Tuesday, June 14, 2011

Roasted Vegetable and Goat Cheese Ravioli with Parm Butter Sauce

Okay I have been excited all day to make this.
I have not used my pasta roller in far to long, so i figured today was a great day for some home made ravioli.
If you have never made home made ravioli, I have some good news for you.
First thing is that it is very easy and you don't need a pasta roller, second home made ravioli is totally worth the little extra effort, it is so much better then the store bought stuff :)

Ravioli is so much fun, you can be so creative with the filling and sauces and even the pasta dough. So go aheah and experiment.

 (I was having a lot of problems with lighting for this pictures sorry)


  • 1 med zucchini
  • 1 small/med eggplant
  • 1 large portabello mushroom
  • 1 large red pepper
  • 1/2 cup fresh spinach
  • 2 cloves garlic
  • olive oil (enough to brush on vegetables before grilling)
  • 1 egg
  • 1 cup ricotta
  • 1/2 cup goat cheese
  • 1/4 cup fresh parmesan 
  • 1 1/2 tsp kosher salt
  • freshly ground pepper
  • 1/2 tsp ground nutmeg
Pasta Dough
  • 3 cups all purpose unbleached flour
  • 3 large eggs
  • 1/2 tsp salt
  • water 
  • 1 cup unsalted butter
  • 1/2 cup fresh basil leaves
  • 6 tablespoons toasted pine nuts
  • 1/2 teaspoon grated nutmeg
  • 2/3 cup grated Parmesan
  •  2 cups oyster mushrooms chopped
For the veggies I cut them into nice big chunks and lightly brushed them in olive oil and since its summer and the BBQ is my new best friend I thew them on there. I let them brown nicely then flipped.

The only veggie you want to seriously char is the red pepper. This will make your roasted red pepper, you want to blacken it.
(it should look like this)
After all your veggies are cooked set them aside and let them cool.
With the red pepper, place it in a heavy duty zip lock bag or a bowl with plastic wrap over it for about 5 min, the steam will help lift the skin. You will then be able to gently peel the skin back.
you want to get off as much of the skin as possible, but don't worry too much if there are little bits of black left on the pepper.
I only used half of the roasted red pepper, I stored the rest in a jar in olive oil
Now that your veggies have cooled, put them in the food processor, I did this in small batches because you want them chopped but not pureed so I found it easier to do this one vegetable at a time.
Mix all of your vegetables together in a bowl
After all the vegetables are chopped nicely add the rest of your ingredients for your filling to the bowl and mix it well.

That is it for the filling. Set it in the fridge while you make the pasta dough.

Okay now for the dough
put the flower on a surface or in a bowl and make a well in the middle, sprinkle the salt in and add  your eggs to the well. 
Now whisk the eggs right in the well and then slowly incorporate the flower into the eggs. If the dough is too dry feel free to add a bit of warm water (only add a tablespoon or two at a time)
Now knead your dough until it is nice and smooth, then place it in a plastic baggie and put it in the fridge for 15-30 min.
When you take it out, divide it into 6 even pieces and one at a time roll them out into a long thin sheet. While you are rolling keep the remaining pieced of dough in the bag so they do not dry out.

I like to scoop little spoonfuls of filling onto the dough half way down then fold the other half over. When you are placing the filling, make sure to leave enough room in between to seal the dough and cut around it.

fold the dough over and press the dough together around the filling. Be careful and try to get all the air out before you seal each one.
Now cut them out with a cookie cutter and place aside. No matter how much flower is on them I wouldn't recommend stacking them on top of each other, I have made that mistake too many times and later had the pasta stick together then tear.

Bring a large pot of salted water to a boil 
gently place your ravioli in the pot and let cook for about 5 min or until the pasta is tender

While your pasta is cooking start on the butter.
add your butter to a pan and melt it. Let it cook until it turns a nice golden brown. Once you butter has started to brown add your oyster mushrooms and basil. Let them cook for about 4-5 min. Once your ravioli is done place it on a serving dish so it is spread out and drizzle the brown butter over top and sprinkle the nutmeg and parmesan over top and let the cheese melt.
Place the pine nuts on a baking sheet and pop them in the toaster over on 350-400 for only a few minutes. keep your eyes on them because they will burn fast.
top your pasta with pine nuts and serve.


  1. The hubs is going to be a very happy man when I attempt this one! So happy I found your blog the eve before grocery shopping day xD

    Tiffany Kampmann

  2. WOW, thats amazing!!!it definitely wasn't easy,but fun recipes...Thank you Kim