Goat Cheese Ravioli with Pink Peppercorns [project #351]

p.351.1 Goat Cheese and Red Peppercorn Ravioli

Goat Cheese Ravioli with Pink Peppercorns

Total Time: 1 hour (all active)

Skill Level: Moderate Budget: $. Serves: 4


  • 1 batch pasta dough plus the zest of 3 lemons
  • 11 oz. goat cheese (or cream cheese), softened
  • pinch of chile flake (or Vulcan salt)
  • black pepper, freshly ground
  • sea salt, preferably Maldon
  • water to seal pasta
  • 2 tsp. pink peppercorns, finely crushed
  • 1 tsp. chopped fresh tarragon
  • grapeseed oil or olive oil
  • lemon wedges, optional


  1. Make the pasta dough according to instructions in the link, adding lemon zest to the flour.
  2. Bring a pot of salted water to boil. Roll out the dough as thin as you are comfortable with. Then cut rounds out.
  3. Mix the goat cheese or cream cheese with a good amount of ground black peppercorn, sea salt and chile flake. Place a tsp on the mixture in the center or each ravioli round and place a second round on top and use dabs of water to close.
  4. Boil the pasta about 5-7 at a time and remove to a bowl that has been drizzled with grapeseed or olive oil.
  5. Once done cooking pasta, sprinkle pink peppercorns and tarragon and serve with lemon wedges to juice over the pasta table side.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s