I really don’t know what got into me last night. I mean, one minute I’m staring absentmindedly at a large bag of okra in my fridge and the next I’m rolling out homemade pasta dough with a wine bottle.
Someone help me. Please.
I’ve been wanting to make homemade pasta for a while now though, to show y’all how easy it really is! I don’t have a fancy pasta machine, a rolling pin, a dishwasher or a highly functioning air conditioning unit (okay, disregard the last two for the sake of this post but not for my sanity) so all I’m saying is that if I can make homemade goat cheese ravioli on a whim, so can you!
Granted, they’re rustic. But who cares? They’re beautiful because you made them with your very own blood, sweat and tears. Fo sho’.
First, let’s start with the pasta dough itself.
Disregard one of those eggs. I got a bit ahead of myself.
In all honesty though, pasta dough is SUPER simple. I mean, all you need is flour, an egg and a pinch of salt.
I mean, technically you could go all fancy and get crazy with some olive oil and semolina flour but there’s nothing wrong with keeping things simple. The amounts I’m about to show you will only feed one person, pretty much. It’s easy to double or triple though depending on your crowd and motivation.
Ready? Let’s go. Measure out three fourths of a cup of flour and add a pinch of salt
Now dump the flour on the counter….
And form a little well in the center!
Crack your egg into the cute little well:
Anyways. Start mixing the flour and egg with your fingers gently….pulling in flour from the sides when you need it.
It will kinda look like scrambled eggs.
Once you have worked pretty much all the flour into the egg, knead the ball of dough until it’s smooth and elastic. It should look like this:
If it’s sticky, just add a bit more flour. You want it to be smooth but not too dry. Now, set it on a plate and cover with a damp paper towel. Let your dough baby rest for about forty five minutes so the gluten has time to relax. This will make it a ton easier to roll out!
While that’s resting, make the filling! The theme is simple today so we are sticking with the classics:
MMMmmmmmmm goat cheese, how I adore you!
Start by chopping your shallot and garlic. Shallots are pretty much like baby onions (refer here
to see how I chop mine) but they have a really intense flavor and are used a lot in French cuisine. I love ’em!
After chopping, I like to give them a good WACK so they’re no big chunks of shallot left.
Saute both the shallot and the garlic in a bit of olive oil over medium/low heat.
I know I’ve said it a thousand times, but be careful not to burn your garlic! You just want to soften the shallot and for the garlic to start to turn very, very, VERY lightly golden. Then, take the pan off the stove and mix the shallot and garlic into two big tablespoons of goat cheese (remember, this just serves one!).
Yummy. That is all.
Set it aside and get ready to roll out your dough because clearly it’s been forty five minutes.
If you’re normal, sane or have a life you will most likely use a rolling pin or, better yet, a pasta maker for this next step.
Feel the burn. Oh yes.
You want to get the dough really, really thin. Like, really thin. So thin you can almost see through it. Once you have it, trim away the sides of the circle so you have a nice big rectangle (square?).
And cut that square into two, length-wise.
Perfecto! Now get your filling and drop three even amounts down the center of one of the rectangles.
Wet the edges of the dough with water and gently layer on the other piece, pressing down lightly.
Press down to seal the edges—this is probably the most important step because if you don’t reallyyyy seal the edges, when you cook these suckers all the goat cheese will leak out the sides.
Cut about a fourth of an inch past the cheese so you have three perfect (rustic?) little ravioli.
Now wipe the sweat from your brow, boil a large pot of water and dunk them in, cooking just like you would regular pasta.
After doing this a few times you sort of get a feel for when they’re done because it can be hard to tell. Mine boiled for about six minutes until I figured they were done. They should turn a pale golden color and be very light. You’ll get it!
When they’re done, drain and top with sauce, browned butter, sea salt or whatever. I just topped mine with a little extra virgin olive oil, some freshly grated Parmesan cheese and a sprinkle of black pepper.
Voila!! Fresh pasta was easier than you ever thought possible, huh? Try it!
