Smoked goat cheese ravioli with Arak infused tomato sauce
1.00 h
4 raciones
Difficulty:
Alta
Ingredients
For the pasta
125 gr strong flour
A pinch Salt
Olive oil 1 spoon
1 egg
2 egg yolks
Water if needed
For the smoked cheese filling
200 gr of goat cheese semi soft cut in to 2-3 cm thickens slices - chevere style works fine
200 gr bechamel sauce
1 clove of chopped garlic
1 spoon smoked paprika
1 spoon of coriander seeds
1 sprigs rosemary
Salt
pepper
For the Béchamel
50gr butter
50gr flour
500ml milk
1 branch of celery (optional)
½ a peeled carrot (optional)
¼ of an onion picked with cloves (optional)
1 piece of smoked bacon (optional)
For the suace
300gr of fresh cherry tomatoes
A branch of fresh thyme finely chopped
2 garlic cloves crushed
Water to cover or chicken stock
Small onion sliced or 1 shallot
Olive oil 1 spoon
50 ml of Arak (Levantine unsweetened anise flavored distilled spirit)
Salt
pepper
4 spoons olive oil for finishing.
Elaboration
This specific dough in the photo was made out of 3 pasta dough
A classic dough
A dough with additional pureed cooked beetroot
A dough with additional green puree
For the pasta dough
Place all ingredients in a food processor bowl mix until become a ball using the pulse button-and set to rest.
For the the beetroot dough
Do the same method like the basic dough but replace the eggs and egg yolks with 150 gr of puree of cooked beetroot - if dough is to soft add more flour to match the white dough consistency.
For the green dough
Do the same method like the basic dough but replace the eggs and egg yolks with 150 gr of puree of blanched greens (spinach,parsley,basil )- if dough is to soft add more flour to match the white dough consistency.
Using a pasta mahich roll each dough to approx 2 mm thickness and cut i to 2-3 cm stripes
With a little water glue the stripes alongside each other to combine a new pasta sheet in 3 colors.
Run again through the pasta machine in order to tighten the strips to combins a new 3 color sheet.
For the smoked cheese filling
In a mall pan place the smoked paprika , rosemary,coriander seeds, cover the pan with aluminium foil.
Place the pan on a direct heat until smoke start to show up .
Gently make few holes in the aluminum foil and remove from the heat .
Place the cheese on a piece of parchment paper to ease handling and place the cheese on the aluminium foil cover with aluminum foil and set to smoked for approx 1 hour.
Add the cheese , crushed garlic , chopped parsley into a warm bechamel sauce (see recipe below ) and mix to a smooth paste . season with and pepper ,and a touch of lemon juice.
For the Béchamel
The first part of infusing the milk is optional but will give a nicer flavour to the sauce.
Place the milk, Bouquets garnie, onion, carrot bacon in a pot and bring almost to a boil - let infuse 30 minutes (attentively you can do this process in a “Bain Marie”) -strain.
Melt the butter, add the flour and cook for a few minutes on medium low heat until shows signs of dryness.
Add the milk into butter, stirring all the time with a whisk and always on boiling point.
Once the desired consistency is achieved set aside to cool slightly and add the cheese gently, season with salt and nutmeg.
Make small raviolis using the cheese felling and pasta dough keep in a cool place until cooking.
For the sauce
Sweat the onion/shallots with the with the chopped thyme add garlic sweat for few more minutes; add the chopped cherry tomato add Arak and reduce till completely dry.add the stock and simmer for about 20 minutes basically you should see that volume reduced by half and flavors develops. Check seasoning.
To Finish
Cook the ravilies in steam or in a pot with boiling water until dough is cooked
Place sauce at the bottom of the plate,and gently place cooked ravioli on top.
Sprinkle with olive oil and garnish with fresh herbs.
