For The Pasta Dough
- 2 cups all purpose flour
- 3 large, fresh eggs
For the Filling
- 8 oz. fresh goat cheese
- 1 large egg
- 1 teaspoon salt
- Fresh ground pepper
For The Sauce
- 1/3 cup thinly sliced shallots
- 1/3 cup heavy whipping cream
- 1/3 cup white wine
- 2 tablespoons of Mushroom Sage Infused Olive Oil
- 2 tablespoons chopped Italian parsley
- Sea salt and fresh cracked pepper to taste
- 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 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.