For Pasta Dough
- 1 1/4 cups cake flour (not self-rising)
- 1/2 cup all-purpose flour plus additional for kneading
- 4 large egg yolks
- 3 tablespoons extra-virgin olive oil
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 1/2 teaspoons finely chopped garlic
- 3/4 teaspoon salt
- 3/4 teaspoon black pepper
- 5 oz of arugula salad blend
- 1/2 cup soft mild goat cheese (4 1/2 oz)
- 1/2 cup ricotta (preferably fresh; 4 1/2 oz)
- 1/2 stick (1/4 cup) unsalted butter
- 1 tablespoon finely chopped garlic
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1/4 cup extra-virgin olive oil
Make pasta dough:
Blend together all dough ingredients in stand mixer with the dough hook. Add water 1 tablespoon at a time if needed. Dough will form a ball when mixed. Allow to stand covered with a dish towel.
Make filling while dough stands:
Heat butter in a 12-inch heavy skillet over moderate heat until foam subsides, then add garlic, salt, and pepper and cook, stirring occasionally, until garlic begins to turn golden, 1 to 2 minutes. Add greens and cook, turning with tongs, until it is wilted, 2 to 4 minutes. Transfer mixture to a fine-mesh sieve and press with back of a wooden spoon to extract excess liquid, then finely chop.
Stir together mixture and cheeses in a bowl.
Cut dough into 6 equal pieces. Cover 5 pieces with plastic wrap and pat out remaining piece into a flat rectangle. Generously dust with flour.
Set rollers of pasta maker on widest setting. Feed rectangle, a short side first, through rollers. Fold rectangle in thirds, like a letter, and feed it, a short side first, through rollers. Repeat 6 or 7 more times, folding dough in thirds and feeding it through rollers, a short side first each time, dusting with flour to prevent sticking. Turn dial to next (narrower) setting and feed dough through rollers without folding, a short side first. Continue to feed dough through without folding, making space between rollers narrower each time, until the second to narrowest setting is used. (Do not roll too thin or pasta will tear when filled.)
Put sheet of dough on a lightly floured kitchen towel (not terry cloth) with a long side nearest you. Drop 5 or 6 rounded teaspoon-size mounds of filling 1 1/2 inches apart in a row down center of right half of sheet, then lift left half of sheet and drape over mounds. Press down firmly but gently around each mound, forcing out air. (Air pockets increase the chance that ravioli will break during cooking.) Cut pasta (between mounds) with a sharp knife into roughly 2 1/2-inch squares. Line a large shallow baking pan with a clean dry kitchen towel (not terry cloth), then arrange ravioli in 1 layer in it. Make more ravioli with remaining pieces of dough and remaining filling in same manner, transferring to lined pan.
Heat butter in cleaned 12-inch heavy skillet over moderate heat until foam subsides. Add garlic, pepper, and salt and cook, stirring frequently, until garlic begins to turn golden, about 2 minutes. Add oil, swirling skillet to combine, and remove from heat. (Leave sauce in skillet.)
Bring a 6- to 8-quart pot of salted water to a boil over high heat, then reduce heat to a gentle boil. While water is heating, reheat sauce over low heat if necessary.
Add ravioli to gently boiling water, carefully stirring to separate, and cook, adjusting heat to keep at a gentle boil, until pasta is just tender, 2 to 3 minutes. Lift cooked ravioli with a slotted spoon, draining well over pot, then transfer to skillet with sauce and gently swirl skillet to coat pasta.
Serve with grated Parmesan cheese if desired.
Read More http://www.epicurious.com/recipes/food/views/Arugula-and-Goat-Cheese-Ravioli-237194#ixzz2cB6AgeUp