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Ingredients
1 ½ cups firmly packed chopped goat cheese
¾ cup ricotta cheese
Salt to taste, if desired
Freshly ground pepper to taste
¼ cup heavy cream
3 tablespoons finely chopped fresh chives
1 egg yolk
Tomato sauce (see recipe)
Nutritional analysis per serving
2 grams carbs; 54 milligrams cholesterol; 156 calories; 3 grams monosaturated fat; 8 grams saturated fat; 13 grams fat; 183 milligrams sodium; 9 grams protein
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put the goat cheese, ricotta, salt, pepper, cream, chives and egg yolk in a mixing bowl. Blend well.
- Step 2
When ready to use the filling, scoop out about one and one-half teaspoons of the mixture, and roll into a ball. There should be about 32 balls in all. Fill the rolled-out pasta dough. When the ravioli are cooked, serve with tomato sauce. Serve four or more portions as an appetizer. Serve eight to 10 portions as a main course.
Private Notes
Comments
This was great! I made this with the "Pasta Dough for Ravioli" recipe from NYT Cooking and I had a lot of leftover filling. I blended with a paddle attachment in a stand mixer but this could easily be mixed by hand.