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
PISTACHIO DINING AT TORRENS
SHOP 3 A TOR R ENS P LAC E , TOR R E NS , AC T 2607 PH: (02) 6286 2966
EMAIL: R E S ERV AT IO NS@P I S T AC HIODI NIG . COM.AU WEB: WWW. P I S T AC HIODIN I NG . COM.AU
OWNER/CHEF DAVID KEELEY