Goats Cheese Ravioli with Smoked Bacon, Shaved Truffle, Mushroom & Sage

Goats cheese ravioli with smoked bacon, Shaved truffle, mushroom, sage

Recipe by Pistachio Dining at Torrens

Pasta dough

  • 200g Flour
  • Salt
  • 5ml Olive oil
  • 2 Eggs

Filling

  • 200g Goats cheese
  • 1 Egg

Egg wash Sauce

  • 100g Salted butter
  • ½ Onion
  • 2 Cloves garlic
  • 50g Smoked bacon
  • Sage
  • 50 g Mixed Mushrooms
  • Local Black Truffle

Method Make pasta dough by adding all ingredients together and brining the mix together to form a firm dough

Cover in fridge and let rest for 30 minutes

Make the filling by blending the cheese and the egg together well and place into a piping bag

To make the sauce melt the butter in a large pan add all ingredients and cook over medium heat until the onion is soft and the bacon golden keep warm until ready to serve

To make the ravioli you will need a pasta machine – follow manufactures instructions when using

Once the pasta is rolled out divide it into two, place the filling onto one side of the pasta brush with egg wash and enclose with the remaining pasta use pastry cutters to remove and excess air and to cut into the size you would like. Store on some semolina in the fridge

Cook ravioli in boiling salted water for 5 min drain and place into serving plates Place warmed sauce over the top followed by some shaved truffle

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