Homemade Goat Cheese Ravioli for One
For the dough:
3/4 cup flour
pinch of salt
Working on your counter, make a well in the flour and in the well crack the egg. Gently use your fingers to add the flour to the egg—it will look somewhat like scrambled eggs at this point. Keep working the dough until it becomes a smooth elastic ball. Once there, cover the dough ball with a damp paper towel and let rest for about forty five minutes so the gluten can relax.
Roll out dough with a rolling pin, a pasta maker or a wine bottle very very thin. Prepare filling.
2 tbsp fresh goat cheese
1/2 shallot, minced
1 garlic clove, minced
pinch of salt
Saute the shallot and garlic in the oil over medium/low heat for about five minutes, or until the shallot is tender and the garlic is turning golden. Remove from heat and combine with the goat cheese and the pinch of salt, forming a smooth cheesy filling.
Moving back to the dough, put three dollops of filling in one of the dough strips. Cover with the other strip and press down along the edges to seal. Cut three ravioli and seal all the edges before cooking in boiling water like you would normal pasta.
Cook ravioli for about six to seven minutes or until pale golden and light. Remove with a slotted spoon and serve with marina sauce or olive oil and freshly grated Parmesan cheese.
Sarah (Running to Slow Things Down)August 27, 2010 at 8:01 am
Mmmm….homemade ravioli. That sounds so perfect. I’ve never tried it, but you make it look so simple. 😀
Jenn @ LiveWellFitNowAugust 27, 2010 at 8:01 am
Oh my gosh that is fabulous…nothing more to say here! 🙂
CamilleAugust 27, 2010 at 8:02 am
If you have Netflix, Land Before Time (the original!) is on the instant queue right now 🙂
Amber KAugust 27, 2010 at 10:42 am
emilyAugust 27, 2010 at 11:19 am
What?! There goes my afternoon! 😉
Jessica @ How SweetAugust 27, 2010 at 8:03 am
I love homemade pasta. Gnocchi is my favorite!
Heather (Heather's Dish)August 27, 2010 at 8:06 am
i adore homemade pasta…this sounds incredible! i love the addition of chevre in the filling!
crunchy granola galAugust 27, 2010 at 8:06 am
totally impressed! and i love that a wine bottle can double as a rolling pin. the real question is, how do you snap shots of the progress as your hands are covered in eggy pasta batter?!
Jen @ Jen is GreenAugust 27, 2010 at 8:07 am
mmm sounds amazing! i love goat cheese. i’ve never had it in ravioli.
allison @ livingonedayAugust 27, 2010 at 8:07 am
i am SO glad you posted this today. i was just thinking last night that i wanted to make my own ravioli!!! this is great. but i just have 1 question – why do you measure dry ingredients in a wet measuring cup?
jennaAugust 27, 2010 at 8:11 am
You should use a scale but I realize not many people HAVE scales lying around their kitchen—this worked just fine!
SeanaAugust 27, 2010 at 8:07 am
I am LOVING your recipes these days – they make everything look fun and easy(ish). Especially this homemade pasta – who knew? Thanks Jenna!
shellyAugust 27, 2010 at 6:34 pm
Yeah, Jenna is seriously taking the fear out of cooking! It’s not so much that she makes everything look easy, but she explains why we shouldn’t be afraid of things we just thought were hard. I love it! 🙂
KarleenAugust 27, 2010 at 8:08 am
Wow! I’m loving this and just might have to try it this weekend!
Liza (Health Nutting)August 27, 2010 at 8:08 am
Wow, amazing. I would love to try that — I have a feeling it will be a disaster but I might give it a shot anyway! 🙂
Staceyhttp://stacey-healthylife.blogspot.com/August 27, 2010 at 8:08 am
That looks so simple, who knew. I wonder if you could make whole wheat ravioli this way?
jennaAugust 27, 2010 at 8:09 am
I honestly would not recommend that….using whole wheat flour will make the ravioli incredibly dense and heavy, like hockey pucks!
eatmoveloveAugust 27, 2010 at 9:06 am
AGREED! Bad idea!!
