Arugula and Goat Cheese Ravioli with Walnut and Sage Butter Sauce

This ravioli is a classroom favourite at the Dirty Apron — even the hardcore carnivores love it. Make a big batch of ravioli and freeze it for future use, or serve it as a vegetarian main course. — David Robertson

Arugula and goat cheese ravioli:
1 cup (250 mL) loosely packed arugula
2 tbsp (30 mL) olive oil
1/4 cup (23 g) finely grated Parmesan cheese
3/4 cup (200 g) soft goat cheese
1 recipe pasta dough (see recipe below)
All-purpose flour, for dusting

Walnut and sage butter sauce:
1/3 cup (76 g) unsalted butter
1/2 cup (50 g) coarsely chopped walnuts
12 sage leaves
12 cherry tomatoes, cut in half
1/3 cup (30 g) arugula grated Parmesan, to garnish
Aged balsamic vinegar, to garnish

Arugula and goat cheese ravioli: Finely chop the arugula and place it in a small bowl. Add the olive oil and the cheeses, combine well, and season with salt and pepper.

Lightly dust a work surface with flour. Cut a sheet of pasta in half and arrange it with the long side parallel to the counter. Fill a small bowl with cold water.

Using a tablespoon, mound a bit of the filling in the centre of the pasta sheet about an inch (2.5 cm) in from one end. Mound the next bit of filling about 2 inches (5 cm) from the first one. Continue until the sheet is covered with spoonfuls of filling. Remember to leave about an inch (2.5 cm) between the last bit of filling and the far edge of the pasta.

Dip your finger in the cold water and lightly brush the pasta in between the fillings. Place the other half of the pasta sheet over the mounds of the fillings. Gently press in between the mounds to seal the filling in and press any air out. Using a ravioli cutter (or a round cutter or a sharp knife), cut the pasta into squares or circles. Repeat with the remaining pasta and filling. (You should have 18 to 20 ravioli.)

Set a large pot of water on the stove to boil.

Walnut and sage butter sauce: In a large sauté pan, combine the butter, walnuts and sage over high heat until the butter begins to brown and the milk solids start to foam at the top, about 1 minute. Remove the pan from the heat as soon as this happens, so that the butter won’t burn.

Finish ravioli: Cook the ravioli in boiling water until they are tender, about 3 minutes. Drain the ravioli and add them to the sauté pan of browned butter and sage. Toss well, then add the cherry tomatoes and arugula. Season with salt and pepper. Spoon onto individual plates and serve garnished with grated Parmesan and a few drops of balsamic vinegar.

Chef’s Note: Feel free to use ricotta cheese instead of goat cheese.

Makes 4 servings.

Pasta dough for the ravioli:
1 1/4 cup (310 mL) tipo "00" flour (see Chef’s Note)
1 1/4 cup (310 mL) semola flour (see Chef’s Note)
4 large eggs
1 tbsp (15 mL) olive oil

Place the "00" and semola flours into a large bowl, mix well with a fork and make a well in the centre. Crack the eggs into the well and add the olive oil. Using a fork, beat the eggs and oil until smooth. Working from the centre outward, use the back of the fork to draw small amounts of the flour into the egg mixture. Keep working in the flour in this way until it is completely incorporated.

When you have worked in all the flour — or when you can no longer use the fork to work in the flour — dust both hands with flour. Scoop your dough and any loose flour into a ball.

Then using two hands, knead dough for about 5 minutes, or until it becomes smooth, silky and elastic. To determine whether it is ready for shaping and rolling, use the pinch test. Using your thumb and index finger, pinch through the centre of the dough until your fingertips meet. You know the dough is done when no dough sticks to your fingers when you pull them apart. If dough sticks to your fingers, add a pinch of flour and continue kneading.

Once the dough is ready, cut a large square of plastic wrap. Divide the dough into two parts. Wrap each portion of dough in plastic and set aside while you prepare the pasta machine.

Lightly dust a clean work surface and the pasta machine with flour. Adjust the pasta machine so the rollers are at the thickest setting (usually "0"), then unwrap one portion of dough, flatten it slightly and roll it through the pasta machine. Fold the dough over itself and work it through the rollers again. Continue to fold and roll the dough until it feels like suede.

Lightly dust the pasta with flour between rollings by setting it on the work surface. Adjust the pasta machine to the next narrowest setting (usually "1") and pass the dough through the rollers again. Continue to pass the dough through the rollers, adjusting the machine down another setting after each roll. If the dough becomes too long, cut it in half. Keep rolling the pasta until you reach the last or second-to-last setting. Transfer the rolled sheet(s) to a baking sheet and cover each layer with waxed paper. Repeat with the remaining dough.

Once all of the dough has been stacked on the baking sheet, wrap the entire tray tightly with plastic wrap and refrigerate. The rolled dough will keep refrigerated for up to 3 days.

Chef’s Note: Good flour and fresh eggs will make all the difference to the taste and texture of your pasta. Tipo "00" is a very fine, soft wheat flour traditionally used for making homemade pasta.cSemola flour is essentially semolina flour milled extra fine to help add body to your pasta dough. Find both in Italian specialty stores.

Serves 6 to 8

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