Lemon and poppy seed are a natural combination, so why not put them together in a zesty butter sauce? Better yet, pair the sauce with delicate whipped goat cheese ravioli, and you have yourself a quick satisfying meal. Although homemade ravioli may sound intimidating, they are actually fairly easy to make. I like to use a ravioli maker because it is quick and simple, but there are also free form methods if you don’t have one (I recommend watching an online tutorial as it is easier to get the hang of after seeing it once). You can make this with your favorite pasta dough recipe. When I am in a rush for time, I will often pick up uncooked pasta sheets at my local grocer to speed things up a bit.
Meyer Lemon, Poppy Seed, & Whipped Goat Cheese Ravioli
Prep time
Cook time
Total time
Serves: 4
Ingredients
- For the filling:
- 4 ounces goat cheese
- ⅓ cup heavy whipping cream
- 1 Meyer lemon, zested
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper, to taste
- For assembling:
- 4 servings pasta dough, rolled into thin sheets (or 4 servings pasta sheets)
- For the sauce:
- 1 stick (1/2 cup) butter
- Juice of 1 Meyer lemon
- ¼ cup pasta water
- 1 teaspoon poppy seeds
- 10-12 basil leaves, left whole or gently torn if large leaves
Instructions
- Make the filling: In a bowl, beat together goat cheese and heavy whipping cream until well combined and whipped. Add Meyer lemon zest, crushed red pepper flakes, salt, and pepper, and mix until well combined. Set aside.
- Assemble the ravioli: To make the ravioli, lightly flour a ravioli maker with flour and lay a pasta sheet over to top. Gently press dough into dimples. Spoon or pipe your goat cheese mixture into the dimples. Place a second sheet of pasta over the top and press gently to remove any air or bubbles. Use a small rolling pin to roll over the top until ravioli is cut. Remove from mold and set aside. Alternatively, you can use the free hand method if you don't have a mold (see above).
- Cook the ravioli: Bring a large pot of water to a boil and salt generously. Add prepared ravioli (in batches if needed) and cook for 3-5 minutes, until they float to the top. Remove from boiling water, reserving ¼ cup of pasta water for the sauce.
- Make the sauce: In a saucepan, melt butter over medium heat. Once melted and gently simmering, add Meyer lemon juice whisking to incorporate. Add ¼ cup reserved pasta water, whisking quickly to combine and emulsify the sauce. Add poppy seeds, then basil, and stir to combine. Add cooked ravioli, stirring gently to coat. Serve.
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