Kristen @ That Hoosier GirlAugust 27, 2010 at 8:09 am
You make it look so easy…like something even I might be able to handle without any major catastrophies! Maybe I’ll take a step away from the Bertolli and give this a shot!
monicanelsonfitnessAugust 27, 2010 at 8:09 am
Wow! You go girl! You are like me, I might have no time or a so called “plan” of cooking/baking something amazing and then I find myself making a cake from scrsatch or like 64 cookies just randomly. Hey when the passion strikes, it stikes! What a great recipe Jenna.:) You crack me up with the wine bottle roller!
Michelle @ Chasing AmbulancesAugust 27, 2010 at 8:09 am
I love shallots too – such great flavor. And who doesn’t like goat cheese? This looks really good & I like your flavor combo!
liz@ Liz runs dcAugust 27, 2010 at 8:10 am
You make it look so easy! Can this work with whole wheat flour?
Coco @ Opera Girl CooksAugust 27, 2010 at 8:11 am
What an easy and accessible way to make pasta! I had a pasta machine at one point, but I think my parents’ massively disorganized garage actually ate it. Now I can make pasta again, even if it’s still missing. Thanks!
Liz @ Tip Top ShapeAugust 27, 2010 at 8:12 am
I’ve made fresh ravioli with my grandparents and it really is pretty simple. We did it the old fashioned way like you, too. No pasta machine! Who needs a pasta machine? A rolling pin works just fine. Or as you found, a wine bottle. haha
Rachel (Two Healthy Plates)August 27, 2010 at 8:13 am
Yum – homemade pasta is so good. I love the little well in the center of flour – any recipe that calls for that is so fun! It looks like a volcano =)
Michelle @ Turning Over a New LeafAugust 27, 2010 at 8:14 am
Wonderful! I was talking with a friend over lunch yesterday and she said that she wanted to learn how to make homemade pasta. I told her all you really need is flour and egg, but I didn’t really have a grasp on the details.
LizzieAugust 27, 2010 at 8:15 am
Gaaahhh! Jenna, please stop with the recipe blog posts around lunchtime EST – now I’m hungry for a ravioli I can’t have (at the moment)! These look amazing. A friend and I attempted a similar feat several months ago with ricotta and they didn’t turn out too badly. Rustic is definitely better than perfect! There is a woman selling her ravioli at my local farmer’s market this summer and I cry at the very thought of winter sans her pastas. I mean beetroot with arugula, romano? Peppadew with spinach and local sheep’s feta? Now your little recipe has opened a rather large can of worms. I’ll start small though 🙂
Hillary [Nutrition Nut on the Run]August 27, 2010 at 8:16 am
Chevre is my MOST favorite cheese!! If you haven’t had Cypress Grove, I will send you some!!
Kat @ katlivesitup.wordpress.comAugust 27, 2010 at 8:17 am
Aww, I absolutely love this recipe! It reminds me of my nonna’s cooking. She has a super old machine, but I might try to make some pasta without it as it seems intimidating! I wine bottle rolling pin seems MUCH more doable!
Do you like making gnocchi? I actually have an old school paddle to roll them on. My nonna was really strict about their appearance!
Loving the new blog format and your recipes! You make me want to get in the kitchen and cook! Even in this mini bay area heat wave! 🙂
Chelsea (Chelsea's Chew and Run Fun)August 27, 2010 at 8:18 am
Jenna, your prowess for making intimidating recipes look simple is so wonderful! In the past few weeks alone, you’ve presented complicated recipes and made them look as easy as pie…including your peach pie recipe!
ThereseAugust 27, 2010 at 8:24 am
I love fresh pasta with all my heart…
Thanks for the recipe! YUM!
Nancy @ The Wife of a DairymanAugust 27, 2010 at 8:26 am
Wow! I didn’t realize raviolis are so simple to make! Thanks for the great tips….I must try:) Hope mine turn out as well as yours!
NikkiAugust 27, 2010 at 8:34 am
Oh my goodness. I’m making this this weekend. I would make it tonight, but I’m way too hungry to wait 45 minutes for tired pasta that needs a rest.
