Ravioli with Spinach, Pancetta & Goat Cheese Stuffing

"New from the Kitchen"
Recipe of the Month - February 2014

goat cheese ravioli
Entrees: Ravioli with Spinach, Pancetta & Goat Cheese Stuffing

Basic Egg Pasta

4 large eggs
1 tablespoon water
3 ½ cups sifted all purpose flour
½ tablespoon salt
If you do not want to make your own pasta you can use wonton wrappers.


2 oz pancetta, finely diced
1 teaspoon minced garlic
8 oz fresh spinach, chopped
5 oz goat cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
1 egg beaten with 1 tablespoon water (egg wash)

For Pasta:

Put eggs, water, salt and flour in mixing bowl, attach flat beater on speed 2 and mix for 30 seconds. Exchange flat beater for dough hook and knead for 2 minutes on speed 2. Remove from bowl and hand knead for 2 minutes and divide into 8 pieces. Wrap in plastic wrap and refrigerate for 20 minutes.

Process using a pasta machine (or attachment for mixer)into sheets of pasta. Then using a ravioli press fill with the stuffing and cut into individual ravioli.

If you do not have a pasta machine or ravioli press you can use wonton wrappers (3 inch size).

For Stuffing:

Cook the pancetta over medium heat in a non-stick skillet until slightly crisp. Add garlic and spinach and cook about 2 minutes. Spinach will wilt and reduce in volume. Add the goat cheese, salt and pepper and combine. Set aside to cool.

To Make Ravioli: If using wonton wrappers, place on a work surface and put one tablespoon of the mixture in the middle of the square. Using a small bastng brush, brush the egg wash around the edge. Top with another wrapper and press firmly to close making sure to remove excess air bubbles. Using a cookie cutter, ravioli cutter or knife, cut into approximately 2 ½ inch round circles and discard excess. A ravioli press will seal and cut the ravioli, be sure to use the egg wash to seal the pasta together.

Ravioli can be covered and refrigerated in a single layer on a baking sheet until ready to cook.

Bring a pot of water to boil, add ravioli, a few at a time and cook until they float to the top, approximately 1 ½ minutes. Remove with a slotted spoon and drain on paper towels.