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Author Notes: Kathryn LaSusa Yeomans' recipe for Goat Cheese-Filled Pappardelle with Leek and Sausage Sauce in the Spring edition of Edible Portland sounded so delicious, save for one thing...I don't eat meat. So here's the vegetarian version that I adapted from the original recipe. Even better, it allowed me to use up the last few leeks that were hanging around the garden (the ones the chickens hadn't dug up yet)! Now if I can just get around to making my own goat cheese...in time, in time.
You can use pre-made fresh pasta sheets, or make your own. For a quicker version, skip the ravioli altogether and substitute fresh linguine or another wide noodle, using just the gravy and sprinkling goat cheese on top in place of shredded parmesan. - clcatto
Serves 2-3 (double the recipe accordingly for more servings)
For the ravioli
- 1/2 pound fresh pasta
- 5 ounces goat cheese, room temperature
- 1 egg
- 1/3 cup arugula, chopped
- 1/2 cup fresh parmesan, shredded
- 1 teaspoon fresh lemon juice or lemon zest
- salt and pepper, to taste
- Mix all ingredients together in a small bowl, making sure the egg is fully incorporated. Lightly flour the counter or other surface and lay out an equal number of sheets of pasta that are the same size (trim them if necessary).
- Place 1 teaspoon of the goat cheese filling every few inches along the length of the pasta, leaving about an inch between scoops. If your pasta sheet is wide enough, you can make two rows of filling, just be sure to leave enough space to seal each ravioli.
- Brush the edges of the pasta sheet with a little water and lay the second sheet over the top of the first sheet with the filling. Press down lightly around each teaspoon of filling to force the air out before sealing.
- Cut out individual ravioli with a pastry wheel, ravioli cutter, ravioli tray, or just use a regular knife and seal the edges by pressing down with the tines of a fork.
- Set the finished ravioli aside, taking care to dust them lightly with flour and separate any layers with parchment paper or a clean kitchen towel so they don't stick together.
- Fresh ravioli should be used immediately, but can be stored in the refrigerator for a few hours if necessary to keep it from spoiling.
For the gravy
- 2 large leeks, cleaned and sliced
- 1/3 cup chopped mushrooms (wild and/or button mushrooms)
- 2 tablespoons olive oil or butter
- 3 garlic cloves, coarsely chopped
- 1 tablespoon all-purpose flour
- 1/2 cup vegetable broth
- 1 teaspoon each fresh oregano, basil and thyme, finely chopped (optional)
- 1 pinch red pepper flakes
- salt and pepper, to taste
- Cut the dark green tops and trim the ends off the leeks, slice in half lengthwise and clean them thoroughly under running water to get rid of the dirt and sand, making sure to clean between the layers.
- Slice the leeks and garlic cloves and add to the melted butter or olive oil in a medium saucepan. Saute over medium heat until translucent, about 2 minutes.
- Add the chopped mushrooms and saute 1 minute longer.
- To make the roux, turn the heat to medium-low and add the flour, mixing it in thoroughly. Stir the mixture continuously with a spatula so it doesn't burn, cooking it until light brown, bubbling slightly and the smell of raw flour is gone, about 5 minutes (Note: if you under-cook roux, the end result will taste of flour).
- Once the roux has cooked, add the vegetable broth, fresh herbs, red pepper flakes and salt and pepper. Cook the mixture over medium heat until slightly thickened, about 5 minutes. If it becomes too thick, add a small amount of water or white wine gradually until it reaches the desired consistency.
- While the sauce is being prepared, get a large pot of salted boiling water ready. Drop the ravioli in and cook until tender but slightly firm (al dente), about 8 minutes depending on the thickness of the pasta. The ravioli will float to the top and exhibit a glossy white exterior when it's ready.
- Drain the pasta (if it sticks together, you can loosen it by running under warm water), spoon the sauce over it and sprinkle with fresh parmesan.
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