Arugula and Goat Cheese Ravioli

Arugula and Goat Cheese Ravioli: A Culinary Adventure

Homemade pasta. The very phrase conjures images of sun-drenched Italian kitchens, the rhythmic thud of rolling pins, and the intoxicating aroma of fresh dough. For years, I avoided making ravioli, convinced it was some esoteric culinary feat reserved for seasoned chefs. The truth? It's surprisingly accessible, a delightful journey of culinary creation that's more rewarding than challenging. This recipe for arugula and goat cheese ravioli, with its vibrant filling and nutty brown-butter sauce, is my testament to that.

My love affair with cooking began not in a professional kitchen, but in my own home. As a busy professional, squeezing time for elaborate cooking can be a real challenge. However, the simple act of making pasta from scratch, the feeling of the dough yielding under my hands, transforms the everyday into something special. It's a meditative process, a moment of quiet amidst the whirlwind of modern life. The beauty of this recipe lies in its adaptability. You can adjust the filling, change the sauce, even alter the pasta shape - it's a canvas for your culinary creativity.

The Pasta Dough: A Foundation of Flavor

The secret to truly exceptional ravioli lies in the quality of the pasta. While using a food processor can certainly speed up the process, I find a certain satisfaction in kneading the dough by hand. The gentle pressure, the feeling of the dough becoming increasingly smooth and elastic, it's a tactile experience that connects me to the food I'm creating. And don’t worry, it’s not as strenuous as you might think. The hour resting period allows the gluten to relax, making the dough much easier to roll.

The Filling: A Symphony of Flavors

The arugula and goat cheese filling is a simple yet elegant combination. The peppery bite of the arugula is beautifully balanced by the creamy tang of the goat cheese. The sautéed garlic adds a subtle warmth, while a hint of lemon zest brightens the flavor profile. It’s a filling that's both fresh and satisfying. I like to lightly wilt the arugula to mellow its peppery bite and then squeeze out the excess moisture to ensure the ravioli doesn't become watery during cooking.

The Sauce: The Perfect Complement

A brown butter pine nut sauce is the ideal partner for these delicate ravioli. The nutty aroma of toasted pine nuts, the richness of browned butter, and a touch of lemon juice create a harmonious balance that complements the subtle flavors of the filling without overpowering them. The sauce is quick to make, adding only a few minutes to the cooking process. Preparing the sauce while the pasta cooks is efficient and ensures a perfectly coordinated meal.

The Ravioli Assembly: A Patient Pursuit

Making the ravioli is a delicate process that requires patience and precision. Rolling the dough to the perfect thickness is key - too thick, and they'll be chewy; too thin, and they'll tear. I use a pasta machine for an even texture, but it's also entirely doable with a rolling pin. The key is to work with small portions of dough at a time. Remember to gently press out any air pockets in the ravioli to prevent them from bursting during cooking.

Cooking and Serving: A Culinary Celebration

Cooking the ravioli is remarkably straightforward. A simple boil in salted water until they float to the surface, followed by a gentle toss in the sauce – and it's ready! Serve them immediately, sprinkling the fresh arugula on top. The warmth of the sauce, the delicate texture of the pasta, and the fresh, peppery arugula combine to create a culinary masterpiece.

This is more than just a recipe; it’s a journey, a connection to tradition, and a celebration of simple pleasures. So, gather your ingredients, embrace the process, and savor the taste of homemade happiness.

Beyond the Recipe: Embracing Culinary Adventures

Making ravioli isn't just about the end result; it's about the journey. It's about the time spent in the kitchen, the satisfaction of creating something delicious from scratch, and the joy of sharing a meal with loved ones. And the beauty of this recipe is that it's adaptable. Experiment with different fillings, different sauces – let your creativity flow. The possibilities are endless.

I've often found that the most cherished memories are associated with simple moments around a table, sharing a meal, and creating lasting memories with those we love. My hope is that this recipe will inspire you to embrace the art of homemade pasta, to create something beautiful and delicious, and to share the love of good food with those you care about. And who knows? Maybe this will be the start of your own culinary adventures, of creating your own treasured recipes and memories, one delicious ravioli at a time.

Step-by-step

• To make pasta dough in a food processor: Blend together all dough ingredients in processor until mixture just begins to form a ball. Knead dough on a lightly floured surface, incorporating only as much additional flour as necessary to keep dough from sticking, until smooth and elastic, 6 to 8 minutes. Wrap dough in plastic wrap and let stand at room temperature 1 hour (to make rolling easier).
• To make dough by hand: Whisk together flours in a bowl, then mound flour mixture on a work surface, preferably wooden, and make a well in center. Add yolks, oil, salt, and water to well. With a fork, gently beat yolks, oil, and water until combined. Gradually stir in enough flour to form a paste, pulling in flour closest to egg mixture and being careful not to make an opening in outer wall of well. Knead remaining flour into mixture with your hands to form a dough (it will be soft and sticky). Knead dough until smooth and elastic, 8 to 10 minutes. Cover with an inverted bowl and let stand 1 hour (to make rolling easier).
• Make filling while dough stands: Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add arugula and zest and cook, turning with tongs, until arugula is wilted, 2 to 4 minutes. Transfer arugula mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop. Stir together arugula mixture and cheeses in a bowl.
• Make ravioli: Cut dough into 8 equal pieces. Cover 7 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour. Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.) Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
• Make sauce: Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides, then cook pine nuts, stirring frequently, until pale golden, about 4 minutes. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add lemon juice and oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet).
• Cook ravioli: Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary. Add half of ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta. Transfer ravioli to a platter with half of sauce and sprinkle evenly with half of chopped fresh arugula. Repeat with remaining pasta, sauce, and arugula.
• Cooks' notes: Dough can be made (but not rolled out) 6 hours ahead and chilled, tightly wrapped in plastic wrap. Ravioli can be made (but not cooked) 4 hours ahead and chilled, covered with plastic wrap, in towel-lined baking pan. Filling can be made 2 days ahead and chilled, covered.