Apple Cheese Ravioli
Ingredients
Pasta
- 4 c semolina flour
- 5 to 6 eggs
- 3 tablespoon olive oil
- 1 tablespoon Salt
Chevre
- 1 gallon milk Heated to 180℉
- 1/2 cup vinegar
Fried Apple Topping
- 4 apples
- 4 tablespoons butter
- pinch of nutmeg
- Pasta water to create a sauce
Instructions
Make the Pasta
- Mix all the ingredinets in Kitchen Aid OR make the pasta the old-fashioned way.
- Making it the old fashioned way;
- On a clean surface, make a well in the flour
- Add eggs and a pinch of salt into the center.
- Slowly incorporate flour until dough forms
- Knead 8–10 minutes until smooth
- Cover and rest for 20 minutes.
Chevre
- Heat the milk up to 180℉
- Stir in the vinegar
- Strain the curd through a cheese cloth
- Wrap the cheese with the cheesecloth and let hang for 1 to 2 hours
Roll the Ravioli
- (SEE VIDEO FOR VISUALS) Divide dough into sections and roll into thin sheets, wide enough for your ravioli roller. You can make a square, or make it as long as you like-however make sure you don't roll it so big that you won't be able to put the proper weight on it as you roll.
- Spoon small dollops of cheese filling onto one sheet and spread it about ¼ inch thick.
- Lay another sheet of pasta on top and press around edges to seal.
- Cut into squares or rounds and dust with flour.
Apples Topping
- Slice apples into thin wedges.
- Heat butter in a skillet until bubbling.
- Add apples, honey (or maple syrup), cinnamon, and a pinch of salt.
- Cook 5–7 minutes until tender and lightly caramelized.
Boiling the Ravioli
- Bring salted water to a boil.
- Drop in ravioli and cook 3–4 minutes, until they float.
- Drain gently and toss with a little melted butter or olive oil.
- Plate, top with apples and garnish with parsley.
- Finish with cracked pepper, fresh herbs, or even a drizzle of balsamic glaze for contrast.