First of all, I apologize for the lack of photo. We did take one, and it looked nice, but then we rented a camera and the memory card was formatted for that camera and all of the photos already on the memory card disappeared. Secondly, today is a bittersweet day. It is my last Secret Recipe Club reveal day. I began participating with the club back in October 2011, and throughout the last few years, I have enjoyed getting to know so many bloggers and eating so much delicious food. I truly have enjoyed my time. However, life has a habit of getting in the way sometimes. I've become increasingly more busy, often times waiting until the last minute to make a recipe, and that isn't the way I wanted to participate. Also, in the next few weeks, we are working on changing things up around the blog. So, when things have settled down and my schedule has cleared up, I hope to be back. In the meantime, please keep in touch. I love to hear from all of you! And with all that out of the way, onto the food...
I truly lucked out when I was assigned to Sue's blog, Couscous & Consciousness, for this month's Secret Recipe Club reveal day! I get so excited when I am paired with people so far from my home. In fact, Sue is half a world away from me, all the way in New Zealand! Sue is also a yoga instructor, which is something I admire, as I've been getting back into my yoga practice this past year. Sue states in her bio that her yoga practice has led her to a growing awareness of the need to live and eat more mindfully and consciously. I absolutely love that. I aspire to do that, as well. Making the conscious effort to buy locally sourced ingredients that have been humanely and ethically treated not only helps your community, but also makes you feel better mentally and physically. Sue has been sharing so many amazing recipes since 2009, many of which are made of just a few simple ingredients. I'm sure you can understand how difficult it was to pare them down! I decided on this ravioli because I had just purchased a log of herbed goat cheese from a local vendor at our farmers' market and was wondering what to do with it. It most definitely made a delicious filling for this ravioli. I had borrowed my mom's pasta machine, but on the day that I made this dish, I wasn't feeling particularly interested in reading the directions to figure out how it worked, so I opted to roll out the dough by hand. It was a little thicker than it probably should have been, but it was very easy to work with! We had an unexpected friend pop in for dinner that night and everybody enjoyed the ravioli so much! Thank you for the recipe, Sue, and for the reminder to live a little more consciously!
For the Pasta Dough
3 1/2 cups Flour, plus more for kneading and rolling
1/4 teaspoon Turmeric
Zest of 3 Lemons
Mix the flour, turmeric, and lemon zest in the bowl of a food processor or stand mixer fitted with the dough hook attachment, Lightly whisk together the eggs in a separate small bowl, then slowly add them to the flour as the processor/mixer is running. Mix until the dough forms a ball (*I had to add about 1 tablespoon of water in order for my dough to come together). Remove the ball from the bowl and place it on a lightly floured counter. Knead the dough by hand for 10 minutes, dusting with extra flour as necessary. The dough will be elastic and silky. Wrap the dough in plastic and rest it at room temperature for 30 minutes.
For the Filling
11 ounces Goat Cheese
Pinch of Chili Flakes
Fresh Ground Black Pepper
In a bowl, mix all of the ingredients together, adding additional salt, pepper, or chili flakes to your tastes.
2 teaspoons Pink Peppercorns, lightly crushed
Fresh Tarragon, roughly chopped (I omitted)
1 Lemon, juiced and zested
When the dough has rested, divide it into 6 pieces. Using either a pasta machine or rolling pin, roll out the dough as thin as you can. Lay out one strip of pasta dough flat, then place teaspoons of the filling about 1 inch apart on one side of the strip. Brush the long edge, as well as between each spoonful of filling, with water, then fold the other side of the dough over the top. Lightly press against the edges of the dough and cut between each to make individual ravioli. Leave the ravioli to dry on a cloth that has been lightly dusted with flour for about 10-15 minutes, while making the remaining ravioli. At this point, you can freeze the ravioli. To cook, bring a large pot of salted water to a boil. Add the ravioli and cook until al dente, about 3 minutes. Drain the ravioli and arrange on a serving plate. Sprinkle with the lemon zest, tarragon, and peppercorns. Drizzle with olive oil and a squeeze of lemon juice and serve.
SOURCE: Couscous & Consciousness