in olive oil and water. Pulse until combined. Roll dough onto floured surface and knead for about 5 minutes, until soft and springy. Let rest 30 min.
  2. Mix together the goat cheese, formage blanc, & chopped morels.
  3. On the thickest setting of your pasta roller, Roll dough through, fold, rotate, and roll again.
  4. Run dough through each setting, progressing down to #2 on the dial.
  5. On one side of the dough, place rounded teaspoons of filling about 1 inch apart.
  6. Using a pastry brush, wet the edges of the dough around the filling with water.
  7. Fold top half of dough over the filling and press to seal. Try to remove as much air as possible. Cut the raviolini apart at the seams.
  8. Cook raviolini in a pot of boiling water for about 3 min, or until they are tender and begin to float.
  9. In a sauté pan heat the squash, mushroom and asparagus in the brodo.

10.  Add butter and parsley

11.  Season to taste with salt & pepper and Enjoy.

Fromage Blanc

4 c whole milk

1 c heavy cream

½ artichoke

½ Tbs salt

1/8 c lemon juice

3 tbs extra virgin olive oil


Purchasing and Prep

  1. Combine milk, cream, artichoke, and salt.
  2. Slowly bring to a boil, stirring frequently.
  3. When it begins to boil, add lemon juice, remove from heat and stir twice.
  4. Let sit 30 minutes,
  5. Remove majority of curd with slotted spoon and place into colander
  6. Let rest in colander for 30 minutes
  7. Add olive oil and season to taste
  8. Enjoy

This recipe is the property of Chef Jonathon Sawyer


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