Ravioli with Roasted Pepper and Goat Cheese in Beurre Blanc Sauce

Ravioli with Roasted Pepper and Goat Cheese in Beurre Blanc Sauce

Italian cuisine is one of my passions, and Sundays are the perfect time to make homemade pasta with my husband. From making the dough with semolina, water, and egg, to creating flavorful ravioli, we have enjoyed every moment in the kitchen. One of our favorites are these Roasted Pepper Ravioli with Goat Cheese, accompanied by an exquisite Beurre Blanc sauce that enhances their flavor.

This recipe is perfect for any occasion, whether as an appetizer or a main course. Here I share how to prepare them from scratch.

Ingredients for the Ravioli Dough

• 6 oz of red bell pepper roasted (canned)
• 1 tablespoon of paprika
• 350 gr of pasta mix (225 gr all-purpose flour, 115 gr durum flour, 115 gr semolina)
• 2 eggs at room temperature

Instructions for the Ravioli Dough

1. Remove the peppers from the can and dry them well with paper towels, removing brine, seeds, and skin if necessary.
2. Transfer the peppers to a food processor and blend them. Then heat the pepper paste over medium heat in a pot until smooth and let it cool.
3. On a wooden surface, form the flour into a volcano shape, place the pepper paste and eggs in the center. Mix with a spatula and then with your hands until a ball is formed. Cover with a damp cloth and let rest for half an hour.
4. Cut the dough into 8 parts and roll it out using the pasta machine. If you are making ravioli, cover them with a damp cloth.

Ingredients for the Filling

• 12 oz goat cheese
• 3/4 cup ricotta cheese
• 1/2 cup breadcrumbs
• 2 egg yolks
• 1 1/2 teaspoon fresh chopped basil
• 1 1/2 teaspoon fresh chopped dill
• 2 teaspoons fresh chopped chives
• 1/4 cup of red onion chopped
• Salt and pepper to taste

Instructions for the Roasted Pepper Ravioli Filling

1. In a bowl, mix goat cheese, ricotta cheese, breadcrumbs, herbs, red onion, salt, and pepper until a homogeneous mixture is formed.
2. Roll out a sheet of pasta, place the filling in the middle, make marks with water forming squares, place another sheet of pasta on top and cut.
3. Let the ravioli dry for half an hour before cooking them.

Ingredients for the Beurre Blanc Sauce

• 1 1/2 stick cold unsalted butter
• 1/2 teaspoon salt
• 1/3 cup mashed shallot
• 2/3 cup of white wine dry
• 3 tablespoons water
• 1 tablespoon of lemon
• 1/2 cup toasted pine nuts

Instructions for the Beurre Blanc Sauce

1. In a pot over low heat, mix 1 tablespoon of butter with the shallot and cook for 3 minutes until soft.
2. Add the white wine and cook until reduced to 1/3 cup, approximately 10 minutes.
3. Incorporate the cold butter one tablespoon at a time, gently mixing. Add water, lemon juice, salt, and pepper. Mix well.

Plate Assembly

Serve the cooked ravioli with the Beurre Blanc sauce on top and garnish with toasted pine nuts. Enjoy this delicious dish that will surely become a favorite in your home!

Chef's Tips for a Perfect Dish

• Use fresh ingredients: Make sure the peppers are fresh and of good quality for better flavor.
• Make the dough in advance: You can prepare the dough a day before to facilitate the process.
• The key to the sauce: Adding the cold butter little by little will help create a perfect emulsion.
• Try herbs: If you like to experiment, add fresh herbs like thyme or parsley to the filling for flavor variations.
• Prepare them beforehand: You can let the ravioli dry and cook them just before serving to maintain their freshness.

Frequently Asked Questions about Roasted Pepper Ravioli

A Dish to Share and Enjoy

These Roasted Pepper Ravioli with Goat Cheese in Beurre Blanc sauce are not only a delight for the palate, but also a cooking experience to be enjoyed with a partner or friends. Cooking together unites us and allows us to explore new flavors.

I invite you to try this recipe and enjoy the Italian flavor in your home. There's nothing like the satisfaction of making your own pasta and sharing this beautiful dish at a special dinner. Enjoy your meal!

Glossary of Culinary Terms

• Fresh pasta: Pasta made by hand or machine, undried, used in Italian cuisine.
• Beurre Blanc Sauce: Emulsified sauce made with butter, white wine, and shallot, known for its creamy and smooth texture.
• Roasted bell pepper: Pepper cooked, usually in an oven or grilled, to enhance its sweet and mild flavor.
• Ricotta: Fresh, soft, and creamy Italian cheese, often used in pasta fillings and desserts.
• Shallot: Small onion, sweeter and more delicate, frequently used in sauces and stews.