1/4 cup Flour
2 oz Butter
4 oz Parmesan cheese (grated)
8 oz of fresh goat cheese
8 oz of cream cheese
1/4 cup of fresh basil (minced)
2 T of fresh thyme (minced)
2 T of fresh oregano (minced)
2 quarts of water for boiling ravioli Makes about 30 ravioli
•Heat a dry skillet and place the quartered onion flesh side down and allow to blacken for about 15 minutes (know as onion piquet)
•Add the onion piquet to the milk and allow to simmer for about
20 minutes
•Make a blond roux with equal amounts of butter and flour
•Wisk the roux into the milk a little at a time to keep from lumping
•Once the roux is in bring to a boil then reduce to a simmer for about 30 minutes
•Wisk the Parmesan cheese into the milk sauce (or béchamel) and keep warm
•Add the goat cheese, cream cheese, basil, thyme, and oregano into the mixer bowl and incorporate using the “V” paddle
•Take the mixture and portion the goat cheese stuffing onto half of the pasta in small piles
•Fold the other half of the pasta on top of the stuffing and cut desired shape around the piles
•Boil the goat cheese ravioli in water
•Serve the goat cheese ravioli in a shallow bowl with the sauce Morney on top
COLORED PASTA 4 eggs
2 T olive oil
1/4 cup carrot puree or spinach puree
1 T salt
3 3/4 cups of flour
•Place the eggs and the oil in the measuring cup and beat the eggs add water until the level equals 500g
•Place the flour and the salt in the mixer bowl and began mixing slowly add the eggs and carrot or spinach puree until incorporated
•Mix until the dough resembles bread crumbs then choose your desired shape and run it through the pasta maker
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