Goat Cheese Ravioli with Mushroom Leek Gravy

Kathryn LaSusa Yeomans’ recipe for Goat Cheese-Filled Pappardelle with Leek and Sausage Sauce within the Spring edition of Edible Portland sounded so scrumptious, attach for one part…I comprise no longer relish meat. So here is the vegetarian model that I adapted from the present recipe. Even higher, it allowed me to dissipate the last few leeks that hold been hanging actual by strategy of the garden (these the chickens hadn’t dug up yet)! Now if I’m able to suited receive around to creating my be pleased goat cheese…in time, in time.

You can furthermore use pre-made sleek pasta sheets, or create your be pleased. For a faster model, skip the ravioli altogether and change sleek linguine or one other huge noodle, the use of suited the gravy and sprinkling goat cheese on top as a change of shredded parmesan. —clcatto

Instructions

1. For the ravioli
2. Mix all formula collectively in a microscopic bowl, making particular the egg is fully incorporated. Lightly flour the counter or other ground and lay out an equal collection of sheets of pasta which would per chance be the identical size (intriguing them if main).

3. Space 1 teaspoon of the goat cheese filling every few inches along the length of the pasta, leaving about an stride between scoops. In case your pasta sheet is huge ample, it is seemingly you’ll create two rows of filling, suited be particular to leave ample home to seal every ravioli.
4. Brush the perimeters of the pasta sheet with a microscopic water and lay the 2d sheet over the head of the first sheet with the filling. Press down flippantly around every teaspoon of filling to power the air out earlier than sealing.
5. Decrease out individual ravioli with a pastry wheel, ravioli cutter, ravioli tray, or suited use a conventional knife and seal the perimeters by urgent down with the tines of a fork.
6. Region the done ravioli apart, taking care to mud them flippantly with flour and separate any layers with parchment paper or a natty kitchen towel so they don’t stick collectively.
7. Recent ravioli must be historical at present, but is prone to be kept within the refrigerator for a few hours if main to comprise it from spoiling.

1. For the gravy
2. Decrease the sad inexperienced tops and intriguing the ends off the leeks, chop in half lengthwise and natty them completely under running water to receive rid of the grime and sand, making particular to natty between the layers.

3. Sever the leeks and garlic cloves and add to the melted butter or olive oil in a medium saucepan. Saute over medium heat till translucent, about 2 minutes.
4. Add the chopped mushrooms and saute 1 minute longer.
   
5. To create the roux, turn the warmth to medium-low and add the flour, mixing it in completely. Run the combination persistently with a spatula so it would not burn, cooking it till light brown, effervescent a microscopic bit and the scent of raw flour is gone, about 5 minutes (Demonstrate: whereas you occur to under-cook dinner roux, the tip result will model of flour).
6. As soon as the roux has cooked, add the vegetable broth, sleek herbs, crimson pepper flakes and salt and pepper. Cook the combination over medium heat till a microscopic bit thickened, about 5 minutes. If it turns into too thick, add a microscopic quantity of water or white wine step by step till it reaches the desired consistency.
   
7. Whereas the sauce is being spellbinding, receive a successfully-organized pot of salted boiling water ready. Drop the ravioli in and cook dinner till relaxed but a microscopic bit firm (al dente), about 8 minutes relying on the thickness of the pasta. The ravioli will wander to the head and uncover a sleek white exterior when or no longer it is ready.
8. Drain the pasta (if it sticks collectively, it is seemingly you’ll loosen it by running under heat water), spoon the sauce over it and sprinkle with sleek parmesan.