Ricotta-Goat Cheese Ravioli With Radishes
1 cup semolina flour
1 cup all purpose flour
2 teaspoons salt
4-6 tablespoons water
1 cup ricotta cheese
3 ounces garlic and herb goat cheese
¼ cup Parmeggianno-Reggianno cheese, freshly grated
Lemon zest, from one lemon
Salt and pepper, to taste
½ pound radishes
2 tablespoons butter
1 tablespoon olive oil
2 tablespoons water
Freshly ground black pepper
Dough: Whisk together flours with salt in a large bowl. In another bowl, beat eggs with 4 tablespoons (1/4 cup) of water. Pour egg mixture into flour little by little while mixing with a pastry blender to incorporate evenly. Begin to knead with your hand to bring all of the dough together in a single ball. In small increments, drizzle with up to 2 tablespoons more water, as needed, to collect remaining flour into the ball of dough. Knead dough for 5-7 minutes until soft and bounces back slowly. Wrap tightly in plastic wrap and rest at room temperature for 30 minutes to 1 hour to soften and make easier to roll out.
Filling: Stir together ricotta, goat cheese, Parmeggianno-Reggiano and lemon zest. Season to taste with salt and pepper.
Divide dough in half, keeping half in the plastic wrap to prevent drying. With a rolling pin, roll dough as thin as possible into a rectangular shape. Cover with plastic while rolling out the remaining half of dough to as thin as possible while matching the shape of the first half. Spread filling evenly on dough, leaving at least ½ inch of dough uncovered along the edges and about ¼ of the dough uncovered at the back. Gently lay the the other half of dough on top, pulling to align the shapes. Start the ravioli roller along the broad line (darker wood on my roller) to seal the edge then firmly and evenly press to the other side. Cut into individual ravioli, removing any unstuffed dough from the edges..
Bring a large pot of generously salted water to boil over high heat. Once boiling, lower the temperature to medium high and drop in a serving of ravioli. Cook for 2-4 minutes before removing with a slotted spoon.
Slice radish very thinly and place in a bowl of ice water to crisp. In a sauce pan over medium-low heat, melt butter with olive oil and water and season with freshly ground black pepper. When ravioli is cooked, toss gently in butter sauce. Plate about 6 ravioli per serving, topping with radish. Garnish with fresh herbs or microgreens.
Trimmings from unstuffed ravioli can be lightly fried in butter sauce. Remaining stuffed ravioli can be frozen on a flat surface before storing in a freezer bag.
Full Recipe Available Here: www.runawayapricot.com