*Ever watch Jaime Oliver’s “Jaime at Home” TV show? I don’t think he is making new episodes anymore, but I believe it is being rerun on Cooking Channel now. It is completely reflective of why I’m such a massive fan of his, and probably where my Jamie Olive man-crush was born. If I could cook and/or eat and/or have a beer with and/or share an apartment with one “celebrity” chef, it would be Jaime, hands down. Anyway, I heard him say as he was finishing making something that “this is proper cooking”, and now “proper” is my favorite cooking adjective. By far. Feel free to incorporate it into your everyday vocab as I have done. I think you’ll enjoy it.
Goat Cheese Ravioli
1 duck egg pasta recipe
Egg wash (1 egg beaten with a tsp or two of water)
Soft goat cheese (such as Donnay)
1). Lay sheet of pasta on a floured work surface. And flour a sheet pan or other “landing zone” for your finished raviolis
2). Dot the pasta sheet with roughly a tsp of goat cheese. Place goat cheese on top half of the sheet, as shown, as you’ll be folding the bottom half over it.
3). Brush egg wash between the cheese, and along the top of the sheet. Egg wash will help make a good seal, serving as pasta cement, if you will. Mmmmmm, pasta cement.
4). Fold bottom half over top half, and seal. Work from the folded side of the sheet, forcing any air out the top. You are essentially molding the soft pliable pasta around the dollup of tart goat cheesy goodness.
5). Divide into individual raviolis using a knife, ring mold, or preferably this $5 pasta wheel (best $5 gift I ever got). Transfer to afore mentioned floured landing zone.
6). Plop into heavily salted water that is GENTLY boiling until done. Usually a minute or two. Or, freeze, and they go from freezer directly to the water.
I tossed these with a little diced carrot, sunchoke, and butter.