ScargosunAugust 27, 2010 at 8:35 am
YUM! Excellent pics for description too!
CourtneyAugust 27, 2010 at 8:36 am
I am amazed by how easy that recipe looks!!! I must try it as soon as possible! I can think of so many different fillings…yummm!
Jess @ Jessica is Getting FitAugust 27, 2010 at 8:37 am
Oh My Goodness…that looks SO good. I may have to make those (or convince the hubs to make them – he’s the chef). YUM! I love goat cheese and I love raviolis.
Tasha - the clean eating mamaAugust 27, 2010 at 8:38 am
Simple, yet devine.
ashleighAugust 27, 2010 at 8:39 am
yet again! another amazing looking recipe!
R @ Learning As I ChopAugust 27, 2010 at 8:39 am
Thank you for this! I am adding it to my to-do list.
KellyAugust 27, 2010 at 8:41 am
Yes, I love making fresh pasta!! 🙂 It is so much easier than people think..and tastes sooo much better than dried pasta 🙂
Mary (What's Cookin' with Mary)August 27, 2010 at 8:41 am
You make it seem so easy!
Julie @SavvyEatsAugust 27, 2010 at 8:44 am
Definitely bookmarking this one for later!
SarahAugust 27, 2010 at 8:45 am
Is it really this simple? This sounds like (maybe) I can do it! Dough doesn’t like me, and I have a rolling pin. I need to try this STAT. Great instructions!
Still Life in Southeast AsiaAugust 27, 2010 at 8:48 am
Wow—I always thought that a pasta press was required. Thanks for the easy directions!
ShellyAugust 27, 2010 at 8:48 am
Yum! I’ve definitely rolled out shortbread cookies using a bottle of vermouth- who needs a rolling pin when you have a well stocked bar? 🙂
TaysaAugust 27, 2010 at 8:51 am
You made this look so easy, I will definately try it. Question: can I simply double the recipe for two servings? Just want to make sure it won’t screw up the dough.
sarah k. @ the pajama chefAugust 27, 2010 at 8:53 am
wow! i’d love to make my own pasta. i am inspired now. 🙂
HeatherAugust 27, 2010 at 8:55 am
Wow, I would have never thought it would have been that easy to make homemade pasta, definitely going to try!
Chicago Cuisine CritiqueAugust 27, 2010 at 8:58 am
Wow! This is an awesome post. I don’t think I ever realized how easy it is to make your own pasta. And goat cheese ravioli..two of my favorite things combined – yum!
JenAugust 27, 2010 at 8:59 am
hey jenna! i know someone already asked about ww flour. what about spelt flour? or what are possible other options besides white? thanks!
jennaAugust 27, 2010 at 9:02 am
the only other flour I would use is semolina….any “hard” flours such as wheat or spelt will make these incredibly hard and dense!
LindsayAugust 27, 2010 at 9:01 am
This is so awesome! I had no idea it was so easy. Can’t wait to try this…
And very glad I read all the comments, as I only have whole wheat flour at home. Will grab some regular old flour to make these. Thanks Jenna!!
AngharadAugust 27, 2010 at 9:05 am
I had literally NO idea it could be so simple! Granted, I never actually read up on it but wow. I seriously thought this was out of the question without a pasta machine. I am definitely, definitely making some! Gracias.
Question: How on earth do you take photos of you with hand-in-egg without getting your camera completely covered?! Did you have an assistant or were you just one hand kneading?!
jennaAugust 27, 2010 at 9:15 am
bahahahaha it’s all about the left hand knead. I wish I had an assistant! And a dishwasher! 😉
eatmoveloveAugust 27, 2010 at 9:08 am
Good Lord – I wouldn’t have the patience! Only to eat it please. 🙂
How long does this take you to make by the way? Or to prepare meals? It is really your life isn’t it?!
AmbersnotebookAugust 27, 2010 at 9:08 am
umm omg I am sending this recipe to my friend Vanessa! Amazing and thanks for the stpe-by-step! You are REALLY kicking up your cooking game. I am loving this so much more then microwaved Amy’s meals and hot sauce, just sayin! I mean I love hot sauce and all but this is just amazing!
