Loading... Please wait...

Blog - Pasta

Goat Cheese Ravioli with Mushroom & Sage Cream Sauce

Posted by

For The Pasta Dough

  • 2 cups all purpose flour
  • 3 large, fresh eggs


  • 8 oz. fresh goat cheese
  • 1 large egg
  • 1 teaspoon salt
  • Fresh ground pepper


  • 1/3 cup thinly sliced shallots
  • 1/3 cup heavy whipping cream 
  • 1/3 cup white wine
  • 2 tablespoons of Mushroom and Sage Olive Oil
  • 2 tablespoons chopped Italian parsley
  • Sea salt and fresh cracked pepper to taste


Don't have time to make homemade pasta? Grab your favorite ravioli from the store and just make the sauce!

Whisk together the ingredients for the filling and set aside. Mix the pasta dough and roll pasta sheets using a pasta machine or as thin as possible by hand with a rolling pin.

Bring a large pot of heavily salted water to boil. Carefully place a heaping teaspoon of filling in rows down the center of the bottom pasta sheet, allowing for at least 1" of space around each mound of filling. Wet the edges around the filling with water and lay a second sheet on top. Seal the edges of each ravioli thoroughly and cut in to individual raviolis. Place finished raviolis on a dry, clean towel or parchment paper. 

Once all the raviolis are assembled, in a large saute pan saute the thinly sliced shallots in mushroom sage extra virgin olive oil over medium heat. Begin to boil the raviolis in small batches for 2 1/2 to 3 minutes per batch. Flip them to cook on both sides. Remove the thoroughly drained raviolis to a large serving bowl.

Allow the shallots to become golden. When the shallots become golden and caramelized add the white wine and reduce by half. Add the cream and simmer for an additional minute whisking to combine.

Season the sauce with salt and fresh ground pepper. Pour the warm cream sauce over the the raviolis and toss. Serve immediately.

Serves 4

Edamame "Pesto" with Arbequina Extra Virgin Oil

Ingredients: 2 cups shelled shelled edamame1/3 cup toasted shelled pumpkin seeds1/2 cup of Arbequina Extra Virgin Olive Oil2 cloves garlic 1/3 cup grated pecorino (optional)sea salt to taste Directions: Pulse all ingredients in your food processor or blender until creamy and thick. Can be refrigerated for up to 2 days tightly sealed or served immediately. Use as a spread [...]

Read More »

EVOO Arugula "Pesto"

Adapted from “Arugula Pesto” Recipe in The Pink Ribbon Diet by Mary Flynn and Nancy Verde BarrYIELDS 4 ¼ cup servings10 min Prep Time10 min Total Time200 CaloriesIngredients: ¼ cup fruity extra virgin olive oil (think Arbosana, Favolosa, Manzanillo, or Koroneiki)1 clove of garlic, minced4 cups arugula, rinsed, drained and dried¼ cup slivered almonds¼ cup grated parmesan or [...]

Read More »

Pasta with Mushroom-Sage Olive Oil, Fried Sage Leaves, and Pecorino

YIELDS 430 mins Total Time700 CaloriesIngredients:4 tablespoons Wild Mushroom & Sage infused Olive Oil6 fresh sage leaves, cut in thin strips2 oz. pancetta thinly sliced (optional)1 tablespoon fresh lemon juice1/3 cup grated Pecorino Romanokosher salt and fresh ground pepper to taste12 oz. dry pasta of choice, cooked al dente in lightly salted waterDirections:While your pasta [...]

Read More »

Pasta with Garlic Infused Olive Oil & Green Veggies

Adapted from blog post on Cooking And BeerYIELDS 415 min Prep Time55 min Cook Time1 hr, 10 Total TimeIngredients:  1 1/2 cups Garlic Olive Oil 1 pound dry pasta of choice (I used linguine)salt and black pepper2 cups green beans, ends trimmed off and cut in half1 1/2 cup peas, thawed if frozen1/2 teaspoon red pepper flakes, more [...]

Read More »

Truffled Butternut Squash Trottole & Cheese

Ingredients 2 cups butternut squash peeled, cubed in 1" pieces1 pound dry Trottole or Macaroni pasta2 cups shredded guyere2 cups shredded white cheddar1/2 cup Pecorino Romano cheese3 cups milk1 cup heavy cream1/2 cup AP flour1+ 4 tablespoons Garlic Infused Olive Oil1 tablespoon Truffle Infused Olive Oil1 large shallot finely minced2 teaspoons saltfresh ground pepper [...]

Read More »

Arugula Pesto

Ingredients12 ounces baby arugula washed and spun dry4 medium garlic cloves, peeled1 teaspoon freshly squeezed lemon juice1/2 cup hulled, toasted pumpkin seeds1/2 cup finely grated Pecorino Romano1 teaspoon fresh ground pepper and salt if used (depending on how salted your pasta water is)2/3 cup UP Oro Bailen Picual or Melgarejo Hoji Blanca extra-virgin olive oilDirectionsCook [...]

Read More »

Caramelized Wild Mushroom Ragu over Pecorino Polenta with Truffled Mascarpone

Polenta 4 cups vegetable or chicken stock, preferably homemade1 cup dried polenta1/3 cup freshly grated Pecorino Romano2 tablespoons Extra Virgin Olive OilSalt & freshly ground pepper to taste Bring the stock to a simmer in a heavy 6+ quart pot. Slowly whisk in the polenta. Cook on low stirring frequently for approximately 25-30 minutes. Remove from heat [...]

Read More »

Grilled Wild Salmon and Asparagus in Wild Fernleaf Dill Olive Oil with Oil Lemon Cream Sauce Over Dill Infused Pappardelle

1 pound fresh wild salmon fillet(s)1 bunch of thin, tender asparagus, woody stems discarded, 1 pound dried pappardelle pasta cooked al dente (or see my recipe for fresh dill pappardelle below)1 thinly sliced shallot1 clove minced garlic 1/2 cup crisp, dry white wine2 cups heavy cream 5 tablespoons Wild Anithos Dill infused olive oil3 tablespoons fresh squeezed lemon juice1 [...]

Read More »