For the Pasta Dough:
2 cups of all purpose flour
3 large, fresh eggs
8 ounces of fresh goat cheese
1 large egg
1 teaspoon of salt
fresh ground pepper
1/3 cup of thinly sliced shallots
1/3 cup of heavy whipping cream
1/3 cup of white wine
2 tablespoons of Wild Mushroom & Sage EVOO
2 tablespoons of chopped Italian Parsley
add sea salt and fresh cracked pepper to taste
Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin. Bring a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1 inch of space around each mound of filling. We the edges around the filling with water and lay a second pasta sheet on top. Seal the edges of each ravioli thoroughly and cut into individual ravioli's.
Place finished ravioli's on a dry, clean towel or parchment paper. Once all the ravioli's are assembled, in a large saute pan saute the thinly sliced shallots in Mushroom & Sage EVOO over medium heat. Begin to boil the ravioli's in small batches in 2.5 to 3 minutes for each batch. Flip them to cook on both sides. Remove the thoroughly drained ravioli's to a large serving bowl. Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine. Season the sauce with salt and fresh cracked pepper. Pour the warm sauce over the ravioli's and toss. Serve Immediately.
Recipe from Veronica Foods