Sidenote: are you an Almonz going to the Eat Real Fest in Oakland? I wanted to go to the Street Food Fest last week but I couldn’t make it out so I am super stoked on Eat Real.
hilaryAugust 27, 2010 at 9:10 am
ummm i am seriously LOVING the new blog format. this pasta looks so. delicious. thanks for sharing!!!
MaribethAugust 27, 2010 at 9:13 am
Wow, that looks so easy and good! You are so awesome, thanks for sharing. 🙂
Joslyn @ missfitblissAugust 27, 2010 at 9:20 am
What a wonderfully simple dish! It takes all the intimidation out of homemade pasta!
Jasmine @ Eat Move WriteAugust 27, 2010 at 9:27 am
Wow! I could totally do that. You teach me all sorts of new skills! I’ll have you know I can poach an egg because of you, and now ravioli. Woot!
JavaChickAugust 27, 2010 at 9:31 am
I actually have made homemade ravioli, pretty much the same way you did except with a rolling pin. 🙂
I was a pretty adventurous cook when I was in my teens/early 20s and I loved doing things like that. These days I don’t seem to have the time and energy, which is a shame. Nothing beats homemade ravioli.
AndreaAugust 27, 2010 at 9:33 am
Oh my, I admire your energy. I thought of making cookies from a box last night and put them right back in the pantry. Ha! So goes the life of a mom of two crazy little boys!
Laura (Blogging Over Thyme)August 27, 2010 at 9:35 am
I love the new style of your posts! Very informative. I’ve been meaning to make homemade ravioli for a while now, I was thinking a GOAT cheese one too–with a roasted red-pepper/tomato sauce on top. Homemade pasta is so simple! I’ve made it with both regular flour, chickpea flour, and semolina, there are so many fun varieties and ways to make it your own.
DeeAugust 27, 2010 at 9:49 am
girl – u rock! seriously. 🙂
MaureenAugust 27, 2010 at 9:49 am
Oh my word I had no idea raviolis were so easy to make!! I need to try this…..NOW!
Leah @ Why Deprive?August 27, 2010 at 10:00 am
Oh my goodness! I need to try this!! 🙂
Chelsea @ One Healthy MunchkinAugust 27, 2010 at 10:06 am
I had no idea it was so easy to make pasta dough! I’m super excited to try this now!
Lauren at KeepItSweetAugust 27, 2010 at 10:12 am
I made homemade pasta in a cooking lesson and couldn’t believe how easy it was. I am impressed that you were able to take pictures while doing it, though!
MelAugust 27, 2010 at 10:20 am
I’m loving your new blog vibe. Although reading it makes me so hungry! Your pasta looks absolutely delicious.
KellyAugust 27, 2010 at 10:24 am
This pasta looks so delicious! It is getting dangerous for you to post all these delicious looking recipes because once I start thinking about them, I can’t stop until I make them!
hippierunnerAugust 27, 2010 at 10:25 am
You made it look so easy! I think I know what I’m going to (attempt) for dinner tonight!
JenAugust 27, 2010 at 10:28 am
i can’t believe ravioli is so easy to make. it is one of my favorite foods! what other kinds of cheese could you use? or will you do a post on different variations for the yummy inside? 🙂
Katie @ peacebemeAugust 27, 2010 at 10:32 am
Looks so good! I can’t eat gluten so I wonder how I can do this type of thing with gf flour. I need to research that because I have been wanting to make homemade pasta in general for quite some time.
AmandaAugust 27, 2010 at 10:44 am
I love the new style of your blog! I love all of the pictures and steps to creating new recipees! Great job girl! This dish looks fabulous 🙂
Annie@stronghealthyfitAugust 27, 2010 at 10:46 am
Very impressive! I wanna make them now 🙂
Heather (Sugar & Spice)August 27, 2010 at 10:49 am
Such a great post on homemade pasta! I love making pasta from scratch, and this reminds me that I have not done it in quite some time. I’m adding it to the list of things I must cook soon! 🙂 Thanks Jenna!!
