Goat cheese and asparagus both go well with Sauvignon blanc, so it is no surprise they go together as well. In this case I’ve made them into ravioli, delicate parcels of loveliness. To enhance the ‘goatness’ I made goat cheese ricotta, but if that is too much trouble for you it is perfectly acceptable to substitute with store-bought cow’s milk ricotta.
Ingredients
For about 40 ravioli
125 grams (4.5 oz) goat cheese, preferably French and made from unpasteurized milk
450 grams (1 lb) green asparagus
2 Tbsp butter or olive oil
125 grams (1/2 cup) ricotta, preferably homemade from 1/2 litre (2 cups) goat’s milk and 1 Tbsp lemon juice
1 egg
salt and freshly ground white pepper
fresh pasta dough made using 2 eggs and about 200 grams (1 1/3 cup) of Italian 00 flour
70 grams (5 Tbsp) butter
1 Tbsp minced fresh flat leaf parsley
Instructions
To make goat’s milk ricotta, pour half a litre of goat’s milk into a saucepan.
Heat, stirring, to about 80C/180F. It should be scalding hot but not boiling — best to use a thermometer.
Now add 1 tablespoon of lemon juice.
Stir and allow to cool.
You will notice curds forming.
Once cool, after two hours or so, drain using cheesecloth in the refrigerator.
This will take about two hours. (I was a little impatient, so my ricotta ended up a bit on the thin side.)
Make 2 eggs worth of fresh pasta dough. Wrap it and allow to rest in the refrigerator for at least half an hour.
Snap off the woody end of the asparagus. Slice the asparagus thinly…
…but reserve the tips (about 7 cm or 3 inches).
Sauté the sliced asparagus in 2 tablespoons butter or olive oil for a couple of minutes.
Put the asparagus in a large bowl and season with salt and freshly ground pepper.
In a food processor combine 1 egg, 125 grams goat cheese and 125 grams ricotta.
Process until smooth.
Add this mixture to the asparagus.
Stir to mix, then taste and adjust the seasoning, keeping in mind that ravioli stuffing should always be slightly more seasoned than you think. Cover and allow the filling to firm up in the refrigerator for about an hour.
Click here for instructions for making the ravioli.
Bring a large pot of water to a boil. Meanwhile, prepare the sauce. Melt 70 grams of butter in a frying pan.
When the butter foams, add the reserved asparagus tips and stir over medium high heat for a couple of minutes until the asparagus are tender but still firm to the bite. Then turn off the heat. Lift the asparagus out of the pan with a strainer and set aside.
When the water boils, add salt and the ravioli.
Cook the ravioli for a couple of minutes, then fish them out of the pot with a strainer and add to the pan with the asparagus-flavored butter.
Sprinkle with a tablespoon of minced parsley.
Gently toss the ravioli to coat them with butter on all sides, then arrange the ravioli on preheated plates.
Briefly reheat the reserved asparagus tips in the remaining butter.
Arrange the asparagus tips on top of the ravioli and serve at once. You could sprinkle with some grated cheese if you like.
Wine pairing
As already mentioned in the introduction, this is great with Sauvignon blanc. Sancerre or Pouilly-Fumé are both great choices, but there are also some Sauvignon blanc from relatively cool regions in Chile or South Africa that have an aroma of green asparagus and would be a great match.
Flashback
These ravioli stuffed with prosciutto and ricotta are an appropriate flashback for today’s recipe.
It shows how talented at making pasta you are. I never could have handled that thin of a filling! A beautiful meal. I’ve never made goat ricotta, but I do love using goat milk often.
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Thanks, Mimi. The filling should not have been as thin, but I had started too late to allow enough time for the ricotta to drain properly. And I didn’t want to dilute the flavor by adding breadcrumbs. Goat ricotta has a nice hint of goatiness, if that is a word.
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I can only imagine! There is nothing much better than goat cheese!
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I love Ravioli. Seems delicious. So tempting. Goat cheese procedure is so helpful. Could u e share the ricotta cheese if u know?
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Delicious. We have not had fresh asparagus for several months now so this will be shelved for me to try next year when it comes in once again.
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Complimenti! Io non sarei mai riuscita a chiudere quel ripieno nella pasta senza rovinare tutto! Deliziosi senza dubbio.
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Grazie Simona.
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Stefan, tu dai dei punti alle razdore emiliane! (translate: you are a better cook then Emilian ladies, who are famous for stuffed pasta)
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Grazie Paola, sei troppo gentile.
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I’m looking forward to reading about your holyday in Sardegna. About food of course
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What an elegant recipe oozing flavour from the page! Homemade ricotta probably won’t come to pass in this house but even without am so looking forward to another of your ravioli dishes . . . our asparagus season just beginning . . .but SO wish we could buy bunches of this size and not be restricted to 6-8 stalks at an ever increasing price!
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