CorinneAugust 27, 2010 at 10:58 am
color me impressed. seriously. that looked tooooo easy. and i always have flour and eggs and water on hand. hhmmm!
CaitlinAugust 27, 2010 at 11:11 am
This reminds me so much of sitting around with my grandparents, watching my grandmother make pasta! She let my sister and I help with the gnocchi, but we were always spectators come ravioli time.
I love your rolling pin. Wine is always the right option.
KristenAugust 27, 2010 at 11:16 am
This looks delicious…and you make it look so easy! I might just have to finally attempt homemade pasta!
Healdsburg was featured in the NY Times travel section today…it made me think of your reviews and suggestions on the blog:
KristinAugust 27, 2010 at 11:22 am
Ooo I’m going to make this tonight. My family loved your double chocolate muffins and I’m bringing the rest to work tomorrow. Although I used white chocolate chips – they were sooo good and fun to make!
StaceyAugust 27, 2010 at 11:28 am
wow. you are really talented. My “dough baby” would turn out like a crumbly, sticky mess that would be impossible to work with. I’m guessing you have to have patience when making pasta? 😀
PS. I love that you called it a “dough baby”–cracks me up. And Land Before Time still makes me cry 😉
MichaelaAugust 27, 2010 at 11:40 am
This is awesome! So funny because I was just talking about making pasta the other day and how I wanted to learn how to do it! Thanks, Jenna!
BrittneyAugust 27, 2010 at 11:45 am
Wow, I wanna make that!
HillaryAugust 27, 2010 at 12:00 pm
My husband is a chef, so I can rarely make anything that blows him away, but I’m sure going to try to with this! It sounds delicious and right up my alley. Thanks!
JoAugust 27, 2010 at 12:15 pm
Jenna- I like the new blog format but I can’t help but to wonder sometimes- what did Jenna eat for lunch today?!
jennaAugust 27, 2010 at 12:23 pm
haha something boring— like an egg sandwich!
Suzanne de CorneliaAugust 27, 2010 at 12:20 pm
“one minute I’m staring absentmindedly at a large bag of okra in my fridge and the next I’m rolling out homemade pasta dough with a wine bottle.” Hah! The problem may be the okra which could throw anyone North of the Mason-Dixon off their game. 😉
Sounds veddy tempting for a shalllot & cheese fan….thx!
AshleyHAugust 27, 2010 at 12:44 pm
I have been wanting to make homemade pasta since I bought Alice Waters cookbook. I am so glad you decided to do a post about it. YAY!
KateAugust 27, 2010 at 12:47 pm
Your step-by step recipies are the only ones I can actually follow. Recipie books are too complicated. You make everything look so simple ! THANK you !
Stacey (The Habit of Healthy)August 27, 2010 at 12:51 pm
This was exactly what I had for dinner, albeit mine was not homemade! It looks good, and really does look quite simple.
JennyAugust 27, 2010 at 12:55 pm
I just recently made a homemade ravioli. We used spinach and 3 different cheese and pureed them to good yumminess and plopped them inside the fresh dough. Oh my, green goodness it was!
Jennifer(Savor)August 27, 2010 at 1:21 pm
uh-oh, I am feeling the need for ravioli and a greek salad!
Jennifer(Savor)August 27, 2010 at 1:22 pm
uh-oh, I am feeling the need for ravioli and a greek salad!
KellyAugust 27, 2010 at 1:39 pm
I love making pasta, although I have to say, a pasta maker is so worth it. I found mine at TJMaxx of all places and have been surprised at how much I use it. It makes it so much easier and gets it so much thinner than I found humanly possible with a rolling pin. I’ve also used it to make fondant and pie doughs nice and thin.
KatieAugust 27, 2010 at 2:08 pm
I guess I’m the only one who misses the old blog format? I don’t know, if I wanted recipes I would look in one of my cookbooks, or on a site where the recipes are really meticulous and I know that they’ve been tested a bunch of times – like Smitten Kitchen or Orangette. These posts just feel a little boring to me.
ShelleyAugust 27, 2010 at 2:08 pm
My 4 year old LOVES Land Before Time! I love that he loves movies that I watched as a kid. I’m so excited about this post because I was just wondering the other day if I could make homemade pasta without a pasta machine. Apparently the answer is yes! Can’t wait to try this recipe!
RachaelAugust 27, 2010 at 2:22 pm
I love making pasta from scratch – first started doing it as a classroom project when I was teaching (something about getting messy with flour that kids love…’twas usually used as a reward). Customizing fillings is the way to go!
ChelseyAugust 27, 2010 at 4:21 pm
That does look super easy! I’m glad you posted this – homemade pasta sounds daunting!
KaseyAugust 27, 2010 at 4:43 pm
Love this!!!! I must try this very soon.
Kelly RAugust 27, 2010 at 5:25 pm
This recipe looks easy enough, but oh so impressive and delicious!
MLAugust 27, 2010 at 8:23 pm
Goat cheese, my favorite. Looks so easy, I’m definitely going to try this one of these days!
RebecaAugust 27, 2010 at 8:32 pm
This was totally what I needed! I used ricotta and some grated zucchini with white onions and garlic because it is what I had on hand and they were DELISH. Glad to know it is so easy and I can’t wait to explore with fillings!
KarenAugust 27, 2010 at 10:37 pm
It looks sooo good! I keep looking at your ravioli pictures.
HayleyAugust 28, 2010 at 4:03 pm
You have the incredible gift of taking things that seem really, really hard and showing how simple it can actually be. I want to make these!
nicoleAugust 28, 2010 at 6:52 pm
I made these tonight, but my boyfriend hates goat cheese so instead I filled with ricotta mixed with chopped parsley, basil, salt, pepper, and a bit of lemon juice. They were lovely. So simple, and I always resort to the wine bottle technique too! I love that I’m not the only person who does this. Next time I make them, I’m thinking I’ll do ricotta and braised peaches, or gorgonzola and honey. Great recipe, thank you!
Sassy MolassyAugust 30, 2010 at 4:35 pm
Oh lord, that pasta is gorgeous. Yuuum.
JessiAugust 30, 2010 at 7:42 pm
I just made your homemade goat cheese ravioli and included parsley and basil in the goat cheese filling! Absolutely to die for 🙂 Thank you for the wonderful recipe!
MandyAugust 31, 2010 at 6:48 pm
Bless you! I now have a bit of pasta courage! xo
MichelleSeptember 19, 2010 at 7:11 pm
I made these tonight and they came out great! Thank you!
CaitlinSeptember 23, 2010 at 7:55 am
This is awesome – I love the simpleness and the pictures. Can’t wait to try it! Love this blog, by the way. It’s a great pick-me-up.
KatelynnSeptember 28, 2010 at 10:56 am
You have given me the confidence to make this! Probably won’t be able to until Friday, but I will let you know how it goes.:)
MalloryNovember 21, 2010 at 2:59 pm
I’ve made these twice now, and although I love the flavor, I’m getting something wrong with the dough. Last time around I thought it was that I didn’t roll it thin enough, so this time I rolled and rolled and rolled….and so on. I thought I got it thin enough (almost see through, almost tearing when I picked it up), but the ravioli themselves were still kind of…tough.
Any ideas about what I could be doing wrong? Do I really just need to go thinner? I’m using all-purpose flour, btw.
KristinNovember 15, 2011 at 11:48 am
I love your blog! I do not cook AT ALL but you’ve inspired me to start because most if your recipes you make them seem so easy. Anyways this was my first shot! The filling was delicious but it seemed like the dough refused to cook through. Maybe I didn’t roll it out thin enough? Any other ideas for next time?
BankCardUSAMarch 22, 2012 at 5:30 pm
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Sarah @ Making Thyme for HealthFebruary 21, 2013 at 12:24 pm
My grandma just bought me a pasta maker so I was looking around for a recipe and I came across this. I think it is hilarious that you used a wine bottle as a rolling pin! Too funny!